White Chocolate Raspberry Cheesecake Bars
These creamy cheesecake bars combine the sweetness of white chocolate with a tart raspberry swirl for the perfect dessert. With a buttery Oreo cookie crust or classic graham cracker base, each bite is rich, smooth, and bursting with fresh raspberry flavor!
Servings: 16 servings
Ingredients
Raspberry Swirl
- 1 Tablespon water
- 1 ½ teaspoons cornstarch
- 1 ½ cups fresh or frozen raspberries (do not thaw)
- 2 Tablespoons granulated sugar
Oreo Crust
- 22 regular Oreos
- 5 Tablespoons salted butter melted
Cheesecake Filling
- 4 ounces white chocolate finely chopped
- 2 (8-ounce) packages full-fat cream cheese room temperature
- ¾ cup (150g) granulated sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 large eggs room temperature
- ¼ cup sour cream room temperature
Instructions
- Preheat oven to 350°F. Line a 9x9-inch baking pan with a parchment paper sling.
- Make raspberry sauce by combining raspberries, sugar, water, and cornstarch in a small saucepan. Heat until raspberries break down and the sauce thickens slightly. Press through a fine mesh sieve. Cool completely.1 Tablespon water, 1 ½ teaspoons cornstarch, 1 ½ cups fresh or frozen raspberries, 2 Tablespoons granulated sugar
- Combine Oreos and butter. Press into the prepared pan. Bake for 8-10 minutes.22 regular Oreos, 5 Tablespoons salted butter
- Melt white chocolate in a microwave-safe bowl in 20 seconds bursts in the microwave, stirring well between each burst of heat. Beat cream cheese, sugar, and flour. Add lemon juice, vanilla, and salt. Add eggs, one at a time. Add melted white chocolate.4 ounces white chocolate, 2 (8-ounce) packages full-fat cream cheese, ¾ cup (150g) granulated sugar, 1 Tablespoon all-purpose flour, 1 teaspoon lemon juice, 1 teaspoon pure vanilla extract, Pinch of salt, 2 large eggs, ¼ cup sour cream
- Pour half of the cheesecake filling into the prepared crust. Drizzle with half of the raspberry sauce. Add remaining filling and sauce. Gently swirl in. Bake for 30-35 minutes. or 35 to 40 minutes?
Notes
Storage & Make Ahead
- Store: Keep cheesecake bars in an airtight container in the fridge for up to five days. The creamy cheesecake mixture stays smooth, and the tart raspberry swirl keeps its vibrant flavor.
- Freeze: Wrap individual cheesecake squares in plastic wrap, then place them in a freezer-safe bag or airtight container. They’ll stay fresh for up to three months. Thaw in the fridge overnight before serving.
- Reheat: These cheesecake bars are best served cold, but if you prefer a slightly softer texture, let them sit at room temperature for 10-15 minutes before enjoying.
- Make Ahead: These easy cheesecake bars are perfect for prepping in advance. Make them up to two days ahead and store them in the fridge—the flavors deepen as they chill, making them even better!
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