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White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars

Name: White Chocolate-Raspberry Cheesecake Bars
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 88 min
Yield: 9 servings
Ingredients: 12 eaches OREO Cookies, finely crushed; 2 tablespoons butter; 3 ounces white baking chocolate, divided; 2 (8 ounce) packages cream cheese, softened; ½ cup white sugar; 1 teaspoon vanilla; 2 large eggs eggs; ¼ cup red raspberry preserves

Rating: 4.73 stars

37 Ratings
27 Reviews
17 Photos

Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top.

By Oreo

Gallery

Recipe Summary

prep:

20 mins

cook:

25 mins

additional:

3 hrs 43 mins

total:

4 hrs 28 mins

Servings:

Yield:

9 servings

Nutrition Info

Ingredients

Original recipe yields 9 servings

The ingredient list now reflects the servings specified

12 eaches OREO Cookies, finely crushed
2 tablespoons butter
3 ounces white baking chocolate, divided
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
1 teaspoon vanilla
2 large eggs eggs
¼ cup red raspberry preserves

Directions

Step 1

Heat oven to 350 degrees F.

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Step 2

Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
Step 3

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4

Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.

Tips

How to Double Recipe: This recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.

Nutrition Information Per Serving: 400 calories, 26g total fat, 15g saturated fat, 125mg cholesterol, 310mg sodium, 35g carbohydrate, less than 1g dietary fiber, 28g sugars, 6g protein

Reviews (27)

Most helpful positive review

CupcakePolly

11/14/2012

I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious very rich though. It looked exactly as the picture. Read More

Helpful

(12)

Most helpful critical review

mariannequackkk

01/13/2015

It tastes good as hell and really simple to make. The only thing is that mine sunk in and was way too wet. Read More

Helpful

(1)

37 Ratings

5 star values: 28
4 star values: 8
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CupcakePolly

11/14/2012

I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious very rich though. It looked exactly as the picture. Read More

Helpful

(12)

ChrissieO

03/04/2013

I made these for a work bake off last week and won first place! Everyone loved the fruit topping - it made a big difference among all the other chocolate desserts. Very easy to make and delicious. I recommend warming the preserves a bit before spreading them to make it easier to spread -- and definitely letting the cheesecake cool enough before doing that. Read More

Helpful

(11)

lms367

05/03/2014

Wish I would have read the reviews before I baked it. I STRONGLY recommend warming up the preserves.. Mine looked clumpy and ugly on top of the cheesecake straight out of the jar at room temperature. The taste however was amazing the presentation just didn't look so pretty! Had been craving cheesecake and this was so easy! Read More

Helpful

(7)

Allison Cohen

11/20/2014

I followed the instructions and came up with a yummy mess. I then modified the recipe by making mini cupcakes of this recipe. I also plopped a mini white chocolate chip on top rather than attempting to drizzle. Read More

Helpful

(5)

the young baker

09/04/2013

I love this recipe. the more you beat the cream cheese the lighter it is. I like cheesecake a little more on the dense side. don't beat it as much if you like it more dense. the raspberry preserves really make it!!!! Read More

Helpful

(5)

Dana

02/10/2014

Used this recipe for my first attempt at cheesecake and this came out better than expected. Everyone that tasted it loved it and I even got some requests to make this again for others as well. Recipe is very easy to follow. I did make one change. I used strawberry preserves instead of raspberry and used more than called for to ensure that it covered the entire pan. I also heated the preserves a bit to make for easier spreading as someone else suggested. Read More

Helpful

(4)

Tanya Armstrong

07/07/2014

This was a big hit! I've made cheesecake before but this was simple. I did read the other reviews before starting and warming the preserves was a great idea. I also melted my white chocolate for drizzling in a disposable piping bag started with 30sec increments until it was melted. Then I mix it around in the bag and cut a very small tip off to drizzle. The only thing I did different was changing the servings to 18 and using a 13x9 glass dish. Read More

Helpful

(3)

crazy luna

07/20/2013

These are so delicious. When someone is planning a get-together these are what they put me down for..So pretty and not that difficult to make.I bring an empty dish home everytime. Read More

Helpful

(3)

Tiffany Kilar Murray

12/08/2014

I would recommend adding the top white chocolate layer after cutting the cheesecake bars otherwise it cracks and doesn't look as nice as it could... But it sure is yummy! Read More

Helpful

(2)

mariannequackkk

01/13/2015

It tastes good as hell and really simple to make. The only thing is that mine sunk in and was way too wet. Read More

Helpful

(1)

More Reviews

Back to White Chocolate-Raspberry Cheesecake Bars

All Reviews for White Chocolate-Raspberry Cheesecake Bars

- of Reviews

Nutritional Information

White Chocolate-Raspberry Cheesecake Bars

Servings Per Recipe: 9
Calories: 401.6

% Daily Value *

protein: 12 %

carbohydrates: 11 %

dietary fiber: 2 %

sugars:

fat: 42 %

saturated fat: 77 %

cholesterol: 35 %

sodium: 12 %

soluble fiber:

insoluble fiber:

other carbs:

mono fat:

poly fat:

water:

ash:

vitamin a iu: 16 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 5 %

vitamin b6: 2 %

vitamin b12: 7 %

vitamin c:

vitamin d iu: 1 %

vitamin d mcg:

vitamin e alpha equivalents:

vitamin e iu: 2 %

vitamin e mg:

folate: 3 %

vitamin k: 3 %

pantothenic acid: 4 %

boron:

calcium: 7 %

chromium:

copper: 1 %

fluoride:

iron: 5 %

magnesium: 1 %

manganese:

phosphorus: 9 %

potassium: 3 %

selenium: 7 %

zinc: 3 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid fat:

exchange fat:

energy:

aspartic acid:

glutamic acid:

thiamin: 1 %

riboflavin: 9 %

trans fatty acid:

exchange other carbs:

biotin: 1 %

molybdenum: 4 %

pyramid milk:

monosaccharides:

disaccharides:

iodine: 4 %

150 pentadec:

170 heptadec:

200 arachidic:

220 behenate:

240 tetracos:

141 myristol:

pyramid meat:

exchange meat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of White Chocolate-Raspberry Cheesecake Bars

1 of 27

All Reviews

CupcakePolly

11/14/2012

I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious very rich though. It looked exactly as the picture.

Helpful

(12)

ChrissieO

03/04/2013

Helpful

(11)

lms367

05/03/2014

Helpful

(7)

Allison Cohen

11/20/2014

Helpful

(5)

the young baker

09/04/2013

Helpful

(5)

Dana

02/10/2014

Helpful

(4)

Tanya Armstrong

07/07/2014

Helpful

(3)

crazy luna

07/20/2013

These are so delicious. When someone is planning a get-together these are what they put me down for..So pretty and not that difficult to make.I bring an empty dish home everytime.

Helpful

(3)

Tiffany Kilar Murray

12/08/2014

I would recommend adding the top white chocolate layer after cutting the cheesecake bars otherwise it cracks and doesn't look as nice as it could... But it sure is yummy!

Helpful

(2)

mariannequackkk