Prepare to be enchanted by these incredible White Chocolate Raspberry Cheesecake Bars! Imagine a soft, chewy oatmeal cookie base, generously layered with a velvety white chocolate cheesecake, and then artfully swirled with tangy raspberry jam. Crowned with extra white chocolate chips and a delightful oatmeal crumble, these bars are an absolute showstopper and a guaranteed crowd-pleaser for any occasion.
Whether you’re hosting a lively summer BBQ, preparing a festive holiday cookie platter, or simply craving a remarkably easy yet impressive dessert, this recipe fits the bill perfectly all year long. And if you’re keen to explore more of the best cookie bar recipes, be sure to check out our Strawberry Blondie Bars, Lemon Blondies, or these wonderfully fun S’mores Cookie Bars. But first, let’s dive into the magic of these white chocolate and raspberry delights!
Indulge in Raspberry White Chocolate Cheesecake Bars: A Delectable Dessert
Don’t let the idea of multiple layers in this cookie bar recipe intimidate you. While these Raspberry White Chocolate Cheesecake Bars feature three distinct layers, each step is surprisingly straightforward, making them accessible even for novice bakers. The foundation and delightful topping are crafted from the same wholesome oatmeal cookie dough, creating a harmonious flavor and texture throughout.
Nestled between these comforting oatmeal layers, you’ll find a luscious white chocolate cheesecake filling and a vibrant, tangy raspberry swirl. The cheesecake layer comes together effortlessly by simply melting white chocolate and cream cheese. For the raspberry component, we use a pre-made raspberry jam, eliminating any complex cooking. Once baked and thoroughly cooled, these white chocolate raspberry bars deliver an exquisite blend of textures and tastes: wonderfully chewy from the oats, lusciously sweet from the white chocolate, and perfectly tart from the raspberries. They’re a symphony of flavors that will leave everyone asking for more. Feeling adventurous? You can easily swap out the raspberry jam for another fruit flavor like strawberry, apricot, or even a mixed berry blend—each variation promising its own unique and delicious twist!
Key Ingredients for Perfect White Chocolate Raspberry Cheesecake Bars
Crafting these delectable White Chocolate Raspberry Cheesecake Bars starts with understanding the role each ingredient plays. Here’s a detailed look at the core components:
- Butter: For best results, your butter needs to be properly softened to room temperature before you begin. This allows it to cream smoothly with the brown sugar, creating a light, airy base for your cookie dough. Cold butter will result in a lumpy mixture and an uneven dough texture.
- Brown Sugar: Beyond just sweetness, brown sugar is essential for both flavor and texture. It imparts a rich, molasses-like depth to the oatmeal cookie dough and, critically, helps keep the cookie layers incredibly soft and wonderfully chewy, preventing them from becoming dry or brittle.
- Old-Fashioned Rolled Oats: This is a crucial detail! Be sure to use traditional old-fashioned rolled oats, not instant oats or steel-cut oats. Rolled oats absorb moisture differently, contributing to the signature chewy texture of the cookie base and crumble topping. Instant oats can become mushy, while steel-cut oats will remain too hard.
- Baking Soda: This leavening agent plays a vital role in ensuring your cookie layers rise just enough to be soft and tender. It contributes to the desired chewiness, making each bite truly satisfying.
- White Chocolate Chips: You’ll need a generous amount of white chocolate chips for these bars. Approximately 2 cups will be melted with the cream cheese to form the creamy cheesecake layer, while an additional 1 cup will be sprinkled over the top for extra bursts of white chocolate goodness and a lovely visual appeal. For the best flavor and melting consistency, opt for high-quality white chocolate chips. Brands like Ghirardelli are excellent, but any good-quality white chocolate will work beautifully.
- Cream Cheese: Just like the butter, your cream cheese must be at room temperature and softened. This ensures it melts smoothly and combines seamlessly with the white chocolate, creating a silky, lump-free cheesecake filling. Attempting to melt cold cream cheese will take significantly longer and can result in an uneven, curdled texture.
- Raspberry Jam: For convenience and a burst of fruity flavor, we use store-bought raspberry jam. You can use any brand or type you prefer. If you find the jam too thick or difficult to spread evenly, a quick zap in the microwave for 30-60 seconds can loosen it up. However, if it’s already a good spreading consistency, feel free to use it as is—no need for extra heating!
How To Make Raspberry White Chocolate Cheesecake Bars: A Step-by-Step Guide
Creating these irresistible Raspberry White Chocolate Cheesecake Bars is a delightful process. Follow these detailed steps for a perfect batch every time:
- Preheat Oven & Prepare Pan: Begin by preheating your oven to 350°F (175°C). Lightly grease a 12″ x 17″ baking sheet or line it with parchment paper for easy removal. This ensures your bars won’t stick and can be lifted out cleanly after cooling.
- Mix the Oatmeal Cookie Dough: In a large mixing bowl, or using a stand mixer fitted with the paddle attachment, cream together the softened butter and light brown sugar until the mixture is visibly light and fluffy. This usually takes about 2-3 minutes. Next, add the all-purpose flour, old-fashioned rolled oats, salt, and baking soda. Mix on low speed until the ingredients are just combined and the mixture forms a crumbly dough. Be careful not to overmix, as this can lead to tough bars.
- Form the Base Layer: Take about three-quarters (3/4) of the prepared oatmeal cookie dough mixture. Press it evenly into the bottom of your greased or parchment-lined 12″ x 17″ baking sheet. Use the back of a spoon or your hands to create a firm, compact base. Set the remaining one-quarter (1/4) of the cookie dough aside; this will be used for the crumble topping.
- Par-Bake the Base: Place the pan with the cookie base into the preheated oven and bake for approximately 8 minutes, or until the edges are just barely set. This par-baking step ensures a firm foundation for the creamy layers to follow.
- Prepare the White Chocolate Cheesecake Filling: While the cookie base is par-baking, prepare the white chocolate and cream cheese layer. In a microwave-safe bowl, combine 2 cups of the white chocolate chips. Heat in the microwave for 30 seconds. Remove, stir well, then heat for another 20 seconds. Stir again until smooth. Add the room-temperature cream cheese to the melted white chocolate. Heat for another 30 seconds, stir, and continue heating in short 10-15 second bursts, stirring after each, until the mixture is smooth, creamy, and fully melted – but crucially, not hot. The goal is a pourable, well-combined consistency.
- Spread the Cheesecake Layer: Once the cookie bars have finished their initial 8-minute bake, carefully remove them from the oven. Allow the pan to cool on a wire rack for just a few minutes, enough to handle it comfortably. Gently and evenly spread the warm white chocolate cream cheese mixture over the par-baked cookie base.
- Add the Raspberry Jam Swirl: In a separate microwave-safe bowl, place the 1½ cups of raspberry jam. Heat in the microwave for about 1 minute, or until it becomes warm and easy to stir into a spreadable consistency. If the jam is very hot, let it cool slightly before proceeding. Carefully dollop spoonfuls of the warmed raspberry jam over the cream cheese layer. Using a knife or a skewer, gently swirl the jam into the white chocolate mixture to create a beautiful marbling effect.
- Top with Crumble and Chips: Evenly sprinkle the remaining 1 cup of white chocolate chips over the raspberry swirl. Then, crumble the reserved one-quarter (1/4) of the oatmeal cookie dough evenly over the top of the jam and white chocolate chips. This will create a rustic, delicious crumble topping.
- Final Bake: Return the baking sheet to the oven and bake for an additional 20-22 minutes. The bars are ready when the edges are lightly golden brown and the center appears set, with a slight jiggle.
- Cool Completely and Serve: Remove the bars from the oven and place the pan on a wire rack to cool completely. This is a critical step! Allow the bars to cool for at least 30 minutes, or preferably until they reach room temperature, which can take up to 1-2 hours. Cutting them too soon will cause them to crumble. Once fully cooled, slice the bars into desired squares or rectangles. Serve and enjoy these irresistible White Chocolate Raspberry Cheesecake Bars!
Frequently Asked Questions About White Chocolate Raspberry Cheesecake Bars
This recipe is designed for a large metal baking sheet, specifically 12″ x 17″ (approximately a half-sheet pan). If you don’t own a pan this size, you have a couple of options. You can easily cut the entire recipe in half and bake it in a standard 9″ x 13″ glass baking dish. Alternatively, if you want to make the full batch but lack the large pan, you can divide the batter and filling between two separate 9″ x 13″ baking dishes.
Yes, absolutely! Baking these cookie bars in a glass pan works wonderfully. Just be aware that glass retains heat more efficiently than metal, so your bars might bake a little faster or require a slightly lower oven temperature to prevent over-browning. Keep a close eye on them during the final baking stage. As mentioned above, since this recipe yields a large batch for a 12×17 inch pan, you’ll need to either halve the recipe for one 9×13 inch glass pan or use two 9×13 inch glass pans for the full recipe.
This is one of the most crucial steps for clean, beautiful bars! To prevent crumbling, you must allow the cookie bars to cool completely in the pan until they reach room temperature. This typically takes at least 30 minutes, but often 1 to 2 hours, or even longer if your kitchen is warm. The cheesecake and jam layers need time to set fully. If you try to cut them while warm, the layers will be too soft and messy, leading to a crumbly result. Patience is key here!
While the recipe calls for jam for convenience and consistency, you can use fresh raspberries with a slight modification. You would need to cook down about 2-3 cups of fresh or frozen raspberries with a tablespoon or two of sugar and a squeeze of lemon juice until they break down and thicken into a jam-like consistency. Make sure to let it cool completely before spreading it over the cheesecake layer. This will give you a fresher, less processed raspberry flavor, but it adds an extra step to the preparation.
Absolutely! These bars freeze beautifully, making them an excellent make-ahead dessert. Once they have completely cooled and been cut into individual portions, place them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then, transfer the frozen bars to an airtight freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2 months. To thaw, simply remove them from the freezer and let them sit at room temperature for a few hours or overnight in the refrigerator.
White Chocolate Raspberry Cheesecake Bars Recipe
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Ingredients
Oatmeal Cookie Dough
- 2 cups butter, room temperature
- 2 cups light brown sugar
- 3 cups all-purpose flour
- 3 cups old-fashioned rolled oats
- 1 teaspoon salt
- 1 teaspoon baking soda
White Chocolate and Raspberry Filling
- 3 cups white chocolate chips, (divided)
- 16 ounces cream cheese, room temperature
- 1½ cups raspberry jam
Instructions
- Preheat the oven to 350 degrees F (175°C).
- In the bowl of a stand mixer, cream together the softened butter and brown sugar until light and fluffy—about 3 minutes. Add the flour, oats, salt, and baking soda and mix until just combined—the mixture should be a little crumbly.
- Pat 3/4 of the oatmeal cookie crumble into a 12″ x 17″ baking sheet. Set the remaining crumble aside.
- Bake in the preheated oven for about 8 minutes, or until just set.
- While the cookie mixture is baking, place 2 cups of the white chocolate chips in a microwave-safe container and heat for about 30 seconds. Stir, then heat for another 20 seconds. Stir again, then add the room-temperature cream cheese. Heat for another 30 seconds, stir, and repeat in short bursts until they are creamy and melted but not hot.
- Once the cookie bars have cooked for about 8 minutes, take them out of the oven and allow to cool for just a few minutes. Spread the white chocolate cream cheese mixture evenly over the top of the par-baked cookie bars.
- In another microwave safe bowl, add the raspberry jam. Heat in the microwave for 1 minute, or until it’s easy to stir and spread. If it’s hot, let the jam cool slightly and then spread over the cream cheese mixture, creating a swirl pattern with a knife.
- Sprinkle the remaining 1 cup of white chocolate chips over the jam, then top with the remaining cookie dough crumbles.
- Return to the oven and bake for an additional 20-22 minutes, or until the edges are barely golden brown and the top is set.
- Remove from the oven and let the cookie bars cool completely for about 30 minutes to 2 hours, or until room temperature. This is essential for clean cuts. Cut into bars and serve. Enjoy!
Notes
Nutrition Information
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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These White Chocolate Raspberry Cheesecake Bars are more than just a dessert; they are an experience. With their harmonious blend of textures and flavors – the comforting oatmeal cookie base, the rich white chocolate cheesecake, and the tangy raspberry swirl – they truly stand out. We hope this enhanced guide encourages you to bake a batch and share the joy!