White Chocolate Raspberry Cheesecake Bars Pressure Cooker Recipe
These luxurious White Chocolate Raspberry Cheesecake Bars combine a creamy white chocolate cheesecake filling with a sweet raspberry swirl atop a buttery graham cracker crust. Made easier and faster with a pressure cooker, they're the perfect fusion of tender texture and bold flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 2 cups raspberries fresh or frozen
- ⅓ cup sugar for raspberry sauce
- ¼ teaspoon vanilla
- 2 teaspoons corn starch
- 1 tablespoon water
- 1 ¾ cups crushed graham crackers about 12 sheets
- 6 tablespoons butter melted
- 3 tablespoons sugar for crust
- 1 dash sea salt optional
- 2 packages cream cheese 8 oz each, softened to room temp
- ½ cup sugar for cheesecake layer
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature
- 6 oz white chocolate chopped, high quality
Instructions
Instructions
- Preheat oven to 325°F. Line a 9x9-inch pan with parchment paper.
- In a saucepan over medium, combine raspberries, ⅓ cup sugar, vanilla, cornstarch, and water. Stir continuously for 5-7 minutes until thickened. Let cool.
- In a bowl, mix graham cracker crumbs, melted butter, 3 tablespoon sugar, and a dash of sea salt. Press firmly into lined pan to form crust.
- In another bowl, beat cream cheese until smooth. Add eggs one at a time, blending well. Mix in sugar, vanilla, sour cream, and fold in white chocolate.
- Pour batter over crust. Drop spoonfuls of raspberry sauce and swirl with a knife.
- Bake for 30–35 minutes until edges are golden and center is set. Cool completely, then chill for at least 3 hours before cutting.
Notes
Chill bars completely before slicing for the best texture. Run a knife under hot water for clean cuts. You can freeze for up to a month; thaw overnight in fridge.