Raspberry & White Chocolate Cheesecake Bars


An easy baked raspberry and white chocolate cheesecake bar. Perfect for cake sales and parties.

Raspberry & White Chocolate Cheesecake Bars



RASPBERRY & WHITE CHOCOLATE CHEESECAKE BARS


I made a batch of these yummy cheesecake bars, ready for a little party we held recently. They are easy to make (don't let the long ingredient list and method put you off), and are most definitely worth the effort.

I love the flavour combination of tart raspberries and sweet white chocolate, it's a match made in food heaven.

The cheesecake bars are really easy to handle once cooled, so could be packed for picnics or in lunchboxes for a special treat.


Raspberry & White Chocolate Cheesecake Bars

TOP TIPS FOR MAKING RASPBERRY AND WHITE CHOCOLATE CHEESECAKE BARS


Try swapping the raspberries for blueberries or strawberries. Or if it's blackberry season you could use foraged blackberries.

The bars can be made and then frozen for up to three months. Just take them out of the freezer and allow them to defrost fully before eating.

They can be served as part of a buffet or even as a dessert with some clotted cream or ice cream.



raspberry and white chocolate cheesecake bars


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Raspberry & White Chocolate Cheesecake Bars



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RASPBERRY & WHITE CHOCOLATE CHEESECAKE BARS



Raspberry & White Chocolate Cheesecake Bars
Desserts
Desserts
Yield: 12 bars
Author:

Raspberry & White Chocolate Cheesecake Bars

Raspberry & White Chocolate Cheesecake Bars

Prep time: 20 MCook time: 50 MTotal time: 70 M
An easy raspberry and white chocolate cheesecake bar recipe.

Ingredients:

  • For the raspberry sauce:
  • 100g Raspberries
  • 1 TBSP Caster Sugar
  • 1 TSP Lemon Juice
  • For the cheesecake:
  • 100g Full Fat Soft Cheese
  • 1 TSBP Caster Sugar
  • 1 TBSP Plain Flour
  • 1 Egg
  • For the base:
  • 225g Unsalted Butter, softened
  • 200g Light Muscavado Sugar
  • 100g Caster Sugar
  • 150g White Chocolate Chips
  • 3 Eggs
  • 1 TSP Vanilla Extract
  • 200g Plain Flour
  • 1/2 TSP Baking Powder
  • 50g Raspberries

Instructions:

  1. Put the raspberry sauce ingredients in a small pan and simmer on a low heat until the raspberries burst and turn to a thick sauce. Sieve into a bowl and discard the seeds.
  2. Preheat the oven to 180°c (160°fan) and line a 20 x 30cm brownie tin with greaseproof paper.
  3. Beat the cheesecake ingredients in a bowl until smooth and set aside.
  4. For the base mixture, put the butter, sugars and 100g of the white chocolate in a pan and melt on a low heat. Leave to cool for 10 minutes.
  5. Beat the eggs into the cooled base mix then add the vanilla extract before sifting in the flour and baking powder. Fold in the remaining white chocolate chips and the raspberries then place into the lined tin.
  6. Spoon the cheesecake mix over the base mix. Dollop on teaspoons of the raspberry sauce and swirl again.
  7. Bake for 45 -50 minutes. Cool completely in the tin before cutting into squares.
Calories
438.92
Fat (grams)
21.84
Sat. Fat (grams)
12.88
Carbs (grams)
56.83
Fiber (grams)
1.32
Net carbs
55.51
Sugar (grams)
42.43
Protein (grams)
5.46
Sodium (milligrams)
73.48
Cholesterol (grams)
107.25
Calories and nutrition for 1 serving

Did you make this recipe? Let me know in the comments!
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Created using The Recipes Generator

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