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To make these delightful cheesecake bars, you need: - 1 1/2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup granulated sugar (for crust) - 16 oz cream cheese, softened - 3/4 cup granulated sugar (for filling) - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 8 oz white chocolate, melted - 1 cup fresh raspberries (plus extra for garnish) - 1 tablespoon cornstarch - 1/2 cup powdered sugar (for dusting) These ingredients create a rich and creamy base with a sweet and tangy raspberry swirl. You can make your cheesecake bars even more special by adding: - Fresh mint leaves - Extra fresh raspberries - A drizzle of white chocolate These garnishes add color and flavor, making the bars look beautiful. If you need to swap some ingredients, here are some ideas: - Use animal-free butter for a vegan option. - Substitute coconut cream for cream cheese for a dairy-free version. - Swap fresh raspberries with strawberries or blueberries for a different twist. These substitutions keep the essence of the bars while accommodating dietary needs. Start by preheating your oven to 325°F (163°C). In a medium bowl, mix 1 1/2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Stir until this mixture is well combined. Firmly press it into the bottom of a lined 9x9-inch baking pan. Bake the crust for 10 minutes. Let it cool slightly while you prepare the filling. In a large bowl, beat 16 oz of softened cream cheese with 3/4 cup of granulated sugar. Use an electric mixer on medium speed until smooth. Add 1 teaspoon of pure vanilla extract and mix well. Then, add 2 large eggs one at a time. Mix on low speed just until combined. Avoid overmixing to keep your cheesecake smooth. Next, drizzle in 8 oz of melted white chocolate. Stir gently until it blends completely into the cream cheese mixture. Ensure there are no lumps for a creamy texture. In a separate bowl, take 1 cup of fresh raspberries. Mash them gently with a fork, leaving some whole pieces. Mix in 1 tablespoon of cornstarch to help thicken the raspberry swirl. If you want it sweeter, add a bit of extra sugar. Pour half of the cheesecake filling over the cooled crust. Spread it evenly. Spoon dollops of the raspberry mixture over this layer. Use a knife to create a swirling effect. Pour the remaining cheesecake filling on top and repeat the swirling process with the rest of the raspberry mixture. Place the cheesecake bars in your oven and bake for 30-35 minutes. The edges should look set, while the center may still jiggle slightly. After baking, turn off the oven. Leave the bars in the oven with the door slightly ajar for about an hour. This helps prevent cracks from sudden temperature changes. Once cooled, take the bars out of the oven. Refrigerate them for at least 4 hours, or even overnight. This helps the cheesecake set well. After chilling, lift the cheesecake out of the pan using the parchment paper. Cut it into squares. Before serving, dust the tops with powdered sugar. Garnish with fresh raspberries for a pretty touch. Serve the bars on a decorative platter, adding fresh mint leaves for extra flair. Enjoy your delightful treat! To avoid cracks, mix your ingredients gently. Overmixing adds air that can cause cracks. Bake the cheesecake at a low temperature. Keeping the oven door slightly open while it cools helps, too. This slow cooling reduces shock from temperature changes. Always let your cheesecake cool in the oven for a while. Store leftover bars in an airtight container. Place parchment paper between layers to avoid sticking. You can keep them in the fridge for up to five days. If you want to save them longer, freeze the bars. Wrap them well in plastic wrap and foil before freezing. They can last for up to three months in the freezer. When melting white chocolate, use a double boiler. This gentle method prevents burning. Stir the chocolate often for even melting. If you don't have a double boiler, use a glass bowl over simmering water. You can also melt it in the microwave. Heat in short bursts, stirring in between to avoid scorching. Always let it cool slightly before adding to your cheesecake mixture. {{image_4}} You can swap raspberries for other fruits. Strawberries, blueberries, and blackberries work well. Just mash them like the raspberries. Each fruit brings a new flavor. Use ripe fruit for the best taste. Mix and match fruits for a colorful treat. Adding flavor extracts can change the taste. You may try almond or lemon extract. Just a small amount can make a big difference. Start with 1/2 teaspoon. Adjust to your liking. This twist can create a unique cheesecake. To make these bars gluten-free, choose gluten-free graham crackers. Many brands offer tasty options. You can also use almond flour for the crust. It gives a nice flavor and crunch. Always check labels to ensure ingredients are safe. This way, everyone can enjoy these delicious bars! Store your cheesecake bars in an airtight container. Line the container with parchment paper to keep them fresh. This helps avoid sticking. Keep the bars in the fridge for the best taste. You can freeze cheesecake bars for later enjoyment. Cut them into squares first. Wrap each square in plastic wrap tightly. Then place them in a freezer-safe bag. They can last up to three months in the freezer. In the fridge, the cheesecake bars last about five days. Keep them stored correctly to maintain their flavor. If you see any signs of spoilage, it’s best to discard them. Enjoy these treats fresh for the best experience! Yes, you can use frozen raspberries. Just thaw them first. Drain excess liquid to prevent a soggy mix. This helps keep the texture right. Check the edges of the bars. They should be set, while the center has a slight jiggle. This means they will firm up as they cool. Absolutely! You can make them a day before serving. Just chill them overnight. This allows the flavors to blend nicely. Use a sharp, warm knife for clean cuts. Dip the knife in hot water, wipe it dry, then cut. This gives you neat squares. Yes, you can add a crumb topping. Mix some graham cracker crumbs with melted butter. Sprinkle it on top before baking for added crunch. You’ve learned how to make cheesecake bars from scratch. We covered key ingredients, step-by-step baking, and helpful tips. You can now create delicious variations, store them well, and answer common questions. Enjoy making these tasty treats. They are perfect for sharing. I hope you find joy in baking and tasting your own cheesecake bars. You now have all the tools to impress friends and family with your delicious creation!

White Chocolate Raspberry Cheesecake Bars

Indulge in a slice of heaven with these decadent white chocolate raspberry cheesecake bars! Simple to make, these creamy treats feature a buttery graham cracker crust, luscious white chocolate, and fresh raspberry swirls that will delight your taste buds. Perfect for any occasion, they’re sure to impress your guests. Click through to discover the full recipe and treat yourself to this sweet masterpiece!
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Ingredients
  

1 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar (for crust)

16 oz cream cheese, softened to room temperature

3/4 cup granulated sugar (for filling)

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

8 oz white chocolate, melted and slightly cooled

1 cup fresh raspberries (plus extra for garnish)

1 tablespoon cornstarch

1/2 cup powdered sugar (for dusting)

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 1/4 cup of granulated sugar. Mix well until fully combined. Press the mixture firmly and evenly into the bottom of a lined 9x9-inch baking pan to form a solid crust. Bake in the preheated oven for 10 minutes, then remove and let it cool slightly.

    Make the cheesecake filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and 3/4 cup of granulated sugar until the mixture is smooth and creamy, free of lumps. Add the pure vanilla extract and mix well. Add the eggs one at a time, mixing on low speed just until combined. Overmixing can lead to cracks in your cheesecake.

      Incorporate the white chocolate: Gradually drizzle in the melted white chocolate into the cream cheese mixture while continuously stirring. Mix until fully incorporated and completely smooth, ensuring there are no lumps.

        Prepare the raspberry swirl: In a separate bowl, gently mash the fresh raspberries with a fork until chunky but still some whole pieces remain. Stir in the cornstarch to thicken the mixture. For added sweetness, feel free to incorporate a little extra sugar to taste if desired.

          Layer the cheesecake: Pour half of the creamy cheesecake filling over the cooled crust, spreading it evenly. Spoon small dollops of the raspberry mixture over this layer, and use a knife or skewer to create a beautiful swirling effect. Gently pour the remaining cheesecake filling on top and repeat the swirling process with the remaining raspberry mixture.

            Bake: Place the assembled cheesecake bars in the oven and bake for 30-35 minutes. The edges should be set, while the center will retain a slight jiggle. Once baked, turn off the oven and let the bars cool in the oven with the door slightly ajar for about an hour. This helps prevent cracking from temperature shock.

              Chill and cut: After cooling, remove the bars from the oven and refrigerate them for at least 4 hours, or ideally overnight, to allow them to fully set. Once solid, use the parchment paper to lift the cheesecake out of the pan and cut into squares.

                Serve and garnish: Just before serving, lightly dust the tops with powdered sugar and garnish with additional fresh raspberries for an inviting touch.

                  Prep Time: 15 minutes | Total Time: 5 hours (includes chilling) | Servings: 16 bars

                    - Presentation Tips: Serve the cheesecake bars on a decorative platter, garnished with fresh mint leaves alongside the raspberries, for an elegant finishing touch.