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
- Food processor (optional)
- Fine mesh sieve
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Raspberry Sauce
- 1 cup fresh raspberries plus extra for the top
- 2 tablespoons granulated sugar
- Splash of water
Crust
- 1 cup oreo crumbs or chocolate graham cracker crumbs
- 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, Splash of water, 2 tablespoons granulated sugar
- Once the raspberries have broken down significantly and bubble and thicken, pass the mixture through a fine mesh sieve into a bowl and cool in the fridge. 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 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.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.
- 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 a heatproof bowl. Melt the chocolate in 30 second increments, stirring in between each, until completely melted. Cool while you make the cheesecake batter.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 and spread evenly
- 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 at least 4 hours or overnight.
- Use the parchment slings to remove the bars from the pan, and cut into 9 or 12 squares. Clean the knife off in between each cut for perfect slices.
Video
Notes
Store the white chocolate raspberry cheesecake bars covered in the fridge for up to five days. Enjoy cold or slightly at room temperature.
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
