Description
These White Chocolate Raspberry Cheesecake Bars feature a buttery chocolate cookie crust, rich and creamy white chocolate cheesecake filling, and beautiful sweet-tart raspberry swirls. Perfect for holidays, parties, and special occasions, these make-ahead dessert bars are as delicious as they are elegant.
Ingredients
18 ounces raspberry preserves
3 tablespoons water, divided
1 tablespoon cornstarch
38 chocolate sandwich cookies
⅓ cup salted butter, melted
2 cups white chocolate chips
¾ cup heavy cream
24 ounces cream cheese, room temperature
1½ cups powdered sugar
⅔ cup plain Greek yogurt, room temperature
3 large eggs, room temperature
Instructions
- Prepare the raspberry sauce: Combine raspberry preserves and 2 tablespoons of water in a medium saucepan over medium heat. Bring to a gentle boil and cook for 3–5 minutes, stirring occasionally, until smooth and runny.
- In a small bowl, whisk the remaining 1 tablespoon of water with the cornstarch until smooth. Stir into the raspberry mixture and simmer for 1 minute. Strain through a fine-mesh strainer to remove seeds, then cool for 15–20 minutes.
- Preheat the oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Place the chocolate sandwich cookies in a food processor and pulse into fine crumbs. Add the melted salted butter and pulse until evenly combined. Press firmly into the bottom of the prepared pan.
- Bake the chocolate cookie crust for 10 minutes. Remove from the oven and allow to cool slightly while preparing the filling.
- Place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until hot and steaming but not boiling. Pour over the chocolate chips and let stand for 5 minutes. Whisk until completely smooth and glossy, then allow the ganache to cool to room temperature.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the cooled white chocolate ganache and mix until incorporated.
- Mix in the Greek yogurt. Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overmixing. Scrape down the sides and bottom of the bowl to ensure an even consistency.
- Pour half of the cheesecake filling over the prepared cookie crust and spread evenly. Drizzle ⅔ cup of the raspberry sauce over the filling.
- Carefully spoon the remaining cheesecake filling over the raspberry layer and smooth the surface. Drizzle the remaining raspberry sauce over the top. Use a toothpick or knife tip to create decorative swirls without mixing too deeply.
- Bake at 325°F (165°C) for 45–48 minutes, until the edges are set and the center still has a slight wobble. The center should reach approximately 150°F (66°C). Loosely cover with aluminum foil if the edges brown too quickly.
- Remove the cheesecake from the oven and allow it to cool completely to room temperature. Cover and refrigerate for at least 4–6 hours, preferably overnight, until thoroughly chilled and firm.
- Lift the chilled cheesecake from the pan using the parchment paper. Cut into 20 evenly sized bars using a sharp knife, wiping the blade clean between cuts. Serve chilled.
Notes
Room-temperature ingredients: Bring the cream cheese, Greek yogurt, and eggs to room temperature before mixing to ensure a smooth, lump-free cheesecake filling.
Avoid overmixing: Mix the eggs gently and only until incorporated to prevent excess air from causing cracks during baking.
Make ahead: Prepare the cheesecake bars one day before serving and refrigerate overnight for the best texture and easiest slicing.
Clean slices: Use a long, sharp knife dipped in hot water and wiped dry. Clean the blade between cuts for neat, bakery-style squares.
Dark chocolate variation: Replace the white chocolate chips with dark chocolate for a deeper chocolate flavor.
Strawberry variation: Substitute strawberry preserves for raspberry preserves to create a sweeter, milder berry flavor.
Gluten-free variation: Use gluten-free chocolate sandwich cookies and verify that all remaining ingredients are certified gluten-free.
Lemon raspberry variation: Add 1–2 teaspoons of finely grated lemon zest to the cheesecake filling for a bright citrus flavor.
Extra chocolate: Drizzle melted dark chocolate over the chilled cheesecake bars before serving.
Mini cheesecake bites: Cut the chilled cheesecake into smaller squares for party platters and bite-sized desserts.
Fresh raspberry substitution: Replace the preserves with fresh raspberries cooked with sugar until softened and thickened. Strain to remove seeds and adjust sweetness to taste.
Refrigerator storage: Store in an airtight container in the refrigerator for up to 4–5 days. Place parchment paper between layers to prevent sticking.
Freezer storage: Wrap completely chilled bars individually in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months for the best quality.
Thawing: Thaw frozen cheesecake bars overnight in the refrigerator.
Serving: Serve chilled directly from the refrigerator. Do not reheat, as these cheesecake bars are intended to be enjoyed cold.
Nutrition values are approximate and may vary depending on ingredient brands and portion sizes.
- Prep Time: 20 minutes
- Cook Time: 55–58 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 430 kcal
- Sugar: 38 g
- Sodium: 230 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
