Introduction

These White Chocolate Raspberry Cheesecake Bars combine a rich, creamy cheesecake with tart raspberry swirls and a crunchy Oreo crust. Perfectly balanced and beautifully swirled, they make an elegant dessert for any occasion.

The image shows two square pieces of dessert stacked on a white marbled surface, each piece having three layers: a dark, crumbly black base, a thick creamy white middle layer, and a thin swirled red topping. Each piece is topped with a bright red raspberry, and a few more raspberries are scattered around on the white marbled surface. The layers create a strong contrast with the deep black, soft white, and vibrant red colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons water, divided
1 teaspoon cornstarch
1 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
3 tablespoons granulated sugar
22 Oreo cookies
5 tablespoons butter, melted
4 oz. white chocolate, chopped into chunks
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
2 teaspoons lemon juice
1 teaspoon vanilla extract

Instructions

Step 1: Make the raspberry filling by mixing 1 teaspoon water with cornstarch in a small dish and set aside.
Step 2: In a small saucepan over medium heat, combine raspberries, 3 tablespoons sugar, and remaining 1 teaspoon water. Stir gently, breaking some raspberries as it cooks. When simmering, add the cornstarch mixture. Simmer for 3 minutes, then remove from heat.
Step 3: Press the raspberry mixture through a fine mesh strainer to remove seeds. Allow the sauce to cool completely, refrigerating to speed cooling.
Step 4: Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
Step 5: Pulse Oreos in a food processor into fine crumbs. Mix crumbs with melted butter until combined. Press firmly into the bottom of the prepared pan.
Step 6: Bake the crust for 8 minutes, then remove from oven and set aside.
Step 7: Using a mixer with paddle attachment, beat cream cheese on medium speed until smooth, 1–3 minutes. Add 1/2 cup sugar and beat for 1 minute.
Step 8: Add eggs one at a time, beating about 30 seconds after each addition. Then mix in sour cream, lemon juice, and vanilla for another 30 seconds.
Step 9: Sprinkle chopped white chocolate evenly over the baked crust.
Step 10: Pour half of the cheesecake filling over the white chocolate.
Step 11: Drizzle half of the cooled raspberry sauce over the filling. Carefully spread the remaining cheesecake filling on top.
Step 12: Drizzle the remaining raspberry sauce and gently swirl with a toothpick or knife to create a marbled effect.
Step 13: Bake for about 35 minutes until edges are set but the center slightly jiggles. Turn off the oven, crack the door open, and let bars sit inside for 10 minutes.
Step 14: Remove bars from oven and cool completely on a rack. Refrigerate for at least 3 hours or up to 24 hours.
Step 15: Cut into 16 squares and garnish with fresh raspberries if desired before serving.

Tips & Variations

Use fresh raspberries for a brighter flavor, but frozen raspberries work well if you don’t thaw them first.
For extra texture, fold some white chocolate chips into the cheesecake batter before layering.
If you prefer a nutty crust, substitute half the Oreos with graham crackers or crushed almonds.

Storage

Store cheesecake bars in an airtight container in the refrigerator for up to 4 days. To enjoy, allow them to come to room temperature for about 15 minutes or warm gently in the microwave for 10 seconds. These bars can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Three square dessert bars are stacked in the center on a white marbled surface. Each bar has three visible layers: the bottom layer is dark brown with a crumbly texture, the middle layer is a thick, smooth pale cream color, and the top layer has a light cream color with swirls of red. A bright red raspberry sits on top of the stack, with another raspberry placed on the surface nearby. To the right, one bar leans against the stack showing the layers clearly, and a small black and white cookie piece rests in front of it. The background is soft light blue. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers, digestive biscuits, or another chocolate cookie can be used. Just grind them into crumbs and mix with melted butter as directed.

Do I need to peel the raspberries before making the sauce?

No peeling is needed, but straining the cooked raspberry mixture removes seeds, creating a smooth sauce perfect for swirls in the cheesecake.