I just served White Chocolate Raspberry Cheesecake With Oreo Crust bars that slice like silk and make everyone suspiciously certain I spent all day on them.

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I am obsessed with these Raspberry Cheesecake Desserts, especially this Oreo Raspberry Cheesecake that reminds me why I keep baking. I love how the bright raspberries cut through the silky cream and leave those tart streaks in every bite.

The Oreo crust is my favorite part, so crunchy and slightly salty under all that sweet swirl. But what really gets me is the texture: smooth top, dense middle, raspberries bleeding into it.

Messy but righteous. And yes, crumbs everywhere.

I always grab the corner piece first. No shame.

I want another slice now. Seriously, this is my new dessert obsession.

Ingredients

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Oreo cookies: Crumbly chocolate crunch for the base, adds cookie nostalgia.
unsalted butter: Binds the crumbs, gives buttery mouthfeel and richness.
cream cheese: Tangy, creamy backbone that makes it feel decadent.
granulated sugar: Sweetens without masking the tang, keeps it balanced.
egg: Binds everything together, gives that slightly custardy bite.
vanilla extract: Basically warm background note that makes it familiar.
white chocolate: Sweet, creamy pockets that melt into blissful bites.
sour cream: Adds tang and silkiness, keeps cheesecake from being heavy.
raspberries: Bright, tart pop that cuts through the richness.
granulated sugar for raspberries: Sweetens the berries, tames raw tart edges.
lemon juice: Plus a tiny acidic lift to brighten the fruit.
salt: Tiny pinch sharpens sweetness and rounds overall flavor.
powdered sugar: Optional pretty dusting, makes it feel festive.

Ingredient Quantities

24 Oreo cookies (about 1 1/2 cups finely crushed)

4 tablespoons unsalted butter, melted

16 ounces (2 blocks) cream cheese, softened

2/3 cup granulated sugar

1 large egg, room temp

1 teaspoon vanilla extract

8 ounces white chocolate, chopped or white chocolate chips

1/3 cup sour cream

1 cup fresh or frozen raspberries

2 tablespoons granulated sugar (for raspberries)

1 teaspoon fresh lemon juice

pinch of salt

powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 325 F and line an 8×8 inch pan with parchment, leaving an overhang for easy removal. Finely crush 24 Oreos (about 1 1/2 cups) in a food processor or by putting them in a zip bag and bashing with a rolling pin, then stir in 4 tablespoons melted unsalted butter until it looks like wet sand; press this mixture firmly and evenly into the bottom of the pan to form the crust. Chill in the fridge while you make the filling.

2. Put 8 ounces chopped white chocolate or white chocolate chips in a heatproof bowl and melt gently. Use a microwave in 20 second bursts, stirring between each, or melt over a small pot of simmering water, removing the bowl before any steam gets in. Let the melted chocolate cool a bit so it is warm and pourable but not hot.

3. Beat 16 ounces (2 blocks) softened cream cheese with 2/3 cup granulated sugar in a large bowl until smooth and mostly lump free. Scrape the sides a few times so nothing hides up there. A mixer on medium speed works great, but dont overbeat.

4. Add 1 large room temperature egg, 1 teaspoon vanilla extract, 1/3 cup sour cream and a pinch of salt to the cream cheese and mix until combined. Pour in the slightly cooled melted white chocolate and mix until the batter is smooth and silky. Stop as soon as it’s homogenous to avoid adding too much air.

5. Pour the white chocolate cheesecake batter over the chilled Oreo crust and smooth the top with a spatula. Tap the pan gently on the counter a couple times to release big air bubbles.

6. In a small bowl, toss 1 cup fresh or frozen raspberries with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice. Lightly mash a few berries with the back of a spoon so you get some sauce but still have whole berries for texture.

7. Drop spoonfuls of the raspberry mixture evenly over the cheesecake batter and use a knife or skewer to swirl the raspberries through the top, making pretty marbled patterns. Dont overdo the swirling or it will all mix in.

8. Bake at 325 F for about 22 to 28 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door and let the bars cool in the oven for 30 to 60 minutes to reduce cracking.

9. Refrigerate the cooled bars for at least 4 hours or overnight to fully set. Use the parchment overhang to lift them from the pan, slice into bars with a hot, clean knife wiped between cuts for neat edges.

10. Dust with powdered sugar if you like and serve chilled. Tips: use room temperature cream cheese for a lump free batter, dont overmix once the egg is in, cool the melted white chocolate before adding so the batter does not curdle, and chill well before slicing for clean bars.

Equipment Needed

1. Oven (preheated to 325 F)
2. 8×8 inch baking pan lined with parchment, with overhang for easy removal
3. Food processor or a zip-top bag + rolling pin to crush the Oreos
4. Large mixing bowl and a smaller bowl for the raspberries
5. Electric mixer or a sturdy whisk (room temp cream cheese needs good beating)
6. Heatproof bowl and a small saucepan for melting white chocolate (or microwave-safe bowl)
7. Rubber spatula and a knife or skewer for swirling and smoothing
8. Measuring cups and spoons, plus a tablespoon for spooning the raspberry mixture
9. Refrigerator space and a clean knife for slicing, plus paper towels to wipe the knife between cuts

FAQ

Q: Can I use a different crust if I don't have Oreos? A: Yes. Use graham cracker crumbs or digestive biscuits (about 1 1/2 cups) mixed with 4 tablespoons melted butter. Press and bake the same way. If you use plain crackers, add a tablespoon of sugar for balance.

Q: How do I melt the white chocolate without it seizing? A: Melt slowly over low heat or use a double boiler. Stir constantly and remove from heat as soon as it's mostly melted, then keep stirring until smooth. If it thickens, add a teaspoon of neutral oil or a splash of cream to smooth it out.

Q: Can I use frozen raspberries? A: Yes. Thaw them first and drain off excess liquid, then toss with the 2 tablespoons sugar and lemon juice. Frozen berries have more water, so draining helps prevent a soggy filling or too many streaks.

Q: How do I avoid cracks in the cheesecake layer? A: Don't overmix or overbake. Mix just until smooth, and bake until the center still jiggles slightly. Let the bars cool slowly at room temp before chilling in the fridge. A water bath is not required for bars but cooling gently helps a lot.

Q: Can I make these ahead or freeze them? A: Yes. Chill the bars at least 4 hours or overnight. For longer storage, freeze sliced bars in a single layer on a tray, then wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.

Q: What if my filling is too soft or runny? A: That usually means underbaked or too much moisture from berries. Bake a little longer in 3 to 5 minute increments until set at the edges. Also be sure white chocolate is fully incorporated and cooled slightly before mixing with the cream cheese so it doesn't loosen the batter.

White Chocolate Raspberry Cheesecake Bars Recipe Substitutions and Variations

Oreo cookies: swap for graham cracker crumbs, digestive biscuits, or chocolate wafer cookies if you want a slightly different crunch and less sweetness.
Unsalted butter: use melted coconut oil for a dairy free option, or salted butter just reduce added salt elsewhere, or vegan butter if needed.
Cream cheese: Neufchatel or mascarpone both work for a similar texture, or use a block dairy free cream cheese for vegan needs (flavor will be a bit different).
Raspberries: fresh strawberries or frozen mixed berries work fine, or use raspberry jam (heat gently with a little lemon juice to thin) if you dont have whole berries.

Pro Tips

1) Let your cream cheese really soften, not just kinda soft. If it’s cool in the middle you’ll get lumps no matter how long you beat it, so leave it on the counter 30 to 60 minutes and press with your finger to check.

2) Cool the melted white chocolate until it’s only warm, not hot. Pouring hot chocolate in will make the batter grainy or split, but if it’s too cool it can seize, so aim for warm and smooth.

3) When you press the Oreo crust, pack it firmly and evenly, especially in the corners. Use the bottom of a measuring cup or a small glass to tamp it down, then chill the crust while you make the filling so it doesn’t crumble when you pour the batter.

4) For cleaner swirls and neater slices chill the baked bars overnight. If you want perfect knife cuts, run the knife under hot water, dry it, then slice in one smooth motion and wipe the blade between cuts, it really helps.

White Chocolate Raspberry Cheesecake Bars Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just served White Chocolate Raspberry Cheesecake With Oreo Crust bars that slice like silk and make everyone suspiciously certain I spent all day on them.

Servings

servings

Calories

467

kcal

Equipment: 1. Oven (preheated to 325 F)
2. 8×8 inch baking pan lined with parchment, with overhang for easy removal
3. Food processor or a zip-top bag + rolling pin to crush the Oreos
4. Large mixing bowl and a smaller bowl for the raspberries
5. Electric mixer or a sturdy whisk (room temp cream cheese needs good beating)
6. Heatproof bowl and a small saucepan for melting white chocolate (or microwave-safe bowl)
7. Rubber spatula and a knife or skewer for swirling and smoothing
8. Measuring cups and spoons, plus a tablespoon for spooning the raspberry mixture
9. Refrigerator space and a clean knife for slicing, plus paper towels to wipe the knife between cuts

Ingredients

24 Oreo cookies (about 1 1/2 cups finely crushed)
4 tablespoons unsalted butter, melted
16 ounces (2 blocks) cream cheese, softened
2/3 cup granulated sugar
1 large egg, room temp
1 teaspoon vanilla extract
8 ounces white chocolate, chopped or white chocolate chips
1/3 cup sour cream
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar (for raspberries)
1 teaspoon fresh lemon juice
pinch of salt
powdered sugar for dusting, optional

Directions

Preheat oven to 325 F and line an 8×8 inch pan with parchment, leaving an overhang for easy removal. Finely crush 24 Oreos (about 1 1/2 cups) in a food processor or by putting them in a zip bag and bashing with a rolling pin, then stir in 4 tablespoons melted unsalted butter until it looks like wet sand; press this mixture firmly and evenly into the bottom of the pan to form the crust. Chill in the fridge while you make the filling.
Put 8 ounces chopped white chocolate or white chocolate chips in a heatproof bowl and melt gently. Use a microwave in 20 second bursts, stirring between each, or melt over a small pot of simmering water, removing the bowl before any steam gets in. Let the melted chocolate cool a bit so it is warm and pourable but not hot.
Beat 16 ounces (2 blocks) softened cream cheese with 2/3 cup granulated sugar in a large bowl until smooth and mostly lump free. Scrape the sides a few times so nothing hides up there. A mixer on medium speed works great, but dont overbeat.
Add 1 large room temperature egg, 1 teaspoon vanilla extract, 1/3 cup sour cream and a pinch of salt to the cream cheese and mix until combined. Pour in the slightly cooled melted white chocolate and mix until the batter is smooth and silky. Stop as soon as it's homogenous to avoid adding too much air.
Pour the white chocolate cheesecake batter over the chilled Oreo crust and smooth the top with a spatula. Tap the pan gently on the counter a couple times to release big air bubbles.
In a small bowl, toss 1 cup fresh or frozen raspberries with 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice. Lightly mash a few berries with the back of a spoon so you get some sauce but still have whole berries for texture.
Drop spoonfuls of the raspberry mixture evenly over the cheesecake batter and use a knife or skewer to swirl the raspberries through the top, making pretty marbled patterns. Dont overdo the swirling or it will all mix in.
Bake at 325 F for about 22 to 28 minutes, until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door and let the bars cool in the oven for 30 to 60 minutes to reduce cracking.
Refrigerate the cooled bars for at least 4 hours or overnight to fully set. Use the parchment overhang to lift them from the pan, slice into bars with a hot, clean knife wiped between cuts for neat edges.
Dust with powdered sugar if you like and serve chilled. Tips: use room temperature cream cheese for a lump free batter, dont overmix once the egg is in, cool the melted white chocolate before adding so the batter does not curdle, and chill well before slicing for clean bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.