White Chocolate Raspberry Cheesecake Bars

White chocolate raspberry cheesecake bars combine the elegance of silky white chocolate cheesecake with the brightness of raspberry preserves all layered over a chocolate cookie crust. This recipe creates a dessert that is as impressive for holidays and celebrations as it is comforting on an average weeknight. It is a go to treat in my home whenever a craving for something special strikes.

My favorite part about these bars is how much everyone loves them at potlucks or family dinners. The first time I brought a pan to a picnic it was polished off before I even sat down with my own slice.

Ingredients

• Chocolate sandwich cookies: create a rich chocolatey base try to use cookies with a dark chocolate flavor for the best contrast
• Salted butter: binds the crust together and balances the sweetness use real butter not margarine for that classic taste
• White chocolate chips: add luscious sweetness and creaminess look for chips that melt smoothly without a waxy aftertaste
• Heavy cream: helps make the ganache silky and smooth fresher cream gives you a more luxurious texture
• Cream cheese: forms the classic cheesecake base use full fat blocks left at room temperature for easiest mixing
• Powdered sugar: sweetens the cheesecake layer while keeping it velvety sift if your sugar is lumpy
• Plain Greek yogurt: boosts the creaminess and adds a slight tang choose a thick Greek style for richness
• Large eggs: hold everything together bring to room temp for seamless mixing
• Raspberry preserves: provide bright fruity swirls pick a preserve with whole berries for the best flavor
• Cornstarch: thickens the raspberry sauce use a brand with a neutral flavor
• Water: helps loosen the preserves for swirling filtered water keeps the sauce clean tasting

Instructions

Prepare the Raspberry Sauce:

Gently heat raspberry preserves and two tablespoons of water in a saucepan over medium heat Use a silicone spatula to stir and let it come to a low boil Cook for three to five minutes until the mixture is smooth and pourable Make a cornstarch slurry by mixing the last tablespoon of water with cornstarch then pour this into the bubbling preserves Simmer for another minute whisking constantly until it thickens Strain through a fine mesh sieve into a heatproof bowl to remove seeds and allow to cool for fifteen to twenty minutes stirring occasionally

Prep the Pan and Oven:

Set your oven to three hundred twenty five degrees Fahrenheit Line a nine by thirteen inch pan with parchment or spray with baking spray This makes lifting bars out easier later on

Create the Chocolate Cookie Crust:

Place chocolate sandwich cookies in a food processor and blitz until you get fine crumbs Drizzle in melted salted butter and pulse again until the mixture just comes together Press this firmly and evenly into the bottom of your lined pan Bake for ten minutes until set Remove and cool as you make the filling

Melt the White Chocolate Ganache:

Place white chocolate chips into a heat safe bowl In a separate bowl or small saucepan warm heavy cream until steaming but not boiling Pour hot cream over chips ensuring all are covered Let this sit for five minutes then whisk until completely smooth Let the ganache cool to room temp so it does not melt the cream cheese

Mix the Cheesecake Filling:

In a large mixing bowl blend cream cheese and powdered sugar on medium speed until fluffy and lump free Slowly pour in the cooled ganache while continually mixing Blend in Greek yogurt until fully combined Crack eggs in one at a time mixing just until each is incorporated Overmixing can cause cracks

Layer and Swirl:

Pour half the cheesecake mixture onto the baked crust Drizzle two thirds cup raspberry sauce over this Use a spatula to gently spread the remaining cheesecake mixture on top making sure no raspberry peeks through Drizzle on the last of the raspberry sauce Use a thin knife or toothpick to swirl the sauces decoratively through the top

Bake and Chill:

Place in the oven and bake for forty five to forty eight minutes until edges are set but the middle is still just wobbly If the top browns too much lay a loose piece of foil over the pan Cool to room temperature then cover and chill in the fridge for at least four to six hours or overnight

Slice and Serve:

Use the parchment overhang as handles to lift bars from the pan Slice into neat squares wipe your knife between cuts for perfect edges

I am always amazed by how the fresh berries in the preserve become even more vibrant after baking These bars first showed up on my birthday table and now every year my sister requests them for her own celebration

Storage Tips

Refrigerate tightly wrapped bars for up to five days The flavor is actually better on day two after the flavors meld together For longer storage slices freeze beautifully Place parchment between layers and store in an airtight container in the freezer for up to three months Let them thaw in the fridge overnight before serving for best results

Ingredient Substitutions

You can swap the chocolate sandwich cookies for any crisp chocolate wafer or even graham crackers for a lighter crust If you do not have Greek yogurt use sour cream instead which adds the same creamy tang and structure For the raspberry preserves try blackberry or strawberry if that is what you have

Serving Suggestions

Serve these bars chilled for the ultimate creamy texture They are wonderful on their own as a decadent finish to a meal or with a dollop of whipped cream for extra indulgence I sometimes dust them with a little extra powdered sugar or add fresh raspberries for a fancy touch

Cultural and Historical Context

Cheesecake lovers have been swirling fruity ribbons and creative toppings into bars since home cooks started cutting traditional round cheesecakes into neat portable pieces The playful mix of tangy berries and sweet white chocolate is inspired by European patisserie as well as classic American desserts

Seasonal Adaptations

Swap in blueberry or blackberry preserves for a summer twist Top bars with fresh berries as they come into season Use peppermint extract in the crust during winter holidays for a festive flavor

Success Stories

Once I made these for a bake sale and they were the first treat to disappear People came back for seconds and wanted the recipe It made me proud to see both kids and adults loving every last crumb

Freezer Meal Conversion

Slice cooled bars and wrap each individually Before freezing place pieces on a sheet pan until frozen then transfer to an airtight container This way you can treat yourself to a single serving whenever the mood strikes

These cheesecake bars deliver on both elegance and comfort in every bite. They are sure to impress any crowd and become a new go to dessert in your recipe box.

Common Recipe Questions

→ Can I use fresh raspberries instead of preserves?

Yes, you can simmer fresh raspberries with a bit of sugar and water, then strain for a smooth sauce to swirl into the bars.

→ How do I know when the cheesecake bars are done baking?

The edges should be set while the center still jiggles slightly; a digital thermometer should read about 150°F internally.

→ Can these bars be made ahead of time?

Absolutely. Prepare a day in advance and chill overnight for neater slicing and enhanced flavor.

→ Is it possible to use milk or dark chocolate instead of white chocolate?

White chocolate is key for the signature flavor, but milk or dark can substitute for a different twist, though flavor will change.

→ How should I store leftover cheesecake bars?

Store bars in an airtight container in the refrigerator for up to five days. For longer storage, freeze and thaw before serving.

→ Why is Greek yogurt added to the cheesecake mixture?

Greek yogurt adds extra creaminess and a slight tang, balancing the richness of the cream cheese and chocolate.