White Chocolate Raspberry Cheesecake Bars
These easy raspberry cheesecake bars are mixed with perfectly sweet melted white chocolate, baked onto a buttery chocolate cookie crust, and topped with a sweet and tart raspberry swirl with fresh raspberries.
Servings: 9 bars
Calories: 326kcal
Equipment
- 8x8 inch pan
- Stand mixer with paddle attachment, or handheld mixer
- Food processor (optional)
- Double boiler (saucepan and bowl)
- Fine mesh sieve
Ingredients
Raspberry Sauce
- 1 cup fresh raspberries plus extra for the top
- 2 tablespoons granulated sugar 25g
- Splash of water
Crust
- 1 cup oreo crumbs or chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter melted
Cheesecake
- 4 oz white chocolate melted
- 16 oz full-fat cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs room temperature & whisked
- 2 teaspoons vanilla paste or extract
- ¼ cup full-fat sour cream room temperature
Instructions
Raspberry Sauce
- Start by making the raspberry sauce. Add the raspberries, sugar and splash of water to a saucepan and turn on medium heat. As they cook down, use a spatula or wooden spoon to break down the fruit to help it release the juices.1 cup fresh raspberries, 2 tablespoons granulated sugar, Splash of water
- Once the raspberries have broken down significantly and bubble and thicken, pass the mixture through a fine mesh sieve into a bowl and allow it to cool completely. Stir it occasionally to help along the cooling process.
Crust
- Preheat the oven to 350℉ and line an 8x8” pan with two strips (pan length) of parchment paper to create a sling. Pulse the Oreos in a food processor until fine and sandy. Alternatively, place them in in a ziplock bag and crush with a rolling pin, frying pan, etc. until it’s as fine as possible.1 cup oreo crumbs
- Transfer the crumbs to a bowl and mix in the sugar and salt. Drizzle in the melted butter while stirring with a fork. Continue mixing and pressing the crumbs together until they look evenly moistened, resembling wet sand.2 tablespoons granulated sugar, ¼ teaspoon kosher salt, 4 tablespoons unsalted butter
- Add the crumbs to the prepared pan and spread evenly, then push down the crumbs to compact them. I like to use an offset spatula and a ⅓ dry measuring cup to do this. The bottom of a drinking glass also works.
- Bake the crust for 8 minutes, then remove to a wire rack to cool completely.
Cheesecake
- Start by chopping the white chocolate into small pieces (if using a bar), then add it to the bowl of a double boiler. Add 1 inch of water to a saucepan and place the bowl overtop. The bottom of the bowl should not touch the water. Turn to medium heat and stir until the chocolate is completely melted and no chunks remain. Remove the bowl from the heat and allow the chocolate to cool, but remain melted.4 oz white chocolate
- In a stand mixer fitted with the paddle attachment (or with a hand mixer) add the cream cheese and mix on low speed until spread out. Next, add the sugar and mix again on low. Scrape down the sides of the bowl.16 oz full-fat cream cheese, ¾ cup granulated sugar
- Drizzle in the beaten eggs in a slow stream with the mixer running on low and add the vanilla. Scrape down the sides one more time, then mix on low speed until the eggs are completely incorporated.2 large eggs, 2 teaspoons vanilla paste or extract
- Using a rubber spatula, fold in the sour cream until no streaks remain. Then, fold in the melted and cooled white chocolate until the mixture is totally combined.¼ cup full-fat sour cream
Assembly
- Add the cheesecake batter to the cooled graham cracker crust. Scrape down the sides and get every bit out!
- Transfer the raspberry sauce to a piping bag (or ziplock bag), cut off the tip, and drizzle it randomly over the top of the cheesecake layer. Use a butter knife to swirl the raspberry sauce into the cheesecake until the desired pattern is created.
- Scatter fresh raspberries evenly over the top, then bake for 37-40 minutes. The center will be jiggly, but should not be sloshy.
- Cool the cheesecake on a wire rack for one hour, then transfer to the fridge to chill (uncovered) for 4 hours or overnight.
- Use the parchment slings to remove the bars from the pan, and cut into 9 or 16 squares. Clean the knife off in between each cut for perfect slices.
Notes
Store the bars in the fridge for up to 5 days.
Nutrition
Calories: 326kcal | Carbohydrates: 43g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 516mg | Potassium: 238mg | Fiber: 1g | Sugar: 35g | Vitamin A: 283IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 1mg