White Chocolate Raspberry Cheesecake Bars
White Chocolate Raspberry Cheesecake Bars have a creamy white chocolate filling swirled with a raspberry sauce, all on top of an Oreo cookie crust!
Servings: 9 bars
Calories: 828kcal
Ingredients
Raspberry Sauce
- 1 bag (12 ounces) frozen raspberries
- ½ cup water
- 2 tablespoons (100 g) granulated sugar
- 2 teaspoons cornstarch
Crust
- 2 cups (216 g) crushed Oreo cookies, about 20 cookies
- 6 tablespoons (85 g) unsalted butter, melted
Cheesecake
- 2 cups (364 g) white chocolate chips
- 3 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (119 g) heavy whipping cream
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
Raspberry Sauce
- To a medium saucepan over medium heat, add raspberries, water, sugar, and cornstarch. Stir to combine. Cook, stirring occasionally, until the raspberries have broken down and the sauce has thickened, 20-25 minutes. Set aside to cool slightly.
- Preheat oven to 325°F. Line a 9x9 baking dish with parchment paper, including up the sides (leaving an overhang). Set aside.
Crust
- To a small mixing bowl, add the cookie crumbs and melted butter. Stir until combined, ensuring all crumbs are coated in the butter. Press the crumbs evenly into the bottom of the lined baking dish.
Cheesecake
- To a medium, microwave-safe bowl, add white chocolate chips. Heat in 20-second increments, stirring in between until melted and smooth. Set aside to cool slightly while you prepare the cheesecake.
- To the bowl of a stand mixer with a paddle attachment, add cream cheese and sugar. Beat together on medium speed until smooth. Add heavy cream. Beat together until smooth.
- Add eggs, one at a time, beating well after each addition.
- Gradually add the melted white chocolate, beating until smooth. Add vanilla. Stir to combine.
Assembly
- Pour half of the cheesecake filling on top of the crust into the prepared pan. Dollop 4 tablespoons of raspberry sauce on top.
- Pour the remaining cheesecake mixture over the top and smooth into an even layer. Dollop 4 more tablespons of the Raspberry mixture, reserving the rest in the refrigerator for serving. Using a butter knife or skewer, carefully swirl the raspberry sauce into the filling, creating a marbled look, being careful not to touch the crust. Do not fully mix the sauce into the filling.
- Bake for 30-35 minutes, or until the top of the cheesecake turns golden,. The edges of the cheesecake should be set, while the center should still have a slight jiggle. Remove from oven. Let the bars cool on a wire rack until they are room temperature (about 1 hour).
- Transfer the bars to the refrigerator for at least 4 hours, up to overnight.
- Serve with the remaining raspberry sauce.
Nutrition
Serving: 1bar | Calories: 828kcal