These are so gorgeous. Add melted butter and stir until moistened. Notify me of follow-up comments by email. OMG! Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. I love white chocolate and raspberry together and these cheesecake bars look absolutely delicious! As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Once this starts to boil, you will add in a cornstarch slurry which is just a little water and a little cornstarch stirred together. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. Your information will *never* be shared or sold to a 3rd party. As an Amazon Associate I earn from qualifying purchases. THIS SOUNDS WONDERFUL THE ONLY THING I WAS WONDERING IS HOW & WHAT WAS USED TO GET THE HEART DESIGNS.COOKIE CUTTERS OR SILICONE, This came out better than I thought it would. Looking for the party? This post may contain affiliate links. Last, you will add 1 tbsp of flour which helps provide some stability to the cheesecake filling so that it won’t sink. Pop in the fridge. Add eggs, one at a time, mixing for about 30 seconds after each. Thank you for the kind feedback! I love raspberries and cheesecake both. Tips for making the best white chocolate raspberry cheesecake. How can I incorporate frozen fruit into this recipe? ; Combine cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Definitely an good quick standby for when you need cheesecake and quickly. Mix the flour until fully incorporated. Love the raspberry swirl! You’ll want the edges to be fully set and just barely starting to brown and the center to be slightly jiggly. Hi Jen! Add in cheesecake and I am in heaven! I could not find chocolate wafer cookies anywhere and so went with chocolate graham cracker crumbs mixed with a stick of melted butter. 4 ounces white chocolate, melted and cooled, Lining the pan is the first step. You will love these creamy baked White Chocolate Raspberry Cheesecake Bars with a buttery cookie crumb. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. I love this recipe. Cut into squares and garnish with fresh raspberries. If you are like me and forget to pull out your ingredients prior to baking, you can place a block of cream cheese on a microwave-safe plate and microwave on 50% power for 10 seconds and then flip and do the same for the other side to quickly soften it. They remind me of the amazing cheesecake I tried at Juniors Cheesecake in New York a few years ago. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Pour the batter into the prepared pan and smooth the top with a spatula. So why not throw that raspberry cheesecake bar filling over a decadent white chocolate blondie? Bake for 25-28 minutes until a toothpick inserted into the middle comes out clean and the bars are golden brown. I LOVE it when other people bake for me! These white chocolate blondie raspberry cheesecake bars are composed of a chewy white chocolate blondie on the bottom with a creamy raspberry swirled vanilla cheesecake on top. Place room temperature cream cheese in a stand mixer and beat for 5 minutes. Overbeating the blondies can make them tough and overbeating the cheesecake filling can whip too much air into it causing cracks or sinking. Just add them in frozen (don’t thaw them) and gently fold them to prevent them from bleeding colour. Save my name, email, and website in this browser for the next time I comment. This post may contain affiliate links. The seedless raspberry jam brightens the flavors and adds the perfect swirls of color to make a dessert … But we only get frozen raspberries in India, since they are not native to our country. I had a friend bring me cookies the other day, and she was apologizing "oh, i'm sure these aren't good enough, etc." Please send help. A self-taught baker and dessert advocate from Sydney, Australia. All rights reserved. The seedless raspberry jam brightens the flavors and adds the perfect swirls of color to make a dessert that is sure to impress even the toughest critic. While they’ve disappeared from my house, there’s not a crumb left, they will surely be made again and again because they really were that good. The cheesecake will be much thinner if you use a 9×13, so I suggest checking it at the 20 minute mark. Add flour and vanilla and mix just until combined. One of my favorite flavor combinations when it comes to desserts is white chocolate and raspberry, so I'm pretty smitten with these pretties. Mix cookie crumbs and margarine; press onto bottom of 9-inch square baking pan. That’s it! They will work fine! Hi Janet, 8 ounces is 226 grams so you’d just need a little bit more. Lisa, Your email address will not be published. Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. I assume one can omit the raspberries too? Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Preheat oven to 350ºF. These didn’t last very long in my household so you may not need to worry about it :-). Thanks Natalie! The puree yields about 1/4 cup so use about the same amount of jam. Very pretty raspberry swirls. If I don’t have fresh is frozen ok?! Just like my Peanut Butter Cheesecake Bites, these gorgeous cheesecake squares are baked, which means they have a truly enviable texture. Yes, just make sure to cool them completely before you freeze them! It's beautiful! sugar in a food processor and blend until smooth.