1-Getting started with these white chocolate raspberry cheesecake bars is as simple as following a few clear steps, and I’ll walk you through it like we’re chatting in the kitchen. First, let’s make the raspberry sauce to add that fresh berry swirl everyone loves. Mix 1 teaspoon of water with the cornstarch until smooth, then in a saucepan, combine the raspberries, granulated sugar, and the remaining 1 teaspoon of water. Cook over medium heat, stirring frequently, until it simmers, then add the cornstarch mixture and simmer for 3 minutes until thickened. Press through a fine-mesh sieve to remove seeds and let it cool completely.

2-Next, preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. For the crust, pulse the chocolate sandwich cookies in a food processor until they form fine crumbs, then mix with the melted butter until combined. Press this mixture firmly into the pan and pre-bake for 8 minutes, then set it aside to cool slightly. Now, melt the chopped white chocolate until smooth and let it cool to room temperature.

3-For the filling, beat the softened cream cheese and granulated sugar in a large bowl until smooth. Add the flour, lemon juice, vanilla extract, and salt, beating until combined and scraping the bowl as needed. Beat in the eggs one at a time, just until blended, then stir in the cooled melted white chocolate on low speed. To assemble, pour half the filling over the warm crust, drizzle half the raspberry sauce on top, spread the remaining filling, and drizzle the rest of the sauce. Use a toothpick or knife to swirl for that marbled effect.

4-Bake for 32 to 36 minutes until the edges are lightly browned and the center sets but still jiggles. Let the bars cool at room temperature for 45 minutes, then cover and chill in the refrigerator for at least 3 hours until firm. Finally, lift out using the parchment, cut into 16 squares, and wipe the knife between cuts for neat slices. If you’re looking for more cooling treats, our no-churn ice cream recipe is a great companion.