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White Chocolate Raspberry Cheesecake Bars

  • Prep Time
    Prep Time: 15 minutes plus chilling
  • Cook Time
    Cook Time: 8 minutes
  • Serves
    Serves: 24 bars
  • 1 1/2 Cups graham crackers crumbs
  • 6 Tablespoons unsalted butter, melted
  • 12 Ounces white baking chocolate, with optional: plus 4oz. extra to drizzle over individual bars
  • 1 Cup heavy cream, chilled
  • 3 Packages (8 ounces each) cream cheese, at room temperature
  • 1 Cup Greek yogurt, at room temperature
  • 1 1/2 Packages (6 ounces each) Driscoll's Raspberries
  • Preheat oven to 350°F. Line an 13 x 9-inch baking pan with parchment paper, leaving about 1-inch of paper hanging on the sides.
  • In a mixing bowl combine the graham cracker crumbs and melted butter.  Stir to combine. Press the crust on the bottom of the prepared pan. Bake 6 to 8 minutes or until golden. Remove from oven and cool completely.
  • Melt white chocolate in a heatproof bowl set on top of a pan with simmering water, stirring until smooth. Set aside to cool.
  • In a grease-free bowl, add the chilled heavy cream and beat with an electric mixture until stiff peaks form.
  • In a separate bowl, beat cream cheese and yogurt until combined. Stir in melted white chocolate. With a spatula, fold in whipped heavy cream. Spoon half of cheesecake filling over crust. Arrange raspberries over cheesecake filling, gently pressing them in, making sure to spread raspberries evenly.
  • Spoon remaining cheesecake filling over raspberries, With a spatula or the back of a spoon, smooth the top. Cover cheesecake with plastic wrap and chill for at least 2 hours in refrigerator. Cut into 24 bars.
  • Optional:
    Melt 1 additional ounce white chocolate and drizzle over cheesecake bars then decorate with a fresh raspberry.
Serving Size:

1 bar (79.24g)

Calories 267.54
Total Fat 21.38 g
Saturated Fat 12.37 g
Cholesterol 55.36 mg
Sodium 140.98 mg
Total Carbohydrates 15.75 g
Dietary Fiber 0.61 g
Sugar 11.88 g
Protein 4.06 g

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