Decedant White Chocolate Raspberry Cheesecake Bars with Oreo Crust

Have you ever craved a dessert that’s both luxuriously rich and refreshingly tart? These White Chocolate Raspberry Cheesecake Bars are here to hit all the right notes! Imagine a crunchy Oreo crust, a velvety white chocolate filling, and a bright raspberry swirl that dances on your tastebuds. Whether you’re a baking newbie or a dessert pro, this recipe is designed to make you shine—no fancy tools or stress required.

If you loved Raspberry try White Chocolate Raspberry Poke Cake Recipe or Raspberry Cream Cheese Bites

Why You’ll Love These White Chocolate Raspberry Cheesecake Bars

• Make-Ahead Friendly: These White Chocolate Raspberry Cheesecake Bars taste even better the next day, making them perfect for parties or late-night cravings.
• Oreo Crust Magic: Swap basic graham crackers for chocolatey Oreo crumbs—it’s a game-changer. The cream filling in the cookies adds an extra layer of richness.
• Sweet & Tangy Harmony: Creamy white chocolate mellows the zingy raspberry swirl, creating a flavor duo that’s downright addictive.
• Foolproof Fun: No water baths, no cracks. Just simple steps for a dessert that looks straight out of a bakery case.

How to Make White Chocolate Raspberry Cheesecake Bars

Step 1: Prep the Raspberry Sauce

1. In a saucepan, mix 1 tsp water and cornstarch. Add raspberries, sugar, and remaining water.
2. Simmer for 5–7 minutes until thickened. Strain through a sieve to remove seeds. Let cool.

Step 2: Crush the Oreo Crust

1. Using short bursts in your food processor, crush the Oreos into a silky crumb texture.
2. Mix with melted butter; press into a parchment-lined 9×9 pan. Freeze for 10 minutes.

Step 3: Melt the White Chocolate

1. Melt chopped white chocolate in 15-second microwave bursts, stirring until smooth.

Step 4: Make the Filling

1. Beat cream cheese, sugar, flour, lemon juice, vanilla, and salt until smooth.
2. Mix in melted white chocolate, then add eggs one at a time (do not overmix).

Step 5: Swirl & Bake

1. Pour filling over Oreo crust. Drop raspberry sauce in dollops; swirl with a toothpick.
2. Bake at 325°F for 30–35 minutes until edges are set (centre will jiggle slightly).
3. Cool completely, then refrigerate 4+ hours. Slice and serve!

Pro Tips

• Chill the Crust: Freezing the crust before baking prevents it from sliding or shrinking.
• Swirl with Finesse: Use a toothpick for delicate swirls. Too much mixing? You’ll end up with pink filling instead of pretty ribbons.
• Slice Like a Boss: Dip your knife in hot water and wipe it clean between cuts for razor-sharp edges.

Storing & Serving

• Fridge: Keep bars in an airtight container for up to 5 days.
• Freezer: Wrap individual bars in plastic and freeze for 2 months. Thaw overnight in the fridge.
• Serve Slightly Chilled: Let them sit at room temp for 10 minutes before serving for the creamiest texture.

Frequently Asked Questions

Can I use seedless raspberry jam instead?
Absolutely! Swap the homemade raspberry sauce for ½ cup of seedless raspberry jam. Skip the sugar in the sauce step, since jam is already sweetened. For best White Chocolate Raspberry Cheesecake Bars with , opt for a high-quality jam with minimal additives—thicker jams hold their swirl better. If your jam is too stiff, warm it slightly for easier swirling.

Why did my swirl sink?
The sauce was too warm or the filling was overmixed. Cool the sauce completely and swirl gently!

Can I make these White Chocolate Raspberry Cheesecake Bars vegan?

Yes! Here’s how:

• Filling: Use vegan cream cheese (like Miyoko’s or Kite Hill) and dairy-free white chocolate (check labels—some brands contain milk solids!).
• Crust: Swap regular Oreos for vegan chocolate sandwich cookies (e.g., Trader Joe’s or Newman’s Own) and plant-based butter.
• Eggs: Replace eggs with ¼ cup unsweetened applesauce or 3 Tbsp vegan yogurt per egg for binding.