Description
Delight in these rich and creamy White Chocolate Raspberry Cheesecake Bars, featuring a buttery chocolate cookie crust, swirls of tangy raspberry sauce, and a luscious white chocolate cheesecake filling. Perfectly baked to a velvety texture, these bars blend fruity freshness with decadent sweetness, ideal for dessert lovers seeking a vibrant twist on classic cheesecake.
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 Cheesecake Filling
- 340 g white chocolate chips
- 180 ml heavy cream
- 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
- Make the Raspberry Sauce: Combine raspberry preserves and 30 ml water in a medium saucepan over medium heat. Bring to a gentle boil, stirring frequently, and cook for 3-5 minutes until the mixture is smooth and runny.
- Thicken the Sauce: Create a slurry by mixing the remaining 15 ml water with the cornstarch. Stir this slurry into the hot raspberry sauce and simmer for 1 minute. Then strain the sauce through a fine mesh sieve into a heatproof bowl. Allow it to cool to room temperature for 15–20 minutes, stirring occasionally to prevent skin formation.
- Prepare the Crust: Preheat the oven to 163°C (325°F). Line a 23 x 33 cm baking pan with parchment paper or spray it with baking spray. Finely crush the chocolate sandwich cookies in a food processor. Add melted butter and pulse until combined. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then remove from oven and cool completely.
- Make the White Chocolate Ganache: Place white chocolate chips in a heat-safe bowl. Heat the heavy cream until hot and steaming, but not boiling. Pour the cream over the white chocolate chips, submerging them fully, and let sit for 5 minutes. Whisk gently until smooth and glossy. Cool if necessary before using.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gradually blend in the cooled white chocolate ganache. Stir in the Greek yogurt, then add the eggs one at a time, mixing until fully combined after each addition. Scrape the bowl sides to ensure even mixing but avoid overmixing to keep the filling light.
- Assemble the Bars: Spread half of the cheesecake mixture evenly over the cooled crust. Drizzle about 160 ml of the cooled raspberry sauce evenly over the cheesecake layer. Gently smooth the remaining cheesecake mixture on top, covering all of the raspberry sauce. Drizzle the remaining raspberry sauce on top and use a knife or skewer to create decorative swirls.
- Bake the Cheesecake Bars: Bake in the preheated oven for 45–48 minutes, or until the edges are set and the center slightly wobbles, or reaches an internal temperature of 65°C (150°F). If the edges brown too quickly, tent the pan with foil. Remove from oven and let cool to room temperature.
- Chill and Serve: Once cooled, wrap the cheesecake bars tightly and refrigerate for 4–6 hours or overnight to set completely. Cut into 16 squares before serving.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth cheesecake batter without lumps.
- Do not overmix the batter once eggs are added to prevent cracks and a dense texture.
- Use a digital thermometer to check doneness for perfect texture—cake should be set around edges and slightly jiggly in the center.
- The raspberry sauce can be made a day ahead and refrigerated to save time.
- Store leftover bars in the refrigerator, covered tightly, for up to 5 days.
- For easier cutting, chill bars thoroughly and warm the knife under hot water before slicing.
