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raspberry cheesecake with crust
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White Chocolate Raspberry Cannabis Cheesecake Bars

Easier than cheesecake, with decadent white chocolate, real raspberries, Oreo crust and cannabutter.
Prep Time45 minutes
Cook Time35 minutes
Course: Dessert
Keyword: (Cannabutter), Cheesecake
Author: Steph Van De Ven
Cost: 25+

Equipment

  • Mixing Bowls
  • Measuring cups
  • Measuring spoons
  • 9-inch square pan
  • Parchment Paper
  • Silicone Cooking/baking utensils
  • small bowls
  • Medium Saucepan
  • Mesh strainer
  • Handheld mixer or old-fashioned beaters, OR a standing mixer. Your choice.

Ingredients

Raspberry Sauce

  • 2 tsp water (room temp) divided into small bowls
  • 1 tsp cornstarch
  • 1 1/2 cups fresh raspberries if you use frozen that's okay, but don't thaw them - it will become like soup
  • 2 tbsp granulated sugar

Oreo Cookie Crust

  • 20 Oreo cookies filling and all
  • 5 tbsp melted cannabutter

Cheescake Filling

  • 6 oz qhite chocolate - chopped
  • 2 8 ounce blocks of cream cheese room temp
  • 1/3 cup granulated sugar
  • 3 tbsp cannabutter room temp
  • 1 tbsp all purpose flour
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/8 tsp Himalayan salt
  • 2 large eggs room temp

Instructions

The Raspberry Sauce:

  •  The raspberry sauce needs to cool down completely before using, so I make 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, then add the cornstarch mixture.
    Simmer for 2-3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds.
  • Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.

OREO CRUST

  • In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted cannabutter together in a medium size bowl.
    Take your mixture over to the 9-inch baking pan.
    Press the oreo crust tightly into the bottom of the lined baking pan.
    Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.

FILLING

  • Melt the chopped white chocolate in the microwave. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.
    Let the warm chocolate cool.
  • 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,cannabutter, vanilla extract, and salt, then beat until fully combined.
    Then, 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.
    Pour in the chocolate until just combined.
  • Next, pour half of the cheesecake filling onto the crust.
    Then drizzle half of the raspberry sauce all over the top.
    Take turns until it's all gone.
  • Bake for 30-35 minutes or until the cheesecake appears set on top and the edges are lightly browned.
    Enjoy!