These no-bake white chocolate raspberry cheesecake bars have truly changed the way our family sees snacks and you’ll see why in just a minute. You’ll be making these decadent bars completely from scratch (with Oreos as an ingredient!), along with a homemade cream cheese filling and a mouthwatering raspberry sauce top it all off–the best homemade snack!
How to Make No-Bake White Chocolate Raspberry Cheesecake Bars
- Prepare the baking pan. Line an 8×8 inch baking pan with parchment paper and set aside.
- Process. Add 20 Oreo cookies and the melted butter to a food processor and process until a sticky mixture has formed.
- Press. Press the cookie mixture firmly and evenly against the bottom of the cake pan.
- Refrigerate. Refrigerate the crust for about 30 minutes.
- Prepare the raspberry sauce. Add the fresh raspberries and sugar to a high power blender and blend until smooth.
- Strain. Pass the raspberry puree through a fine-mesh colander and discard the seeds. Set the sauce aside.
- Melt the white chocolate. Add the white chocolate chips to a microwave safe bowl and microwave on high in 30 second intervals, stirring in between each interval, until the chocolate has melted. Set the melted chocolate aside.
- Prepare the filling. Add the softened cream cheese, pure vanilla extract, and sugar into the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until the mixture is creamy.
- Whisk. Switch to the whisk attachment, pour in the heavy cream, and beat on medium speed until soft peaks form.
- Add the chocolate. Add the melted white chocolate and beat to combine (until the mixture thickens).
- Pour. Pour half of the filling mixture over top of the crust.
- Add the sauce. Spoon half of the raspberry sauce over top of the filling.
- Add the remaining filling. Spoon the remaining half of the filling over top, then smooth and level it.
- Drizzle. Drizzle with the remaining raspberry sauce.
- Swirl. Using either a knife or a toothpick, swirl the sauce and the filling together.
- Refrigerate. Cover and refrigerate for a minimum of 6 hours.
- Serve. Slice into 12 bars and serve.
(Also try: Blueberry Lemon Cheesecake Bars)
Can I Use Different Types of Berries To Make These Cheesecake Bars?
While this particular recipe is meant to make white chocolate raspberry cheesecake bars, you can definitely switch things up when it comes to what type of berries you use to make your bars. With that in mind, here are a few other great options that you can try:
- Strawberry cheesecake bars
- Blueberry cheesecake bars
- Mixed berry cheesecake bars
Best Way to Store No-Bake Cheesecake Bars for Later
You’re going to want to keep your no-bake cheesecake bars (and no-bake cheesecakes for that matter) stored in the fridge. You can keep them stored inside of an airtight container and they should keep for up to 4-5 days stored in the fridge like this.
You can also freeze your cheesecake bars. If you wish to do so, I would recommend slicing the bars and wrapping them individually in aluminum foil before then sealing them tightly inside of a freezer-safe airtight container.
When frozen like this, your bars will keep for up to 2-3 months.
Raspberry Cheesecake Alternatives
No-Bake White Chocolate Raspberry Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: 12 1x
For the crust:
- 20 Oreos
- 2 ¾ oz butter, melted
For the filling:
- 1 1/3 cup cream cheese, softened
- ½ cup heavy cream
- 1 tsp vanilla extract
- 7 oz white chocolate chips
- 3 tbsp powdered sugar
For the raspberry sauce:
- 7 oz fresh raspberries
- 1 tbsp granulated sugar
- Line an 8×8 inch baking pan with parchment paper. Set aside.
- Add the Oreo cookies and melted butter to food processor and process until a sticky mixture has formed.
- Press the mixture firmly and evenly against the bottom of the cake pan.
- Refrigerate for 30 minutes.
- To make the raspberry sauce, add the raspberries and sugar to a high power blender and blend until smooth.
- Pass the raspberry puree through a fine-mesh colander and discard the seeds.
- Set aside.
- Add the white chocolate to a microwave safe bowl.
- Microwave on high in 30 seconds intervals stirring between each interval, until the chocolate has melted.
- Set aside.
- To make the filling, place the cream cheese, vanilla and sugar in the bowl of a stand mixer fitted with a paddle attachment.
- Mix on medium-low speed until the mixture is creamy.
- Switch to a whisk attachment.
- Pour in the heavy cream.
- Beat on medium speed until soft peaks form.
- Add the melted white chocolate and beat to combine or until the mix thickens.
- Pour half of the filling over the crust.
- Spoon half of the raspberry sauce over the filling.
- Spoon the remaining filing on top, then smooth and level it.
- Drizzle with remaining raspberry sauce.
- Using a toothpick or knife, gently swirl the sauce and filling together.
- Cover and refrigerate for minimum 6 hours.