White Chocolate Raspberry Cheesecake Bars

White chocolate, raspberry preserves, and an Oreo crust are heavenly combinations! These white chocolate raspberry cheesecake bars are exceptional and perfect for any occasion.

Hey there, and welcome back, friends.

You are in for a creamy decadent treat!

Sometimes cheesecake is better in bar form. These cheesecake bars really celebrate two main ingredients. I find the combination of white chocolate and raspberry just heavenly. The Oreo crust is rich and crunchy and really helps to make the raspberry flavor shine.

The velvety smooth cheesecake filling is mixed with melted white chocolate. That delicious filling gets even better with a surprise raspberry preserves layer that is swirled throughout the bars for a spectacular look.

I like to garnish these cheesecake bars with a simple drizzle of melted white chocolate and fresh raspberries.

Ingredients

• raspberry preserves
• cornstarch
• chocolate sandwich cookies or Oreos
• salted butter
• white chocolate chips
• heavy cream
• cream cheese
• powdered sugar
• Greek yogurt
• a few eggs

How to Make White Chocolate Cheesecake Bars

Prepare the raspberry sauce by heating the raspberry preserves and some water together in a medium saucepan over medium heat. Bring to a low boil and cook for a few minutes or until smooth and runny. Make a slurry out of some water and cornstarch. Add the cornstarch to the sauce and simmer for a minute. Strain through a fine mesh strainer into a heat-proof bowl and allow to cool to room temperature, stirring occasionally.

While the sauce is cooling, preheat the oven to and line a baking pan with parchment paper or spray with baking spray. Make the crust by crushing the cookies in a food processor until finely crumbled. Add in the melted butter and pulse to combine.

Press the mixture into the bottom of the prepared baking pan in an even layer and bake. Remove from the oven and allow to cool.

To make the cheesecake layer, place the white chocolate chips in a heat-safe bowl.

In a separate, microwave-safe bowl or in a small saucepan, heat the heavy cream until it is hot and steaming but not boiling. Pour the hot cream over the white chocolate chips. After a few minutes, whisk together well to make a smooth ganache.

In a large mixing bowl cream together the cream cheese and powdered sugar with a hand or stand mixture until smooth. Gradually mix in the white chocolate ganache, stirring constantly until combined. Mix in the plain Greek yogurt and then slowly mix in the eggs, one at a time, until fully combined.

Pour half of the mixture into the prepared crust and drizzle some of the raspberry sauce over it in an even layer. Carefully spread the remaining cheesecake on top, making sure to cover all of the raspberry sauce. Drizzle on the remaining raspberry sauce and use a knife or toothpick to swirl together lightly.

Bake until the edges are set and the center is still wobbly. If the edges begin to brown too much you can cover with aluminum foil for the remaining baking time. Allow the bars to cool to room temperature and then wrap them well with plastic wrap and place in the refrigerator to chill overnight.

When ready to serve, remove from the pan and cut into squares.

How to Store

Store cheesecake bars in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Unthaw the cheesecake on a plate at room temperature or in your fridge.

More Cheesecake Recipes

• Raspberry Cheesecake
• Strawberry Cheesecake Bars
• Lemon Cheesecake
• Blackberry Cheesecake
• No Bake Strawberry Cheesecake

What do you think of this delicious cheesecake bar recipe? What would you serve with these bars? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

White Chocolate Raspberry Cheesecake Bar Recipe

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Yield: 24 bars

White Chocolate Raspberry Cheesecake Bars

White chocolate, raspberry preserves, and an Oreo crust is a heavenly combination! These white chocolate raspberry cheesecake bars are exceptional and perfect for any occasion.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Raspberry sauce:

• 1 (18 ounce) jar raspberry preserves
• 3 Tablespoons water, divided
• 1 Tablespoon cornstarch

Crust:

• 38 chocolate sandwich cookies
• ⅓ cup salted butter, melted

Cheesecake Layer:

• 2 cups white chocolate chips
• ¾ cup heavy cream
• 3 (8 ounce) packages cream cheese, room temperature
• 1 ½ cups powdered sugar
• ⅔ cup plain Greek yogurt, room temperature
• 3 large eggs, room temperature

Instructions

1. Prepare the raspberry sauce by heating the raspberry preserves and 2 Tablespoons of water together in a medium saucepan over medium heat.
   Bring to a low boil and cook for 3-5 minutes or until smooth and runny.
2. Make a slurry out of the remaining 1 Tablespoon of water and the cornstarch. Add the cornstarch to the sauce and simmer for 1 more minute. Strain the sauce through a fine mesh strainer into a heat-proof bowl and allow to cool to room temperature, stirring occasionally, for 15-20 minutes.
3. While the sauce is cooling, preheat the oven to 325 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper or spray with baking spray.
4. Make the crust by crushing the cookies in a food processor until finely crumbled. Add in the melted butter and pulse to combine. Press the mixture into the bottom of the prepared baking pan in an even layer and bake for 10 minutes. Remove from the oven and allow to cool.
5. To make the cheesecake layer, place the white chocolate chips in a heat-safe bowl.
6. In a separate, microwave-safe bowl or in a small saucepan, heat the heavy cream until it is hot and steaming but not boiling. If microwaving, do not heat for over 30 seconds at a time before removing and stirring well. Pour the hot cream over the white chocolate chips, making sure that they are evenly covered, and allow to sit for 5 minutes. After 5 minutes, whisk together well to make a smooth ganache. Allow to cool to room temperature if needed, stirring occasionally.
7. In a large mixing bowl cream together the cream cheese and powdered sugar with a hand or stand mixture until smooth. Gradually mix in the white chocolate ganache, stirring constantly until combined.
8. Mix in the plain Greek yogurt and then slowly mix in the eggs, one at a time, until fully combined. Do not overmix. Use a spatula to scrape the sides and bottom of the bowl until everything is incorporated.
9. Pour half of the mixture into the prepared crust and drizzle ⅔ cup of the raspberry sauce over it in an even layer.
10. Carefully spread the remaining cheesecake on top, covering all of the raspberry sauce. Drizzle on the remaining raspberry sauce and swirl together lightly with a knife or toothpick.
11. Bake for 45-48 minutes or until the edges are set and the center is still wobbly or a digital thermometer reads 150 degrees Fahrenheit internally. If the edges begin to brown too much you can cover with aluminum foil for the remaining baking time.
12. Allow the bars to cool to room temperature and then wrap well with plastic wrap and place in the refrigerator to chill for 4-6 hours or overnight. When ready to serve, remove from the pan and cut into squares.
    

Notes

1. Salted butter: Unsalted butter works well as a substitute, but I like to add a pinch or two of salt for flavor.
2. Plain Greek yogurt: Sour cream is an excellent substitution.
3. For the raspberry sauce, do not overheat it or you may end up with a burnt flavor in your sauce. Be sure to stir it continuously as it is cooking and boil for just a few minutes until it is runny and smooth. Even if you use a seedless jam or jelly, I still recommend straining the sauce for lumps. Allow the sauce to cool to room temperature before using and be sure to stir occasionally while it is cooling.
4. When making the crust, be sure to crumble the cookies well. If you don’t have a food processor you can crush the cookies in a large ziploc bag with a rolling pin until you have crumbs and then mix them in a large bowl with the melted butter. Use the bottom of a glass or measuring cup to pack the crust into the bottom of the pan.
5. Be sure the ingredients are at the proper temperature. Room temperature ingredients for the cheesecake filling ensure a smooth, lump-free cheesecake. Using hot cream for the ganache, without boiling it, allows for a smooth white chocolate ganache which incorporates well into the cream cheese without seizing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Anolon 51038 Vesta Roasting Pan / Baking Pan / Lasagna Pan - 9 Inch x 13 Inch, Persimmon Orange
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  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 75mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 4g

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