Decedant White Chocolate Raspberry Cheesecake Bars with Oreo Crust
Skip the hassle of baking a whole cheesecake—these white chocolate raspberry cheesecake bars are faster, simpler, and just as indulgent! Imagine velvety creaminess, balanced sweetness, and a striking swirl of homemade raspberry sauce that steals every bite.
Ingrédients
½ cups fresh/frozen raspberries
2 tsp water (divided)
1 tsp cornstarch
2 Tbsp granulated sugar
22 regular Oreo cookies (entire cookie, cream included)
5 Tbsp unsalted butter, melted
6 oz white chocolate, finely chopped
16 oz full-fat cream cheese (softened)
⅓ cup granulated sugar
1 Tbsp all-purpose flour
1 tsp lemon juice
1 tsp pure vanilla extract
⅛ tsp salt
2 large eggs (room temperature)
Instructions
- Step 1: Prep the Raspberry SauceIn a saucepan, mix 1 tsp water and cornstarch. Add raspberries, sugar, and remaining water.Simmer for 5–7 minutes until thickened. Strain through a sieve to remove seeds. Let cool.
- Step 2: Crush the Oreo CrustUsing short bursts in your food processor, crush the Oreos into a silky crumb texture.Mix with melted butter; press into a parchment-lined 9×9 pan. Freeze for 10 minutes
- Step 3: Melt the White ChocolateMelt chopped white chocolate in 15-second microwave bursts, stirring until smooth.
- Step 4: Make the FillingBeat cream cheese, sugar, flour, lemon juice, vanilla, and salt until smooth.Mix in melted white chocolate, then add eggs one at a time (do not overmix).
- Step 5: Swirl & BakePour filling over Oreo crust. Drop raspberry sauce in dollops; swirl with a toothpick.Bake at 325°F for 30–35 minutes until edges are set (centre will jiggle slightly).Cool completely, then refrigerate 4+ hours. Slice and serve!