White Chocolate Raspberry Cheesecake Bars
A delightful dessert that combines creamy white chocolate cheesecake with tangy raspberry sauce, all on a crunchy chocolate cookie crust.
Ingredients
For the raspberry sauce
- 18 oz jar of raspberry preserves Offers a sweet and tangy flavor.
- 3 tbsp water, divided To create a silky raspberry sauce.
- 1 tbsp cornstarch Helps thicken the raspberry sauce.
For the crust and filling
- 38 pieces chocolate sandwich cookies, crushed Provides a delightful crunch.
- ⅓ cup salted butter, melted Acts as the binding agent for the crust.
- 2 cups white chocolate chips Adds creamy sweetness.
- ¾ cup heavy cream Creates a smooth texture.
- 24 oz cream cheese, at room temperature Essential creamy base.
- 1½ cups powdered sugar To ensure a silky finish.
- ⅔ cup plain Greek yogurt, at room temperature Adds tanginess.
- 3 large eggs, at room temperature Help bind the ingredients.
Instructions
Preparation of Raspberry Sauce
- In a medium saucepan, combine the raspberry preserves and 2 tablespoons of water over medium heat. Stir until smooth.
- For thicker sauce, mix the remaining tablespoon of water with cornstarch, then stir this mixture into the raspberry sauce. Allow to simmer for an additional minute.
- Strain the sauce to remove seeds and set aside to cool.
Preparing the Crust
- Preheat oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper.
- Crush chocolate sandwich cookies into fine crumbs and combine with melted butter. Press mixture firmly into the bottom of the pan.
- Bake crust for about 10 minutes until set.
Making the Filling
- In a small saucepan, heat heavy cream until steaming but not boiling. Pour over white chocolate chips in a separate bowl.
- Let sit for 5 minutes, then whisk until smooth.
- In a large mixing bowl, beat cream cheese and powdered sugar until creamy. Add the cooled white chocolate ganache, Greek yogurt, and eggs; mix until smooth.
Assembling and Baking
- Pour half of the cheesecake mixture over the cooled crust. Drizzle some raspberry sauce and swirl with a knife.
- Pour the remaining cheesecake mixture on top, drizzle with more raspberry sauce, and swirl again.
- Bake for 45-48 minutes until edges are firm but center wobbles slightly. Allow to cool to room temperature.
Finishing Up
- Refrigerate for at least 4-6 hours or overnight. Lift bars out using parchment paper and cut into squares.
Notes
For an extra touch of flavor, add a splash of vanilla extract. Ensure cream cheese and yogurt are room temperature for a smooth mixture. Straining the raspberry sauce is crucial for texture.