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  • White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars

Prep Time
20
min.
Total Time
5
hr.
23
min.
Servings

9 servings

Raspberry preserves meets white chocolate for a duo made in cheesecake heaven. An OREO Cookie crust only makes these bars more divine.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
  • 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.
  • Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Healthy Living

Save 60 calories and 7g of fat, including 4g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.

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.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

Servings

  • 9 servings

Nutritional Information

Serving Size 9 servings
AMOUNT PER SERVING
Calories 400
Total fat 26g
Saturated fat 15g
Cholesterol 115mg
Sodium 300mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 29g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

White Chocolate-Raspberry Cheesecake Bars is rated 4.894736842105263 out of 5 by 19.
  • 2016-07-25T09:55CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_17
  • loc_en_US, sid_111548, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from I recently entered a Chocolate Jamboree where I was judged & won second place with this recipe! I recently entered a Chocolate Jamboree where I was judged & won second place with this recipe! It was the first time I made it, so super easy. I had been reading many reviews to find an award winning recipe & so glad that I decided to go with this one. Of course, I would have rather won first, but all & all would definitely make it again. After reading other reviews I added an extra block of Chocolate to make sure it had that white chocolate taste & warm up the raspberry topping, which makes it easier to apply.
Date published: 2012-02-13
Rated 5 out of 5 by from This is an extremely delicious cheesecake, and it's very easy to put together too. This is an extremely delicious cheesecake, and it's very easy to put together too. I doubled the recipe and followed reviewer amurt's recommendation to bake it for approximately 35 minutes. The edges rose higher than the middle on mine, but I'm not sure if that was due to the oven setting or the lack of a water bath to maintain a more even temperature as it cooked. Either way, I'm definitely saving this recipe to be used many more times in the future!
Date published: 2015-07-23
Rated 5 out of 5 by from My only regret was not doubling the recipe because this went FAST! My only regret was not doubling the recipe because this went FAST! It was incredibly delicious without being too sweet. The plus is the presentation once you cut it and serve the slices on a platter. You have to keep an eye out when melting the white chocolate! That stuff likes to burn rather quickly, just keep stirring and you will be fine. Doing it again for a dinner party this weekend but it's perfect for any occasion.
Date published: 2013-02-20
Rated 5 out of 5 by from I made this for Christmas and it was a huge hit - many requests for the recipe! I made this for Christmas and it was a huge hit - many requests for the recipe! I doubled the recipe and baked it about 35 minutes. Just be careful when melting the white chocolate in the microwave, as it can burn very quickly. Trust me - it is no fun trying to find an open store, that carries white Baker's chocolate, on Christmas Eve.
Date published: 2012-12-27
Rated 5 out of 5 by from So excited to make this recipe. So excited to make this recipe. Question though - if I make the crust and cheesecake part tonight, leave it in the fridge overnight, put the preserves on the in the morning, leave in fridge for day ... you think it will be ok? i have a party tomorrow night but don't want it to get soggy if making it tonight.
Date published: 2012-12-06
Rated 3 out of 5 by from I LOVE cheesecake and I LOVE raspberry so I was really excited to make this. I LOVE cheesecake and I LOVE raspberry so I was really excited to make this. I made this last Christmas and, unfortunately, it wasn't as good as I was expecting. I don't know if it was the brand of white chocolate I used or what, but it just didn't wow me. Might give it another shot in the future.
Date published: 2012-07-06
Rated 5 out of 5 by from These are fantastic and get rave reviews when I take them anywhere! These are fantastic and get rave reviews when I take them anywhere! I've made them several times. I've not changed the recipe other than sometimes using white chocolate chips instead of the squares it calls for and they turn out the same. Love these dudes!
Date published: 2014-09-05
Rated 5 out of 5 by from Made for my husband for Valentine's Day and it was a big hit! Made for my husband for Valentine's Day and it was a big hit! I had to double the crust though, the first batch of Oreo crust just didn't seem like enough. Will be ****** this again, maybe try different toppings just to make it different!
Date published: 2016-02-16
  • 2016-07-25T09:55CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_2, tr_17
  • loc_en_US, sid_111548, PRD, sort_relevancy
  • clientName_khcrm

K:55736v0:111548

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