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Raspberry White Chocolate Mousse Cheesecake Bars

2023-02-20 - Written by: Emily J. Wilson

Desserts Cheesecakes White Chocolate Raspberry

Raspberry White Chocolate Mousse Cheesecake Bars

A creamy and indulgent dessert featuring a layer of raspberry white chocolate mousse atop a cheesecake-infused brownie base, all wrapped up in a crispy cookie crust.

The title of the recipe

Raspberry White Chocolate Mousse Cheesecake Bars

Ingredients

  • For the cookie crust:
    • 1 1/2 cups all-purpose flour
    • 1/4 cup confectioners' sugar
    • 1/2 cup unsalted butter, softened
    • 1 teaspoon vanilla extract
  • For the brownie layer:
    • 8 ounces high-quality dark chocolate (at least 70% cocoa), broken into small pieces
    • 1/2 cup unsalted butter
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 and 3/4 cups all-purpose flour
  • For the cheesecake layer:
    • 12 ounces cream cheese, softened
    • 1/2 cup granulated sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 cup sour cream
  • For the raspberry white chocolate mousse topping:
    • 8 ounces high-quality white chocolate, broken into small pieces
    • 1/4 cup unsalted butter
    • 1 and 3/4 cups fresh raspberries

Instructions

Making the Cookie Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour and confectioners' sugar.
  3. Add the softened butter and mix until just combined.
  4. Stir in the vanilla extract.
  5. Press the mixture into a 9x13-inch baking dish lined with parchment paper.

Preparing the Brownie Layer

  1. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.
  2. In a separate bowl, whisk together flour and salt.
  3. Whisk together eggs, vanilla extract, and melted chocolate.
  4. Add the flour mixture to the chocolate mixture and stir until just combined.

Making the Cheesecake Layer

  1. Beat the cream cheese in a large mixing bowl until smooth.
  2. Gradually add the granulated sugar and beat until lightened.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Stir in the sour cream.

Combining the Layers

  1. Pour the brownie layer over the cookie crust.
  2. Spread the cheesecake mixture on top of the brownies.
  3. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Preparing the Raspberry White Chocolate Mousse Topping

  1. In a separate bowl, beat together white chocolate and butter until smooth.
  2. Fold in the fresh raspberries.

Assembly and Serving

  1. Once cooled, cut into squares or bars.
  2. Top each bar with a dollop of raspberry white chocolate mousse.
  3. Serve chilled, allowing the flavors to meld together for at least 30 minutes before serving.