Easy Mixed Berry Swirl Cheesecake Bars
With a smooth, creamy white chocolate filling and an Oreo cookie crust these berry swirl cheesecake bars are the perfect dessert for Valentine's Day.
Ingredients
For the Mixed Berry Sauce
- 2 tsp water room temperature, divided
- 1 tsp cornstarch
- 200 g mixed berries fresh or frozen (no need to thaw)
- 25 g granulated white sugar
For the Oreo Cookie Crust
- 20 Oreos
- 75 g unsalted butter melted
For the White Chocolate Cheesecake Filling
- 180 g white chocolate finely chopped
- 450 g cream cheese room temperature
- 70 g granulated white sugar
- 1 tbsp flour all-purpose
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ⅛ tsp salt
- 2 large eggs room temperature
Instructions
- Make the mixed berry sauce: In a small bowl mix 1 tsp water with 1 tsp cornstarch. Set aside. In a small saucepan over medium heat combine mixed berries, 1 tsp water and granulated white sugar. Stir as it cooks, breaking the berries. When the mixture starts simmering add the cornstarch and continue to cook and stir for 3 minutes. Remove from heat and press through a fine strainer to remove the seeds. Allow to cool completely before using.
- Preheat the oven to 180°C and line a 23 cm square baking pan with parchment paper (leave some extra parchment paper on the sides to easily take out the baked cheesecake). Set aside.
- Make the crust: In a food processor or blender, pulse the whole Oreos until fine. Add the melted butter, pulse a couple of times, then transfer to a bowl and mix with a spoon. Press tightly in a smooth layer into the bottom of the lined baking pan. Bake for 8 minutes. Remove from the oven and set aside. Don't turn off the oven.
- Make the filling: Melt the finely chopped white chocolate in a microwave safe bowl, in 20 seconds increments, stirring in between each until completely melted and smooth. Let the warm white chocolate cool while you work on the other filling ingedients.
- Beat the softened cream cheese and granulated sugar using a handheld or stand mixer on medium-high spped until creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract and salt and mix until combined. Add one egg at a time and beat on medium speed until just blended. Stop mixind right after the second egg is combined. Pour the melted, cooled, liquid white chocolate and mix on low speed until combined.
- Pour half of the cheesecake filling onto the crust. Drizzle half of the mixed berry sauce. Then spread the remaining cheesecake filling. Drizzle remaining berry sauce on top and swirl with a toothpick or butter knife.
- Bake for 34-37 minutes until the edges will be very slightly browned and the center is still wobbly. Place pan on a wire rack and let it cool at room temperature for 45 minutes, then chill in the refrigerator for at least 3 hours before slicing.
- When ready to serve, lift the bars out of the pan using the parchment paper. Cut into 16 squares using a sharp knife. Wipe the knife after each cut for smooth edges.