White Chocolate Raspberry Cheesecake Bars

Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce. Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate.

Ingredients

Raspberry Sauce

• 2 teaspoons room-temperature water, divided
• 1 teaspoon cornstarch
• 1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)
• 2 Tablespoons (25g) granulated sugar

Crust

• 22 regular Oreo cookies (not Double-Stuf)
• 5 Tablespoons (71g) unsalted butter, melted

Filling

• 6 ounces (170g) white chocolate, finely chopped
• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/3 cup (65g) granulated sugar
• 1 Tablespoon (8g) all-purpose flour
• 1 teaspoon lemon juice
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 2 large eggs, at room temperature

1. Make & cool the raspberry sauce: The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a
2. fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.