These White Chocolate Raspberry Cheesecake Bars are creamy and fruity, just perfect for dessert lovers! The smooth cheesecake is made with white chocolate and fresh raspberries for a sweet twist.
Honestly, who can say no to creamy cheesecake and juicy raspberries? I love making these bars to share, but let’s be real—I usually end up keeping a few just for myself! 🍰
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust; the chocolate adds a nice contrast to the creamy cheesecake. If you’re avoiding Oreos, use any chocolate cookie or even graham crackers mixed with cocoa powder.
White Chocolate: This is essential for that rich, smooth flavor. If you need a substitute, you can use white chocolate chips or even a non-dairy white chocolate for a vegan option. Just make sure it melts well!
Raspberries: Fresh raspberries give the best flavor and texture. If they’re not in season, I often use frozen raspberries; just thaw them first. You could also substitute with strawberries or blueberries for a different flavor.
Sour Cream/Heavy Cream: Sour cream adds tanginess to the cheesecake. If you’re looking for lighter options, consider Greek yogurt. It will change the texture a bit but still works well!
How Can You Get a Smooth and Creamy Cheesecake Filling?
The key to a perfect cheesecake filling is ensuring all ingredients are at room temperature, especially the cream cheese. This helps everything blend smoothly without lumps. Here’s how:
- Soften cream cheese in the microwave for 10-15 seconds if you’re in a hurry, but don’t overdo it!
- Beat the cream cheese and sugar together until really creamy—this can take about 2-3 minutes.
- Add eggs one at a time, mixing well after each addition to avoid overmixing.
- Finally, fold in the melted white chocolate and sour cream gently to keep the mixture airy.
This will ensure your cheesecake filling is smooth and luscious! Enjoy baking these delightful bars! 🥳
White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo crumbs, finely crushed)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450 g) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 8 ounces (225 g) white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and around 35-40 minutes for baking. You’ll also need to chill the cheesecake bars for at least 4 hours (or overnight) to let them set perfectly. So, plan for about 4 hours and 55 minutes total time, including chilling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Get a 9×9-inch (23×23 cm) square baking pan and line it with parchment paper, leaving some extra paper hanging over the edges. This is a little trick to help you lift out the bars once they’re set.
2. Make the Crust:
In a medium bowl, mix together the chocolate cookie crumbs and melted butter until everything is well combined and looks like wet sand. Press this mixture firmly into the bottom of your prepared pan to form an even crust. Bake it in the oven for 8-10 minutes until it’s nice and set, then take it out and let it cool.
3. Create the Raspberry Swirl:
In a small saucepan, throw in the raspberries, sugar, and lemon juice. Cook over medium heat while stirring occasionally. You want the raspberries to break down and thicken a bit, which should take about 5-7 minutes. Once done, remove it from the heat, strain the mixture to remove any seeds, and let it cool.
4. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until it’s smooth and creamy—this usually takes about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Afterward, stir in the melted white chocolate, vanilla extract, and sour cream until it’s all well combined and smooth.
5. Assemble the Bars:
Pour the luscious cheesecake filling over your cooled crust, spreading it out evenly. Then, take the cooled raspberry sauce and drop spoonfuls over the filling. Use a toothpick or a knife to gently swirl the raspberry sauce into the cheesecake, creating a beautiful marbled look!
6. Bake the Cheesecake Bars:
Put the pan back in the oven and bake for 35-40 minutes. It’s ready when the edges are set and the center is still a bit jiggly. When done, take it out and let it cool to room temperature.
7. Chill and Serve:
Once cooled, cover and refrigerate the bars for at least 4 hours, or ideally overnight, so they firm up nicely. When you’re ready to enjoy, lift the cheesecake out of the pan using the parchment overhang and cut it into squares. Optionally, you can add a fresh raspberry on top of each bar before serving for a lovely touch!
Enjoy your delightful, creamy white chocolate raspberry cheesecake bars with those gorgeous swirls! They’ll be a hit with everyone!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While chocolate cookie crumbs give a great flavor, you can use vanilla wafers or even graham crackers for a different twist. Just crush them finely and mix with melted butter as per the recipe.
Can I Make These Bars in Advance?
Yes! You can prepare and bake the cheesecake bars a day or two before serving. Just make sure to refrigerate them once cooled so they set properly. They’ll actually taste even better the next day!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the bars by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to 2 months. Just thaw in the fridge before enjoying!
What If I Can’t Find Fresh Raspberries?
If fresh raspberries aren’t available, frozen raspberries work perfectly! Just thaw them first and use them as you would fresh. You can also substitute with other berries like blueberries or strawberries if you prefer!
