White Chocolate Raspberry Cheesecake Bars

This post was updated in August 2020 with new photos and more recipe instructions for the benefit for readers. 

When we are searching for quick and easy dinner for kids ideas, it’s also fun to find a special dessert, too.

These white chocolate raspberry cheesecake bars with  Oreo crust & raspberry jam make these bars a sweet treat! Like easy red velvet cheesecake brownies, they can be cut into small pieces for dessert bites – perfect for a party appetizer, too.

Three white chocolate raspberry cheesecake bars sitting on a marble counter with a yellow pedestal platter of cheesecake bars sitting beside.

How to Make this White Chocolate Raspberry Cheesecake Bars Recipe

Ingredients you’ll need:

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ingredients for this cheesecake bars recipe sitting on counter top.
I melted the white chocolate squares in the microwave. It was quick and easy!

12 Oreo cookies, finely crushed

2 T butter, melted

3 squares baker’s white chocolate, divided

2 pkg cream cheese, softened

1/2 cup sugar

1 tsp. vanilla extract

2 eggs

1/4 cup raspberry jam

Step 1: Prepare the oreo cookie crust.

Preheat oven to 350 degrees.

Mix the Oreo crumbs & melted butter in a small bowl & press into the bottom of an 8-inch square baking dish. 

 

*Tip: Line the pan first with parchment paper extending over the sides for easy removal after baking.

Step 2: Prepare the white chocolate cheesecake filling

First, melt 2 of the white chocolate squares. To melt this white chocolate, I did so by this method:

  • Lower the power of the microwave to 50 percent.
  • Place the white chocolate squares in a microwave safe container.
  • Heat the chocolate in 30 second intervals, stirring after each interval until completely melted.

Set the melted white chocolate aside as you prepare the rest of the filling.

Collage of 4 pictures of cheesecake bar batter being made in a mixing bowl.
The cheesecake bar batter will be smooth and creamy when it’s fully mixed.

Beat the cream cheese, sugar, & vanilla extract with a mixer until creamed & well blended.   Add melted chocolate & mix well.   Add eggs one at a time, mixing on low speed just until eggs are blended in.

Pour the mixture over the Oreo crust.

Step 3: Bake cheesecake bars.

Bake about 25 minutes, or until center is set.   Remove from oven & cool for 5 minutes.  

Step 4: Add raspberry jam topping and decorate as desired.

Collage of white chocolate cheesecake bars getting jam on the top with a white chocolate drizzle.
These white chocolate raspberry cheesecake bars can be decorated with a drizzle of white chocolate, oreo crumbs, and mini white chocolate chips.

Warm raspberry jam in microwave for about 15 seconds & spread jam over top of cheesecake.   Melt remaining white chocolate square and drizzle over cheesecake.

To drizzle the white chocolate, I followed this method:

  • Place white chocolate square in a heavy duty freezer ziploc bag.
  • Lower microwave to 50% power and turn on for 30 seconds. When finished, use your fingers to rub the white chocolate smooth in the bag. (Mine was completely melted after just 30 seconds.)
  • Cut a small hole in the corner and squeeze a drizzle pattern over the bars.

Cool cheesecake completely. Refrigerate at least 4 hours.. Enjoy!

More tips for these cheesecake bars

  • Save 60 calories and 7 grams of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.
  • This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13×9-inch pan. Makes 18 servings.

Looking for more dessert recipes? Here are some great options:

Yield: 16

White Chocolate Raspberry Cheesecake Bars

White Chocolate Raspberry Cheesecake Bars

These white chocolate raspberry cheesecake bars with Oreo crust & raspberry jam make these bars a perfect sweet treat - and easier to make than a full cheesecake!

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

  • 12 Oreo cookies, finely crushed
  • 2 T butter, melted
  • 3 squares baker’s white chocolate, divided
  • 2 pkg cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1/4 cup raspberry jam

Instructions

STEP 1: PREPARE THE OREO COOKIE CRUST.

Preheat oven to 350 degrees.

Mix the Oreo crumbs & melted butter in a small bowl & press into the bottom of an 8-inch square baking dish. 

*Tip: Line the pan first with parchment paper extending over the sides for easy removal after baking.

STEP 2: PREPARE THE WHITE CHOCOLATE CHEESECAKE FILLING

First, melt 2 of the white chocolate squares. To melt this white chocolate, I did so by this method:

Lower the power of the microwave to 50 percent.

Place the white chocolate squares in a microwave safe container.

Heat the chocolate in 30 second intervals, stirring after each interval until completely melted.

Set the melted white chocolate aside as you prepare the rest of the filling.

Beat the cream cheese, sugar, & vanilla extract with a mixer until creamed & well blended.   Add melted chocolate & mix well.   Add eggs one at a time, mixing on low speed just until eggs are blended in.

Pour the mixture over the Oreo crust.

STEP 3: BAKE CHEESECAKE BARS.

Bake about 25 minutes, or until center is set.   Remove from oven & cool for 5 minutes.  

STEP 4: ADD RASPBERRY JAM TOPPING AND DECORATE AS DESIRED.

Warm raspberry jam in microwave for about 15 seconds & spread jam over top of cheesecake.   Melt remaining white chocolate square and drizzle over cheesecake.

To drizzle the white chocolate, I followed this method:

Place white chocolate square in a heavy duty freezer ziploc bag.

Lower microwave to 50% power and turn on for 30 seconds. When finished, use your fingers to rub the white chocolate smooth in the bag. (Mine was completely melted after just 30 seconds.)

Cut a small hole in the corner and squeeze a drizzle pattern over the bars.

Cool cheesecake completely. Refrigerate at least 4 hours.. Enjoy!

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