White Chocolate-Raspberry Cheesecake Bars - Kraft Recipes Top
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White Chocolate-Raspberry Cheesecake Bars

Prep Time
Total Time

9 servings

Combine two great flavors for White Chocolate-Raspberry Cheesecake Bars. The OREO crust makes these White Chocolate-Raspberry Cheesecake Bars more divine.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 8- or 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Melt 2 oz. chocolate as directed on package.
  • 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.
  • Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Healthy Living

Save 60 calories and 7g of fat, including 4g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.

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.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.


  • 9 servings

Nutritional Information

Serving Size 9 servings
Calories 400
Total fat 26g
Saturated fat 15g
Cholesterol 115mg
Sodium 300mg
Carbohydrate 36g
Dietary fiber 1g
Sugars 29g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I served this recipe for luncheon and the gals all loved it. I served this recipe for luncheon and the gals all loved it. Trying to spread the raspberry preserves on the warm cheesecake tore holes in the cheesecake. When I saw this happening, I melted the remaining preserves in the microwave and poured it over the cheesecake. This method worked beautifully. Also, the white chocolate drizzle breaks up when cutting the cheesecake. Next time I will "drizzle" just before cutting the cake. I also like idea, posted in an earlier review, of doubling the reciped and baking in a 9 x 13 pan. I imagine you would have to bake it a bit longer. I will definately make this again.
Date published: 2011-01-27
Rated 5 out of 5 by from This is amazing! This is amazing!!!! My family and I call it the drizzle. I make the 13 x 9 recipe and I recommend you chill the cheesecake in the fridge befroe doing the raspberry and cohocolate. I usually take it out of the fridge put the raspberry on then cut them into slices and finally adding on the white chocolate and making sure it stays cut before putting back in the fridge it helps a lot. The first time I did it how the secipe shows and the white chocolate was sticking to the other bars. Love this recipe!!!
Date published: 2010-01-07
Rated 5 out of 5 by from I recently entered a Chocolate Jamboree where I was judged & won second place with this recipe! I recently entered a Chocolate Jamboree where I was judged & won second place with this recipe! It was the first time I made it, so super easy. I had been reading many reviews to find an award winning recipe & so glad that I decided to go with this one. Of course, I would have rather won first, but all & all would definitely make it again. After reading other reviews I added an extra block of Chocolate to make sure it had that white chocolate taste & warm up the raspberry topping, which makes it easier to apply.
Date published: 2012-02-13
Rated 5 out of 5 by from Perfection! I have been making this for years, and am preparing to do so again. It is always a huge hit with everyone. Two things I have learned: always slightly warm the preserves. They will spread much better that way. Also, I always chill the cheesecake in the fridge for several hours, slice, and THEN drizzle the white chocolate over the top of each slice. The chocolate hardens very quickly. If you drizzle and then try to slice, the chocolate breaks and the result isn't as attractive.
Date published: 2017-11-17
Rated 2 out of 5 by from I was a little disappointed that these bars didn't taste as good as they looked. I was a little disappointed that these bars didn't taste as good as they looked. You could not taste the white chocolate at all-not surprising with the measly 2 ounces called for. The crust should be baked prior to adding the filling-it gets soggy very quickly. Also, to make the raspberry preserves spread easier, I would heat them up just a bit. I also made these using dark chocolate instead of the white and they tasted quite a bit better.
Date published: 2008-11-04
Rated 5 out of 5 by from My only regret was not doubling the recipe because this went FAST! My only regret was not doubling the recipe because this went FAST! It was incredibly delicious without being too sweet. The plus is the presentation once you cut it and serve the slices on a platter. You have to keep an eye out when melting the white chocolate! That stuff likes to burn rather quickly, just keep stirring and you will be fine. Doing it again for a dinner party this weekend but it's perfect for any occasion.
Date published: 2013-02-20
Rated 5 out of 5 by from These were so incredibly delicious and easy to make! These were so incredibly delicious and easy to make! Changes that I made were to bake the crush for 10 minutes before pouring on the batter. Cut the cheesecake into bars before spreading on the preserves (after 4 hours in the fridge). Heat the preserves for about 10 - 15 seconds to make them spread easier, and also use more preserves than called for - it's really thin on the top without extra
Date published: 2009-01-21
Rated 5 out of 5 by from Excellent dessert! Excellent dessert! I made a third more cookie crust bottom. I put 1 square of white chocolate in a zip lock bag and put the bag in a bowl of very hot water before I began making this recipe By the time I was ready to drizzle the chocolate, I just snipped a corner of the bag off and squeezed the melted chocolate on the top of the the bars.
Date published: 2008-11-23
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