Ingredients
- 8 oz cream cheese, softened
- 8 oz white chocolate, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup fresh raspberries
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and line a baking dish with parchment paper.
- In a bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of the lined baking dish to form a crust.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the melted white chocolate and vanilla extract, mixing until fully incorporated.
- Add the eggs one at a time, mixing on low speed until just combined.
- Gently fold in the fresh raspberries.
- Pour the cheesecake filling over the crust and spread evenly. Bake for 35-40 minutes or until the edges are set and the center has a slight jiggle.
- Allow to cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) to set completely. Cut into bars and serve chilled.
Notes
For an extra touch, garnish with melted white chocolate drizzled on top and a sprinkle of fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian