Raspberry white chocolate cheesecake bars made with fresh raspberries and white chocolate are the best cheesecake bars! Perfectly sweet and tangy, you’ll love these layered bars with swirls of fresh raspberry sauce. Recipe makes 16 bars.
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 1/4 cup raspberry preserves
- 1/2 tsp lemon zest
- pinch of salt
- 8 oz shortbread cookies
- 2 Tbsp sugar
- 1/8 tsp salt
- 4 Tbsp unsalted butter, melted
- 4 oz white chocolate, finely chopped
- 12 oz full fat cream cheese, cubed, softened
- 1/2 cup sugar
- 1 tsp arrowroot starch
- 1/8 tsp salt
- 1/2 cup sour cream, at room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 large eggs, at room temperature
- Make raspberry sauce: Combine raspberries, sugar, raspberry preserves, lemon zest, and salt in a medium heavy saucepan. Bring sauce to a boil, then reduce heat and simmer for 10 minutes, stirring frequently, until sauce is reduced and coats the back of a spoon. Strain raspberry sauce through a fine mesh sieve into a bowl, pressing firmly on seeds. Let cool at room temperature for 15 minutes, then transfer to the refrigerator and chill until ready to use.
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Make crust: Combine shortbread cookies, sugar, and salt in a food processor and pulse into fine crumbs. Add melted butter and pulse until completely incorporated.
- Press the crust firmly and evenly across the bottom of prepared baking pan. Pack the crust tightly with the bottom of a measuring cup.
- Bake crust for 12 to 14 minutes, until fragrant and set. Transfer to a wire rack and cool for 30 minutes. Reduce oven temperature to 325°F.
- Melt chocolate: Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the white chocolate, stirring until completely melted and smooth. Remove from the heat and set aside to cool slightly (8 to 10 minutes).
- Make filling: Mix softened cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula. Add sour cream, vanilla extract, and lemon juice. Mix on low speed for 30 seconds, then scrape down the bowl. Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg. Mix in melted white chocolate on low speed just until combined, about 10 seconds. Scrape down the bowl and gently fold any remaining chocolate into the batter with a spatula. Pour filling over the crust and gently smooth top with an offset spatula.
- Dollop raspberry sauce by teaspoons over cream cheese layer. Gently swirl together with a toothpick or wooden skewer. (You will have leftover raspberry sauce – serve alongside the cheesecake bars, or enjoy over vanilla ice cream!)
- Bake cheesecake bars at 325°F for 42 to 44 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed. Remove from oven and cool for 1 hour on a wire rack, then move to the refrigerator and chill for at least 3 hours (uncovered).
- Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into bars. For extra neat cheesecake bars, wipe the knife clean between each cut.
- Cover and store leftover bars in an airtight container in the refrigerator for 2-3 days.
Make ahead: Raspberry sauce can be made 2-3 days ahead and refrigerated until ready to use.
Raspberry sauce: In lieu of homemade raspberry sauce, you can also use raspberry preserves or jam. Place 6 tablespoons of raspberry preserves or jam in a small bowl and microwave for 10 seconds or until slightly warm. Whisk to loosen, then dollop over cream cheese layer and gently swirl together with a toothpick or wooden skewer.
Freeze cheesecake bars: Once baked, cooled and completely chilled, wrap the cheesecake bars in a layer of plastic wrap. Once wrapped in plastic, wrap again in foil, securing the edges tightly. Freeze for up to 1 month for the best texture. The day before serving, move the cheesecake bars from the freezer to the refrigerator to thaw overnight, still wrapped to prevent condensation. Once thawed, slice into squares and enjoy.
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Keywords: Raspberry, White Chocolate, Cheesecake, Cheesecake Bars