Description
Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.
Ingredients
- Raspberry Sauce:
- 2 teaspoons room-temperature water, divided
- 1 teaspoon cornstarch
- 1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)
- 2 Tablespoons (25g) granulated sugar
- Crust:
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
- Filling:
- 6 ounces (170g) white chocolate, finely chopped
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/3 cup (65g) granulated sugar
- 1 Tablespoon (8g) all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 2 large eggs, at room temperature
Instructions
- Make the raspberry sauce: Mix 1 teaspoon water with 1 teaspoon cornstarch in a small bowl. Set aside.
- In a small saucepan over medium heat, combine raspberries, sugar, and remaining 1 teaspoon water. Stir and break up raspberries as they cook.
- Once simmering, add the cornstarch mixture. Simmer for 3 minutes, then remove from heat and strain through a fine mesh sieve to remove seeds. Let cool completely.
- Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides.
- Make the crust: Crush Oreo cookies into fine crumbs. Mix with melted butter and press into prepared pan. Bake for 8 minutes. Set aside. Leave oven on.
- Melt white chocolate using a double boiler or microwave in 20-second intervals until smooth. Let cool but remain liquid.
- Make the filling: Beat cream cheese and sugar together until smooth. Add flour, lemon juice, vanilla, and salt. Beat to combine.
- Add eggs one at a time, mixing until just blended. Pour in melted white chocolate and mix on low until combined.
- Pour half of the filling over the crust. Drizzle half of the raspberry sauce on top. Add remaining filling and drizzle remaining sauce. Swirl gently with a toothpick or knife.
- Bake for 32–36 minutes until set and lightly browned on the edges. Cool on a wire rack for 45 minutes, then chill in the fridge for at least 3 hours.
- Lift bars from the pan using parchment overhang. Cut into 16 squares. Clean the knife between cuts for neat slices.
- Store in the refrigerator for up to 1 week.
Notes
- Use fresh or frozen raspberries—no need to thaw frozen ones.
- Make raspberry sauce ahead; it stores well for up to 1 week.
- Do not overmix the filling once eggs are added to avoid air bubbles.
- Wipe knife clean between cuts for neat presentation.
- Bars can be made a day ahead for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 17g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
