Description
These decadent White Chocolate Raspberry Cheesecake Bars combine a creamy, smooth white chocolate cheesecake filling with a vibrant raspberry sauce and a crisp Oreo cookie crust. Perfectly balanced between sweet and tangy, these bars are an irresistible dessert that can be enjoyed chilled and cut into neat squares.
Ingredients
Raspberry Sauce
- 1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)
- 2 teaspoons room-temperature water, divided
- 1 teaspoon cornstarch
- 2 Tablespoons (25g) granulated sugar
Crust
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake 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 & cool the raspberry sauce: Mix 1 teaspoon water with 1 teaspoon cornstarch in a small bowl and set aside. In a small saucepan over medium heat, combine raspberries, granulated sugar, and remaining 1 teaspoon water. Stir and break up raspberries as the mixture heats. Once simmering, add the cornstarch mixture and continue stirring for 3 minutes. Remove from heat, strain through a fine mesh to remove seeds, and let cool completely before use.
- Prepare the pan: Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving overhangs for easy removal of the bars.
- Make the crust: Pulse Oreos in a food processor until fine crumbs form (about 2 cups/250g). Transfer to a bowl, add melted butter, and mix until well combined with no large chunks. Press the mixture firmly into the bottom of the prepared pan to form a compact crust. Bake for 8 minutes, then remove and set aside. Keep oven on.
- Melt the white chocolate: Using a double boiler or microwave in 20-second increments, melt the chopped white chocolate until smooth. Let it cool but remain liquid.
- Make the cheesecake filling: Beat cream cheese and granulated sugar on medium-high speed with a mixer until smooth, about 2 minutes. Add flour, lemon juice, vanilla extract, and salt; mix until combined. On medium speed, add eggs one at a time, beating just until blended after each. Allow some small lumps to remain. Fold in the cooled white chocolate on low speed until combined.
- Assemble the bars: Pour half of the cheesecake filling onto the warm crust. Drizzle half the raspberry sauce over it. Spread the remaining filling on top, then drizzle the remaining raspberry sauce. Use a toothpick or knife to gently swirl the sauce into the filling.
- Bake and cool: Bake for 32–36 minutes until set and lightly browned on edges. Bars will be puffy but will settle upon cooling. Cool on a wire rack for 45 minutes at room temperature, then refrigerate for at least 3 hours or up to 1 day. Cover with foil if chilling longer.
- Slice and store: Lift bars out using parchment overhangs and cut into 16 squares with a sharp knife, wiping the knife clean between cuts for neat edges. Store leftovers covered in the refrigerator for up to 1 week.
Notes
- Use room-temperature ingredients for a smoother batter.
- The raspberry sauce can be made up to a week in advance and stored in the refrigerator.
- Press the crust firmly to avoid a crumbly base.
- Do not overmix after adding eggs to prevent cracking.
- Swirling the raspberry sauce creates an attractive marbled effect.
- Ensure the white chocolate is cooled but still liquid before mixing to prevent curdling.
- Chilling is essential for the bars to set properly before slicing.
