White Chocolate-Raspberry Cheesecake Bars Recipe - Allrecipes.com
White Chocolate-Raspberry Cheesecake Bars Recipe
  • READY IN 4+ hrs

White Chocolate-Raspberry Cheesecake Bars

Recipe by  

"Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    4 hrs 28 mins

Directions

  1. Heat oven to 350 degrees F.
  2. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
  3. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.
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Footnotes

  • How to Double Recipe: This recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.
  • Nutrition Information Per Serving: 400 calories, 26g total fat, 15g saturated fat, 125mg cholesterol, 310mg sodium, 35g carbohydrate, less than 1g dietary fiber, 28g sugars, 6g protein
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Reviews More Reviews

Nov 14, 2012

I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture.

 
Mar 04, 2013

I made these for a work bake off last week and won first place! Everyone loved the fruit topping - it made a big difference among all the other chocolate desserts. Very easy to make and delicious. I recommend warming the preserves a bit before spreading them to make it easier to spread -- and definitely letting the cheesecake cool enough before doing that.

 

12 Ratings

May 03, 2014

Wish I would have read the reviews before I baked it. I STRONGLY recommend warming up the preserves.. Mine looked clumpy and ugly on top of the cheesecake straight out of the jar at room temperature. The taste however was amazing, the presentation just didn't look so pretty! Had been craving cheesecake and this was so easy!

 
Sep 04, 2013

I love this recipe. the more you beat the cream cheese the lighter it is. I like cheesecake a little more on the dense side. don't beat it as much if you like it more dense. the raspberry preserves really make it!!!!

 
Feb 10, 2014

Used this recipe for my first attempt at cheesecake and this came out better than expected. Everyone that tasted it loved it and I even got some requests to make this again for others as well. Recipe is very easy to follow. I did make one change. I used strawberry preserves instead of raspberry and used more than called for to ensure that it covered the entire pan. I also heated the preserves a bit to make for easier spreading as someone else suggested.

 
Jul 20, 2013

These are so delicious. When someone is planning a get-together, these are what they put me down for..So pretty,and not that difficult to make.I bring an empty dish home everytime.

 
Jul 07, 2014

This was a big hit! I've made cheesecake before but this was simple. I did read the other reviews before starting and warming the preserves was a great idea. I also melted my white chocolate for drizzling in a disposable piping bag, started with 30sec increments until it was melted. Then I mix it around in the bag and cut a very small tip off to drizzle. The only thing I did different was changing the servings to 18 and using a 13x9 glass dish.

 
Apr 25, 2014

These are amazing. Very easy to make. Used organic raspberry jam. Gone at my function as soon as cut into.

 

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