Creamy White Chocolate Cheesecake Bars Recipe

These white chocolate cheesecake bars feature a silky-smooth texture, a creamy white chocolate flavor that’s not too sweet, and a thick Oreo crust. They’re easy to make in a 9×13 pan—no water bath needed—making them perfect for Valentine’s Day or any gathering.

If you love white chocolate, these cheesecake bars are a must-try. They’re rich and creamy while still feeding a crowd—this recipe yields about 15 bars or up to 18 smaller pieces.

The recipe is adapted from a classic white chocolate cheesecake made in a 9-inch springform pan, reworked here as bars for easier serving. The base is a thick, crunchy Oreo crust. The white chocolate cheesecake layer is velvety (not grainy) and perfectly balanced with a slight tang from the cream cheese. Finish with a chocolate ganache or simply serve with fresh raspberries.

How to Make White Chocolate Cheesecake Bars

The full recipe card with measurements is below. Here are step-by-step tips and photos to help you achieve a smooth, crack-free cheesecake.

First, make the crust:

1. Crush the Oreo cookies, using both wafers and filling, until fine crumbs. Use short bursts in a food processor or crush them inside a sealed bag with a rolling pin.
2. Mix the crumbs with melted butter until the mixture holds together.
3. Press the mixture into the bottom of a lined 9×13 inch (23×33 cm) pan. Shake and press to create an even layer.
4. Bake the crust for 8 minutes, then remove from the oven while keeping the oven on at 325°F (160°C).

Now prepare the cheesecake filling:

1. Finely chop the white chocolate and place it in a heatproof bowl.
   • Use a white chocolate bar or baking chocolate (Lindt, Ghirardelli, Baker’s white chocolate). Avoid chocolate chips, which contain stabilizers and don’t melt as smoothly.
2. Heat the cream until just below boiling. Do this slowly in 45-second microwave intervals at medium power or in a double boiler.
3. Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes, then whisk until smooth.
4. In a large bowl, beat the cream cheese, sugar, and cornstarch for 2–4 minutes until completely smooth, stopping occasionally to scrape the bowl to remove any lumps.
   • Cornstarch thickens and stabilizes the cheesecake and can be substituted with all-purpose flour if needed.
5. Gently fold the melted white chocolate and cream mixture into the cream cheese mixture using a whisk or an electric mixer on low speed to avoid splashing.
6. Whisk the eggs in a small bowl, then add them to the batter in two additions, mixing just until combined and no streaks remain.
7. Pour the batter evenly over the prepared crust.
8. Bake in the middle of the preheated oven for 40–45 minutes. The top should look almost set; give the pan a gentle nudge—there should be a slight pudding-like wobble, not a liquid wobble like a glass of milk.

After baking, cool the cheesecake slowly: turn off the oven, open the door slightly, and let the pan sit for about 10 minutes. Remove after that and cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully. Chilling overnight improves texture and flavor.

For the optional chocolate ganache:

1. Chop the chocolate finely and place in a heatproof bowl.
2. Heat the cream until almost boiling, then pour over the chocolate and let sit for 2–4 minutes.
3. Whisk until smooth and fully combined. If needed, heat in short intervals until the chocolate melts.
4. Pour the ganache over the chilled cheesecake bars and smooth into an even layer. Return to the fridge until ready to serve.

The combination of creamy white chocolate filling, a crunchy Oreo crust, and a rich chocolate topping yields a decadent dessert that isn’t overly sweet. The texture is smooth and satisfying, and the bars slice cleanly when fully chilled.

Ingredients (yields about 15 bars)

Oreo Crust

• 36 Oreo cookies, wafers and filling
• 1/2 cup (112 g) unsalted butter, melted

White Chocolate Cheesecake

• 8 oz (226 g) white chocolate, finely chopped (use bars or baking chocolate—not chips)
• 3/4 cup (180 ml) whipping cream or heavy cream (33–35% fat)
• 24 oz (480 g) full-fat brick-style cream cheese
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch (or substitute 2 tablespoons all-purpose flour)
• 3 large eggs

Chocolate Ganache Topping (optional)

• 6 oz (170 g) semi-sweet or 50–70% dark chocolate, finely chopped
• 2/3 cup (160 ml) whipping cream or heavy cream (33–35% fat)

Instructions (summary)

1. Bring cream cheese and eggs to room temperature. Preheat oven to 325°F (160°C). Line a 9×13 pan with heavy-duty foil with an overhang.
2. Make and bake the Oreo crust for 8 minutes; keep the oven on.
3. Melt white chocolate with hot cream to form a smooth mixture. Beat cream cheese, sugar, and cornstarch until smooth, then combine with the white chocolate mixture.
4. Incorporate whisked eggs, pour the batter over the crust, and bake 40–45 minutes until mostly set with a slight wobble. Cool in the oven with the door open for 10 minutes, then to room temperature. Chill at least 4 hours or overnight.
5. Make ganache by pouring hot cream over chopped chocolate, whisking until smooth. Pour over chilled bars, refrigerate, then slice with a sharp knife, wiping between cuts.

Notes

1. White chocolate: Use bars or baking chocolate for best melting and texture; avoid chips.
2. Cream cheese: Use full-fat, brick-style cream cheese—do not use spreadable or low-fat varieties.
3. Cornstarch: Can be swapped for 2 tablespoons all-purpose flour.
4. Storage: Keep bars in an airtight container in the refrigerator for up to 5 days.