These White Chocolate Raspberry Cheesecake Bars are a treat you won’t want to miss! With a creamy filling, sweet white chocolate, and tangy raspberries, they’re a perfect bite of bliss.
Every time I make these, I get excited to see the swirl of raspberry on top. It looks so pretty! Plus, they’re easy to slice and share—if you can resist eating them all yourself! 😄
Key Ingredients & Substitutions
Oreo Cookies: These create a delightful chocolate crust. If you don’t have Oreos, any chocolate sandwich cookies will work. You might also try graham crackers for a different base, though that changes the flavor profile a bit.
White Chocolate: I love using good-quality white chocolate for the best flavor. If you need a substitute, you can use white chocolate chips or even cream cheese flavored with a bit of extra sugar for a different twist.
Fresh Raspberries: Fresh raspberries give a nice tang, but frozen raspberries are just fine, too! Just thaw them before using. If you can’t find either, consider using other berries like strawberries or blueberries for a different taste.
Sour Cream: This ingredient adds creaminess to the filling, but you can skip it if you want a lighter version. Full-fat Greek yogurt is a great substitute for a similar texture!
How Can I Get the Perfect Raspberry Swirl?
Swirling raspberry sauce into cheesecake can be tricky, but it’s all about technique! Follow these steps for a beautiful marbled effect:
- After pouring the cheesecake filling over the crust, drop spoonfuls of your raspberry sauce directly on top of the filling.
- Take a knife or skewer and gently swirl through the sauce, only going halfway down into the filling. This will create that lovely marbled look!
- Don’t overdo it! Just a few swirls should be enough to combine the two without losing that distinct raspberry color.
Patience is key here; a light hand makes all the difference!
White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 20 Oreo cookies (or any chocolate sandwich cookies), finely crushed
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 oz (170g) white chocolate, melted and slightly cooled
- 1/2 cup sour cream (optional, for extra creaminess)
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and approximately 40-50 minutes to bake. Plus, you’ll want to chill the bars for at least 4 hours (or overnight) to let them fully set. So overall, plan for about 5 hours for prep, baking, and chilling!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Begin by preheating your oven to 325°F (163°C). Next, take a 9×9 inch (23×23 cm) square baking pan and line it with parchment paper, allowing some overhang on the sides. This will help you lift the bars out easily once they’re set.
2. Make the Crust:
In a medium bowl, mix together the finely crushed Oreo cookies and the melted butter until they are well combined. Press this mixture firmly and evenly into the bottom of the prepared baking pan, forming a crust. Bake it for about 8-10 minutes until firm, then take it out and let it cool slightly.
3. Prepare the Raspberry Sauce:
While the crust cools, make the raspberry sauce. In a small saucepan over medium heat, combine the fresh or frozen raspberries, sugar, and lemon juice. Cook this mixture for about 5-7 minutes until the raspberries break down and the sauce thickens a little. If you prefer a seedless sauce, strain it through a fine mesh sieve to remove the seeds. Let it cool to room temperature.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together for about 2-3 minutes until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and, if you’re using it, the sour cream. Finally, gently fold in the melted white chocolate so that everything is well combined.
5. Assemble the Bars:
Now it’s time to put everything together! Pour the cheesecake filling over the cooled crust, spreading it evenly. Use a spoon to drop spoonfuls of the raspberry sauce onto the cheesecake layer. Then, using a knife or a skewer, gently swirl the raspberry sauce into the cheesecake filling to create a marbled effect. Don’t swirl too much; you want to see the pretty raspberry streaks!
6. Bake:
Place the pan in your preheated oven and bake for 35-40 minutes. Look for the edges to be set while the center is still slightly jiggly. It’s important not to overbake! When you’re done, turn off the oven and crack the door open slightly, allowing the bars to cool inside for about an hour.
7. Chill:
After the hour of cooling, remove the cheesecake from the oven. Let it cool down to room temperature before refrigerating it for at least 4 hours, or preferably overnight. This chilling time will help the bars set perfectly.
8. Serve:
Once chilled, carefully lift the bars out of the pan using the parchment overhang. Cut them into squares and serve them cold. If you like, garnish with fresh raspberries for an extra touch!
Enjoy these creamy, decadent cheesecake bars filled with luscious raspberry swirls and sweet white chocolate flavors. They’re sure to be a hit!
Can I Use Different Types of Berries?
Absolutely! While raspberries add a lovely tartness, you can substitute with strawberries, blueberries, or blackberries. Just keep in mind that the flavor will change slightly with each berry.
How Should I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze them! Wrap individual bars tightly in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Can I Make This Recipe Gluten-Free?
If you need a gluten-free option, use gluten-free chocolate sandwich cookies in place of Oreos for the crust. Ensure that any other ingredients you use, like vanilla extract, are gluten-free as well.
Why Did My Cheesecake Bars Crack on Top?
Cracking can happen if the cheesecake is baked at too high of a temperature or overbaked. To avoid this, make sure to bake at a low temperature and check for doneness; the center should still be a bit jiggly before cooling.
