White Chocolate Raspberry Cheesecake Bars

Name: White Chocolate Raspberry Cheesecake Bars
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 25 Oreos; 5 Tablespoons, butter melted; 8 oz white chocolate, finely chopped; Two 8oz blocks of creamed cheese, softened to room temperature; 1/3 cup of sugar; 1 Tablespoon of all-purpose flour; 1 teaspoon of vanilla extract; 1/8 teaspoon salt; 2 large eggs, at room temperature; 4-5 tablespoons of Miss Lena’s Raspberry Preserves - Go to www.spillingthesweettea.com to order

11 steps

Prep:10minCook:35min

Mother’s Day is next weekend and these white chocolate raspberry cheesecake bars would be a perfect dessert to make for your mom or the mother figure in your life. This recipe is so easy to make and can be made a day ahead of your Mother’s Day brunch or dinner. These cheesecake bars tastes better the longer it sits and I Instead of going an extra step and making a raspberry purée, I used a few tablespoons of Miss Lena’s Raspberry Preserves and it was amazing in this recipe. There are so many ways to use jam besides on a piece of toast and I love sharing with you all the different ways I incorporate it in my recipes. If you love the combination of chocolate and raspberries, then you would love this dessert. If you try it, make sure to tag me on social media. I would love to see how it turned out.

Updated at: Thu, 17 Aug 2023 03:37:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories589.7 kcal (29%)

Total Fat39.2 g (56%)

Carbs54 g (21%)

Sugars43.7 g (49%)

Protein7.2 g (14%)

Sodium338.3 mg (17%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

For the Crust

25oreos

5 Tablespoonsbutter

melted

For the Cheesecake Filling

8 ozwhite chocolate

finely chopped

2 x 8 ozcream cheese

softened to room temperature

⅓ cupsugar

1 Tablespoonall-purpose flour

1 teaspoonvanilla extract

⅛ teaspoonsalt

2eggs

large, at room temperature

4 tablespoonsRaspberry Preserves

Instructions

Step 1

For the Crust

Step 2

1. Using a food processor or blender, pulse the Oreos (the whole Oreo– cookie AND filling) into crumbs.

Step 3

2. Mix with melted butter.

Step 4

3. Press into a lined 9-inch square baking pan.

Step 5

4. Pre-bake for 8 minutes as you prepare the filling.

For the Cheesecake Filling

Step 6

1. In a microwaveable bowl, melt the white chocolate in 20 second increments until smooth. Set aside and allow to cool.

Step 7

2. Using a mixer, beat cream cheese and sugar together until smooth and creamy. *Make your cream cheese is completely softened*

Step 8

3. Add the flour, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. Pour in the cooled white chocolate. Beat on low speed just until combined.

Step 9

4. Pour half of the cheesecake filling onto the crust. *The crust doesn’t have to be completely cooled.* Drizzle two tablespoons of Miss Lena’s raspberry preserves all over the top. Spread remaining cheesecake filling on top. Drizzle two more tablespoons of raspberry preserves on top, then use a toothpick or skewer to gently swirl everything together.

Step 10

5. Bake for 335 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing.

Step 11

6. Garnish with a fresh raspberry and an Oreo cookie.