Introduction to White Chocolate Raspberry Cheesecake Bars
Oh, how I adore those moments when a sweet craving strikes, but time is running short! That’s where my White Chocolate Raspberry Cheesecake Bars come into play. They’re not just a dessert; they’re an easy escape to sheer bliss. Imagine creamy cheesecake with a swirl of luscious raspberry sauce, all wrapped in a perfectly crunchy crust. These bars are a quick solution for busy days and guaranteed to impress your loved ones. Trust me, a slice of this delightful treat can make any hectic day feel just a little bit brighter.
Why You’ll Love This White Chocolate Raspberry Cheesecake Bars
These White Chocolate Raspberry Cheesecake Bars combine simplicity with elegance, making them the perfect treat for anyone. With minimal prep time and few ingredients, even the busiest moms can whip them up effortlessly. The creamy texture dances with the tartness of fresh raspberries, creating a harmony of flavors. Plus, they’re cut into perfect squares, making serving and sharing a breeze. Your family will love them, and so will you!
Ingredients for White Chocolate Raspberry Cheesecake Bars
To create these mouthwatering White Chocolate Raspberry Cheesecake Bars, you’ll need a delightful mix of ingredients. Here’s what you’ll gather:
- Raspberry Sauce: Use raspberry preserves for a burst of flavor. If you’re feeling adventurous, fresh raspberries can also work well!
- Water: Just a bit is needed to help thin out the raspberry sauce. You can use regular or bottled water, whichever you have on hand.
- Cornstarch: This helps thicken your raspberry sauce. If you’re out, tapioca starch can be a great substitute.
- Chocolate Sandwich Cookies: These create a delicious, crunchy crust. Feel free to swap with graham crackers if that’s what you prefer.
- Salted Butter: It adds richness to the crust. Unsalted butter can also be used, just add a pinch of salt for flavor.
- White Chocolate Chips: These are the star of the cheesecake layer. You can substitute with white chocolate bars, just chop them into chunks.
- Heavy Cream: This gives the cheesecake a luxurious, creamy texture. If you need a lighter version, you could try using half-and-half.
- Cream Cheese: Make sure it’s at room temperature for easy blending. Neufchâtel cheese is a lower-fat alternative that works nicely too.
- Powdered Sugar: This sweetens the filling and helps create a smooth texture. Granulated sugar can be used in a pinch, though it may be a little grainier.
- Plain Greek Yogurt: It gives that extra creaminess. If you don’t have any, regular yogurt will do the trick.
- Eggs: Ensure they’re at room temperature to mix seamlessly into the cheesecake. Aquafaba can be a substitute for a vegan option!
You can find all the measurements at the bottom of this article, along with a handy printable version of the recipe!
How to Make White Chocolate Raspberry Cheesecake Bars
Now, let’s dive into the sweetest part of the adventure! Making these White Chocolate Raspberry Cheesecake Bars is a fun process. Each step brings together flavors and textures that create pure joy. Grab your mixing bowls, and let’s get started!
Step 1: Prepare Raspberry Sauce
First things first, we need to create that luscious raspberry sauce. In a medium saucepan, combine the raspberry preserves with 30 ml of water. Cook over medium heat, stirring gently. Keep an eye on it; we only want a gentle boil. After about 3–5 minutes, your sauce will become smooth and pourable.
Next, it’s time to thicken it up! In a small bowl, mix the remaining 15 ml of water with cornstarch to create a slurry. Stir this mix into your hot raspberry sauce and simmer for another minute. A little trick here is to strain your sauce using a fine mesh sieve. This removes any seeds, giving you that silky texture. Let it cool to room temperature and stir occasionally to keep it smooth.
Step 2: Prepare the Crust
Now, let’s make a crust that’s both simple and delicious! Preheat your oven to 325°F (163°C) and line a 23 x 33 cm baking pan with parchment paper. If you’re short on time, spraying it with baking spray works just as well.
In a food processor, crush the chocolate sandwich cookies until they’re fine crumbs. This is where the magic happens! Then, pour in the melted salted butter and pulse until combined. You want the mixture to hold together when pressed.
Evenly press the cookie mixture into the lined pan and bake for about 10 minutes. This quick bake will help set the crust, giving it that perfect crunch. Once done, remove it from the oven and let it cool completely.
Step 3: Make the Cheesecake Layer
It’s time for the star of the show – the creamy cheesecake layer! Start by placing white chocolate chips in a heat-safe bowl. Heat the heavy cream in a saucepan until it’s steaming, but don’t let it boil. Pour this hot cream over the white chocolate chips and wait for about 5 minutes. This waiting time allows the chocolate to soften beautifully.
Once five minutes are up, whisk until it’s completely smooth. Make sure it cools slightly before moving on. In a large mixing bowl, beat the cream cheese and powdered sugar together until nice and smooth. Gradually blend in that cooled white chocolate ganache.
Then, mix in the Greek yogurt until it’s fully combined. Add eggs one at a time, mixing just until smooth. Scrape down the sides of your bowl to make sure everything is perfectly mixed in.
Step 4: Assemble the Bars
Let’s put it all together! Start by spreading half of the cheesecake mixture over that cooled crust. Take some of your delicious raspberry sauce and drizzle about 160 ml on top. You want this to be evenly distributed for maximum flavor in every bite.
Gently smooth the rest of the cheesecake mixture over the raspberry sauce, making sure to cover it completely. For a lovely finish, drizzle the remaining raspberry sauce on top and swirl it artfully with a knife or skewer. This adds a touch of flair and showcases the gorgeous raspberry color!
Step 5: Bake and Cool
Pop your assembled masterpiece into the oven and bake for 45–48 minutes. The edges should look set, but the center will still have that lovely wobble to it. If the edges start to brown too quickly, cover them with aluminum foil to prevent burning.
Once baked, remove from the oven and let it cool completely to room temperature. Patience is key here! It’s best to wrap your bars and refrigerate them for at least 4–6 hours, or even overnight, before cutting them into squares. This chilling time makes the bars even creamier and easier to slice.
Tips for Success
- Make sure all ingredients are at room temperature for smoother mixing.
- Use a food processor for the quickest crust preparation.
- Don’t overbake; the bars should be slightly wobbly in the center when done.
- Allow for plenty of chilling time to enhance the creaminess.
- Always taste and adjust the sweetness of the raspberry sauce as desired.
Equipment Needed
- Baking pan: A 23 x 33 cm pan is ideal. A 9 x 13 inch pan works just as well.
- Food processor: This makes crust prep a breeze. A zip-top bag with a rolling pin can substitute.
- Mixing bowls: Use medium to large bowls for efficient mixing.
- Whisk: A hand whisk works; an electric mixer speeds things up.
- Fine mesh sieve: Handy for straining the sauce; a cheesecloth can be an alternative.
Variations
- Fruit Swap: Substitute raspberries with strawberries, blueberries, or even cherries for a fun twist!
- Dairy-Free Option: Use coconut cream instead of heavy cream and cashew cream cheese for a dairy-free delight.
- Chocolate Crust: Use chocolate graham crackers instead of chocolate sandwich cookies for a richer crust.
- Nutty Flavor: Add crushed nuts like almonds or pecans into the crust for added crunch and flavor.
- Flavoring Variation: Mix in a splash of vanilla or almond extract to the cheesecake layer for extra depth.
Serving Suggestions
- Pair these White Chocolate Raspberry Cheesecake Bars with a dollop of fresh whipped cream for extra indulgence.
- Serve alongside fresh berries to enhance the fruitiness of the dessert.
- A cup of aromatic herbal tea complements the sweetness beautifully.
- For a touch of elegance, drizzle with more raspberry sauce before serving.
- Display on a beautiful platter for a stunning presentation at gatherings.
FAQs about White Chocolate Raspberry Cheesecake Bars
Can I make these White Chocolate Raspberry Cheesecake Bars ahead of time?
Absolutely! These bars actually taste better when made a day in advance. Just wrap them tightly and store in the refrigerator. The flavors meld together beautifully overnight.
What should I do if my raspberry sauce is too thick?
If your raspberry sauce turns out thicker than expected, simply add a splash of water to thin it out to your desired consistency. Just stir it in gradually until it’s perfect for drizzling!
Can I freeze the White Chocolate Raspberry Cheesecake Bars?
You can! Wrap the individual squares in plastic wrap and place them in an airtight container. They’ll stay fresh in the freezer for up to three months. Just thaw in the refrigerator before serving.
How can I adjust the sweetness of the cheesecake layer?
You can easily adjust the sweetness by using less powdered sugar in the cheesecake layer. Taste the mixture before adding in all the sugar to find your perfect balance!
What’s the best way to slice these cheesecake bars?
For clean slices, use a sharp knife dipped in hot water. Wipe the knife dry before each cut. This helps prevent the cheesecake from sticking and keeps your bars looking perfect!
Final Thoughts
Making these White Chocolate Raspberry Cheesecake Bars brings a touch of magic to my kitchen. The combination of creamy cheesecake and tangy raspberry swirls creates a dessert that not only tastes amazing but also brightens up my day. Each bite is like a little celebration, perfect for sharing with loved ones or indulging by myself after a long day. It’s about the joy of creating something beautiful and delicious, reminding us that even in our busy lives, there’s always time for a sweet moment. Trust me, you’ll want to make this recipe again and again!
Print
White Chocolate Raspberry Cheesecake Bars
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously creamy cheesecake bars infused with white chocolate and raspberry flavors, perfect for dessert lovers.
Ingredients
- Raspberry Sauce
- 510 g raspberry preserves
- 45 ml water, divided
- 10 g cornstarch
- Crust
- 38 chocolate sandwich cookies
- 75 g salted butter, melted
- Cheesecake Layer
- 340 g white chocolate chips
- 180 ml heavy cream
- 680 g cream cheese, at room temperature
- 180 g powdered sugar
- 160 g plain Greek yogurt, at room temperature
- 3 large eggs, at room temperature
Instructions
- Combine raspberry preserves and 30 ml water in a medium saucepan over medium heat. Bring to a gentle boil and cook, stirring, for 3-5 minutes until smooth and runny.
- Make a slurry using the remaining 15 ml water and cornstarch. Stir into the hot sauce, simmer 1 minute, then strain through a fine mesh sieve into a heatproof bowl. Cool to room temperature for 15–20 minutes, stirring occasionally.
- Preheat oven to 163°C. Line a 23 x 33 cm baking pan with parchment paper or coat with baking spray. Crush chocolate sandwich cookies finely in a food processor. Add melted butter; pulse to combine. Press evenly into pan and bake 10 minutes. Remove and cool.
- Place white chocolate chips in a heat-safe bowl. Heat heavy cream until hot and steaming, not boiling. Pour over chocolate chips, ensure they are submerged, and let stand 5 minutes. Whisk until smooth; cool if needed.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually blend in the cooled white chocolate ganache. Mix in Greek yogurt, then add eggs one at a time, mixing until fully combined. Scrape bowl to ensure even mixing; do not overmix.
- Spread half the cheesecake mixture over the cooled crust. Evenly drizzle about 160 ml of raspberry sauce atop. Gently smooth remaining cheesecake mixture on top, covering all sauce. Drizzle remaining raspberry sauce and swirl decoratively with a knife or skewer.
- Bake for 45–48 minutes until edges are set and centre slightly wobbles or reaches 65°C internally. Cover with foil if edges brown prematurely. Remove and cool to room temperature.
- Wrap cooled bars and refrigerate 4–6 hours or overnight before cutting into squares for serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Do not overbake to maintain a creamy texture.
- Store in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
