Raspberry & White Chocolate Cheesecake Bars
An easy baked raspberry and white chocolate cheesecake bar. Perfect for cake sales and parties.
RASPBERRY & WHITE CHOCOLATE CHEESECAKE BARS
I love the flavour combination of tart raspberries and sweet white chocolate, it's a match made in food heaven.
The cheesecake bars are really easy to handle once cooled, so could be packed for picnics or in lunchboxes for a special treat.
TOP TIPS FOR MAKING RASPBERRY AND WHITE CHOCOLATE CHEESECAKE BARS
Try swapping the raspberries for blueberries or strawberries. Or if it's blackberry season you could use foraged blackberries.
The bars can be made and then frozen for up to three months. Just take them out of the freezer and allow them to defrost fully before eating.
They can be served as part of a buffet or even as a dessert with some clotted cream or ice cream.
OTHER SWEET TREATS YOU MIGHT LIKE
- Apple and Mincemeat Streusel Muffins from Farmersgirl Kitchen
- Raspberry Oreo Brownies from Taming Twins
- Mincemeat Crumble Slices from Jam and Clotted Cream
- Grasmere Ginger Shortbread from Jam and Clotted Cream
- Fruit and Nut Oat Bars from Jam and Clotted Cream
- Frozen Blueberry Yogurt Bites from Effortless Foodie
These fruity cheesecake bars are flavoured with blueberries and oranges. Super simple to make, they taste great as an easy dessert.
RASPBERRY & WHITE CHOCOLATE CHEESECAKE BARS
Yield: 12 bars
Raspberry & White Chocolate Cheesecake Bars
Prep time: 20 MCook time: 50 MTotal time: 70 M
An easy raspberry and white chocolate cheesecake bar recipe.
Ingredients:
- For the raspberry sauce:
- 100g Raspberries
- 1 TBSP Caster Sugar
- 1 TSP Lemon Juice
- For the cheesecake:
- 100g Full Fat Soft Cheese
- 1 TSBP Caster Sugar
- 1 TBSP Plain Flour
- 1 Egg
- For the base:
- 225g Unsalted Butter, softened
- 200g Light Muscavado Sugar
- 100g Caster Sugar
- 150g White Chocolate Chips
- 3 Eggs
- 1 TSP Vanilla Extract
- 200g Plain Flour
- 1/2 TSP Baking Powder
- 50g Raspberries
Instructions:
- Put the raspberry sauce ingredients in a small pan and simmer on a low heat until the raspberries burst and turn to a thick sauce. Sieve into a bowl and discard the seeds.
- Preheat the oven to 180°c (160°fan) and line a 20 x 30cm brownie tin with greaseproof paper.
- Beat the cheesecake ingredients in a bowl until smooth and set aside.
- For the base mixture, put the butter, sugars and 100g of the white chocolate in a pan and melt on a low heat. Leave to cool for 10 minutes.
- Beat the eggs into the cooled base mix then add the vanilla extract before sifting in the flour and baking powder. Fold in the remaining white chocolate chips and the raspberries then place into the lined tin.
- Spoon the cheesecake mix over the base mix. Dollop on teaspoons of the raspberry sauce and swirl again.
- Bake for 45 -50 minutes. Cool completely in the tin before cutting into squares.
Calories
438.92
438.92
Fat (grams)
21.84
21.84
Sat. Fat (grams)
12.88
12.88
Carbs (grams)
56.83
56.83
Fiber (grams)
1.32
1.32
Net carbs
55.51
55.51
Sugar (grams)
42.43
42.43
Protein (grams)
5.46
5.46
Sodium (milligrams)
73.48
73.48
Cholesterol (grams)
107.25
107.25
Calories and nutrition for 1 serving
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