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White Chocolate Raspberry Cheesecake Bars

Creamy white chocolate cheesecake bars with a buttery Oreo crust and vibrant raspberry swirls – an elegant, easy dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 5 hours 10 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Oreo Crust
  • 22 Oreo cookies
  • 5 tbsp unsalted butter melted
Raspberry Sauce
  • 12 oz fresh or frozen raspberries
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water
Cheesecake Filling
  • 16 oz full-fat cream cheese softened
  • 0.75 cup granulated sugar
  • 8 oz white chocolate melted and cooled
  • 0.25 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour

Equipment

  • 9x9-inch baking pan
  • Food processor
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

  1. Preheat oven to 350°F. Line a 9x9-inch pan with parchment paper.
  2. Pulse Oreos into crumbs, mix with melted butter, press into pan, and bake 10 minutes.
  3. Cook raspberries with sugar and lemon juice, thicken with cornstarch, strain if desired, and cool.
  4. Melt white chocolate and set aside to cool.
  5. Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
  6. Add eggs one at a time, then fold in melted white chocolate and flour.
  7. Layer half the filling on crust, drizzle half raspberry sauce, repeat, and swirl.
  8. Bake 35-40 minutes until edges set with slight center jiggle. Cool in oven 1 hour, then room temp.
  9. Chill at least 4 hours or overnight. Slice and serve.

Notes

Use room temperature ingredients for best texture. Bars can be frozen for up to 2 months.