White chocolate raspberry cheesecake bars aka your new obsession. These bars are so easy to make and are so good that everyone will be fighting over the last piece.
Remember Snapchat?
I mean, I guess some people are still on Snapchat, but I know once Instagram started their stories feature, I ended up deleting the Snapchat app. It’s just easier to have everything in one place, instead of filling up my phone’s precious space with unneeded social media apps.
The reason I ask is because I was obsessed with following Gaby Dalkin on Snapchat. She has such a fun and amazing personality and her Friday baking series was always entertaining. Even my daughter loved watching.
We spent an embarrassing amount of time on Snapchat viewing her stuff. The only reason I am considering re-downloading Snapchat is to see her new videos.
I’ve been a huge fan of her for ages and it was just a fun way to get to know more about her and … what she was cooking! haha I have her first book all on avocados and I couldn’t wait to get my hands on her newest one, Everyday California Food.
Oh my gosh, this book is amazing. I made a bunch of her dinner recipes and they are literally the best. I love making chili and her Sweet Potato Chili gives me life. I love that it is filled with a variety of veggies, and is flavor-packed. It’s the only way I’ve been able to get my daughter to eat sweet potatoes.
I don’t know why she doesn’t like them. She also doesn’t like caramel. I swear, sometimes, I’m not even sure how she’s my kid.
My favorite things Gaby does is, of course, the desserts. I love that they are simple for the most part, but incredibly well done, and absolutely moreish. I drool just looking at some of the stuff she’s made.
I made her white chocolate raspberry cheesecake bars because it’s been a while since I’ve had a bar and one with cheesecake filling to boot. I also love the combination of raspberries and chocolate (white or dark chocolate).
Basically, there was just every reason in the world to make them. But her ice cream cake is definitely on my to-make list this summer too.
White Chocolate Raspberry Cheesecake Bars
Fall in love with these white chocolate raspberry cheesecake bars
Ingredients
Cookie
- 1-1/2 cups granulated sugar
- 1 teaspoon baking soda
- 2-1/2 cups all purpose flour
- 2 large eggs
- 2-1/2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1-1/4 cups white chocolate chips
- 1 teaspoon baking powder
- 1 cup fresh raspberries
Cheesecake Filling
- 8 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a 9 x 13 inch baking pan with parchment paper and make sure the sides of the parchment paper hang over the pan.
- Make the cookie dough. In a stand mixer, add the butter, brown sugar and granulated sugar and beat for for 3 - 4 minutes, until light and fluffy.
- Add eggs and vanilla and continue to beat, scraping down the sides of the bowl as needed.
- Add the flour, salt, baking soda, and baking powder and mix on low until ingredients are just incorporated.
- Fold in 1 cup of the white chocolate chips.
- Make the cheesecake layer. In a food processor, combine cream cheese, granulated sugar, egg and vanilla and pulse for 2 4 minutes, scraping down the sides as needed until ingredients are evenly combined and mixture is smooth. You can also do this in a high-speed blender or your mixer.
- Add slightly more than half of the cookie dough mixture into the bottom of the pan and pat down to make an even layer.
- Spread the cheesecake mixture on top of the cookie dough.
- Crumble the remaining cookie dough on top of the cheesecake mixture. It may seem there isn't enough cookie dough to cover the cheesecake and that is okay.
- Sprinkle remaining white chocolate chips and raspberries on top.
- Bake for 40-45 minutes, until the cookie dough is golden brown. Remove from oven and cool for 30 minutes. Cover and transfer to the refrigerator for at least two hours or overnight. Do not skip this step. Cut into bars and serve.
Crystal says
I made these with butterscotch chips and blueberries because I didn’t have white chocolate chips or raspberries … Hahaha but they were still AMAZING. I ate half of them the first day but then was glad I saved some because they were even better after a night in the refrigerator. I want to make them as the recipe was written, and with cherries, too, and dark chocolate chunks. Soo many possibilities. Thank you!
Amanda says
Yes, I love the versatility of the recipe! You can really mix and match it to whatever you have in the kitchen! I actually discovered that I love cutting them in thin slices and freezing them and eating them that way. SO good!
Rita says
Sounds delicious – plan to make for a meeting. Slices sound like a good idea but having difficult picturing them. What size slices? I’m thinking 1 inch thick cut crosswise and then. 3. Cuts lengthwise so 3 x 3 would be the with of 9 inch pan. Is that a good portion size or should they be thicke than 1 inch? – they sound rich.
Amanda says
They are pretty rich. I baked them in a 9×13 pan and did 3 x 4 slices (three slices on the short end, four along the long end) for the photos which looked very nice, but you would probably want to make the slices more like 3 x 5 or 4 x 4.
Martha Merza says
Can these be frozen after baking?
Amanda says
Yes! They can be frozen! I recommend cutting them into bars first. I actually prefer them frozen and only slightly thawed!
Maddy says
Hi Amanda,
How do you store them? Do they need to be refrigerated because of the cream cheese? Or is room temp okay? Thank you.
Amanda Powell says
They should be stored in the refrigerator for up to 4-5 days. I will add that information into the post!!