White Chocolate Raspberry Cheesecake Bars have a creamy white chocolate filling swirled with a raspberry sauce, all on top of an Oreo cookie crust. Based on my better-than-restaurant White Chocolate Raspberry Cheesecake, I had to try turning it into bars! And, I am glad I did!
Ingredients & Substitutions
- Raspberry Sauce: For the raspberry sauce, I love using frozen raspberries—it makes this cheesecake something you can enjoy year-round, no need to wait for berry season! Fresh raspberries work too, though. Just remember, the sauce needs 20-25 minutes to thicken, so be patient—it should get nice and jammy!
- Crust: There is just something so decadent about white chocolate, raspberries, and a chocolate crust (made with Oreo cookies). When crushing the cookies, I like to use a food processor for the finest crumbs. But, crushing them in a sealed bag also works! Coat each crumb in melted butter so it stays together! A buttery graham cracker crust would also be delicious if you don’t have Oreo cookies. Or, to keep it chocolate, try using chocolate wafers or a store-bought Oreo crust.
- Cream Cheese: For the cheesecake filling, make sure the cream cheese has come to room temperature before creaming it with the sugar. This helps avoid lumps and ensures a smooth, creamy texture.
- White Chocolate Chips: For the best flavor, try using high-quality white chocolate chips. They melt smoothly and give the cheesecake a richer, creamier taste. You could also use white chocolate bars, chopped into small pieces.
Can You Use Dark Chocolate Instead Of White Chocolate In These Cheesecake Bars?
Yes, you can definitely use dark chocolate instead of white chocolate! Keep in mind that dark chocolate will give the cheesecake bars a more intense, slightly bitter flavor, which contrasts nicely with the sweet raspberry sauce. If you’re a fan of dark chocolate, it can be a delicious twist on the recipe! Just make sure to melt it the same way you would the white chocolate chips for a smooth texture. And if you love the combo of chocolate and raspberry, be sure to check out my Chocolate Raspberry Cheesecake recipe—it’s right up your alley if you prefer a darker chocolate!
Can You Make White Chocolate Raspberry Cheesecake Bars Ahead Of Time?
Absolutely! These cheesecake bars are meant to chill, making them the perfect make-ahead dessert! After baking and cooling, simply cover them tightly and refrigerate for at least 4 hours or overnight. This allows the flavors to set and intensify, giving you a rich, creamy treat that is ready when you are. Plus, they are great for prepping ahead for parties or gatherings. Just don’t forget to top with the raspberry sauce before serving for that fresh, fruity touch!
How To Tell When Cheesecake Bars Are Done
These white chocolate raspberry cheesecake bars are perfectly cooked when the edges are firm, but the center still has a little jiggle. If you are unsure, you can use a thermometer to check if the center reaches about 150°F. Or, give the pan a gentle tap—if the middle moves just slightly, you’re good to go! After baking, let the bars cool completely in the pan. Then, pop them in the refrigerator for a few hours (or overnight) to help them set and achieve that perfect texture. Trust me, they’ll be even better once chilled!
How To Store & Freeze White Chocolate Raspberry Cheesecake Bars
To store White Chocolate Raspberry Cheesecake Bars, first, cover them tightly. Then, store them in the refrigerator for up to 3-4 days. For longer storage, you can freeze the bars.
To freeze the cheesecake bars:
- Let the bars cool completely.
- Once cooled, place the bars (still in the pan or on a lined tray) in the freezer for about an hour to firm up.
- After an hour, remove the bars from the pan (you may need to use a knife to help lift them) and wrap them tightly in plastic wrap.
- Place the wrapped bars into a zipped freezer bag or wrap them in aluminum foil. Be sure to label and date them. They will stay fresh in the freezer for up to 6 months.
White Chocolate Raspberry Cheesecake Bars
Ingredients
Raspberry Sauce
- 1 bag (12 ounces) frozen raspberries
- ½ cup water
- 2 tablespoons (100 g) granulated sugar
- 2 teaspoons cornstarch
Crust
- 2 cups (216 g) crushed Oreo cookies, about 20 cookies
- 6 tablespoons (85 g) unsalted butter, melted
Cheesecake
- 2 cups (364 g) white chocolate chips
- 3 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (119 g) heavy whipping cream
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
Raspberry Sauce
- To a medium saucepan over medium heat, add raspberries, water, sugar, and cornstarch. Stir to combine. Cook, stirring occasionally, until the raspberries have broken down and the sauce has thickened, 20-25 minutes. Set aside to cool slightly.
- Preheat oven to 325°F. Line a 9×9 baking dish with parchment paper, including up the sides (leaving an overhang). Set aside.
Crust
- To a small mixing bowl, add the cookie crumbs and melted butter. Stir until combined, ensuring all crumbs are coated in the butter. Press the crumbs evenly into the bottom of the lined baking dish.
Cheesecake
- To a medium, microwave-safe bowl, add white chocolate chips. Heat in 20-second increments, stirring in between until melted and smooth. Set aside to cool slightly while you prepare the cheesecake.
- To the bowl of a stand mixer with a paddle attachment, add cream cheese and sugar. Beat together on medium speed until smooth. Add heavy cream. Beat together until smooth.
- Add eggs, one at a time, beating well after each addition.
- Gradually add the melted white chocolate, beating until smooth. Add vanilla. Stir to combine.
Assembly
- Pour half of the cheesecake filling on top of the crust into the prepared pan. Dollop 4 tablespoons of raspberry sauce on top.
- Pour the remaining cheesecake mixture over the top and smooth into an even layer. Dollop 4 more tablespons of the Raspberry mixture, reserving the rest in the refrigerator for serving. Using a butter knife or skewer, carefully swirl the raspberry sauce into the filling, creating a marbled look, being careful not to touch the crust. Do not fully mix the sauce into the filling.
- Bake for 30-35 minutes, or until the top of the cheesecake turns golden,. The edges of the cheesecake should be set, while the center should still have a slight jiggle. Remove from oven. Let the bars cool on a wire rack until they are room temperature (about 1 hour).
- Transfer the bars to the refrigerator for at least 4 hours, up to overnight.
- Serve with the remaining raspberry sauce.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are so creamy and rich! I love how the raspberry sauce is the perfect mix of sweet and tart with the white chocolate.
Elizabeth
These cheesecake bars are fantastic! And this is coming from someone who is not a huge white chocolate fan. These are a must-make, for sure!!! I love the raspberry sauce!
Annabelle
These have a tangy, creamy cheesecake base with the perfect cookie crust and a wonderfully jammy raspberry sauce.
Bella
These are some of the best cheesecake bars I have had! The balance of flavors is perfect, and the texture is incredibly creamy.
Stephanie
Absolutely decadent. The Oreo crust is a great contrast to the smooth cheesecake, and the raspberry swirl makes it stunning! It is sure to impress, I would say!
