These White Chocolate Raspberry Cheesecake Bars are sweet and tangy. The combination of an Oreo crust, white chocolate and raspberry jam is perfection!
White Chocolate Cranberry Fudge is one of my favourite holiday desserts, because I LOVE white chocolate. White Toffee Bark anyone? Anyway – this feature recipe is one that shouldn’t surprise anyone! 🙂
While I was making this White Chocolate Raspberry Cheesecake Bars recipe I realized that it had been a while since I had made cheesecake. My mouth was watering through each and every step.
Making the combination of white chocolate and raspberry into easy cheesecake bars is perfection – this combo is one of my all-time favourites.
I think the success of this recipe will entice me to make cheesecake way more often now.
How to Make White Chocolate Raspberry Cheesecake Bars
You’ll need the following ingredients to make this easy recipe:
- Oreo Cookies
- margarine (or unsalted butter)
- Baker’s White Chocolate
- Philadelphia Brick Cream Cheese
- white sugar
- vanilla extract
- large eggs
- Kraft Pure Raspberry Jam
Instructions and Tips:
Pre heat oven and mix oreo cookie crumbs and margarine together (you can also use melted butter). Press the mixture into the bottom of a square baking pan (prepared pan). I use a 9 inch pan (square pan). You can grease the pan with cooking spray, or line it with parchment paper, for easy removal.
Melt 2 oz. chocolate as directed on package. I place the chocolate into a microwave-safe small bowl and cook in small intervals until just melting, being careful not to burn the chocolate.
Beat cream cheese, sugar and vanilla into a large bowl, with a mixer until blended. You can use a handheld electric mixer on medium speed or use a bowl of a stand mixer with the paddle attachment. Add the melted chocolate to the cream cheese mixture and mix well.
Add the eggs one at a time and mix on low speed after each, just until blended. Pour the cheesecake batter over the prepared crust.
Bake the bake raspberry cheesecake bars until the centre is almost set and then cool for 5 minutes. Spread the cheesecake layer with the jam (raspberry mixture), which give it a nice raspberry sauce look. . Then melt the remaining chocolate square and drizzle over cheesecake. Cool cheesecake completely at room temperature, and then refrigerate for at least 4 hours covered with plastic wrap. Cut into bars and enjoy!
Easy Raspberry Cheesecake Bars
These bars have an oreo cookie crust, which excited my kids greatly. It’s way more flavourful than a graham cracker crumbs. So really, this is a double chocolate cheesecake dessert.
The cheesecake filling also has melted white chocolate inside to bring it up a notch. This and the raspberry topping – what a fine cheesecake bars dessert!
These raspberry bars are actually very simple to make, and I know that sometimes a lot of cheesecake recipe can be finicky. Not this recipe! With a bake time of less than a half hour, it’s a quick recipe to make too. For the incredible taste, I love the raspberry swirl look of these bars.
I make this recipe most during the holiday season as a Christmas dessert, though you’ll want to enjoy this easy cheesecake recipe often throughout the year. Add some fresh raspberries, to complete the look and give this elegant recipe more attention.
This White Chocolate Raspberry Cheesecake Bars recipe is said to make 24 bars, yet that all depends how big you cut them. Us? Well, we cut them a bit bigger because they are so good we wanted more.
In other words, perhaps you’ll want to double this recipe. Then you can account for the sneaking of forkfuls from the fridge.
To Store: Cover with plastic wrap or in an airtight container, and keep refrigerated for up to 5 days. I love leftover raspberry cheesecake bars, they never last too long in our house.
White chocolate raspberry creamy cheesecake bars are sweet and tangy – sinfully delicious, much like my Chocolate Raspberry Tarts recipe. It is just the perfect dessert.
Don’t forget to try this Cranberry Eggnog Bread, it’s truly amazing!
- 15 Oreo Cookies, finely crushed
- 2 tbsp non-hydrogenated margarine, melted
- 3 oz Baker's White Chocolate, divided
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1/4 cup Kraft Pure Raspberry Jam
- Preheat oven to 350ºF. Mix cookie crumbs and margarine; press onto bottom of 9-inch square baking pan. Melt 2 oz. chocolate as directed on package.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 25 to 28 min. or until centre is almost set. Cool 5 min.; spread with jam. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate at least 4 hours. Cut into 24 bars.
This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch baking pan. Makes 24 servings, two bars (75 g) each.
Nutrition Information:Yield: 24 Serving Size: 24 bars
Amount Per Serving: Calories: 94Saturated Fat: 1gCholesterol: 14mgSodium: 55mgCarbohydrates: 14gSugar: 11gProtein: 1g