These white chocolate raspberry cheesecake bars are irresistibly creamy, beautifully marbled with fresh raspberry sauce, and built on a luscious sweet cookie crust. Quicker than a traditional cheesecake yet just as indulgent, they’re the perfect dessert for gatherings or when you want something stunning without the effort of a full cake.
Why You’ll Love This Recipe
Exceptionally creamy with real white chocolate
Fresh raspberry swirl for vibrant flavor
Easier and faster than baking a full cheesecake
No water bath required
Elegant presentation with minimal effort
Perfectly portioned bars for serving
A rich, sweet cookie crust that complements the filling
Ideal make-ahead dessert
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 ounces (170 g) white chocolate, finely chopped
16 ounces (452 g) full-fat brick cream cheese, softened
1/3 cup (65 g) granulated sugar
1 tablespoon (8 g) all-purpose flour
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
1/8 teaspoon salt
2 large eggs, at room temperature
Directions
Prepare the raspberry sauce:
In a small bowl, mix 1 teaspoon water with the cornstarch. In a saucepan, combine raspberries, sugar, and remaining 1 teaspoon water over medium heat. Cook while stirring and gently breaking down the berries. When simmering, add the cornstarch mixture and continue to cook for 3 minutes until slightly thickened. Remove from heat, press through a fine mesh strainer to remove seeds, and let cool completely.
Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides.
Make the crust:
Pulse the Oreo cookies into fine crumbs. Transfer to a bowl, mix in melted butter, and press the mixture firmly into the bottom of the prepared pan. Pre-bake for 8 minutes. Set aside while leaving the oven on.
Melt the white chocolate:
Melt in a double boiler or microwave in 20-second increments, stirring between each until smooth. Allow to cool slightly without letting it firm up.
Prepare the filling:
Beat cream cheese and sugar together until smooth and creamy. Add flour, lemon juice, vanilla, and salt. Mix in the eggs one at a time, just until combined. Pour in the cooled white chocolate and mix on low speed until incorporated.
Assemble:
Pour half of the cheesecake filling over the warm crust. Drizzle half of the raspberry sauce on top. Add remaining cheesecake filling and finish with the rest of the raspberry sauce. Swirl gently with a toothpick.
Bake for 32–36 minutes, or until the top appears set and the edges are lightly browned. Cool on a wire rack for 45 minutes, then refrigerate for at least 3 hours before slicing.
Slice and serve using the parchment overhang to lift the chilled bars from the pan.
Servings and Timing
This recipe makes 16 cheesecake bars. Prep time: about 25 minutes Cook time: 32–36 minutes Cooling & chilling time: about 4 hours total
Variations
Graham cracker crust: Swap the Oreos for a graham cracker crust if you prefer a lighter base.
Jam swirl: Replace the homemade raspberry sauce with raspberry jam (about 6 tablespoons total).
Different fruits: Try blackberry, blueberry, or strawberry puree for new flavor variations.
Mini cheesecakes: Bake the mixture in a muffin pan for individually portioned treats.
Extra chocolate: Fold in chopped white chocolate pieces for texture.
Storage/Reheating
Refrigerator: Store bars in an airtight container for up to 1 week.
Freezer: Freeze sliced bars between layers of parchment for up to 3 months. Thaw overnight in the refrigerator.
Reheating: These bars are served cold and should not be reheated.
FAQs
What kind of white chocolate should I use?
Use real white chocolate baking bars. White chocolate chips do not melt smoothly enough for cheesecake filling.
Can I use frozen raspberries?
Yes, frozen raspberries work perfectly. Do not thaw before cooking.
Will this recipe taste like lemon?
No. The lemon juice is only for brightness, not flavor.
Can I make this in a 9×13 pan?
Yes. Double the filling, but do not double the crust or sauce. Bake for about 45–50 minutes.
Why did my cheesecake bars crack?
Overbaking or rapid temperature changes can cause cracking. Remove from the oven once the top looks set.
Can I skip pre-baking the crust?
No. Pre-baking ensures the crust stays firm and doesn’t become soggy.
How do I get clean slices?
Chill thoroughly and wipe your knife clean between each cut.
Can I make the sauce ahead of time?
Yes, the raspberry sauce can be prepared up to 1 week in advance and refrigerated.
Can I use a different cookie for the crust?
Yes, Biscoff or graham crackers also work.
Do these bars need a water bath?
No water bath is required because the bars are thinner and bake evenly without one.
Conclusion
White chocolate raspberry cheesecake bars offer the luxurious texture of cheesecake with the simplicity of a bar dessert. With a velvety white chocolate filling, vibrant raspberry swirl, and tender cookie crust, they make an elegant yet approachable treat for any occasion. Whether you prepare them for a gathering or as a make-ahead dessert, these beautiful bars are sure to impress every time.
Creamy and decadent white chocolate raspberry cheesecake bars with a sweet Oreo cookie crust, marbled with vibrant raspberry sauce. Easier than a full cheesecake, these bars are perfect for entertaining or make-ahead treats.
In a small bowl, mix 1 teaspoon water with cornstarch. In a saucepan, combine raspberries, sugar, and 1 teaspoon water over medium heat. Simmer and mash the berries. Stir in cornstarch mixture and cook 3 minutes until thickened. Strain and cool.
Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides.
Pulse Oreos into fine crumbs. Mix with melted butter and press into pan. Pre-bake for 8 minutes. Leave oven on.
Melt white chocolate gently and let cool slightly (not firm).
Beat cream cheese and sugar until smooth. Add flour, lemon juice, vanilla, and salt. Mix in eggs one at a time, then blend in cooled white chocolate.
Pour half the cheesecake filling over the crust. Drizzle half the raspberry sauce on top. Add remaining filling and swirl in remaining sauce with a toothpick.
Bake 32–36 minutes until set and lightly golden at the edges. Cool for 45 minutes, then refrigerate at least 3 hours before slicing.
Use parchment overhang to lift out and slice into bars.
Notes
Use baking bar white chocolate for best melting results.
Frozen raspberries work—no need to thaw.
Graham crackers or Biscoff cookies can replace Oreos.
Chill thoroughly and wipe knife between cuts for clean slices.
The bars are served cold and should not be reheated.
