RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS
When it comes to choosing which desserts I'm going to add to my arsenal of recipes, I almost always stick to the unfussy classics -- cakes, cookies, bars, and, in this case, cheesecake cookie bars! This recipe blends the dense, pan-baked goodness of a bar with layers of cheesecake and cookie dough that are dotted with white chocolate and fresh raspberries. There is no bake-off or bake sale that you can't win with these.
Provided by Gaby Dalkin
Categories dessert
Time 3h35m
Yield 12 servings
Number Of Ingredients 15
Steps:
- To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
- To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
- Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE BARS
Adapted from "Homemade for the Holidays." This version is unique in that it calls for crushed chocolate cookies as the base. If you like, serve these garnished with some fresh raspberries on top and a sprig of mint. These are rich and so addicting. They are a rather flat - they will be tall and puffy when they come out of the oven, with oozing craters of jam. However, when cooled they wil only be about 1/2"-1" tall - this is normal.
Provided by HeatherFeather
Categories Cheesecake
Time 1h15m
Yield 16-32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
- Bake 10-12 minutes or until crust is set.
- Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
- Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
- Pour remaining white batter onto crust.
- Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
- Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
- Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
- Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
- Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
- Once cooled to room temperature, cover and chill up to 1 day.
- Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.
Nutrition Facts : Calories 304.6, Fat 21, SaturatedFat 12.4, Cholesterol 90, Sodium 263.4, Carbohydrate 23.9, Fiber 1.1, Sugar 13.3, Protein 7
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
In the US, white chocolate must contain at least 20 percent cocoa butter. But for better flavor, look for something with an even higher percentage. Avoid white chocolate with fillers like oil and artificial flavor. A good white chocolate has a gorgeous milky flavor with a floral essence that can evoke both cocoa and vanilla.
Provided by Samantha Seneviratne
Categories dessert
Time 8h15m
Yield 18 servings
Number Of Ingredients 10
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
- Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
- Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
- For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
- Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
- Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
- Use the parchment to lift the cheesecake onto a cutting board and cut into pieces to serve.
CHOCOLATE-RASPBERRY CHEESECAKE BARS
With a cheesecake filling, chocolate drizzle and fresh raspberries, these devil's food bars are anything but basic!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 48
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of ungreased 15x10x1-inch pan. Spread raspberry pie filling over crust.
- In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
- Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
- In microwavable food-storage plastic bag, place chocolate chips and shortening; seal bag. Microwave on High 15 seconds; squeeze bag. Microwave about 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with 1 fresh raspberry just before serving. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 8 g, TransFat 0 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS
Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.
Provided by Sally
Categories Dessert
Time 5h5m
Number Of Ingredients 14
Steps:
- The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the whole Oreos into a fine crumb-you should get about 2 cups of crumbs. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.
- Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don't let it solidify!
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.
- Pour half of the cheesecake filling onto the crust. It's ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It's ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.
- Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
RASPBERRY CHEESECAKE BARS
My family's love of raspberries and cheesecake make this a perfect dessert for us. The luscious treat is best eaten with a fork. -Jill Cox, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° until lightly browned, 10-12 minutes. Cool on a wire rack for 5 minutes., Set aside 3 tablespoons jam; spread remaining jam over crust., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon zest and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake until almost set, 20-25 minutes., In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake just until set, 5-7 minutes. , Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
Nutrition Facts : Calories 271 calories, Fat 17g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY-SWIRL CHEESECAKE BARS
Delight your guests with these beautiful raspberry cheesecake bars made using chocolate wafer cookies - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium bowl, mix cookie crumbs and butter. Press into pan. Bake 12 minutes. Cool 15 minutes.
- Meanwhile, in another medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add eggs, one at a time, beating just until blended. Beat in flour and almond extract. Pour over cooled crust. Drop jam by teaspoonfuls over batter; swirl jam through batter with knife for marbled design.
- Bake 30 to 40 minutes or until set. Cool completely on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 5 rows by 4 rows; top each bar with 1 raspberry. Store in refrigerator.
Nutrition Facts : Calories 189, Carbohydrate 16 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 168 mg
RASPBERRY CHEESECAKE BARS
If your family is a cheesecake family, then you must try this recipe. It's just like cheesecake, but easier to make and serve. No water bath is required, you don't need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.
Provided by Olha7397
Categories Cheesecake
Time 1h5m
Yield 16 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
- MAKE THE CRUST: Combine the flour, confectioners' sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
- MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
- Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
- Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
- Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
- Mom's Big Book of Baking.
Nutrition Facts : Calories 223.6, Fat 15.7, SaturatedFat 9.6, Cholesterol 71, Sodium 130.1, Carbohydrate 17.4, Fiber 0.7, Sugar 9.2, Protein 3.9
More about "double chocolate raspberry cheesecake bars food"
DOUBLE CHOCOLATE RASPBERRY SWIRL CHEESECAKE BARS
From landolakes.com
Ratings 1Calories 430 per servingServings 16
BEST RASPBERRY CHEESECAKE BARS RECIPE - HOW TO MAKE …
From delish.com
EASY CHOCOLATE RASPBERRY CHEESECAKE BARS RECIPE
From beyondfrosting.com
42 DELICIOUS CHEESECAKE RECIPES FOR EVERY OCCASION
From southernliving.com
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE - ALYONA’S …
From alyonascooking.com
CHOCOLATE RASPBERRY CHEESECAKE BARS | FOODTASIA
CHOCOLATE RASPBERRY CHEESECAKE | DRISCOLL'S
From driscolls.com
RASPBERRY CHEESECAKE BARS | KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
CHOCOLATE-RASPBERRY CHEESECAKE - SOUTHERN LIVING
From southernliving.com
DONAL SKEHAN'S RASPBERRY AND WHITE CHOCOLATE CHEESECAKE BARS
From itv.com
RASPBERRY CHEESECAKE BARS - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CHOCOLATE AND RASPBERRY CHEESECAKE BARS | TESCO REAL FOOD
From realfood.tesco.com
DOUBLE CHOCOLATE CHEESECAKE WITH RASPBERRY SAUCE - LAND …
From landolakes.com
WHITE CHOCOLATE RASPBERRY CHEESECAKE BARS - A COOKIE NAMED …
From cookienameddesire.com
CHOCOLATE RASPBERRY CHEESECAKE BARS - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
DOUBLE CHOCOLATE RASPBERRY SWIRL CHEESECAKE BARS
From tst.landolakes.com
BEST CHOCOLATE RASPBERRY CHEESECAKE BARS RECIPE
From modernmealmakeover.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love