Mother’s Day is next weekend and these white chocolate raspberry cheesecake bars would be a perfect dessert to make for your mom or the mother figure in your life. This recipe is so easy to make and can be made a day ahead of your Mother’s Day brunch or dinner. These cheesecake bars tastes better the longer it sits and I
Instead of going an extra step and making a raspberry purée, I used a few tablespoons of Miss Lena’s Raspberry Preserves and it was amazing in this recipe. There are so many ways to use jam besides on a piece of toast and I love sharing with you all the different ways I incorporate it in my recipes. If you love the combination of chocolate and raspberries, then you would love this dessert. If you try it, make sure to tag me on social media. I would love to see how it turned out.
Ingredients For the Crust
5 Tablespoons, butter melted
Directions to Make the Crust
Using a food processor or blender, pulse the Oreos (the whole Oreo– cookie AND filling) into crumbs.
Mix with melted butter.
Press into a lined 9-inch square baking pan.
Pre-bake for 8 minutes as you prepare the filling.
Ingredients Needed to Make Filling
8 oz white chocolate, finely chopped
Two 8-ounce blocks of creamed cheese softened to room temperature
1/3 cup of sugar
1 Tablespoon of all-purpose flour
1 teaspoon of vanilla extract
1/8 teaspoon salt
2 large eggs, at room temperature
4-5 tablespoons of Miss Lena’s Raspberry Preserves
Directions to Make the Cheesecake Filling
1. In a microwaveable bowl, melt the white chocolate in 20 second increments until smooth. Set aside and allow to cool.
2. Using a mixer, beat cream cheese and sugar together until smooth and creamy. *Make your cream cheese is completely softened*
3. Add the flour, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. Pour in the cooled white chocolate. Beat on low speed just until combined.
4. Pour half of the cheesecake filling onto the crust. *The crust doesn’t have to be completely cooled.* Drizzle two tablespoons or more of Miss Lena’s raspberry preserves all over the top. Spread remaining cheesecake filling on top. Drizzle two more tablespoons or more of the raspberry preserves on top, then use a toothpick or skewer to gently swirl everything together.
5. Bake for 35 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. Garnish with a fresh raspberry and an Oreo cookie.
*Bars can be stored in an air tight container for up to a week*