White Chocolate Raspberry Cheesecake Bars
Ingredients
Raspberry Sauce
-
2
teaspoons
room-temperature water
-
1
teaspoon
cornstarch
-
1 ½
cups
fresh or frozen raspberries
-
2
tablespoons
granulated sugar
Crust
-
22
pieces
regular Oreo cookies
-
5
tablespoons
unsalted butter, melted
Filling
-
6
ounces
white chocolate, finely chopped
-
16
ounces
full-fat brick cream cheese, softened
-
⅓
cup
granulated sugar
-
1
tablespoon
all-purpose flour
-
1
teaspoon
lemon juice
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
-
2
large
eggs, at room temperature
Instructions
- Prepare the raspberry sauce and let it cool completely.
- Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper.
- Make the crust by pulsing Oreo cookies into crumbs, mixing with melted butter, and pressing into the pan. Pre-bake for 8 minutes.
- Melt the white chocolate and let it cool slightly.
- Beat cream cheese and sugar until smooth, then add flour, lemon juice, vanilla, and salt. Mix in eggs one at a time, then add melted white chocolate.
- Pour half of the cheesecake filling onto the crust, drizzle with half of the raspberry sauce, then add the remaining filling and drizzle with the rest of the sauce. Swirl together.
- Bake for 32–36 minutes until set, then cool at room temperature for 45 minutes before chilling in the refrigerator for at least 3 hours.
- Lift the bars out of the pan using the parchment overhang and cut into squares.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
16g
Total carbohydrates
22g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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