Imagine sinking your teeth into a decadent, velvety smooth cheesecake bar that melts in your mouth with rich white chocolate goodness. These White Chocolate Cheesecake Bars are not just a dessert—they're a luxurious experience that transforms an ordinary day into a celebration of flavor. Whether you're hosting a dinner party, craving a sweet treat, or looking to impress your friends and family, these bars are guaranteed to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz white chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the graham cracker mixture evenly into the bottom of the prepared baking pan, creating a firm, compact crust. Use the back of a measuring cup to ensure an even surface.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Stir in vanilla extract and mix until just combined.
- Melt the white chocolate using a double boiler or in 30-second intervals in the microwave, stirring between each interval until smooth.
- Gently fold the melted white chocolate into the cream cheese mixture until fully integrated and no white chocolate streaks remain.
- Pour the cheesecake mixture over the prepared graham cracker crust, spreading evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 2 hours or overnight to allow the cheesecake to set completely.
- Using the overhanging parchment paper, lift the cheesecake out of the pan and cut into 12 even bars.
- Serve chilled and optionally garnish with white chocolate shavings or a light dusting of powdered sugar.
Tips
- Room Temperature Matters: Ensure cream cheese and eggs are at room temperature for a smoother, lump-free mixture.
- Don't Overmix: Mix ingredients just until combined to prevent a tough texture.
- Use Parchment Paper: This makes removing and cutting bars much easier and cleaner.
- Watch Baking Time: A slightly jiggly center is perfect—it will set during cooling.
- Chill Completely: Refrigerate for at least 2 hours to achieve the ideal cheesecake consistency.
- Use High-Quality White Chocolate: The better the chocolate, the more delicious your bars will be.
- Clean Cuts: Use a hot, clean knife for sharp, professional-looking bars.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 38g
Protein: 7g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 110mg
