Cheater White Chocolate Raspberry Cheesecake Squares
From keni 13 years ago
- 30 plus chill time to make
- Serves 12
This recipe is ALMOST no bake. The crust, which veers a lil from the norm by using cookie crumbs instead of graham cracker, needs a short bake in the oven. Other than that, it's all whipped together and chilled, briefly, before serving. Read more This can be made with another type of fruit preserve, too. I will be trying mango, next! :) See less
Ingredients
- 1/2lb pecan shortbread cookies, crushed(this should yield between 2-2 1/2 cups) shopping list
- 1 stick butter, melted shopping list
- 1/2 cup whipping cream shopping list
- 1t vanilla shopping list
- 2 8oz blocks cream cheese, softened shopping list
- 2T honey shopping list
- 8oz white chocolate, melted(I use the microwave-1 minute and stir usually does the trick!) shopping list
- 4oz raspberry All fruit Spread shopping list
- 1t fresh lemon juice shopping list
How to make it
- Combine cookie crumbs and most of butter in a 9X13 pan and mix with a fork(or your hands ;), to create a full layer on the bottom of the pan. Use the rest of the butter, if needed, so crumbs stay together.
- Bake in a 350 oven for about 10-12 minutes until starting to brown around the edges. See Photo
- Meanwhile, whip whipping cream and vanilla until stiff peaks form.
- Set aside in another bowl. See Photo
- In mixing bowl, beat cream cheese and honey until smooth and well combined.
- Slowly add most of the melted white chocolate to cream cheese mixture while mixing on low speed. See Photo
- Combine well.
- Fold in whipped cream until just mixed.
- Pour into prepared crust
- Whisk together fruit spread and lemon juice. See Photo
- Drop mounds of this mixture on top of the cheesecake. See Photo
- With a knife, follow the "dots" to create a swirled pattern over the top of the cheesecake.
- Drizzle with remaining white chocolate.
- Cover and refrigerate at least 2 hours, until firm.
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