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A side view of Cheesecake bars on a piece of parchment paper, topped with whipped cream, and fresh raspberries.
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5 from 1 vote

White Chocolate Raspberry Cheesecake Bars

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!
Prep Time15 minutes
Cook Time48 minutes
Chilling Time3 hours
Total Time1 hour 3 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake Bars, oreo crust, raspberry, White Chocolate, White Chocolate Raspberry Cheesecake Bars
Servings: 12
Calories: 466kcal

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:

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.

Nutrition

Calories: 466kcal | Carbohydrates: 38g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 222mg | Potassium: 165mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1027IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 3mg