These White Chocolate Raspberry Cheesecake Bars are a tasty treat! They combine creamy cheesecake, delicious white chocolate, and juicy raspberries in every bite. Yum!
Honestly, who can resist that fruity swirl and tasty white chocolate? I love cutting these into squares and sharing them—if I don’t eat them all first, that is! 😂
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I use crushed Oreos for the crust. They have a great flavor! If you want a different taste, use chocolate graham crackers or any other chocolate cookies you like.
Raspberries: Fresh raspberries are my go-to since they are juicy and vibrant. If they aren’t in season, go for frozen raspberries—they work just as well!
Cream Cheese: Make sure your cream cheese is softened to avoid lumps in your filling. You can use a low-fat version if you prefer, but it may change the texture slightly.
White Chocolate: I really love good-quality white chocolate here, but you can substitute with white chocolate chips if that’s easier to find. Just melt them carefully!
How Do I Get the Perfect Raspberry Swirl?
The raspberry swirl is what gives these bars a stunning look and flavor! Here’s how to make it shine:
- Cook raspberries gently with sugar and lemon juice on low heat. It’ll break down and thicken.
- Once cooked, strain the mixture to remove seeds. This keeps your swirl smooth and pretty.
- When layering the raspberry puree, don’t stir too much into the cheesecake batter! Just a few gentle swirls create a lovely marbled effect.
With these tips, your cheesecake bars will look and taste amazing! Enjoy baking!
White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as chocolate graham crackers or Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 6 oz white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus an additional 35-45 minutes for baking, and at least 4 hours for chilling in the fridge. Overall, you’ll need a total of around 5 hours to get these delicious cheesecake bars ready for serving.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
First, preheat your oven to 325°F (160°C). Line a 9×9-inch square baking pan with parchment paper, making sure to leave some overhang on the sides. This will help you lift the bars out later!
2. Make the Crust:
In a medium bowl, mix the chocolate cookie crumbs and melted butter until fully combined. Next, press the crumb mixture firmly and evenly into the bottom of the prepared baking pan. Pop it in the oven and bake for about 8-10 minutes. Then, remove it from the oven and let it cool slightly.
3. Prepare the Raspberry Swirl:
In a small saucepan over low heat, combine the raspberries, sugar, and lemon juice. Cook the mixture for about 5 minutes until the raspberries break down and it thickens a little. Once done, remove it from the heat and strain it through a fine sieve to get rid of the seeds, keeping the lovely raspberry puree. Allow it to cool down.
4. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar, then mix in the eggs one at a time, ensuring each egg is well-blended before adding the next. Now, stir in the melted white chocolate and vanilla extract until everything is smooth. Finally, gently fold in the sour cream until just combined.
5. Assemble:
Pour the creamy cheesecake batter over the cooled crust and smooth the top with a spatula. Drop spoonfuls of the raspberry puree over the cheesecake batter. With a knife or skewer, gently swirl the raspberry puree through the cheesecake batter to create a beautiful marbled look.
6. Bake:
Bake your cheesecake bars in the preheated oven for 35-45 minutes. You’ll know they’re done when the edges are set, but the center still has a slight jiggle. Once baked, turn off the oven and leave the bars inside for about 1 hour with the door slightly ajar. This helps prevent cracking as they cool.
7. Cool and Chill:
After an hour in the oven, remove the bars and let them cool completely at room temperature. Once cool, cover and refrigerate for at least 4 hours or overnight to ensure they are fully set and chilled.
8. Serve:
When you’re ready, use the parchment paper overhang to lift the bars out of the pan. Cut them into squares and feel free to garnish with fresh raspberries on top before serving. Enjoy every bite of these creamy, fruity, and chocolatey bars!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While chocolate cookies like Oreos or chocolate graham crackers work best for a rich flavor, you can also use regular graham crackers or vanilla wafers for a lighter crust.
How Do I Keep My Cheesecake Bars From Cracking?
To minimize cracks, avoid overmixing your batter and bake at a lower temperature. Let the bars cool in the oven with the door slightly ajar. This gradual cooling helps reduce the risk of cracking!
Can I Make These Bars in Advance?
Yes, these cheesecake bars are perfect for making ahead! Prepare them a day before you plan to serve, as they taste even better after a good chill in the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze them! Just wrap individual squares tightly in plastic wrap and store in a freezer-safe container. They’ll last for about 2-3 months in the freezer.
