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White Chocolate Raspberry Cheesecake Bars

May 18, 2015

white chocolate raspberry cheesecake bars white chocolate raspberry cheesecake bars white chocolate raspberry cheesecake barswhite chocolate raspberry cheesecake bars

I’m sorry if you’re on a health kick. Truly, I am  – triple chocolate cookies followed by white chocolate raspberry cheesecake bars can’t be helping. But hey, sometimes my life is filled with veggies and sometimes it’s filled with desserts. Lately, it’s been aaall about desserts!

I whipped up this no bake cheesecake last week when my parents were visiting for dinner. I hate to admit it, but when it comes to having guests for dinner, I can be a bit of a show-off. Luckily, these white chocolate raspberry cheesecake bars are easy to make but still look pretty impressive. They key is in the raspberry swirl which is embarrassingly simple to create.

I’ve included a recipe for homemade raspberry sauce (I told you, show-off!) but shop bought stuff will work just as well. There’s a little hint of almond in this cheesecake too which perfectly mellows out the sharp raspberries and creamy white chocolate. Yum yum yum.

White Chocolate Raspberry Cheesecake Bars

Yield: 16 bars

White Chocolate Raspberry Cheesecake Bars

Ingredients

    For the base:
  • 210g shortbread, crushed
  • 25g ground almonds
  • 75g unsalted butter, melted
  • For the filling:
  • 400g cream cheese
  • 300ml double cream
  • 1 tsp almond extract
  • 300g white chocolate, melted
  • For the raspberry sauce:
  • 300g frozen raspberries
  • 50g caster sugar

Instructions

  1. If making your own raspberry sauce, make far enough ahead to allow it to cool before making the cheesecake.
  2. Add the raspberries and sugar to a pan and heat over medium for a few minutes until raspberries have softened. Use a stick blender to blend mixture until smooth. If you want to remove the seeds, pass through a sieve.
  3. Return the sauce to the pan and heat for a further 5 minutes until thickened. Set aside and allow to cool.
  4. Spray a 9 inch loose-based or springform square tin with cooking spray and set aside. Mix the crushed shortbread, ground almonds and melted butter together. Press into the base of the cake tin and refrigerate.
  5. Beat the cream cheese until soft then add the double cream and almond extract. Beat until the mixture forms a dropping consistency. Gently fold in the melted chocolate then spread filling over the base.
  6. Drizzle raspberry sauce over the top and use a cocktail stick to swirl into the cheesecake. Refrigerate for at least 3 hours (preferable overnight) before removing from tin and cutting into bars.
3.1
https://www.adashofginger.co.uk/2015/05/white-chocolate-raspberry-cheesecake-bars.html

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10 Comments
Tagged With: vegetarian

Comments

  1. Sammie says

    May 18, 2015 at 6:37 pm

    Ooh these look soo pretty and I love that they have a hint if almond in them! Sammie http://www.feastingisfun.com

    Reply
  2. Jasmin Charlotte says

    May 18, 2015 at 7:27 pm

    Oh my gosh. You are killing me with all the epic recipes! This looks amazing. All my favourite things in one. Have to make this!! xx

    Jasmin Charlotte

    Reply
  3. Sarah says

    May 18, 2015 at 9:10 pm

    Oh my god these look amazing! I’m definitely going to try them (probably with shop bought sauce mind you!!)

    Sarah x
    ten ninety

    Reply
  4. Lisa says

    May 19, 2015 at 7:17 am

    Ooh, these are definitely getting bookmarked for future baking.

    Reply
  5. Angela says

    May 19, 2015 at 9:17 am

    These look so delicious, I really want to eat these. For a long time I didn’t like white chocolate very much, but I’ve begun to like it a lot.

    Raspberry is one of my favourite things too, I can almost taste these!

    Reply
  6. Rebecca@Figs and Pigs says

    May 20, 2015 at 5:27 pm

    Oh yes these look good and super fancy bet your parents were happy.

    Reply
  7. Sammie says

    May 21, 2015 at 1:40 am

    I love making cheesecake. These look amazing, I will have to get practising my raspberry swirls!

    Sammie

    Little Blonde Life – Lifestyle Blog

    Reply
  8. Sweetie Ky says

    May 27, 2015 at 1:53 pm

    Wow these look so tasty! Defiantly going to have to try these as o love to bake!
    sweetiekyblog.blogspot.com

    Reply
  9. Rebecca says

    May 31, 2015 at 7:02 pm

    These look AMAZING!! Defo going to try making this. Thanks 😀 xo

    http://pocahontasjane.wordpress.com

    Reply
  10. Romea says

    July 29, 2019 at 10:17 am

    Made this for a BBQ yesterday and it went down really well – loved it as well – the almond extract and shortbread biscuit base made it special, topped with the raspberry sauce! Thank you for this lovely recipe.

    Reply

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Hello! I'm Kirsty, a food-obsessed 20-something in Edinburgh. You can read more about me here!

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