White Chocolate-Raspberry Cheesecake Bars


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.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
3 hrs 43 mins
Total Time:
4 hrs 28 mins
9 servings


  • 12 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 eggs

  • ¼ cup red raspberry preserves


  1. Heat oven to 350 degrees F.

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

  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.

  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.


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