WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

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These creamy white chocolate raspberry cheesecake bars have an chocolate cookie crust, creamy white chocolate cheesecake filling and a fresh raspberry sauce swirled throughout. These cheesecake bars are and delicious!

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Raspberries

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1. In a small bowl, dissolve the cornstarch in the water.

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2. In a medium saucepan, combine raspberries, water, sugar, and cornstarch. Heat over medium low heat, stirring occasionally, until boiling, about 5 minutes.

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3. Remove from heat, and strain through a fine-mesh sieve set over a medium mixing bowl. Set aside to cool.

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4. Preheat the oven to 375°F (190°C). Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.

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WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS

These creamy white chocolate raspberry cheesecake bars have an chocolate cookie crust, creamy white chocolate cheesecake filling and a fresh raspberry sauce swirled throughout. These cheesecake bars are and delicious!

- Boston Girl Bakes

Raspberries

key ingredient

1. In a small bowl, dissolve the cornstarch in the water.

MAKE THE SWIRL

2. In a medium saucepan, combine raspberries, water, sugar, and cornstarch. Heat over medium low heat, stirring occasionally, until boiling, about 5 minutes.

COMBINE & BOIL

3. Remove from heat, and strain through a fine-mesh sieve set over a medium mixing bowl. Set aside to cool.

STRAIN

4. Preheat the oven to 375°F (190°C). Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.

MAKE THE CRUST

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