Easy white chocolate raspberry cheesecake squares
This is a delicious summer dessert that is easy to make, beautiful and only takes a few minutes in the oven.
When choosing white chocolate, make sure to get actual white chocolate made with cocoa butter, and not simply white, vanilla-flavored chips. Ghirardelli Premium white chocolate baking bars are available at most larger groceries and work well.
We adjusted this recipe to be made in
Makes one 13-by-18 sheet pan Parchment paper, pan spray
For the crust:
2 cups graham cracker crumbs
1⁄2 cup sugar
1 stick butter, melted
For white chocolate cheesecake filling:
15 ounces real white chocolate, chopped 3 8-oz packages cream cheese,
a sheet pan because it takes it less time to firm up. Refrigerate overnight or for at least 8 hours if possible, but in a pinch you can stick it in the freezer for a couple hours and it will be sliceable.
Use this all-purpose cheesecake to highlight any berries or fruits in season. Fresh strawberries or raspberries will be great now. Later in the summer, top it with blackberries or sweet slices of fresh peaches.
If you wish to make the recipe glutenfree, simply choose gluten-free graham crackers, or use half gluten-free graham crackers and half ground nuts. softened
1 1⁄2 cups sifted powdered sugar 1 teaspoon vanilla extract
11⁄2 cups heavy whipping cream
Fresh raspberries for garnish
Mint for garnish
Heat oven to 325°F. Place parchment paper on the bottom of your sheet pan and spray the sides.
Combine graham cracker crumbs, sugar and butter for the crust. Press onto the bottom of the pan. Bake for 15 minutes. Place in the freezer to cool completely before filling.
Melt the white chocolate for 1-2 minutes in the microwave, stirring every 30 seconds until melted, and set aside to cool to room temperature.
In a food processor, mix the cream cheese and powdered sugar until smooth. Add the cooled white chocolate and vanilla and process.
In a large mixing bowl, whip heavy cream to stiff peaks. Add the cream cheese mixture and fold in gently. Remove crust from the freezer and spread in the cream cheese mixture. Refrigerate overnight to firm. Run a knife around the edge to loosen from the pan. Garnish with fresh raspberries and mint to serve.