White Chocolate Raspberry Cheesecake Bars Recipe (2024)

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 crushed2 T butter, melted3 squares baker’s white chocolate, divided2 pkg cream cheese, softened1/2 cup sugar1 tsp. vanilla extract2 eggs1/4 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.

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