Name: White Chocolate Raspberry Cheesecake Bars
Prep time: 45 min
Cook time: 35 min
Total time: 5 h 5 min
Cuisine: American
Ingredients: Raspberry Sauce:; 2 teaspoons room-temperature water, divided; 1 teaspoon cornstarch; 1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw); 2 Tablespoons (25g) granulated sugar; Crust:; 22 regular Oreo cookies (not Double-Stuf); 5 Tablespoons (71g) unsalted butter, melted; Filling:; 6 ounces (170g) white chocolate, finely chopped; 16 ounces (452g) full-fat brick cream cheese, softened to room temperature; 1/3 cup (65g) granulated sugar; 1 Tablespoon (8g) all-purpose flour; 1 teaspoon lemon juice; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt; 2 large eggs, at room temperature

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These White Chocolate Raspberry Cheesecake Bars are a show-stopping dessert with minimal effort. Featuring a rich Oreo crust, silky white chocolate cheesecake filling, and a vibrant homemade raspberry swirl, these bars are as elegant as they are easy to make. Perfect for celebrations, dinner parties, or a weekend indulgence.

White Chocolate Raspberry Cheesecake Bars

Why You’ll Love This Recipe

Easier than baking a full cheesecake
Combines the richness of white chocolate with the tartness of raspberry
Beautiful swirl makes it visually stunning
Made with a simple Oreo cookie crust
No water bath required
Make-ahead friendly—perfect for entertaining
Can be cut into individual squares for easy serving
Freezer-friendly
Smooth, creamy texture every time
Balanced sweetness with bright berry flavor

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Raspberry Sauce:

Water
Cornstarch
Fresh or frozen raspberries (do not thaw if frozen)
Granulated sugar

Crust:

Regular Oreo cookies (with filling)
Unsalted butter, melted

Filling:

White chocolate, finely chopped
Full-fat brick cream cheese, softened
Granulated sugar
All-purpose flour
Lemon juice
Pure vanilla extract
Salt
Eggs, at room temperature

Directions

Make the raspberry sauce:
- Mix 1 teaspoon of water with cornstarch and set aside.
- In a saucepan, combine raspberries, sugar, and remaining water. Stir and cook over medium heat.
- Once simmering, stir in the cornstarch slurry and simmer for 3 more minutes.
- Strain to remove seeds and cool completely.
Preheat oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving overhang on the sides.
Make the crust:
- Crush Oreos into fine crumbs using a food processor or blender.
- Combine with melted butter until evenly moist.
- Press the mixture into the prepared pan to form a compact crust.
- Bake for 8 minutes, then set aside. Keep the oven on.
Prepare the filling:
- Melt white chocolate in 20-second increments in the microwave, stirring until smooth. Cool slightly.
- Beat cream cheese and sugar until creamy. Add flour, lemon juice, vanilla, and salt, and mix until combined.
- Beat in eggs one at a time, then mix in the melted white chocolate on low speed.
Assemble the bars:
- Pour half the filling over the crust. Drizzle half the raspberry sauce on top.
- Spread remaining filling over and drizzle the rest of the raspberry sauce.
- Swirl gently with a knife or toothpick.
Bake for 32–36 minutes, until set on top and edges are lightly golden.
Cool and chill:
- Cool on a wire rack for 45 minutes.
- Chill in the refrigerator for at least 3 hours (or up to 1 day).
- Cover loosely with foil if chilling for longer than 3 hours.
Slice and serve:
- Use parchment overhang to lift the bars from the pan.
- Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Servings and timing

Servings: 16 squares
Prep time: 45 minutes
Cook time: 35 minutes
Chill time: 3 hours (minimum)
Total time: 5 hours, 5 minutes

Variations

Different fruit swirls: Substitute raspberries with strawberries, blueberries, or blackberries.
Chocolate crust: Use chocolate graham crackers instead of Oreos.
Gluten-free: Use gluten-free sandwich cookies and a gluten-free flour substitute.
Add a layer: Add a thin layer of white chocolate ganache on top after baking.
Nutty twist: Add crushed almonds or pistachios to the crust for texture.
Citrus version: Use orange zest and juice instead of lemon for a citrusy twist.
Mini cheesecake cups: Make individual portions in muffin tins.
Swirl with jam: Use high-quality raspberry jam if you’re short on time.
Less sweet: Reduce the amount of white chocolate for a milder flavor.
Spice it up: Add a pinch of cinnamon or cardamom to the crust for warmth.

Storage/Reheating

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 1 week. These bars also freeze well—place them in a single layer in an airtight container or wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Do not reheat—these are meant to be served chilled.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Do not thaw them before cooking to avoid excess liquid.

Can I make this recipe without white chocolate?

Yes, but the bars will lack the signature sweetness and richness that white chocolate provides.

What kind of cream cheese should I use?

Use full-fat brick-style cream cheese for best texture and flavor. Avoid whipped or spreadable types.

Can I use store-bought raspberry sauce?

Yes, in a pinch you can use pre-made raspberry sauce, but the homemade version offers the best flavor.

Why did my cheesecake crack?

Overbaking or rapid temperature changes can cause cracks. Let it cool slowly and avoid overmixing the batter.

How do I get clean slices?

Chill thoroughly before slicing and wipe your knife clean between each cut for perfect edges.

Can I double this recipe?

Yes, you can double it and use a 9×13 inch pan. Adjust the baking time slightly, checking for doneness around 40–45 minutes.

Is it okay if my crust seems soft after baking?

Yes, it will firm up more as the bars cool and chill.

Can I skip the parchment paper?

It’s not recommended. Parchment makes it much easier to lift and slice the bars cleanly.

Do these bars taste better the next day?

Yes! The flavors deepen and the texture sets more after chilling overnight.

Conclusion

White Chocolate Raspberry Cheesecake Bars are a beautiful blend of creamy, fruity, and chocolatey indulgence—all with less effort than a full cheesecake. Whether you’re entertaining or just treating yourself, these bars offer an elegant dessert option that’s sure to impress. Make them ahead, slice them neat, and watch them disappear.