White Chocolate Raspberry Cheesecake Bars
These delicious White Chocolate Raspberry Cheesecake Bars combine creamy cheesecake filling with a swirl of raspberry sauce, making them a perfect dessert option.
Equipment
- 9-inch square baking pan
- food processor
- mixing bowl
- handheld mixer
- Fine-mesh strainer
- Cooling Rack
Ingredients
Raspberry Sauce
- 2 teaspoons water room-temperature
- 1 teaspoon cornstarch
- 1.5 cups fresh or frozen raspberries do not thaw
- 2 tablespoons granulated sugar
Crust
- 22 regular Oreo cookies not Double-Stuf
- 5 tablespoons unsalted butter melted
Filling
- 6 ounces white chocolate finely chopped
- 16 ounces full-fat brick cream cheese softened to room temperature
- ⅓ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 2 large eggs at room temperature
Instructions
Instructions
- Make & cool the raspberry sauce: Mix 1 teaspoon water with 1 teaspoon cornstarch. Combine raspberries, granulated sugar, and remaining water in a saucepan over medium heat. Stir and simmer for 3 minutes. Press through a fine mesh strainer and cool.
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper.
- Make the crust: Pulse Oreo cookies into fine crumbs. Combine with melted butter and press into the bottom of the pan. Bake for 8 minutes.
- For the filling: Melt the white chocolate and let cool. Beat cream cheese and granulated sugar until smooth. Mix in flour, lemon juice, vanilla, salt, and eggs. Add the white chocolate and mix until combined.
- Pour half the cheesecake filling onto the crust, drizzle half the raspberry sauce. Spread remaining filling and drizzle remaining sauce on top, swirling gently.
- Bake for 32-36 minutes or until set. Cool at room temperature for 45 minutes, then chill for at least 3 hours before slicing.
- Lift bars out of the pan using parchment overhang and slice into squares.
- Store leftover cheesecake bars in the refrigerator for up to 1 week.
Notes
Prepare the raspberry sauce up to 1 week in advance. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1barCalories: 350kcalCarbohydrates: 25gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 4mgCalcium: 50mgIron: 1mg
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