Raspberry White Chocolate Cheesecake Bars
Ingredients
For the base:
200 g digestive biscuits or graham crackers, crushed
100 g unsalted butter, melted
For the filling:
500 g cream cheese, softened
200 g white chocolate, melted and cooled slightly
100 g icing (powdered) sugar
1 tsp vanilla extract
250 ml heavy whipping cream
For the raspberry swirl:
150 g fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
Instructions
Mix the crushed biscuits with the melted butter. Press firmly into the bottom of an 8-inch (20 cm) square pan or loaf pan lined with parchment paper. Chill for 20 minutes.
In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat for 5–7 minutes until softened. Mash and strain if you prefer a smooth sauce. Let cool.
Beat the cream cheese until smooth. Mix in the icing sugar and vanilla.
Stir in the melted white chocolate.
In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
Spread the filling evenly over the chilled crust.
Spoon the raspberry sauce over the top and use a skewer or knife to swirl it into the filling.
Refrigerate for at least 6 hours, preferably overnight, until fully set.
Slice into bars and serve chilled.
Optional garnish: Fresh raspberries, white chocolate shavings, or whipped cream.
