These White Chocolate Raspberry Cheesecake Bars are a tasty treat! They combine creamy cheesecake with sweet white chocolate and the tangy burst of fresh raspberries.
Making these bars is a breeze, and they look so fancy! I love sharing them at parties, but honestly, they rarely last long enough for that! 😄
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: These create a delicious base for the bars. I love using Oreo crumbs for their sweetness, but you can opt for any chocolate cookie, or even graham cracker crumbs for a different flavor.
Cream Cheese: This is essential for that creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese. It has less fat but still delivers a wonderful taste.
White Chocolate: This adds sweetness and creaminess. If you’re not a fan of white chocolate, try using semi-sweet chocolate instead, or even a chocolate drizzle for a different twist.
Raspberries: Fresh raspberries lend a bright flavor and color. If you can’t find fresh raspberries, frozen ones work too! Just make sure to thaw and drain them well before using.
How Do I Get a Perfect Swirl with Raspberry Puree?
Swirling raspberry puree into the cheesecake gives a beautiful marbled look, but it can be tricky! Here are some simple steps to get it just right:
- Prepare the raspberry puree by smashing fresh raspberries with a fork until smooth. Strain for a smoother texture, if desired.
- After pouring the cheesecake batter over the crust, add drops of raspberry puree on top of the batter.
- Take a toothpick or a knife and gently swirl the puree into the cheesecake. Don’t overdo it; you want to create swirls, not mix them completely!
This technique adds a visual appeal and enhances the flavor without overwhelming the cheesecake. Enjoy the artistic flair!
White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 oz white chocolate, melted and slightly cooled
- 1/3 cup fresh raspberries, mashed to a puree
- 1/2 cup fresh raspberries (optional, for extra bursts of flavor)
How Much Time Will You Need?
This lovely dessert takes about 15 minutes to prepare and 35-40 minutes to bake, plus an additional 4 hours in the fridge to chill and set properly. So, total kitchen time is approximately 5 hours, but most of that is just waiting for the bars to cool down!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (165°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave some overhang. This will help you lift the bars out later.
2. Make the Crust:
In a medium bowl, mix together the chocolate cookie crumbs and melted butter until all the crumbs are well-coated. Press this mixture into the bottom of the prepared pan evenly, then bake for 10 minutes. Once it’s done, take it out of the oven and let it cool slightly.
3. Prepare the Cheesecake Filling:
While your crust is baking, grab a large mixing bowl. Beat the softened cream cheese and granulated sugar together using a hand mixer until the mixture is smooth and creamy. Add the eggs one by one, making sure to mix well after each addition. Then, stir in the vanilla extract and combine. Gradually mix in the melted white chocolate until everything is perfectly blended.
4. Add Raspberries:
Now, gently fold in the mashed raspberry puree, and if you like, add the optional fresh raspberries for extra flavor. This adds some lovely texture to the bars!
5. Assemble and Swirl:
Pour the cheesecake batter evenly over the cooled crust and spread it out. Next, drizzle the raspberry puree over the cheesecake layer. Using a toothpick or a knife, gently swirl the puree into the cheesecake to create a beautiful marbled effect.
6. Bake!
Place the pan in the oven and bake for 35-40 minutes. You’ll know it’s done when the edges are set and the center has a slight jiggle. Keep an eye on it towards the end; you don’t want to overbake!
7. Cool and Chill:
Once baked, remove the cheesecake from the oven and allow it to cool at room temperature. After it’s cooled, cover it and refrigerate for at least 4 hours, or even better, overnight. This helps the bars set completely.
8. Slice and Serve:
When ready to serve, lift the cheesecake out of the pan using the parchment overhang and slice it into squares. If you like, garnish with fresh raspberries and a sprig of mint on top for a pop of color!
Enjoy your rich and creamy White Chocolate Raspberry Cheesecake Bars with their luscious swirls of fresh raspberry!
Can I Use a Different Type of Crust?
Absolutely! While chocolate cookie crumbs lend a delicious flavor, you can use graham cracker crumbs or even digestive biscuits for a different taste. Just follow the same measurement rules!
What If I Don’t Have Fresh Raspberries?
No worries! You can use frozen raspberries instead. Just make sure to thaw and drain them well before mashing to remove excess moisture. Alternatively, you can use raspberry jam or preserves for the puree, but you’ll want to adjust the sweetness accordingly.
Can I Make These Bars Gluten-Free?
Yes, you can! Use gluten-free chocolate cookies for the crust, or make your own cookie crumb mixture with gluten-free ingredients. Just ensure that all other components are labeled as gluten-free as well.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To enjoy them again, simply eat them chilled or let them sit at room temperature for a few minutes before serving for the best texture.