I don’t want to look back one day and think “I could’ve eaten that.”

These delicious beauties came from What’s Gaby Cooking. I am telling you that you will NOT be disappointed with these Raspberry White Chocolate Cheesecake Bars! These are super EAZY to make!!!

You can also try these Chocolate Chip Cheesecake Cookie Bars.

How To Bake Raspberry White Chocolate Cheesecake Bars

First, gather all your ingredients.

FOR THE COOKIE LAYER:

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup brown sugar
1 & 1/2 cups granulated sugar
2 large eggs
2 & 1/2 teaspoons pure vanilla extract
2 & 1/2 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/4 cups white chocolate chips
1 cup fresh raspberries

FOR THE CHEESECAKE LAYER:

8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

BAKING SUPPLIES:

9 by 13-inch baking pan
Parchment paper

FIRST MAKE THE COOKIE LAYER:

In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, cream together the butter, brown sugar, and sugar for 3 minutes, until smooth.

Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl.

Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated.

Fold in 1 cup of the white chocolate chips.

NEXT MAKE THE CHEESECAKE LAYER:

In a food processor, combine the cream cheese, sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.

Preheat the oven to 350°F degrees. Line a 9 by 13-inch baking pan with parchment paper with a little hanging over the sides.

Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer.

Spread the cheesecake mixture on top of the cookie dough.

Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup white chocolate chips and the raspberries.

Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown.

Remove the bars from the oven and let cool for 30 minutes.

Transfer them to the fridge for at least 2 hours, or overnight if time allows. Cut into bars and serve.

Tips & Tricks

For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Raspberry White Chocolate Cheesecake Bars

Adapted from What's Gaby Cooking

By: Tammie

March 28, 2019
12
3 hr 35 min
Print this

Ingredients

FOR THE COOKIE LAYER:
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup brown sugar
1 & 1/2 cups granulated sugar
2 large eggs
2 & 1/2 teaspoons pure vanilla extract
2 & 1/2 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/4 cups white chocolate chips
1 cup fresh raspberries
FOR THE CHEESECAKE LAYER:
8 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Parchment paper

Directions

Step 1: TO MAKE THE COOKIE LAYER: In a bowl of a standing mixer fitted with the paddle attachment or in a large bowl with handheld mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup of the white chocolate chips.
Step 2: TO MAKE THE CHEESECAKE LAYER: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
Step 3: Preheat the oven to 350°F degrees. Line a 9 by 13-inch baking pan with parchment paper with a little hanging over the sides.
Step 4: Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer.
Step 5: Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup white chocolate chips and the raspberries.
Step 6: Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown.
Step 7: Remove the bars from the oven and let cool for 30 minutes.
Step 8: Transfer them to the fridge for at least 2 hours, or overnight if time allows.
Step 9: Cut into bars and serve.