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White Chocolate-Raspberry Cheesecake Bars
Created by paullois, Saturday, 31 December 2011
At a glance
Cooking Method
Cookies / Brownies / Bars
9 or bite-sized pieces
  • 12 Oreo cookies, finely crushed (about 1 cup)
  • 2 tablespoons butter, melted
  • 3 squares Baker\'s white chocolate, divided
  • 2 packages (8 ounces each) Philadelphia cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup red raspberry preserves
  1. Heat oven to 350 degrees.
  2. Mix cookie crumbs and butter; press onto bottom of 8 or 9 inch square foil lined pan. (Leaving enough foil on the sides of the pan to lift it out after it has cooled.)
  3. Melt 2 chocolate squares as directed on package.
  4. Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended.
  5. Add melted chocolate; mix well.
  6. Add eggs, one at a time, mixing on low speed after each egg just until blended.
  7. Pour over crust.
  8. Bake 25 to 28 minutes, or until center is almost set.
  9. Cool 5 minutes; spread with preserves.
  10. Melt remaining chocolate square; drizzle over cheesecake.
  11. Cool cheesecake completely.
  12. Refrigerate 4 hours.
  13. This recipe can be doubled and baked in a 9x13 inch pan.
Additional Tips
I like to cut them into bite sized pieces and put them into mini cupcake holders for a light bite-sized dessert.

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