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.
In a small bowl stir together 1 teaspoon water and cornstarch until combined.
Combine raspberries, sugar and 1 teaspoon water in a small saucepan over medium high heat.
Cook until boiling, stirring often and using a spoon to crush the berries, about 4 minutes.
Reduce the heat to medium, add the cornstarch slurry and simmer for 3 minutes, stirring constantly until thickened and the mixture coats the back of a spoon.
Remove from the heat. Press the mixture through a fine mesh sieve to remove the berry seeds.
Place in the refrigerator to cool while you make the other components.
White Chocolate Blondie Crust
Preheat the oven to 350 degrees. Line a 9 x 9 baking pan with parchment leaving an overhang on 2 sides.
Combine melted butter and brown sugar in a medium bowl and mix well. Add eggs, one at a time, mixing for about 30 seconds after each. Add the vanilla.
Stir together the flour, baking powder and salt in a separate small bowl.
Add the dry ingredients to the wet and stir just until the flour is incorporated. Do not overmix.
Stir in the white chocolate chips until just combined. Pour the batter into the prepared pan and smooth the top with a spatula. The batter will be thick.
Bake for 25-28 minutes until a toothpick inserted into the middle comes out clean and the bars are golden brown. Let cool on a wire rack while you make the cheesecake filling.
Cheesecake Filling
Using a stand mixer with the paddle attachment or a hand mixer, combine softened cream cheese and sugar, mixing until incorporated, about 1 minute.
Add the eggs, one at a time, mixing about 30 seconds each time. Add the vanilla and mix until incorporated. Add the flour and mix for 20 seconds.
Pour the cheesecake filling over the cooled baked blondie and smooth the top.
Dollop the raspberry puree over the top of the filling and use a knife to swirl it into the filling.
Bake the cheesecake bars at 350 degrees for 36-40 minutes until cheesecake is almost set in the middle but still slightly jiggles and the edges are set and barely begining to turn brown.
Cool on a wire rack for 30 minutes and then place in the refrigerator to chill for at least 2 to 3 hours before slicing and serving.
Notes
Store in the refrigerator tightly covered for 3-4 days.
Remove from the refrigerator 15-20 minutes prior to serving to soften the blondie crust.
The raspberry puree yields about ¼ cup. You can substitute the same amount of seedless raspberry jam if you prefer not to make the puree.
Nutrition
Calories: 426kcal
Keyword cheesecake bars, raspberry cheesecake bars, white chocolate blondie