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White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars
Kraft Foods

What you can do with a block of cream cheese is remarkable, and it doesn’t always involve bagels. You can use this common refrigerator resident for a multitude of recipes, from tasty taco dip to frosting. But these White Chocolate-Raspberry Cheesecake Bars stand out. These tasty morsels are so good, your friends will be surprised it isn’t your mother’s long-lost recipe.

10
Servings
301
Calories Per Serving
Deliver Ingredients

Notes

If raspberry preserves don’t tickle your fancy, swap them out for something that does. Blueberry, strawberry, or any fruit preserve would be a great substitute — just make sure it pairs well with the white chocolate. And if it doesn’t, nix that, too and opt for dark, milk, or no chocolate at all. 

Ingredients

  • 1 Cup finely crushed Oreo cookies
  • 2 Tablespoons butter or margarine, melted
  • 3 Ounces white chocolate, divided
  • Two 8-ounce packages cream cheese, softened
  • 1/2 Cup sugar
  • 1 Teaspoon vanilla extract
  • 2 eggs
  • 1/4 Cup red raspberry preserves

Directions

Heat the oven to 350 degrees.                                                                                                                      

Mix the cookie crumbs and butter and press onto the bottom of an 8-or 9-inch square pan. Melt 2 ounce of the chocolate as directed on package.                                                                                                                 

Beat the cream cheese, sugar, and vanilla in large bowl with mixer until well blended. Add the melted chocolate and mix well. Add the eggs, 1 at a time, mixing on low speed after each just until blended. Pour over the crust.                                                                                                                     

Bake for 25 to 28 minutes or until center is almost set. Cool for 5 minutes and then spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. 

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
22g
33%
Sugar
21g
N/A
Saturated Fat
12g
61%
Cholesterol
90mg
30%
Protein
4g
9%
Carbs
23g
8%
Vitamin A
200µg
22%
Vitamin B12
0.2µg
10.1%
Vitamin C
0.7mg
0.8%
Vitamin D
0.5µg
3.2%
Vitamin E
0.4mg
2.7%
Vitamin K
3µg
2%
Calcium
69mg
7%
Fiber
0.1g
0.6%
Folate (food)
11µg
N/A
Folate equivalent (total)
12µg
3%
Folic acid
0.7µg
N/A
Iron
0.5mg
3%
Magnesium
7mg
2%
Monounsaturated
6g
N/A
Niacin (B3)
0.2mg
1.1%
Phosphorus
83mg
12%
Polyunsaturated
1g
N/A
Potassium
109mg
2%
Riboflavin (B2)
0.1mg
10.2%
Sodium
193mg
8%
Sugars, added
19g
N/A
Zinc
0.4mg
3.8%