Black and White Cheesecake Bars
With an Oreo crust and a white chocolate filling, these Black and White Cheesecake Bars are always a hit! They’re simple to make – no water bath required – and require just 8 ingredients! Cheesecake has never been so easy.
Easy Cheesecake Bars
These Black and White Cheesecake Bars have been an especially big hit around here this summer. When we served these bars to guests a couple weekends ago, there was no hesitation when asked if they’d like a second piece. “Yes, please!”
Cheesecake is always a hit in my house – my youngest daughter in particular loves cream cheese so, naturally, cheesecake is one of her favorites. It doens’t matter what flavor or shape, cheesecake disappears quickly in our home.
These Black and White Cheesecake Bars are one of my new favorites. There are just 8 ingredients and there’s no need for a water bath or other complicated baking techniques. In fact, I’d say the hands-on time for these cheesecake bars is under 30 minutes. Once they come out of the oven, I have to hold myself back from diving in before they’ve had plenty of time to chill.
I live in a houseful of white chocolate fans. So in the cream cheese filling you’ll find some melted and cooled white chocolate. The white chocolate not only adds some fun to the flavor, but also gives beautiful texture to the cheesecake.
That filling combined with the Oreo crust is a match made in Heaven…Add some fresh raspberries to the top and you’ll understand why my guests needed a second piece!
What You’ll Need
There’s just 8 ingredients in these easy cheesecake bars – and that includes the crust and topping ingredients!
- White chocolate – Use a good quality chocolate, as this will affect the flavor of the cheesecake bars.
- Oreo cookies – Used to make the Oreo crust and crumbs as used as a topping as well.
- Unsalted butter – Melted butter is mixed with the Oreos to make the crust.
- Cream cheese – The base of the cheesecake filling, I do not recommend substituting a low fat cream cheese.
- Sour cream – Helps create the extra smooth texture and adds a tang to the filling.
- Eggs – Eggs help hold the form of the cheesecake.
- Pure vanilla extract – For flavor.
- Fresh raspberries – Added to the top as a garnish.
How to Make Black and White Cheesecake Bars
Since these are cheesecake bars and not a traditional cheesecake, there’s no need for a water bath or other steps that make cheesecakes seem intimidating. In fact, the hardest part of making these cheesecake bars is waiting for them to cool!
- Preheat oven. Preheat the oven to 325F. Line the pan with foil, allowing it to extend on two sides.
- Make the Oreo crust. Pulse whole Oreos until finely ground, then add the melted butter and combine. Press into the bottom of the pan.
- Melt the chocolate. In the microwave or a double boiler, melt the white chocolate. Allow to cool to room temperature.
- Prepare the filling. Beat together cream cheese and sugar. Add the sour cream and mix well. Add the eggs one at a time, along with the white chocolate and vanilla. Beat to combine.
- Bake. Pour the filling over the crust. Bake for 55 minutes, then allow to cool completely at room temperature. Place in fridge to chill for at least 4 hours.
- Serve. Serve the cheesecake bars chilled, with chocolate cookie crumbs and fresh raspberries on top.
Tips for Success
For the best homemade cheesecake bars, keep these tips in mind.
- Use the whole Oreo for the crust. While the crumb topping should be just the cookie portion, use the inside filling for the crust as well. It adds a sweetness to the crust and also helps hold it all together.
- Use foil for easy removal. One of my tricks to perfectly sliced cheesecake bars is lining the pan with foil, and leave it hanging over the edges on two sides. That way, after the cheesecake has cooled, I can pull on the foil to gently remove it from the pan. Then you can easily pull the foil away from the crust too.
- The secret to clean cuts. To achieve clean cuts, dip the blade of a long non-serrated knife into a tall glass of very warm water, wipe it clean, and then make your cut. Wipe blade clean on a paper towel and repeat.
- Cool at room temperature first. To avoid cracks in the cheesecake, allow it to fully cool to room temperature after baking before placing it in the fridge.
These Black & White Cheesecake Bars are perfect for parties, potlucks and dessert bars. The raspberry topping makes them perfect for spring and summer too, especially if you have a fresh raspberry patch like us. You can also topped these with other berries, more crushed cookies (instead of crushed) or even some chocolate syrup.
Keep the cheesecake chilled until it’s time to serve. If you’ll be serving this outside, it’s important to keep it chilled and out of the sun for extended periods.
Can I Freeze Cheesecake Bars?
Yes, these cheesecake bars freeze well. The most important thing is to allow them to cool completely before freezing. In fact, these cheesecake bars should go in the fridge to chill for several hours before freezing. This helps avoid any cracks in the texture.
To freeze, wrap the cheesecake bars in plastic wrap followed by aluminum foil. You can freeze the entire batch or individual bars. Allow to thaw in the fridge before eating.
Black and White Cheesecake Bars
- 8 oz. weight Good Quality White Chocolate
- 30 Regular Oreo Cookies
- 5 tbsp. Unsalted Butter melted
- 32 oz. weight Cream Cheese Softened To Room Temperature
- 1 c. Sugar
- ½ c. Sour Cream
- 4 Large Eggs
- 2 tsp. Pure Vanilla Extract
- Oreo Cookie Crumbs from Chocolate Cookie Only, No Filling, For Garnish
- Fresh Raspberries For Garnish
- Heat oven to 325°F.
- In the microwave or using a double boiler on the stovetop, gently melt the white chocolate. Take care to not let it scorch. Set aside to cool to room temperature.
- Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan.
- In a large bowl, beat cream cheese and sugar with electric mixer until blended. Add sour cream and mix well. Add eggs, 1 at a time, beating on low speed after each, just until blended. Add cooled white chocolate and vanilla, and beat again to combine.
- Pour filling mixture over crust and tap the pan gently on the counter a few times to settle the filling in. Bake for about 55 minutes, or until center is just set. Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Cut around the edge of the pan and then use foil handles to lift cheesecake from pan before cutting into bars. To achieve clean cuts, dip the blade of a long non-serrated knife into a tall glass of very warm water, wipe it clean, and then make your cut. Wipe blade clean on a paper towel and repeat.
- Serve cheesecake bars chilled, with a sprinkle of chocolate cookie crumbs over the top, plus fresh raspberries.