White Chocolate-Raspberry Cheesecake Bars – The Perfect Alternative To Birthday Cake

7 Feb

Every year I make my dad a birthday cake – usually This amazing chocolate version that always turns out perfectly. But this year, I wanted to switch it up and try something different. At first I was going to make a whole cheesecake. But – the two issues with that are – cheesecakes are HUGE – like REALLY BIG – the ones I was looking at called for 4 or 5 bricks of cream cheese. Like – wow. Nope. There’s only 5 of us – and one of that 5 is my son, who can only eat so much. Then issue #2 – I couldn’t find my springform pan. So – regular cheesecake was out. But I kept searching – and finally it paid off, when I found the PERFECT thing – these White Chocolate Raspberry Cheesecake Bars

Not only was it a much smaller size, but it didn’t require a springform pan, AND it included the birthday boy’s favorite thing ever – RASPBERRY!

White Chocolate-Raspberry Cheesecake Bars
(Recipe courtesy of Kraft)

Ingredients
12 OREO Cookies, finely crushed (about 1 cup)
2 Tbsp. butter or margarine, melted
3 oz. BAKER’S White Chocolate, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
1/4 cup red raspberry preserves

Directions
-Heat oven to 350ºF.
-Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
-Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
-Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Little sous chef enjoyed using our meat mallet to crush the Oreos for the crust

Cheesecake-y goodness

Adding the best part – the topping!

The finished product

Enjoying cheesecake with the birthday boy and little sous chef

These turned out so good – even I liked it a lot – and I really am not a fan of cheesecake, OR raspberry (luckily I was able to grab some seedless Raspberry jam – so that helped me enjoy it more as it’s really the seeds I hate). It was the perfect amount for us – and I think my dad really enjoyed it (he had 2 pieces, so I am thinking that means he liked it, ha!)

So if you’re looking for an alternative to regular cheesecake because you don’t need that much (or just because you don’t have a springform pan handy!) then try these – you won’t be disappointed!

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