Raspberry Cheesecake Bars

These easy Raspberry Cheesecake Bars, with a buttery cookie crust, white chocolate cheesecake filling and vibrant raspberry swirls, is a delicious dessert that's always a favorite!

Course Desserts & Sweets

Cuisine American

Keyword cheesecake bars, raspberry cheesecake bars, white chocolate raspberry cheesecake bars

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 492kcal

Equipment

9x9 pan
parchment paper

Ingredients

20 Petite Beurre Cookies
4 tbsp unsalted butter melted
1 cup white chocolate chips
16 ounces cream cheese softened
1/3 cup sugar
2 eggs
1 cup raspberries frozen or fresh
raspberry sauce

Instructions

Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray or line with parchment paper.
Using a blender or a food processor, pulse 20 cookies. Add the melted butter and stir to combine.
20 Petite Beurre Cookies, 4 tbsp unsalted butter
Pour the crumb mixture into prepared pan. You'll want to press them firmly into the baking pan so the crust holds together.
Melt white chocolate in a double boiler or in the microwave.
1 cup white chocolate chips
Using a stand or a handheld mixer, beat the cream cheese and sugar for 2 minutes. Add eggs gradually and be sure you don’t over whisk. Finally, add the melted white chocolate and stir until just combined.
16 ounces cream cheese, 1/3 cup sugar, 2 eggs
Add the fresh or frozen raspberries and gently fold them into the cheesecake batter with a spatula.
1 cup raspberries
Pour the filling onto the crust mixture.
To create a raspberry swirl, drizzle the raspberry sauce in straight lines over the top of the cheesecake filling (be sure to go in just one direction).
raspberry sauce
Drag a knife or skewer through the lines to create the pattern you like.
Bake at 350°F for 30 minutes or until edges are slightly browned.
Remove from oven. Allow the bars to cool at room temperature for an hour on the counter, then refrigerate for at least 4 hours.

Notes

This recipe works well with a graham cracker crust too, if you prefer that over the cookies.
If you don't have homemade raspberry sauce, you can combine 1/4 cup of raspberry jam or preserves with a couple teaspoons of lemon juice, then slightly warm in the oven.

Nutrition