White Chocolate Raspberry Cheesecake Bars (Print-Friendly Version)

Creamy bars combine white chocolate, raspberries, and cheesecake on a chocolate cookie crust.

# Ingredients You'll Need:

→ Raspberry Sauce

01 - 510 g raspberry preserves
02 - 45 ml water, divided
03 - 8 g cornstarch

→ Crust

04 - 38 chocolate sandwich cookies
05 - 75 g salted butter, melted

→ Cheesecake Layer

06 - 340 g white chocolate chips
07 - 180 ml heavy cream
08 - 680 g cream cheese, at room temperature
09 - 180 g powdered sugar
10 - 160 g plain Greek yogurt, at room temperature
11 - 3 large eggs, at room temperature

# How to Make It:

01 - In a medium saucepan over medium heat, combine raspberry preserves with 30 ml water. Bring to a gentle boil and cook for 3–5 minutes until the mixture is smooth and pourable.
02 - In a small bowl, mix remaining 15 ml water with cornstarch to form a slurry. Stir the slurry into the raspberry mixture and simmer for 1 minute. Strain the sauce through a fine mesh sieve into a heatproof bowl and let cool for 15–20 minutes, stirring occasionally.
03 - Preheat oven to 165°C. Line a 23 x 33 cm baking pan with parchment paper or lightly coat with non-stick spray.
04 - Using a food processor, crush the chocolate sandwich cookies to fine crumbs. Add melted butter and pulse until well combined. Press the mixture evenly in the bottom of the prepared pan. Bake for 10 minutes, then allow to cool.
05 - Place white chocolate chips in a heat-safe bowl. In a separate container, heat heavy cream until steaming but not boiling, then pour over the white chocolate chips. Allow to sit for 5 minutes, then whisk until smooth. Cool to room temperature if necessary.
06 - In a large bowl, beat cream cheese and powdered sugar using a mixer until completely smooth. Blend in cooled white chocolate ganache until incorporated.
07 - Mix in Greek yogurt. Add eggs one at a time, mixing just until fully combined after each addition. Scrape the sides and bottom to ensure the batter is smooth; avoid over-mixing.
08 - Pour half of the cheesecake mixture over the cooled crust. Drizzle approximately 150 ml raspberry sauce over the batter and spread evenly. Carefully add the remaining cheesecake mixture on top, ensuring full coverage. Drizzle the remaining raspberry sauce and use a knife or toothpick to gently swirl.
09 - Bake in the preheated oven for 45–48 minutes, or until edges are set and centre is slightly wobbly or registers 65°C internally. If edges brown excessively, tent with foil for the remaining bake time.
10 - Allow the bars to cool to room temperature, then wrap and refrigerate for 4–6 hours or overnight for best texture.
11 - Remove chilled bars from the pan and cut into 20 squares before serving.

# Extra Information:

01 - For sharp swirl patterns, avoid over-blending the raspberry sauce after drizzling.
02 - Ensure all dairy ingredients are at room temperature for a smooth cheesecake texture.

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