White Chocolate Raspberry Cheesecake Bars

5 from 1 vote

White Chocolate Raspberry Cheesecake Bars

These creamy white chocolate raspberry cheesecake bars have an chocolate cookie crust, creamy white chocolate cheesecake filling and a fresh raspberry sauce swirled throughout. These cheesecake bars are and delicious!

Prep Time45

Cook Time50

Chilling Time4

Total Time5 35

Course: Dessert

Cuisine: American

Servings: bars

Calories: 452kcal

Author: Heather Perine

Ingredients

For raspberry swirl:

1 ½ teaspoons cornstarch
¼ cup (60 ml) water
6 ounces raspberries
1 tablespoon sugar
1 teaspoon lemon juice

For the crust:

24 Oreo cookies
5 tablespoons (71 g) unsalted butter melted

For the cheesecake filling:

16 ounces (2 packages, 454g) cream cheese at room temperature
1 cup (200 g) granulated sugar
1 tablespoon flour
1/4 cup (60 ml) heavy cream room temperature
3 large eggs room temperature
2 teaspoons vanilla extract
4 ounces white chocolate melted

Instructions

Make raspberry swirl:

In a small bowl, dissolve the cornstarch in the water. 1 ½ teaspoons cornstarch ¼ cup (60 ml) water
In a medium saucepan, combine raspberries, sugar, lemon juice and cornstarch mixture. Heat over medium low heat, stirring occasionally, until boiling, about 5 minutes. 6 ounces raspberries 1 tablespoon sugar 1 teaspoon lemon juice
Remove from heat, and strain through a fine-mesh sieve set over a medium mixing bowl. Set aside to cool.

Make cookie crust:

Preheat the oven to 375°F (190°C). Line a 8x8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.
In a food processor, crush Oreo cookies into crumbs. Place crumbs into a small mixing bowl. Stir in melted butter until a crumbly mixture forms. 24 Oreo cookies 5 tablespoons (71 g) unsalted butter
Press the oreo crust mixture into the bottom and slightly up the sides of the prepared pan.
Bake the cookie crust for 8 to 10 minutes, until set. Remove from the oven cool while you prepare the cheesecake filling. Lower the oven temperature to 325°F (163°C).

Make cheesecake filling:

In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat the cream cheese and sugar together one medium speed until smooth. 16 ounces (2 packages, 454g) cream cheese 1 cup (200 g) granulated sugar
Add in the heavy cream, flour, eggs, vanilla extract and beat on low speed until combined, scraping down the sides of the bowl as needed. Beat in melted white chocolate until smooth and combined. 1 tablespoon flour 1/4 cup (60 ml) heavy cream 3 large eggs 2 teaspoons vanilla extract 4 ounces white chocolate
Pour ½ of the filling on top of the crust. Dollop ½ of the raspberry puree on top. Spread the rest of the batter on top. Dollop the rest of the raspberry puree on top and swirl with the tip of a knife.
Bake in the preheated 325°F oven, for 40 to 45minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Cut into bars and serve.

Notes

Storage: Transfer these cheesecake bars to an air-tight container and store them in your fridge. They can last for 3 days up to a week.
Freezing: You can freeze these white chocolate raspberry cheesecake bars. Just make sure to let them cool completely before freezing or you will have a soggy and unpleasant dessert on your hands. To freeze, wrap the white chocolate cheesecake bars in parchment paper or aluminum foil. Then, transfer to a freezer bag or freezer-safe container. Squeeze out excess air then seal. Place in your freezer. It can last up to 3 months.
Raspberries: You can use fresh or frozen raspberries.
Heavy cream: You can also swap with sour cream.

Nutrition