Prep time: 20 min | Cook: 25 min | Additional: 3 hr 43 mins | Total: 4 hr 28 min | Servings: 9
Craving for cheesecake? This is the easiest and the quickest cheesecake fix. Simpler than the full-size cheesecake yet incredibly and equally delicious. These Chocolate-Raspberry Cheesecake Bars are luxuriously smooth, perfectly sweet, with layers of raspberry sauce. Creamy and smooth, every bite is like a delightful cloud of deliciousness!
INGREDIENTS
12 OREO Cookies, finely crushed
2 tablespoons butter
3 ounces white baking chocolate, divided
2 8-oz packages cream cheese softened
½ cup white sugar
1 teaspoon vanilla
2 eggs
¼ cup red raspberry preserves
HOW TO MAKE WHITE CHOCOLATE-RASPBERRY CHEESECAKE BARS
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a bowl, mix the cookie crumbs and butter. Then, press this onto the bottom of an 8 or 9-inch square pan.
Step 3: Melt a 2 ounces chocolate according to package instruction.
Step 4: Add the beat cream cheese, sugar, and vanilla in a large bowl. Beat with a mixer until blended. Stir in the melted chocolate. Beat well. Add in the eggs one at a time. Beating on low speed until just blended.
Step 5: Pour the cream cheese mixture on top of the crust.
Step 6: Place inside the preheated oven and bake for about 25 to 28 minutes or until the center is almost set.
Step 7: Remove from the oven and allow to cool for at least 5 minutes before spreading over the preserves.
Step 8: Meanwhile, melt the rest of the chocolate. And drizzle over the cheesecake. Allow the cheesecake to cool completely.
Step 9: Put in the fridge for at least 4 hours before cutting into 18 bars.
NOTE:
Double the recipe if desired. Prepare as mentioned, doubling the ingredients, and bake in a 13 x 9-inch pan. This will give you 18 servings of this recipe.
Nutrition Information:
Per Serving: 400 calories, 125mg cholesterol, 310mg sodium, 35g carbohydrate, less than 1g dietary fiber, 28g sugars, 6g protein, 26g total fat, 15g saturated fat
Ingredients
- 12 OREO Cookies, finely crushed
- 2 tablespoons butter
- 3 ounces white baking chocolate, divided
- 2 8-oz packages cream cheese softened
- ½ cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup red raspberry preserves
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a bowl, mix the cookie crumbs and butter. Then, press this onto the bottom of an 8 or 9-inch square pan.
Step 3: Melt a 2 ounces chocolate according to package instruction.
Step 4: Add the beat cream cheese, sugar, and vanilla in a large bowl. Beat with a mixer until blended. Stir in the melted chocolate. Beat well. Add in the eggs one at a time. Beating on low speed until just blended.
Step 5: Pour the cream cheese mixture on top of the crust.
Step 6: Place inside the preheated oven and bake for about 25 to 28 minutes or until the center is almost set.
Step 7: Remove from the oven and allow to cool for at least 5 minutes before spreading over the preserves.
Step 8: Meanwhile, melt the rest of the chocolate. And drizzle over the cheesecake. Allow the cheesecake to cool completely.
Step 9: Put in the fridge for at least 4 hours before cutting into 18 bars.
NOTE:
Double the recipe if desired. Prepare as mentioned, doubling the ingredients, and bake in a 13 x 9-inch pan. This will give you 18 servings of this recipe.
