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Shortbread Raspberry Cheesecake Bars | www.diethood.com | Sweet layer of shortbread crust topped with raspberry jam and a creamy white-chocolate cheesecake mixture. Totally amazing!!

Shortbread Raspberry Cheesecake Bars

Katerina | Diethood
Sweet shortbread crust is topped with raspberry jam and a creamy white-chocolate cheesecake mixture.
Servings : 12 servings
Prep Time 4 hrs 15 mins
Cook Time 15 mins
Total Time 4 hrs 30 mins

Ingredients
  

  • 1 cup all-purpose flour
  • 1/4- cup powdered sugar
  • 1 stick (8 tablespoons) butter, softened
  • 1 cup raspberry jam
  • 1 package (8-ounces) 1/3 less fat cream cheese
  • 1/4- cup milk
  • 1 teaspoon pure vanilla extract
  • 1 cup white chocolate chips
  • 2 tablespoons vegetable oil , divided
  • 1/4- cup dark chocolate chips

Instructions
 

  • Preheat oven to 375F.
  • Line an 9x9 pan with aluminum foil, leaving about a 2-inch overhang on opposite sides. Lightly grease with cooking spray and set aside.
  • Combine flour and powdered sugar in a small mixing bowl; whisk until combined.
  • Using a pastry cutter, cut in the butter. You can also use a fork or two knives. Work the butter for about 2 minutes, or until thoroughly combined.
  • Press the mixture on the bottom of prepared pan.
  • Bake for 15 to 16 minutes, or until golden brown.
  • Remove from oven and let cool 10 minutes.
  • Spread raspberry jam over crust and set aside.
  • In your mixer's bowl, combine cream cheese, milk and vanilla; beat for 3 minutes, or until mixture is creamy and smooth.
  • In the meantime, combine white chocolate chips and 1 tablespoon vegetable oil in a small microwaveable bowl.
  • Melt in microwave for 1 minute.
  • Stir and melt for an additional 30 seconds.
  • Remove from microwave and let cool for a few minutes.
  • Add melted white chocolate to the cream cheese mixture; beat the mixture for 1 minute, or until completely incorporated.
  • Pour cream cheese mixture over jam and spread evenly using an offset spatula.
  • Refrigerate 1 hour.
  • Combine dark chocolate chips and 1 tablespoon vegetable oil in a small microwaveable bowl.
  • Melt in microwave for 1 minute.
  • Stir and melt for an additional 30 seconds.
  • Remove from microwave and spread over white chocolate layer.
  • Refrigerate for 4 hours or overnight is best.
  • Cut into bars and serve immediately.

Nutrition

Calories: 252 kcal | Carbohydrates: 41 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 6 g | Cholesterol: 3 mg | Sodium: 29 mg | Potassium: 106 mg | Fiber: 0 g | Sugar: 26 g | Vitamin A: 15 IU | Vitamin C: 2.6 mg | Calcium: 54 mg | Iron: 0.7 mg | Net Carbs: 41 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: cheesecake bars, cheesecake squares, white chocolate raspberry cheesecake