White Chocolate Raspberry Cheesecake Bars

5 from 1 vote

White Chocolate Raspberry Cheesecake Bars

White Chocolate Raspberry Cheesecake Bars pairs white chocolate cheesecake with raspberry preserves and piles it in a chocolate cookie crust.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 500kcal

Author: Jennifer Fishkind

Ingredients

Raspberry sauce:

18 ounces jar raspberry preserves
3 tablespoons water divided
1 tablespoon cornstarch

Crust:

38 chocolate sandwich cookies
⅓ cup salted butter melted

Cheesecake Layer:

2 cups white chocolate chips
¾ cup heavy cream
24 ounces (3 8-ounce) packages cream cheese room temperature
1½ cups powdered sugar
⅔ cup plain Greek yogurt room temperature
3 large eggs room temperature

Instructions

Prepare the raspberry sauce by heating the raspberry preserves and 2 Tablespoons of water together in a medium saucepan over medium heat. Bring to a low boil and cook for 3-5 minutes or until smooth and runny.
18 ounces jar raspberry preserves, 3 tablespoons water
Make a slurry out of the remaining 1 Tablespoon of water and the cornstarch. Add the cornstarch to the sauce and simmer for 1 more minute. Strain through a fine mesh strainer into a heat proof bowl and allow to cool to room temperature, stirring occasionally, for 15-20 minutes.
3 tablespoons water, 1 tablespoon cornstarch
While the sauce is cooling, preheat the oven to 325 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper or spray with baking spray.
Make the crust by crushing the cookies in a food processor until finely crumbled. Add in the melted butter and pulse to combine. Press the mixture into the bottom of the prepared baking pan in an even layer and bake for 10 minutes. Remove from the oven and allow to cool.
38 chocolate sandwich cookies, ⅓ cup salted butter
To make the cheesecake layer, place the white chocolate chips in a heat safe bowl.
2 cups white chocolate chips
In a separate microwave safe bowl or in a small saucepan, heat the heavy cream until it is hot and steaming but not boiling. If microwaving, do not heat for over 30 seconds at a time before removing and stirring well.
¾ cup heavy cream
Pour the hot cream over the white chocolate chips, making sure that they are evenly covered, and allow to sit for 5 minutes. After 5 minutes, whisk together well to make a smooth ganache. Allow to cool to room temperature if needed, stirring occasionally.
In a large mixing bowl cream together the cream cheese and powdered sugar with a hand or stand mixture until smooth. Gradually mix in the white chocolate ganache, stirring constantly until combined.
24 ounces (3 8-ounce) packages cream cheese, 1½ cups powdered sugar
Mix in the plain Greek yogurt and then slowly mix in the eggs, one at a time, until fully combined. Do not overmix. Use a spatula to scrape the sides and bottom of the bowl until everything is incorporated.
⅔ cup plain Greek yogurt, 3 large eggs
Pour half of the mixture into the prepared crust and drizzle ⅔ cup of the raspberry sauce over it in an even layer. Carefully spread the remaining cheesecake on top, making sure to cover all of the raspberry sauce.
Drizzle on the remaining raspberry sauce and use a knife or toothpick to swirl together lightly.
Bake for 45-48 minutes or until the edges are set and the center is still wobbly or a digital thermometer reads 150 degrees fahrenheit internally.
If the edges begin to brown too much you can cover with aluminum foil for the remaining baking time. Allow the bars to cool to room temperature and then wrap well with plastic wrap and place in the refrigerator to chill for 4-6 hours or overnight.
When ready to serve, remove from the pan and cut into squares.

Notes

Storage:

To Store: White Chocolate Raspberry Cheesecake Bars can be stored in the refrigerator in an airtight container or plastic wrap and should be consumed within 3-4 days for best quality.
To Freeze: The cheesecake bars can be frozen in a freezer safe container for 2-3 months and thawed in the refrigerator before consuming. Keep in mind that freezing may affect the texture of the bars.

Tips:

Do not overheat the raspberry sauce or you may end up with a burnt flavor in your sauce. Be sure to stir it continuously as it is cooking and boil for just a few minutes until it is runny and smooth. Even if you use a seedless jam or jelly, I still recommend straining the sauce for lumps. Allow the sauce to cool to room temperature before using and be sure to stir occasionally while it is cooling.
When making the crust, be sure to crumble the cookies well. Use the bottom of a glass or measuring cup to pack the crust into the bottom of the pan.
Be sure the cream cheese, yogurt, and eggs are at room temperature to ensure a smooth, lump free cheesecake filling.
Using hot cream for the ganache, without boiling it, allows for a smooth white chocolate ganache which incorporates well into the cream cheese without seizing.
Don’t over mix the batter or over bake the bars!

Nutrition