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.

How to Make this White Chocolate Raspberry Cheesecake Bars Recipe

Ingredients you’ll need:

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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.

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!

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:

• Fall desserts for kids are perfect for when the weather cools down.
• Need blue desserts? Here are some great options.
• These campfire desserts prove that things taste even better in the great outdoors.
• Here’s some yummy options for St Patrick day desserts for kids.
• Fill the holidays with sweet memories with these holiday desserts for kids.
• When you plan for Thanksgiving, here are some thanksgiving dinner desserts you might want to try.
• Short on time? Here are some super easy desserts.
• Shh, don’t tell! Sometimes I made a dessert in a mug just for me!;)
• Who doesn’t want totally delicious?
• Sometimes we just need some fun food ideas.
• You only need 3 ingredients for these easy strawberry brownies.
• Have you ever tried a cookie bark recipe?
• They say this good puppy chow is crazy good!
• Here is a too cute birthday idea.
• Try these candy filled campfire brownies!

Yield: 16

White Chocolate Raspberry Cheesecake Bars

Print

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!