White Chocolate Raspberry Cheesecake Bars

Introduction

These bars combine the luscious tang of raspberries with the rich, creamy sweetness of white chocolate cheesecake, all layered on a fudgy cookie crust. You get the elegance of a dessert platter in a perfectly portable, shareable form. It’s a guaranteed crowd-pleaser that feels indulgent yet surprisingly straightforward to make.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes (plus cooling/chilling)

Servings: 20 bars

Ingredients

• 18 ounces jar raspberry preserves
• 3 tablespoons water (divided)
• 1 tablespoon cornstarch
• 38 chocolate sandwich cookies
• ⅓ cup salted butter (melted)
• 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

1. Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a small saucepan, combine the raspberry preserves, 2 tablespoons of water, and the cornstarch. Whisk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 3-5 minutes. Remove from heat and set aside to cool slightly.
3. Make the crust: Place the chocolate sandwich cookies (creams and all) in a food processor and pulse into fine crumbs. Combine the crumbs with the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool while you prepare the filling.
4. Make the white chocolate ganache: Place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chips and let it sit for 1 minute, then whisk until completely smooth. Set aside.
5. In a large bowl using an electric mixer on medium speed, beat the room-temperature cream cheese and powdered sugar until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
6. Assemble: Pour about two-thirds of the cheesecake batter over the pre-baked crust and spread evenly. Gently dollop the thickened raspberry preserves mixture over this layer. Carefully pour the remaining cheesecake batter over the raspberry layer. Use a knife or skewer to gently swirl the layers together.
7. Bake for 35-45 minutes, or until the edges are set and the center jiggles only slightly when the pan is gently shaken.
8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Then, remove from the oven and let it cool completely on the counter before covering and transferring to the refrigerator to chill for at least 4 hours, preferably overnight.
9. Use the parchment overhang to lift the chilled cheesecake slab from the pan. Use a sharp knife dipped in hot water and wiped dry between cuts to slice into 20 clean bars.

Variations

• Serving Style: Skip slicing into bars and serve it as a classic slab-style dessert, cutting pieces directly from the pan.
• Swirl Technique: For a more marbled look, add the raspberry layer in smaller dollops and use more, shallower swirls with your knife.
• Individual Servings: Bake the bars in a lined muffin tin for individual mini cheesecakes, adjusting the bake time to 20-25 minutes.
• Flavor Twist: Use the same technique but swap the raspberry preserves for other fruit preserves like blackberry, cherry, or apricot.

Tips for Success

• Ensure all refrigerated ingredients (cream cheese, eggs, yogurt) are truly at room temperature to prevent a lumpy batter and ensure even baking.
• Don’t overbeat the batter after adding the eggs; this can incorporate too much air and cause cracking.
• Allow the raspberry mixture to cool before adding it to the cheesecake batter to prevent it from sinking or cooking the batter.
• For the cleanest cuts, chill the cheesecake thoroughly overnight and wipe your knife clean between each slice.

Storage & Reheating

FAQ

Can I use unsalted butter?

Yes, you can use unsalted butter and add a pinch of salt to the crust mixture to balance the sweetness.

My raspberry layer sank. What happened?

This is usually because the preserves mixture was too warm or runny when added. Ensure it has cooled and thickened properly.

Can I use a different crust?

Yes, you can substitute the same amount of graham cracker crumbs (about 3 cups) and melted butter for a more traditional crust flavor.

Why is my cheesecake cracked?

Overmixing the eggs or overbaking are common causes. Baking in a water bath can help, but for these bars, the cooling step inside the oven is crucial to prevent cracking.

Can I use sour cream instead of Greek yogurt?

Yes, an equal amount of full-fat sour cream can be used as a direct substitute.

Do I have to use a water bath?

No, this bar recipe is designed to be baked without a water bath, thanks to the yogurt and careful cooling method, which help prevent cracking and ensure a creamy texture.