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raspberry cheesecake bars cut into squares

White Chocolate Raspberry Cheesecake Bars

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.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Chilling time: 3 hours
Total Time: 4 hours 30 minutes
Servings: 16 bars
Calories: 426kcal
Author: Tara Kringlen

Ingredients

Raspberry Puree

  • 1 cup raspberries
  • 1 tablespoon sugar
  • 2 teaspoon water
  • 1 teaspoon cornstarch

White Chocolate Blondie Crust

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter melted
  • 1 ¼ cups light brown sugar packed
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1 cup white chocolate chips

Cheesecake Filling

  • 2 8 oz packages cream cheese softened
  • ½ cup sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 tablespoon flour

Instructions

Raspberry Puree

  • 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