No-Bake White Chocolate Raspberry Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 12 1x
Scale
Ingredients
For the crust:
- 20 Oreos
- 2 ¾ oz butter, melted
For the filling:
- 1 1/3 cup cream cheese, softened
- ½ cup heavy cream
- 1 tsp vanilla extract
- 7 oz white chocolate chips
- 3 tbsp powdered sugar
For the raspberry sauce:
- 7 oz fresh raspberries
- 1 tbsp granulated sugar
Instructions
- Line an 8×8 inch baking pan with parchment paper. Set aside.
- Add the Oreo cookies and melted butter to food processor and process until a sticky mixture has formed.
- Press the mixture firmly and evenly against the bottom of the cake pan.
- Refrigerate for 30 minutes.
- To make the raspberry sauce, add the raspberries and sugar to a high power blender and blend until smooth.
- Pass the raspberry puree through a fine-mesh colander and discard the seeds.
- Set aside.
- Add the white chocolate to a microwave safe bowl.
- Microwave on high in 30 seconds intervals stirring between each interval, until the chocolate has melted.
- Set aside.
- To make the filling, place the cream cheese, vanilla and sugar in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Switch to a whisk attachment.
- Pour in the heavy cream.
- Beat on medium speed until soft peaks form.
- Add the melted white chocolate and beat to combine or until the mix thickens.
- Pour half of the filling over the crust.
- Spoon half of the raspberry sauce over the filling.
- Spoon the remaining filing on top, then smooth and level it.
- Drizzle with remaining raspberry sauce.
- Using a toothpick or knife, gently swirl the sauce and filling together.
- Cover and refrigerate for minimum 6 hours.
Find it online: https://nurturedhomes.com/raspberry-cheesecake-bars