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White Chocolate Raspberry Cheesecake Bars Recipe

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★★★★★

4.4 from 71 reviews

Delight in these luscious White Chocolate Raspberry Cheesecake Bars featuring a rich Oreo crust, creamy cheesecake filling, and a vibrant raspberry swirl. Perfect for dessert lovers who crave a balance of sweet white chocolate and tart fresh raspberries in a convenient bar form.

Ingredients

Scale

Raspberry Filling

  • 2 teaspoons water, divided
  • 1 teaspoon cornstarch
  • 1 and 1/2 cups fresh or frozen raspberries (don’t thaw if using frozen)
  • 3 tablespoons granulated sugar

Crust

  • 22 Oreo cookies
  • 5 tablespoons butter, melted

Cheesecake Filling

  • 4 oz. white chocolate, chopped into chunks
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Raspberry Filling: In a small dish, mix 1 teaspoon water with 1 teaspoon cornstarch and set aside. In a small saucepan over medium heat, combine raspberries, 3 tablespoons sugar, and the remaining 1 teaspoon water. Cook gently, breaking up some raspberries while stirring. Once simmering, add cornstarch mixture and simmer for 3 minutes. Remove from heat and strain through a fine mesh to remove seeds. Cool completely, refrigerate to speed up.
  2. Make the Crust: Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper. Process Oreos in a food processor or blender until finely crushed. Mix Oreo crumbs with melted butter until combined. Press firmly into the pan’s bottom and bake for 8 minutes. Remove and set aside.
  3. Whip Cheesecake Filling: Using a stand mixer fitted with a paddle attachment, beat softened cream cheese on medium speed until smooth, about 1 to 3 minutes. Add 1/2 cup sugar and beat another minute. Add eggs one at a time, beating about 30 seconds after each addition. Mix in sour cream, lemon juice, and vanilla extract for 30 seconds.
  4. Assemble Bars: Sprinkle chopped white chocolate evenly over the baked crust. Pour half the cheesecake filling over the white chocolate chunks. Drizzle half the cooled raspberry sauce evenly. Carefully pour remaining cheesecake filling over the raspberry layer. Drizzle remaining raspberry sauce on top and use a toothpick or knife to gently swirl the sauces for a marbled effect.
  5. Bake and Cool: Bake at 350°F (175°C) for about 35 minutes until edges are set but center still slightly jiggles. Turn off the oven, crack the door, and let bars sit inside for 10 minutes. Transfer to a cooling rack and cool completely. Refrigerate at least 3 hours or up to 24 hours before cutting.
  6. Serve: Cut into 16 squares and optionally garnish each with a fresh raspberry for an elegant touch.

Notes

  • Use fresh or frozen raspberries; if using frozen, do not thaw before cooking.
  • Press the crust firmly to ensure it holds together after baking.
  • Allow the cheesecake bars to chill thoroughly before cutting to maintain clean slices.
  • Swirling the raspberry sauce into the cheesecake filling creates a beautiful marbled pattern and bursts of flavor.
  • White chocolate chunks add a creamy sweetness that balances the tartness of raspberries.

Keywords: white chocolate raspberry cheesecake bars, cheesecake bars, raspberry cheesecake, white chocolate dessert, Oreo crust dessert

Find it online: https://tastewithamy.com/white-chocolate-raspberry-cheesecake-bars-recipe/