My husband can’t get enough of these! He literally doesn’t believe me that they’re low-carb.

Line an 8×8-inch square baking dish with aluminum foil or parchment paper, leaving an overhang on the sides for easy lifting. Mix graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of the pan to create a level crust. Chill in the fridge for 15 minutes.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Slowly mix in the melted white chocolate and vanilla extract. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined.

Spread the white chocolate cheesecake mixture evenly over the chilled crust. Drop spoonfuls of raspberry jam or puree across the top. Using a toothpick or skewer, gently swirl the raspberry through the cheesecake to create a marbled pattern.

Cover and refrigerate for at least 4 hours (or overnight) until set. Use the foil overhang to lift the cheesecake block out of the pan. Slice into individual square bars and crown each square with a fresh whole raspberry.