White Chocolate Raspberry Cheesecake Bars
Ingredients
Raspberry Sauce
-
2
teaspoons
room-temperature water
-
1
teaspoon
cornstarch
-
1½
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 by mixing water and cornstarch, then cooking raspberries and sugar on the stovetop until thickened.
- Press the mixture through a strainer to remove seeds and let it cool.
- Preheat the oven to 350°F (177°C) and prepare a 9-inch square baking pan with parchment paper.
- Make the crust by blending Oreo cookies into crumbs, mixing with melted butter, and pressing into the pan. 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 and finally add the melted white chocolate.
- Pour half of the cheesecake filling onto the crust, drizzle with half of the raspberry sauce, and then add the remaining filling and sauce.
- Swirl the layers together with a toothpick and bake for 32–36 minutes until set.
- Cool at room temperature for 45 minutes, then refrigerate for at least 3 hours before slicing.
Nutrition Facts (estimated)
Servings
16 squares
Calories
250
Total fat
17g
Total carbohydrates
24g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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