White Chocolate Raspberry Cheesecake Bars

INTRODUCTION

White Chocolate Raspberry Cheesecake Bars are a delightful dessert that combines the rich flavor of cream cheese, sweet white chocolate, and tart raspberries. This recipe is perfect for any occasion, whether you are hosting a party, celebrating a birthday, or just looking to satisfy your sweet tooth. The bars are easy to make, and they look beautiful when served. Everyone will be impressed by your baking skills when you present these delicious treats!

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love White Chocolate Raspberry Cheesecake Bars. First, the combination of creamy cheesecake with the fruity burst of raspberries creates a harmonious and balanced flavor. The white chocolate adds a touch of sweetness that complements the tartness of the raspberries perfectly.

Also, these bars are not only tasty but visually stunning. The vibrant color of the raspberry sauce swirled into the creamy cheesecake creates an eye-catching dessert that will grab anyone’s attention. Finally, the recipe is straightforward and requires common ingredients. This means you can easily whip up a batch even if you are not an expert baker.

HOW TO MAKE White Chocolate Raspberry Cheesecake Bars

Making White Chocolate Raspberry Cheesecake Bars at home is a fun and satisfying process. You will need to gather your ingredients and follow the step-by-step instructions carefully.

EQUIPMENT NEEDED

Before you start, make sure you have the following equipment:

1. A 9-inch square baking pan
2. Parchment paper
3. A small bowl
4. A small saucepan
5. A food processor or blender
6. A mixing bowl (large)
7. Handheld or stand mixer
8. Spatula
9. Wire rack
10. Fine mesh strainer

Ingredients You’ll Need:

• 2 teaspoons room-temperature water, divided
• 1 teaspoon cornstarch
• 1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)
• 2 tablespoons (25g) granulated sugar
• 22 regular Oreo cookies (not Double-Stuf)
• 5 tablespoons (71g) unsalted butter, melted
• 6 ounces (170g) white chocolate, finely chopped
• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/3 cup (65g) granulated sugar
• 1 tablespoon (8g) all-purpose flour
• 1 teaspoon lemon juice
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 large eggs, at room temperature

STEP-BY-STEP INSTRUCTIONS:

1. Prepare the Raspberry Sauce:

   • In a small bowl, mix 1 teaspoon of water with 1 teaspoon of cornstarch. Set it aside.
   • In a small saucepan over medium heat, combine the raspberries and 2 tablespoons of granulated sugar. Add the remaining 1 teaspoon of water.
   • Stir the mixture as it heats, breaking up some of the raspberries. Once it starts to simmer, add the cornstarch mixture.
   • Continue stirring and simmering for about 3 minutes. After this, remove the saucepan from heat.
   • Press the mixture through a fine mesh strainer to separate the seeds. Allow the raspberry sauce to cool completely. You can store it in the refrigerator for up to one week.

2. Preheat the Oven:

   • Preheat your oven to 350°F (177°C).
   • Line the bottom and sides of the 9-inch square baking pan with parchment paper. Leave an overhang on the sides, which will help you lift the finished bars out later.

3. Make the Oreo Crust:

   • In a food processor or blender, pulse the 22 Oreo cookies (including the filling) until they become fine crumbs. You should have about 2 cups (packed) crumbs.
   • Pour the crumbs into a large bowl.
   • Add the melted butter and mix well until there are no large lumps. The mixture should be thick and quite wet.
   • Pour the crumb mixture into your prepared pan and press down firmly to create a compact crust. Bake for 8 minutes and then set aside. Keep the oven on.

4. Melt the White Chocolate:

   • In a double boiler or microwave, melt the chopped white chocolate until smooth. If using a microwave, heat in 20-second increments, stirring after each until fully melted. Let it cool while you prepare the cheesecake filling.

5. Prepare the Cheesecake Filling:

   • In a large bowl, beat the softened cream cheese and 1/3 cup of granulated sugar together on medium-high speed until smooth, about 2 minutes.
   • Add the flour, lemon juice, vanilla extract, and salt. Beat until fully combined.
   • On medium speed, add the eggs one by one, mixing after each addition. Stop mixing once the 2nd egg is incorporated.
   • Pour in the cooled white chocolate and mix on low speed until just combined.

6. Assemble the Bars:

   • Pour half of the cheesecake filling over the crust. Drizzle half of the raspberry sauce on top. Spread the remaining cheesecake filling over this layer.
   • Drizzle the remaining raspberry sauce on top, then use a toothpick or knife to swirl everything together gently.

7. Bake:

   • Bake for 32–36 minutes. The top should be set and the edges lightly browned. The bars will puff up but will sink slightly as they cool.
   • Cool on a wire rack for about 45 minutes at room temperature. After this, chill in the refrigerator for at least 3 hours before slicing. You can chill them for up to 1 day.

8. Slice and Serve:

   • Using the parchment overhang, lift the bars out of the pan. Cut them into squares with a sharp knife, cleaning the knife between cuts for neat slices.

HOW TO SERVE White Chocolate Raspberry Cheesecake Bars

These cheesecake bars are perfect for serving at parties or as a delightful treat at home. Once they are cut into squares, you can place them on a serving platter. For an elegant touch, sprinkle some fresh raspberries on top or add a dollop of whipped cream. They can be served alone or alongside a scoop of vanilla ice cream to enhance the flavors even more.

STORAGE & FREEZING: White Chocolate Raspberry Cheesecake Bars

To store leftover bars, keep them covered in the refrigerator for up to one week. You can also freeze them if you want to save them for later. Cut the bars into squares, wrap them tightly in plastic wrap, and place them in an airtight container. They can be frozen for up to three months. To enjoy, let them thaw in the refrigerator overnight.

SERVING SUGGESTIONS

White Chocolate Raspberry Cheesecake Bars pair wonderfully with coffee or tea. They are excellent for a dessert table, picnics, or holiday gatherings. You can also enjoy them as a special treat after dinner with your loved ones.

VARIATIONS

You can try different kinds of fruit if you want to mix things up. Instead of raspberries, you could use strawberries, blueberries, or cherries. Each fruit will bring a unique flavor to the cheesecake bars. Additionally, you can replace white chocolate with milk chocolate for a different taste.

FAQs

1. Can I use frozen raspberries instead of fresh ones?

   • Yes, you can use frozen raspberries without thawing them. They will still work beautifully in this recipe.

2. How do I know when the cheesecake bars are done baking?

   • The bars are done when the top appears set and the edges are lightly browned. They will puff up while baking but will sink as they cool.

3. Can I make these bars ahead of time?

   • Yes, you can make these bars a day in advance. Just be sure to chill them in the refrigerator for at least 3 hours before serving.

4. How should I store the leftover bars?

   • Store any leftover cheesecake bars in the refrigerator for up to one week. You can also freeze them for longer storage.

MAKE-AHEAD TIPS FOR White Chocolate Raspberry Cheesecake Bars

To make this recipe even easier, you can prepare the raspberry sauce a day in advance and store it in the refrigerator. You can also make the crust ahead of time and store it in the fridge until you are ready to add the cheesecake filling. Prepping ahead will save you time on the day you plan to serve these delicious bars. Enjoy your baking!

this Recipe

White Chocolate Raspberry Cheesecake Bars

Deliciously creamy cheesecake bars made with white chocolate and tart raspberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Raspberry Sauce

• 1.5 cups 1 and 1/2 cups fresh or frozen raspberries (do not thaw)
• 2 tablespoons 2 tablespoons granulated sugar
• 2 teaspoons 2 teaspoons room-temperature water, divided
• 1 teaspoon 1 teaspoon cornstarch

For the Oreo Crust

• 22 pieces 22 regular Oreo cookies (not Double-Stuf)
• 5 tablespoons 5 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 16 ounces 16 ounces full-fat brick cream cheese, softened to room temperature
• 1/3 cup 1/3 cup granulated sugar
• 1 tablespoon 1 tablespoon all-purpose flour
• 1 teaspoon 1 teaspoon lemon juice
• 1 teaspoon 1 teaspoon pure vanilla extract
• 1/8 teaspoon 1/8 teaspoon salt
• 2 large 2 large eggs, at room temperature
• 6 ounces 6 ounces white chocolate, finely chopped

Method

 

Prepare the Raspberry Sauce

1. In a small bowl, mix 1 teaspoon of water with 1 teaspoon of cornstarch. Set it aside.
2. In a small saucepan over medium heat, combine the raspberries and granulated sugar. Add the remaining water.
3. Stir the mixture as it heats, breaking up some of the raspberries. Once it starts to simmer, add the cornstarch mixture.
4. Continue stirring and simmering for about 3 minutes, then remove from heat.
5. Press the mixture through a fine mesh strainer to separate the seeds. Allow the raspberry sauce to cool completely.

Preheat the Oven

1. Preheat your oven to 350°F (177°C).
2. Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang.

Make the Oreo Crust

1. In a food processor or blender, pulse the Oreo cookies until they become fine crumbs.
2. Pour the crumbs into a large bowl and add the melted butter. Mix well to combine.
3. Pour the crumb mixture into the prepared pan and press down firmly to create a compact crust.
4. Bake for 8 minutes, then set aside and keep the oven on.

Melt the White Chocolate

1. In a double boiler or microwave, melt the chopped white chocolate until smooth.
2. Allow it to cool while preparing the cheesecake filling.

Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar together on medium-high speed until smooth.
2. Add the flour, lemon juice, vanilla extract, and salt. Beat until fully combined.
3. Add the eggs one by one, mixing after each addition, then stop mixing after the second egg.
4. Pour in the cooled white chocolate and mix on low speed until just combined.

Assemble the Bars

1. Pour half of the cheesecake filling over the crust. Drizzle half of the raspberry sauce on top.
2. Spread the remaining cheesecake filling over this layer and drizzle the remaining raspberry sauce on top.
3. Use a toothpick or knife to swirl the top gently.

Bake

1. Bake for 32–36 minutes until the top is set and the edges are lightly browned.
2. Cool on a wire rack for about 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours.

Slice and Serve

1. Using the parchment overhang, lift the bars out of the pan and cut into squares.

Notes

These bars can be stored in the refrigerator for up to one week or frozen for up to three months. Thaw frozen bars in the refrigerator overnight.