Description
A small-batch, no-fuss dessert recipe yielding eight bars. These bars combine creamy white chocolate cheesecake filling with tart raspberries on a graham cracker crust, designed to be made, eaten, and gone without leftovers.
Ingredients
Scale
- 1/2 cup (50g) graham cracker crumbs
- 3 tbsp (42g) unsalted butter, melted
- 1 tbsp (12g) granulated sugar
- 8 oz (225g) full-fat cream cheese, softened
- 1/2 cup (85g) white chocolate chips
- 2 tbsp (30g) sour cream
- 1 large egg
- 1/2 cup (65g) fresh or frozen raspberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand. Press firmly into the bottom of the prepared pan and chill in the fridge.
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, vanilla extract, and beat until combined and pale.
- Melt white chocolate chips in 15-second intervals, stirring between bursts, until smooth. Let cool slightly so it is warm, not hot.
- Stir the melted white chocolate into the cream cheese mixture until fully incorporated.
- Add the egg and beat on low speed just until the yellow disappears. Do not overmix.
- Gently fold in the raspberries using a spatula.
- Pour the batter over the chilled crust and smooth the top.
- Bake for 25-30 minutes until edges are set and the center has a slight jiggle.
- Cool in the pan on a wire rack for 15 minutes, then cover and refrigerate for at least 2 hours (preferably 4) until firm.
- Cut into eight equal squares and serve.
Notes
Ensure cream cheese is fully softened to avoid lumps. Do not thaw frozen raspberries before adding to prevent bleeding; toss them in a teaspoon of flour to help suspend them. White chocolate burns easily, so melt in short bursts at low power. The bars must be chilled for at least two hours for clean cuts.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: white chocolate raspberry cheesecake, small batch dessert, cheesecake bars for two, easy cheesecake recipe, no-bake alternative, gluten-free option