These White Chocolate Raspberry Cheesecake Bars are a sweet treat that mixes creaminess with fruity goodness. The white chocolate adds a rich flavor, while the raspberries give a nice tart touch!
Making these bars is a breeze! I love how they’re perfect for snacking or sharing with friends. Plus, who doesn’t love that lovely pink color from the raspberries? So pretty and tasty! 😋
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust, but feel free to swap in any chocolate wafer cookies. If you’re gluten-free, check for gluten-free cookies or use almond flour with some cocoa powder instead.
Cream Cheese: To keep it rich and creamy, use full-fat cream cheese. For a lighter option, try Neufchâtel cheese, but avoid low-fat varieties as they may not set as nicely.
White Chocolate: Use good quality white chocolate for the best flavor. If you’re in a pinch, white chocolate chips work too. Just ensure they are melted properly to avoid clumping in the batter.
Raspberries: Fresh raspberries add a lovely tartness, but you can easily substitute with frozen raspberries. If they’re frozen, don’t thaw them before cooking – just use them as is for the puree.
How Do I Get a Smooth Cheesecake Filling?
Getting that smooth and creamy cheesecake filling is all about proper mixing and temperature! Here’s how to do it:
- Make sure your cream cheese is at room temperature before mixing. This ensures it blends easily without lumps.
- Beat it with sugar until fully combined; the mixture should be smooth and creamy before adding anything else.
- Add in the eggs one at a time, mixing well after each addition. This helps incorporate air, making it lighter.
- Incorporate the cooled white chocolate last, mixing just until smooth. Avoid overmixing once the eggs are in, as this can lead to cracks during baking.
White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo crumbs, without filling)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 oz (170 g) white chocolate, melted and slightly cooled
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This delightful dessert takes about 15 minutes of prep time, plus an additional 40 minutes to bake. Don’t forget to chill it for at least 4 hours (or overnight) to achieve the perfect texture. So overall, you’re looking at about 5 hours, with most of that time being hands-off while it chills in the fridge!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Take an 8×8-inch (20×20 cm) baking pan and line it with parchment paper, allowing some overhang on the sides. This will help you lift the bars out later.
2. Make the Crust:
In a mixing bowl, combine the chocolate cookie crumbs with the melted butter. Mix until all the crumbs are evenly moistened. Then, press this mixture firmly into the bottom of the prepared pan. Bake in the preheated oven for about 10 minutes, then remove it from the oven and set aside to cool slightly.
3. Prepare the Raspberry Puree:
While your crust bakes, let’s make the raspberry swirl! In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook this mixture over medium heat for about 5-7 minutes, stirring occasionally until the raspberries have broken down and the mixture thickens a little. If you can, strain it through a fine mesh sieve to remove the seeds, then let it cool.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat together the softened cream cheese and sugar until it’s nice and smooth. This part is key for a creamy filling! Next, add the eggs one at a time, mixing well after each one. Finally, stir in the vanilla extract and the melted white chocolate until everything is well combined.
5. Assemble the Bars:
Pour the cheesecake filling over the cooled crust and spread it evenly. Next, drop spoonfuls of the cooled raspberry puree over the cheesecake layer. Using a toothpick or skewer, gently swirl the raspberry puree into the cheesecake to create a pretty marbled effect.
6. Bake and Chill:
Pop it in the oven and bake for about 35-40 minutes. The edges should be set, but the center can still be slightly jiggly. Once out of the oven, let the bars cool to room temperature, then refrigerate them for at least 4 hours (or overnight) to set completely.
7. Slice and Serve:
After the cheesecake has chilled, lift it out of the pan using the parchment paper overhang. Cut the bars into squares and serve! You can even garnish each bar with a few fresh raspberries for an extra touch.
Enjoy your deliciously rich White Chocolate Raspberry Cheesecake Bars with friends and family! They’re sure to be a hit!
Can I Use Different Types of Chocolate Cookies for the Crust?
Absolutely! While Oreo crumbs are a great choice, you can use any chocolate wafer cookies. For a twist, try graham crackers or even gluten-free options if needed!
Can I Make This Recipe Ahead of Time?
Yes! These cheesecake bars are perfect for making in advance. You can prepare them up to two days ahead of time. Just keep them stored in the fridge to maintain their freshness.
How Do I Store Leftovers?
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen! Just wrap them tightly in plastic wrap and place them in a freezer-safe container; they’ll keep for up to 2 months.
What If I Don’t Have Fresh Raspberries?
No problem! You can easily use frozen raspberries instead. Just toss them directly into the saucepan when making the raspberry puree; there’s no need to thaw them first!