White chocolate meets fresh raspberries in these luscious cheesecake bars. So incredible creamy and so easy to make (the filling requires no baking!) they will be a favorite year round!
As soon as December 1st rolls around I’m already deep into cookie exchange, wrapping gifts for relatives just ready to be shipped, house almost fully decorated and most likely Christmas menu narrowed down.
For us Christmas menu always has to have some sort of ham, scalloped potatoes and at least one kind of dessert. Last year, I’m sure there were more sweets on the table than savory dishes. I have the feeling, this year it’s going to be the same. I already have a few desserts in mind, including these unbelievable silky white chocolate raspberry cheesecake bars!
You won’t believe how easy it is to make them! My favorite graham cracker crust is topped with extra creamy white chocolate cheesecake filling and stuffed with fresh raspberries! Ah-mazing!
I love Driscoll’s fresh raspberries! Since they are widely available year round, you’ll always find me buying them. I love to pop them in my mouth every time I crave something sweet, mix them in my yogurt, on top of my oatmeal, in salads and of course, in desserts! When I see the Driscoll’s name, I know my berries are high quality.
I had to force myself to stop snacking on them to make sure I had enough for these cheesecake bars. The addition of fresh raspberries give a great pop of color to these bars. Red and white – the colors of Christmas!
In addition to the fresh Driscoll’s raspberries, you’ll also need graham cracker crumbs and melted butter for the crust and cream cheese, greek yogurt, heavy cream and white chocolate for the filling.
Yes, only 7 ingredients total!
Did you notice there no sugar added? The raspberries and white chocolate make these cheesecake bars perfectly sweet!
Although the filling requires no baking, the crust needs about 7-8 minutes in the oven. This ensures the crust will not fall apart when cutting the cheesecake into bars. Considering a baked cheesecake requires almost an hour of baking time, these are practically no bake, right?
Once the crust is done, you need to cool it completely. To be on the safe side, I would suggest waiting about 1 hour before making the filling. Of course, you can pop the baking pan in the fridge for a quicker version.
For the cheesecake filling it’s very important that your cream cheese and yogurt are at room temperature, while the heavy cream needs to be chilled.
Let’s talk chocolate now! Since white chocolate is not exactly chocolate, it needs special attention. Although 9 out of 10 times I melt chocolate in the microwave, white chocolate must be melted in a bowl set over a saucepan with simmering water. Make sure the bowl does not touch the water.
Also, it’s very important you use baking white chocolate and not chocolate chips. The chips have stabilizers and don’t melt as easily as the chocolate bar.
** Disclaimer: This is a sponsored post written by me on behalf of Driscoll’s. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **