White Chocolate Raspberry Cheesecake Bars are creamy, perfectly sweet and delicious. Simpler and quicker than making a full cheesecake. Oreo crust, white chocolate, cheesecake and swirls of raspberry. They’re spectacular!
♡ 12 DAYS OF SUGAR – DAY 5 ♡
Day 5 of my 12 Days of Sugar brings these White Chocolate Raspberry Cheesecake Bars to the table. These bars are divine! They not only taste delicious, but look beautiful on a dessert platter or cookie tray.
You should know by now how much I love cheesecake and this White Chocolate Raspberry Cheesecake is one of my all time favorite cheesecakes ever. But making a cheesecake can be intimidating so I made a cheesecake bar version of that amazing cheesecake and I think you’re going to love them!
I know that making cheesecake for some people is overwhelming, so I made a cheesecake bar version of that amazing cheesecake and I think you’re going to love them!
Making the raspberry swirl:
Be sure to make the raspberry layer first because it needs to completely cool before swirling it into the cheesecake batter. Once you make it you can put it in the refrigerator to speed up the cooling process.
So many reasons you will love these White Chocolate Raspberry Cheesecake Bars:
- Buttery Oreo Crust
- Quicker and easier to make than a full cheesecake
- No water bath to worry about
- Combination of white chocolate and raspberries together
- Creamy and exceptionally delicious
- Perfect for your holiday cookie trays
A few tips:
- Chill time – Give yourself plenty of time to make these bars because they need at least 3 hours of chill time and overnight is even better.
- White Chocolate – Use a good quality white chocolate I prefer Ghirardelli or Baker’s chocolate. They come in 4-ounce bars and are usually above the chocolate chips on the baking aisle.
- Raspberry options – If you don’t have fresh or frozen raspberries, or just don’t want to take the time to make the raspberry swirl, you can use seedless raspberry jam instead of making the raspberry sauce. I would use about 3 to 4 tablespoons of jam for each layer.
- Soft cream cheese – Remember to make sure your cream cheese is at room temperature before beginning otherwise your cream cheese won’t mix up as smoothly.
So just to recap . . . A delicious Oreo crust topped with a creamy cheesecake layer and swirls of fresh raspberry sauce. Oh gosh these cheesecake bars are a tough one to say no to.
White Chocolate Raspberry Cheesecake Bars
- Total Time: 1 hour
- Yield: 16 servings 1x
Ingredients
Raspberry Sauce:
- 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
Filling:
- 4 oz. white chocolate, chopped into chunks
- 2 pkgs. (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
Raspberry filling:
- Mix 1 teaspoon water with 1 teaspoon cornstarch in a small dish or measuring cup. Set aside.
- Combine raspberries, sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat.
- Stir the mixture as it begins to cook, gently breaking up some of the raspberries while stirring. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the raspberry sauce to cool completely. (Put it in the fridge to speed this up.)
Crust:
- Preheat oven to 350 degrees. Line an 8×8 pan with parchment paper.
- In a food processor or blender, pulse the whole Oreos into a fine crumbs. Combine the Oreo crumbs and melted butter, mix until well combined. Press into the bottom of the lined baking pan. Bake for 8 minutes. Remove from the oven and set aside.
Filling:
- Using stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down sides as needed. Add the sugar and continue beating until mixed well, about 1 minute.
- Add eggs, one at a time, and beat until combined, about 30 seconds. Add sour cream, lemon juice, and vanilla and mix about 30 seconds.
- Sprinkle the chopped white chocolate on top of the partially baked crust.
- Pour half of the cheesecake filling onto the crust (on top of the white chocolate chunks).
- Drizzle half of the raspberry sauce all over the top. Carefully pour and spread the remaining cheesecake filling on top. (It’s ok if the raspberry sauce spreads to the sides or slightly mixes into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
- Bake until edges are set but center still slightly jiggles, about 35 minutes (the bars will be puffed up, but will sink slightly as they cool). Turn off the oven and crack the door open and let the bars sit in the oven for 1o minutes. Move to a cooling rack and let cool completely. Refrigerate until chilled, at least 3 hours or up to 24 hours.
- Cut into 16 squares and garnish with a fresh raspberry if desired.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
Recipe Source: Adapted from this recipe and this one.
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