Description
Indulge in these luscious White Chocolate Raspberry Cheesecake Bars, combining a buttery chocolate sandwich cookie crust with creamy white chocolate cheesecake and vibrant raspberry swirls. Perfect for any occasion, these bars offer a delightful balance of rich sweetness and tangy fruit flavor in every bite.
Ingredients
Scale
Raspberry Sauce
- 510 g raspberry preserves
- 45 ml water, divided
- 10 g cornstarch
Crust
- 38 chocolate sandwich cookies
- 75 g salted butter, melted
White Chocolate Ganache
- 340 g white chocolate chips
- 180 ml heavy cream
Cheesecake Filling
- 680 g cream cheese, at room temperature
- 180 g powdered sugar
- 160 g plain Greek yogurt, at room temperature
- 3 large eggs, at room temperature
Instructions
- Prepare Raspberry Sauce: Combine raspberry preserves and 30 ml water in a medium saucepan over medium heat. Bring to a gentle boil and cook, stirring, for 3-5 minutes until smooth and runny.
- Thicken Sauce: Make a slurry by mixing the remaining 15 ml water with cornstarch. Stir this into the hot sauce, then simmer for 1 minute. Strain the sauce through a fine mesh sieve into a heatproof bowl and let cool to room temperature for 15–20 minutes, stirring occasionally.
- Make Crust: Preheat oven to 163°C. Line a 23 x 33 cm baking pan with parchment paper or coat with baking spray. Crush chocolate sandwich cookies finely using a food processor. Add melted butter and pulse to combine. Press mixture evenly into the pan and bake for 10 minutes. Remove and cool.
- Prepare White Chocolate Ganache: Place white chocolate chips in a heat-safe bowl. Heat heavy cream until hot and steaming, but not boiling. Pour over the chocolate chips, making sure they are submerged, and let stand for 5 minutes. Whisk until smooth. Let cool if needed.
- Make Cheesecake Filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually blend in the cooled white chocolate ganache. Mix in Greek yogurt, then add eggs one at a time, mixing until fully combined. Scrape the bowl to ensure even mixing, but avoid overmixing.
- Assemble Bars: Spread half the cheesecake mixture over the cooled crust. Evenly drizzle about 160 ml of raspberry sauce atop. Gently smooth the remaining cheesecake mixture on top, covering all the sauce. Drizzle the remaining raspberry sauce and use a knife or skewer to create decorative swirls.
- Bake: Bake for 45–48 minutes until the edges are set and the center still slightly wobbles or reaches an internal temperature of 65°C. Cover with foil if edges brown prematurely. Remove from oven and cool to room temperature.
- Chill and Serve: Wrap the cooled bars and refrigerate for 4–6 hours or overnight before cutting into squares for serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.
- Do not overmix the cheesecake batter to prevent cracking during baking.
- Use a fine mesh sieve to strain the raspberry sauce for a smooth texture without seeds.
- If edges brown too quickly in the oven, loosely cover with foil to prevent burning while the center finishes baking.
- For best flavor and texture, chill the bars overnight before serving.
