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 8-ounce 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

9 steps

Prep:10minCook:35min

Happy National Cheesecake Day! Here’s my recipe for White Chocolate Cheescake Bars! To order Miss Lena’s Raspberry Preserves, go to www.spillingthesweettea.com to order.

Updated at: Thu, 17 Aug 2023 06:05:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories501.4 kcal (25%)

Total Fat30.5 g (44%)

Carbs52.6 g (20%)

Sugars42.7 g (47%)

Protein5.7 g (11%)

Sodium259.1 mg (13%)

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

8 ozwhite chocolate

finely chopped

8 ouncecream cheese

blocks, softened to room temperature

⅓ cupsugar

1 Tablespoonall-purpose flour

1 teaspoonvanilla extract

⅛ teaspoonsalt

2eggs

large, at room temperature

4 tablespoonsRaspberry Preserves

Instructions

Directions to Make the Crust

Step 1

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

Step 2

Mix with melted butter.

Step 3

Press into a lined 9-inch square baking pan.

Step 4

Pre-bake on 350 degrees for 8 minutes as you prepare the filling.

Directions to Make the Filling

Step 5

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

Step 6

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

Step 7

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 8

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

Step 9

5. Bake on 350 degrees for 35 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. Garnish with a fresh raspberry and an Oreo cookie.