These White Chocolate Raspberry Cheesecake Bars are a treat for your taste buds! Creamy cheesecake meets sweet white chocolate and tangy raspberries, all in a beautiful bar form.
Trust me, they won’t last long on the plate! I love to serve them chilled with a sprinkle of fresh raspberries on top. Perfect for sharing… or not! 😉
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust because they’re sweet and easy to work with. If you’re looking for a gluten-free option, try gluten-free chocolate cookies, or even graham cracker crumbs can work well, but they will change the flavor profile a bit.
Cream Cheese: Make sure your cream cheese is softened to room temperature for easy mixing. If you’re trying to reduce calories, you can substitute with reduced-fat cream cheese, but keep in mind it may affect the creaminess slightly!
White Chocolate: I prefer to use good quality white chocolate for the best flavor. If you’re looking for a dairy-free option, you can find dairy-free white chocolate chips. Just ensure they melt well; some brands can be tricky!
Raspberries: Fresh raspberries are my top choice, but if they aren’t in season, frozen ones work fine too. Just make sure to thaw them first and drain any excess liquid so the puree doesn’t thin out the cheesecake mixture.
How Do I Swirl the Raspberry Puree Like a Pro?
Getting the raspberry swirl just right can elevate your cheesecake bars. Here’s how to do it easily:
- After pouring your cheesecake batter into the pan, use a spoon to drop small dollops of the raspberry puree evenly across the top.
- Take a knife or a wooden skewer and gently swirl through the batter. Start from one side and move to the other, creating a figure-eight pattern.
- Don’t over-mix! You want to see beautiful ribbons of raspberry. A few swirls should do the trick.
Practice makes perfect, so if it doesn’t look perfect, don’t worry! It will still taste amazing!
How to Make White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 6 oz (170g) white chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of prep time, plus 35-40 minutes of baking, and then you’ll want to let it chill in the fridge for at least 3 hours (or even overnight!). So overall, plan for about 4 hours for the bars to set properly. Totally worth the wait!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs with the melted butter, mixing until it looks like wet sand. Press this mixture firmly and evenly into the bottom of a 9×9-inch baking pan that’s lined with parchment paper or lightly greased. Bake the crust for 8-10 minutes, and then take it out and let it cool slightly.
2. Make the Raspberry Puree:
In a small saucepan over medium heat, add the raspberries, sugar, and lemon juice. Cook this mixture until the raspberries break down and the puree thickens a bit, which should take about 5-7 minutes. To make it extra smooth, you can strain it through a fine mesh sieve to remove the seeds. Let the puree cool down.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until it’s smooth and creamy. Then add the eggs, one at a time, making sure to beat well after each addition. Next, gently mix in the slightly cooled melted white chocolate and vanilla extract until it’s all well combined.
4. Assemble and Swirl:
Now, pour the cheesecake batter over your cooled crust and smooth it out with a spatula. Get your raspberry puree and drop spoonfuls on top of the cheesecake like little blobs. This is where the fun begins! Use a knife or skewer to swirl the raspberry puree through the cheesecake batter. Aim for a pretty marbled effect, but don’t overdo it! A few gentle swirls should do.
5. Bake:
Bake your creation in the preheated oven for 35-40 minutes. Look for the center to be set but still slightly jiggly; that’s okay. It will firm up as it cools.
6. Cool and Chill:
After baking, remove the pan from the oven and let the cheesecake bars cool down to room temperature. Once cooled, refrigerate for at least 3 hours (or overnight for the best texture). When ready, cut into squares, and don’t forget to garnish with fresh raspberries if you like. Enjoy your delicious bars!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While chocolate cookie crumbs are traditional, you can use graham cracker crumbs for a different flavor or even gluten-free cookies to suit dietary needs. Just be mindful that the flavor and texture might change a bit depending on what you choose.
How Can I Store Leftover Cheesecake Bars?
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 4-5 days. If you want to keep them longer, you can freeze them wrapped tightly in plastic wrap and then foil for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Make These Bars Vegan?
Yes, you can make a vegan version by using dairy-free cream cheese, vegan white chocolate, and flax eggs as replacements for regular eggs. Keep in mind that the texture might vary slightly, but they’ll still be delicious!
What Should I Do if the Cheesecake Bars Crack While Baking?
Don’t worry if you see a few cracks! This can happen due to the oven temperature being too high or over-baking. To minimize cracking, bake at a lower temperature or place a pan of water in the oven to create steam, which helps keep the cheesecake moist. Adding a sour cream topping after baking can also help hide any cracks!
