Shari’s Berries products were provided to me free of charge. All opinions are my own.
This post contains affiliate links.
It’s A Nerd Cooks’ birthday week, you guys. Earlier in the week, I shared these S’mores Cupcakes with you all.
Shari’s Berries reached out to me earlier this month about their Birthday Collection, and sent me a dozen Hand-Dipped Birthday Strawberries, so I figured I’d keep the celebration going!Their chocolate covered strawberries inspired me to make these White Chocolate Covered Strawberry Cheesecake Bars. They are rich, decadent, and perfect for celebrating a birthday or blogiversary.
This recipe is slightly modified from My Evil Twin’s Kitchen.
For the crust –
- 30 Oreo cookies
- 1/2 cup (1 stick) of butter, melted
For the cheesecake –
- 3-8 oz. packages of cream cheese, room temperature
- 1 cup plain Greek yogurt or sour cream
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tbs vanilla extract
- 4 large eggs
- 2 tbs cornstarch
- 1 cup white chocolate, melted
- 13 oz. strawberry jam (this kind of jam is, well, my jam)
Preheat the oven to 350 degrees F and line a 9×13-inch baking pan with parchment paper or foil, leaving some hanging over the sides. This will help you lift the bars out of the pan after they have baked and cooled. Spray with cooking spray and set aside.
To make the crust – Pulse the Oreo cookies in a food processor or blender until only fine crumbs remain. Add the melted butter and pulse again until all crumbs are coated in butter. Press the crust into the bottom of the prepared pan in an even layer. Set aside.
To make the cheesecake – Rinse and dry your food processor/blender. Add the cream cheese, Greek yogurt/sour cream, sugar, lemon juice, and vanilla extract. Process until the mixture is very smooth and creamy (this may take several minutes).
Add the eggs and cornstarch and process until smooth and creamy again.
Add the melted white chocolate, and process for a third time until smooth and creamy.
Pour the cheesecake mixture over the prepared crust and smooth it out in an even layer.
Dollop the strawberry jam onto the cheesecake. Using a knife or toothpick, swirl the jam throughout the cheesecake. Be careful to not go too deep, because you’ll mess up the crust.
Bake for 40 minutes, or until the edges are puffed and golden brown, while the center still jiggles a little bit when you shake the pan. Turn the heat off, but leave the cheesecake in the oven. Prop the oven door open and allow the cheesecake to cool for an our or so, or until you can handle the pan with your bare hands. Allow the cheesecake to cool completely at room temperature before refrigerating.
Once chilled (at least 2 hours), you can cut the bars however you’d like.