Description
Delight in these luscious White Chocolate Raspberry Cheesecake Bars, featuring a rich Oreo crust, creamy white chocolate cheesecake filling, and a vibrant homemade raspberry swirl. Perfectly balanced between sweet and tart, these bars are a decadent treat ideal for any occasion.
Ingredients
Scale
Raspberry Swirl
- 1 Tablespoon water
- 1 ½ teaspoons cornstarch
- 1 ½ cups fresh or frozen raspberries (do not thaw)
- 2 Tablespoons granulated sugar
Oreo Crust
- 22 regular Oreos
- 5 Tablespoons salted butter, melted
Cheesecake Filling
- 4 ounces white chocolate, finely chopped
- 2 (8-ounce) packages full-fat cream cheese, room temperature
- ¾ cup (150g) granulated sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Line a 9×9-inch baking pan with a parchment paper sling for easy removal of the bars after baking.
- Make raspberry sauce: Combine raspberries, sugar, water, and cornstarch in a small saucepan. Heat over medium heat until raspberries break down and the sauce thickens slightly. Press the mixture through a fine mesh sieve to remove seeds and let it cool completely.
- Prepare crust: Crush the Oreos finely, then mix thoroughly with melted salted butter. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 8-10 minutes to set.
- Melt white chocolate: Place chopped white chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring well between each until smooth and fully melted. Set aside.
- Make cheesecake filling: In a large bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Add lemon juice, vanilla extract, and a pinch of salt. Incorporate eggs one at a time, beating well after each. Fold in melted white chocolate and sour cream until fully combined.
- Assemble cheesecake bars: Pour half of the cheesecake filling over the baked crust. Drizzle half of the cooled raspberry sauce over the filling. Repeat with remaining cheesecake filling and raspberry sauce, then use a skewer or knife to gently swirl the raspberry sauce into the cheesecake mixture for a marbled effect.
- Bake: Bake the assembled cheesecake bars for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Remove from the oven and let cool completely in the pan.
- Chill and serve: Refrigerate the bars for at least 4 hours or until thoroughly chilled and firm. Use the parchment sling to lift from the pan and cut into squares. Enjoy cold for the best texture and flavor.
Notes
- Storage: Store cheesecake bars in an airtight container in the refrigerator for up to five days, retaining smooth texture and vibrant flavors.
- Freezing: Wrap individual bars in plastic wrap and place in an airtight container or freezer bag. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
- Reheating: Best served cold, but you can let the bars sit at room temperature for 10-15 minutes to soften slightly.
- Make ahead: These bars can be made up to two days in advance. Flavors deepen with chilling, making them even more delicious.
