White Chocolate Raspberry Cheesecake Bars have a creamy white chocolate filling swirled with a raspberry sauce, all on top of an Oreo cookie crust.Based on my better-than-restaurant White Chocolate Raspberry Cheesecake, I had to try turning it into bars! And, I am glad I did! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Raspberry Sauce: For the raspberry sauce, I love using frozen raspberries—it makes this cheesecake something you can enjoy year-round, no need to wait for berry season! Fresh raspberries work too, though.Just remember, the sauce needs 20-25 minutes to thicken, so be patient—it should get nice and jammy! Crust: There is just something so decadent about white chocolate, raspberries, and a chocolate crust (made with Oreo cookies).

When crushing the cookies, I like to use a food processor for the finest crumbs.But, crushing them in a sealed bag also works! Coat each crumb in melted butter so it stays together! A buttery graham cracker crust would also be delicious if you don’t have Oreo cookies.Or, to keep it chocolate, try using chocolate wafers or a store-bought Oreo crust.

Cream Cheese: For the cheesecake filling, make sure the cream cheese has come to room temperature before creaming it with the sugar.This helps avoid lumps and ensures a smooth, creamy texture.White Chocolate Chips: For the best fl

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