Raspberry Cheesecake Bars with White Chocolate Chips

On Sunday I prepared Brunch at St. John the Apostle MCC in Ft. Myers. I served an assortment of breakfast egg casseroles based on my previous post (Made four pans of the sausage version, three of the corned beef, and one vegetarian). I also served Raspberry Cheesecake Bars from a recipe that appears on the Krusteaz Raspberry Bar Mix. I  modified it by adding almond flavoring and white chocolate chips. It turned out great!

The dining room was decorated with dark green and light green tablecloths and tulips on both the buffet table and the individual round dining tables. I enjoy creating an atmosphere that feels special and inviting.

These tulips were on the Buffet Table at Brunch. I had individual yellow tulips in bud vases on the dining tables. 

Raspberry Cheesecake Bars with White Chocolate Chips

I couldn't find real white mini-chocolate chips so had to use regular size baking chips. I think the white chocolate would be better, but they are hard to find for my Raspberry Cheesecake Bars.

1 package Krusteaz Raspberry Bar Mix (1 pouch each crust mix and raspberry filling)

1/2 cup (1 stick) butter, melted

16 oz (2 cups) cream cheese, softened

2/3 cup sugar

2 eggs

1 teaspoon vanilla or almond flavoring

2/3 cup mini white chocolate chips, divided

Instructions

Preheat oven to 350°F. Lightly grease 13x9x2-inch pan.

For Crust: Place crust mix and melted butter in medium bowl. Stir with a fork until mixture is crumbly. Press crust mixture firmly into bottom of pan. Bake 15 minutes or until edges begin to brown. Set aside.

For Filling: Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add eggs and vanilla or almond flavoring. Continue to mix on low speed until smooth. Stir in 1/3 cup mini white vanilla chips.

Spoon cream cheese mixture evenly over baked crust. Cut corner of raspberry filling pouch. 

I poured the raspberry filling in to rows the long way, and then used a toothpick to draw lines crosswise.

Randomly squeeze raspberry filling over cream cheese mixture. Swirl with knife for marbled effect. Bake 28-32 minutes or until center is set. Cool completely and cut into squares. Store covered in the refrigerator.