White Chocolate Raspberry Cheesecake Bars
A delightful fusion of creamy cheesecake, rich white chocolate, and tart raspberries, these cheesecake bars rest in a crisp chocolate cookie crust, making for an irresistible dessert treat.
Ingredients
For the Raspberry Sauce
- 18 oz jar of raspberry preserves Delivers a sweet and tangy burst of flavor
- 3 tbsp water, divided To help achieve the perfect sauce consistency
- 1 tbsp cornstarch Acts as a thickening agent for your raspberry sauce
For the Crust
- 38 pieces chocolate sandwich cookies, crushed Like Oreos, for a satisfying crunch
- ⅓ cup salted butter, melted Lending richness and flavor to the crust
For the Cheesecake Filling
- 2 cups white chocolate chips Creamy and sweet, forming the base of the cheesecake filling
- ¾ cup heavy cream Providing a luxurious texture
- 24 oz cream cheese, at room temperature For easy blending
- 1½ cups powdered sugar Sweetening the cheesecake to perfection
- ⅔ cup plain Greek yogurt, at room temperature Providing a tangy contrast
- 3 large eggs, at room temperature Ensures a smooth and creamy batter
Instructions
Prepare the Raspberry Sauce
- Place the raspberry preserves and 2 tablespoons of water into a medium saucepan over medium heat. Bring to a gentle boil, cooking for about 3 to 5 minutes until smooth.
- Mix the remaining tablespoon of water with the cornstarch to create a slurry. Stir into the raspberry sauce and simmer for an additional minute.
- Pour the sauce through a fine mesh strainer into a bowl and let it cool to room temperature.
Prepare the Crust
- Preheat oven to 325 degrees Fahrenheit. Prepare a 9 by 13-inch baking pan with parchment paper or baking spray.
- Pulse the chocolate sandwich cookies in a food processor until finely crushed. Mix in melted butter and press firmly into the bottom of prepared pan.
- Bake for 10 minutes and let cool.
Make the Cheesecake Filling
- In a heat-safe bowl, place the white chocolate chips. Heat the heavy cream until hot and steaming, then pour over the chocolate chips and let sit for 5 minutes.
- Whisk together until smooth and glossy. Allow to cool to room temperature.
- In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Gradually incorporate the cooled white chocolate ganache.
- Mix in the Greek yogurt, then gently add eggs one at a time, mixing briefly after each addition.
Assemble and Bake
- Pour half of the cheesecake mixture over the cooled cookie crust. Drizzle about ⅔ cup of raspberry sauce over it.
- Spread the remaining cheesecake mixture on top, drizzle the rest of the raspberry sauce, and use a knife to create a swirl.
- Bake for 45 to 48 minutes until edges are firm and center has a slight wobble.
Cool and Serve
- Let cool completely, then wrap tightly with plastic wrap and refrigerate for at least 4 to 6 hours, or ideally overnight.
- Lift the bars out of the pan using parchment paper and cut into squares.
Notes
Ensure all dairy ingredients are at room temperature. Do not skip chilling time for set texture. Clean knife between cuts for neat edges.