I know how to bake the best cheesecakes now, but my rookie days were a disaster! I had a major baking fail, and tossing the whole thing out didn’t sit right with me.
Then it hit me: why not turn the cheesecake into bars? And why stop there, actually? Let’s jazz it up with fresh raspberry sauce and white chocolate – simply because I can! And that’s how I came up with this recipe for white chocolate raspberry cheesecake bars!
Why These Simple White Chocolate Raspberry Cheesecake Bars Recipe Stole Hearts
- I mean rich white chocolate, creamy cheesecake, and tangy raspberries. What a delightful trio! They hit all the right notes for those who crave sweet, creamy, and a hint of tart all in a bite.
- When the sweet white chocolate and cheesecake meet the zingy raspberries, they burst out with pure magic! The ingredients balance each other perfectly, creating a refreshing, oh-so-satisfying melt without being disgustingly sugary.
- These white chocolate cheesecake bars are a breeze to make. You don’t have to get fancy gadgets or have expert baking skills! No wonder they’re a hit with both seasoned bakers and newbies alike.
- Oh, and these bars are meant for sharing, right? Whether at potlucks, bake sales, or cozy gatherings with loved ones, they’ll fly off the dish faster than you can say, “More, please!”
16 Basic Steps To Make White Chocolate Raspberry Cheesecake Bars
Raspberry Sauce
Step 1.
You’ll want to give the sauce time to cool down before using it, so let’s get it done first!
Mix water with cornstarch in a small bowl, 1 teaspoon each. Set it aside for a moment.
Step 2.
Then, toss in your raspberries, another teaspoon of water, and some granulated sugar in a saucepan over medium heat. Keep stirring as it heats up, breaking down some raspberries while you’re at it.
Once it starts simmering, add that cornstarch mixture we set aside in step 1! Let it bubble away for about 3 minutes, and give it a good stir.
Step 3.
Take it off the heat and strain out the seeds with a mesh strainer. Let the thin sauce cool completely before you use it later. If you want to play the long game, stash it in the fridge for up to a week!
Step 4.
Okay, while our sauce is cooling, let’s get the oven temperature to 350°F (177°C).
Grab a 9” square pan and line the sides and bottom with parchment paper. Leave some extra paper hanging over the edges — it’ll make it MUCH easier to lift and cut out the white chocolate bars later.
Have you got it? Good. Let’s move on!
Crust
Step 5.
Do you have a blender or food processor handy? Toss in 22 Oreos (cream filling and all) and give them a good blitz until crumbly. You’ll want around 2 cups or 250 grams of packed crumbs.
Step 6.
Pour this crumbly goodness into a big bowl, then add the unsalted butter. Mix well until combined.
It might be a bit wet and thick, but don’t worry, that’s what we’re after in the first place. If any big chunks are lurking in there, give them a good smash!
Step 7.
Now, pour that mixture into your prepared pan. Use medium pressure with your hand to pat it all down onto the bottom, making a thick, solid crust!
Step 8.
Pop it in the oven for about 8 minutes, then take it out and set it aside. Remember to keep the oven on — we’ve got more baking to do!
Filling
Step 9.
You have a few options if you want to melt the white chocolate. Use a double boiler – or pop it in the microwave if you’re feeling lazy like me!
Going with the microwave one? Then, toss your chopped chocolate into a microwave-safe bowl. Zap it for about 20 seconds at a time, giving it a good stir after every round until it’s all melted and silky smooth.
While the chocolate is cooling, you can start cracking the other filling ingredients. If you’re in a hurry, you can store the chocolate in the fridge, but just keep an eye on it; we don’t want it to turn into a solid block!
Step 10.
Now, grab your electric mixer (or handheld; it’s up to you) and cream the sugar and tangy cream cheese until smooth. It’ll take you around 2 minutes at medium-high speed.
Then, chuck in the flour, vanilla, lemon juice, and a pinch of salt. Beat it all together until it’s fully combined.
Step 11.
Add the large eggs (kept at room temperature) one at a time! Make sure you give it a good mix after each egg, but once you’ve fully mixed in the second one, stop beating; a few lumps are fine.
Step 12.
Now, gently pour in our cooled (yet still liquid) chocolate and mix it at low speed until it’s JUST combined.
Assembly
Step 13.
Alright, now onto layering.
Pour half of this creamy cheesecake goodness onto your crust. Don’t worry if the crust still feels a tad warm.
Drizzle half of our tart raspberry sauce all over it – it will look pretty fancy. Then, slap on the rest of the cheesecake filling. If some of your raspberry sauce mixes in a bit, no biggie.
Next, pour on the rest of the sauce and grab a knife or toothpick to create cool swirls. And just like that, you’re ready to bake up some sweet perfection!
Step 14.
Pop those babies in the oven and bake for about 32 to 36 minutes. You’ll know they’re ready when the cheesecake on top looks set and its edges just start to turn a golden brown. Don’t worry if they’re all puffed up; they’ll settle down while cooling!
Step 15.
Once out of the oven, let them rest on a wire rack at room temperature for about 45 minutes.
Then, it’s time to chill. Stash the pan in the fridge for 3 hours (but if you can wait, overnight is even better). If you leave it in there for longer than 3 hours, make sure to cover it loosely with foil!
Step 16.
When it’s time to slice, use the parchment paper overhang to lift the whole thing off the pan. Then, grab a dry, sharp knife and cut it into white chocolate cheesecake squares. If you like clean edges, wipe the blade after each cut. Enjoy!
Are you more of a blueberry person rather than a raspberry? Check out my lemon blueberry cheesecake bars.
Note
You must be wondering, where’s the water bath part in my recipe? Isn’t that a must for cheesecakes?
Remember that we’re making cheesecake BARS, not full cheesecakes, so a water bath is unnecessary. They are small and thin, so the chances of them drying out or cracking during baking is… well, still a possibility, but a very unlikely one.
FAQs
Can I Replace White Chocolate With Something Else?
Yup. Chopped milk chocolate or even dark chocolate yields a richer flavor profile. But, of course, don’t expect the taste to be exactly similar to my original recipe!
Can I Make Them Ahead Of Time?
Totally. As I said, you can stash the raspberry sauce in the fridge for up to a week! And one day or two in advance is perfectly fine for the rest of the recipe.
Have fun!
Discover More Unique Bar Recipes:
White Chocolate Raspberry Cheesecake Bars
Ingredients
Raspberry Sauce
- 2 tsp water at room temperature (used separately)
- 1 tsp cornstarch
- 1 ½ cups frozen (no thawing) or fresh raspberries
- 2 tbsp granulated sugar
Crust
- 22 standard Oreo cookies
- 5 tbsp melted, unsalted butter
Filling
- 6 ounces finely chopped white chocolate
- 16 ounces cream cheese, full-fat brick, room temperature
- ⅓ cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- 2 eggs, er room tempature
Instructions
Raspberry Sauce
- Mix water with cornstarch in a tiny bowl, 1 teaspoon each. Set it aside.
- Toss in your raspberries, another teaspoon of water, and some granulated sugar in a saucepan over medium heat. Keep stirring as it heats up, breaking down some raspberries.
- Once it starts simmering, add the cornstarch mixture (Step 1). Stir and let it bubble for about 3 minutes.
- Take it off the heat and strain out the seeds with a mesh strainer. Let the sauce cool completely (or refrigerate for a week).
- Preheat the oven to 350°F (177°C). Line the 9” square pan with parchment paper. Leave some extra paper hanging over the edges to lift the bar later.
Crust
- Toss 22 Oreos (plus cream filling) into a blender or food processor until crumbly (total: 2 cups or 250 grams of packed crumbs).
- Pour that crumbly mix into a big bowl, then add the unsalted butter. Mix well until combined. Smash the big chunks if there are any.
- Pour that mixture into your prepared pan. Use your hand (medium pressure) to pat it all down onto the bottom.
- Pop into the oven (about 8 minutes), then take it out and set it aside. Keep the oven on.
Filling
- Melt the white chocolate with a double boiler or microwave. For microwave: toss your chopped chocolate into a microwave-safe bowl. Zap it for about 20 seconds at a time, stirring after every round until melty.
- Let the chocolate cool. Or store it in the fridge, but don’t let it become solid.
- Use your electric or handheld mixer to cream the sugar and cream cheese until smooth (2 minutes at medium-high speed). Add flour, vanilla, lemon juice, and a pinch of salt. Beat it all until combined.
- Add the large eggs one at a time, mixing well after each egg. Once you’ve fully mixed in the second one, stop beating.
- Gently pour in the cooled yet liquid chocolate, mixing it at low speed until it’s JUST combined.
Assembly
- Pour half of the filling onto your crust. Drizzle half of our raspberry sauce all over it, then slap on the rest of the cheesecake filling. Pour on the rest of the sauce and create cool swirls with a knife or toothpick.
- Bake them for 32 to 36 minutes. When ready, the cheesecake on top should look set, and its edges just start to turn a golden brown.
- Let them rest on a wire rack at room temperature for about 45 minutes, then refrigerate for 3 hours to a day. If it is longer than 3 hours, cover it loosely with foil!
- Use the parchment paper overhang to lift the whole thing off the pan. Cut it into squares, and clean the knife after each cut. Enjoy!
