These White Chocolate Raspberry Cheesecake Bars are the perfect indulgent dessert for any occasion. Featuring a chocolate cookie crust, creamy white chocolate cheesecake filling, and a swirl of tangy raspberry sauce. It all comes together for a beautiful dessert, that is made to impress!
These White Chocolate Raspberry Cheesecake bars are so much easier than making a full cheesecake, and the bars are easier to eat too. Their rich, creamy, and maybe my newest flavor of cheesecake, though its hard to decide when you’re picking between these or our blueberry cheesecake recipe.
This would be the ultimate dessert to impress someone. Doesn’t take too much time, but looks so impressive in the end. It would be so great for a Valentine’s Day dessert, Christmas dessert, or just a special treat when you need something sweet.
Why Make This Recipe
- Amazing Mix of Flavors: The combination of the chocolate crust, tangy cheesecake, and sweet raspberry filling is all a dream come true! Its ana amazing flavor combination, I know you’ll love!
- Stunning Appearance: The red raspberry swirl on top gives these cheesecake bars such a nice pop of color! I like to top them with a dollop of whipped cream and a fresh raspberry to make them extra elegant.
- Easier than a Full Cheesecake: No water bath needed, and this bakes and chills faster than a classic cheesecake. And there is less risk of them cracking! Plus the whipped cream on top can hide if there are some small cracks.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this White Chocolate Raspberry Cheesecake Bars Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Oreo Cookies – You want regular Oreos, not any with extra Stuffing. You can use the filling in the crust, as long as you get standard Oreos.
- Unsalted Butter – Binds the crumbs of the crust together
- Cream Cheese – Use full fat blocks of cream cheese, that are softened for the best results.
- Eggs – Helps bind the bars and all the ingredients together.
- Granulated Sugar – Sweetens the cheesecake and the raspberry sauce
- Sour Cream – You can use light or full fat sour cream, it will add tang and balance the sweetness of the cheesecake.
- White Chocolate Bar – Don’t use white baking chips or morsels. You’ll want a White Chocolate Bar from the baking aisle, I like Ghiradelli.
- Salt – A little salt always helps balance the flavors of desserts.
- Vanilla Extract – Enhances the flavor of the cheesecake
- Raspberries – You can use fresh or frozen raspberries for this
- Cornstarch – Just a little to thicken the raspberry sauce
How to make White Chocolate Raspberry Cheesecake Bars
Step 1: Make the Raspberry Sauce. Put the raspberries and sugar in a small sauce pan and heat over medium. Add a little cornstarch slurry (half cornstarch, and half water) and cook until the mixture is thickened. Stirring to smash the raspberries as it cooks. Once slightly thickened remove from the stove and press through a strainer to remove the seeds, then let the sauce cool completely before using.
Step 2: Make the Oreo Cookie Crust. Pulse the Oreos in a food processor (you can use the whole cookie) until its a crumbly mixture. Then add them to a medium bowl and mix in some melted butter. Bake the Crust. Press the crust into a lined 9in square pan and bake for about 10 minutes, until the crust is fragrant. Remove from the oven and let it cool for a few minutes.
Step 3: Melt the White Chocolate. Chop up the White Chocolate Bar and melt it in a medium microwave safe bowl in 30 second increments until you can stir it totally smooth. Let it cool while you keep making the cheesecake filling.
Step 4: Make the Cheesecake Filling. Mix the cream cheese in a large bowl with an electric mixer (hand mixer or stand mixer with a whisk works great) until it is smooth. Then add in the sugar, sour cream, and mix for a couple of minutes on medium speed. Add in the eggs, vanilla, and salt, and mix on low speed until just combined. Add in the melted white chocolate and stir it into the cheesecake mixture.
Step 5: Layer the Cheesecake. Pour half of the cheesecake filling on top of the Oreo crust. Drizzle with half of the cooled raspberry sauce. Add the remaining cheesecake filling, and the remaining raspberry sauce. Swirl everything together gently with a toothpick.
Step 6: Bake. Bake the cheesecake bars until the sides are set and the center is just barely jiggly. Remove the cheesecake from the oven and let it cool in the pan on the counter for about 2 hours. Transfer it to the fridge for another 2 hours to chill. Slice the bars into pieces, and top each with whipped cream, and a fresh raspberry.
Tips and Tricks
- Don’t Overbake: These cheesecake bars will be slightly jiggly in the center when they are done baking, they will keep cooking in the pan after they are removed from the oven. If the cheesecake is loose or jiggles a lot then the bars are not done, and bake a little longer. Do not bake until the cheesecake is fully set in the oven.
- Try a different Berry: Instead of swirling with a raspberry sauce, try a blueberry sauce, or strawberry sauce instead.
- Try a different Crust: Try a Graham Cracker Crust instead of an Oreo crust, for a buttery, sweet crust option. You can find my recipe on my Cherry Cheesecake Bars.
- Line your Pan: Line your pan with parchment paper or aluminum foil to make the bars easy to remove, and easier to cut into nice even slices.
Make Ahead and Storage Instructions
These cheesecake bars will keep in an airtight container in the fridge for up to 3 days. The crust will start to soften the longer they stay in the fridge.
You can make these ahead of time because the cheesecake bars need to chill for at least 2 hours in the fridge, and will be great chilled in the fridge for up to 2 days. Top with whipped cream and fresh raspberry when serving.
The bars can also be frozen, by wrapping them individually in plastic wrap and then transferring them to a freezer safe bag. They can be frozen for up to 3 months.
These Cheesecake Bars are a show stopping dessert that is surprisingly easy to make. Their creamy, tangy, fruity, chocolatey, and so delicious. Perfect for a Valentine’s Day Dessert, dinner party with friends, or indulging in when you’re craving cheesecake.
More Cheesecake Desserts
- Blueberry Cheesecake
- Strawberry Cheesecake Ice Cream
- Cheesecake Brownies
- Cheesecake Stuffed Strawberries
- Banana Cream Cheesecake
- Pumpkin Cheesecake Cookies
- The Best Cheesecake Toppings
If you make this White Chocolate Raspberry Cheesecake Bar Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
White Chocolate Raspberry Cheesecake Bars
Ingredients
For the Raspberry Sauce:
- 1 1/2 cups raspberries
- 2 TBS granulated sugar
- 1 TBS water
- 1/2 TBS cornstarch
For the Oreo Crust:
- 18 Oreos (the whole Oreo)
- 5 TBS unsalted butter (melted)
For the Cheesecake Filling:
- 4 oz white chocolate (finely chopped)
- 16 oz cream cheese (2 blocks, softened to room temperature)
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1/2 TBS vanilla extract
- 1 pinch salt
For Serving:
- 2 cups Whipped Cream
- 12 Fresh Raspberries
Instructions
For the Raspberry Sauce:
- Add the raspberries and sugar to a small sauce pan over medium heat. 1 1/2 cups raspberries , 2 TBS granulated sugar
- In a small bowl, whisk together the water and cornstarch. 1 TBS water, 1/2 TBS cornstarch
- Add the cornstarch slurry to the raspberries, smashing the berries as you stir it all together. Stir the mixture as it cooks, until the sauce starts to thicken a little.
- Remove the pan from the heat and press the sauce through a fine mesh strainer, into a small bowl, to remove the seeds. Set the sauce aside to cool.
For the Oreo Crust:
- Preheat the oven to 350 degrees Fahrenheit. Line a 9x9inch baking pan with parchment paper, and set it aside.
- Blend the Oreos in a food processor or blender until you have a fine crumb. 18 Oreos
- Pour the crumbs into a large bowl and add in the melted butter. Stir together until you have a crumbly mixture. 5 TBS unsalted butter
- Pour the crumbs into the bottom of the prepared pan and press it down onto the bottom of a cup.
- Bake the crust for about 8 minutes.
For the Cheesecake Filling:
- Add the white chocolate to a microwave safe bowl and microwave in 30 second increments, stirring after each, until it is completely melted and smooth. Set it aside until needed. 4 oz white chocolate
- In a large bowl, beat the cream cheese with an electric mixer until it is smooth. 16 oz cream cheese
- Add in the sugar, sour cream, and mix at medium speed for a couple of minutes until nice and smooth. 3/4 cup granulated sugar, 1/4 cup sour cream
- Stir in the eggs, vanilla extract, and salt at low speed until just combined. 2 large eggs, 1/2 TBS vanilla extract, 1 pinch salt
- Pour in the white chocolate, and beat on low speed until combined.
- Pour half of the cheesecake filling over the Oreo crust.
- Drizzle half of the raspberry sauce over the cheesecake filling.
- Spoon the remaining cheesecake filling over the top. Then add remaining raspberry sauce, drizzled over the top.
- Swirl the cheesecake filling and raspberry sauce using a toothpick.
- Bake the cheesecake for for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature. Then place it in the fridge to chill for at least 2 hours, up to 3 days.
- Cut the cheesecake into bars.
For Serving:
- Add a dollop of Whipped Cream on top of each slice of cheesecake. 2 cups Whipped Cream
- Add a fresh raspberry on top of each dollop of whipped cream. 12 Fresh Raspberries
Notes
- Don’t Overbake: These cheesecake bars will be slightly jiggly in the center when they are done baking, they will keep cooking in the pan after they are removed from the oven. If the cheesecake is loose or jiggles a lot then the bars are not done, and bake a little longer. Do not bake until the cheesecake is fully set in the oven.
- Try a different Berry: Instead of swirling with a raspberry sauce, try a blueberry sauce, or strawberry sauce instead.
- Try a different Crust: Try a Graham Cracker Crust instead of an Oreo crust, for a buttery, sweet crust option. You can find my recipe on my Cherry Cheesecake Bars.
- Line your Pan: Line your pan with parchment paper or aluminum foil to make the bars easy to remove, and easier to cut into nice even slices.
Leave a Reply