White Chocolate Raspberry Cheesecake Bars
Enjoy the flavors of a sinful white chocolate raspberry cheesecake with a bit less work thanks to these cheesecake bars from Roxana at www.roxanashomebaking.com. A self-taught baker, Roxana makes this tasty treat with minimal baking (just the crust).
Prep Time:
15 minutes plus chilling
Cook Time:
8 minutes
Serves:
24 bars
Perfect for:
Raspberry Desserts
Raspberry Cheesecake and Pies
Ingredients
- 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
Directions
- 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 4 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.
