White Chocolate Cheesecake Bars
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These white chocolate cheesecake bars have a silky smooth texture, a creamy white chocolate flavor that’s not too sweet and a thick Oreo crust. Simple to make and no waterbath required – these cheesecake bars are perfect for Valentine’s Day.
If you love white chocolate, then I urge you to try these white chocolate cheesecake bars. I also highly recommend these cheesecake squares if you’re looking for a cheesecake recipe that’s creamy, decadent and feeds a crowd.
The recipe is adapted from my classic white chocolate cheesecake that’s made in a 9-inch round springform pan. It starts with a thick and crunchy Oreo crust. Then the white chocolate cheesecake layer is velvety smooth (never grainy!) with a white chocolate flavor that’s creamy and slightly tangy – just like you’d expect from a cheesecake. You can top them with chocolate ganache, or simply serve with a few raspberries.
These cheesecake bars are perfect if you don’t have a springform pan, or if you need to serve a lot of people. You can easily get 15 pieces from this recipe, or 18 smaller pieces. Better still, you can make these bars without using the waterbath method – which I know can scare a lot of people off of making cheesecake.
How to Make White Chocolate Cheesecake Bars
The condensed recipe card (with measurements etc) is down below. I’m including step-by-step photos and recipe tips here to show you exactly what each step should look like and help ensure you end up with the perfect cheesecake.
Recipe Tip
Always take the cream cheese and eggs out of the fridge about 30 minutes before getting started on the crust. This is to ensure that they are at room temperature before getting started. Room temperature ensures that everything mixes together properly and helps reduce the risk of cracks.
You’ll first make the crust.
- Crush the Oreo cookies – make sure to use the wafers and filling. I do this using short bursts in a food processor, or you can place the cookies in a freezer bag and crush them with a rolling pin.
- Then mix the crushed cookies with the melted butter. The mixture should hold together.
- Press the mixture into the bottom of a lined 9×13 inch (23×33 cm) pan. I recommend giving the pan a shake first so that the mixture distributes itself throughout the pan, then pressing down into an even layer
- The crust will bake for 8 minutes on its own.
Then it’s time to make the cheesecake filling
- Start by chopping the white chocolate into very fine pieces and placing in a heatproof bowl.
- I highly, highly recommend using a bar or baking chocolate instead of chocolate chips. Chocolate chips are made with stabilizers so that they hold their shape, whereas a white chocolate bar – such as Lindt or Ghiradelli – or Baker’s White Chocolate is designed to melt.
- Then heat the cream until almost boiling. Go slowly so that it doesn’t burn. This can be done using 45-second intervals on medium power in the microwave, or in a double boiler.
- Pour the hot cream over the chopped chocolate. Let sit for about 3 minutes, then whisk until smooth.
- In a large bowl, you’ll then beat together the cream cheese, sugar and cornstarch (AKA cornflour in the UK). You need to mix for about 2-4 minutes, and occasionally turn off the mixer and scrape down the sides and bottom of the bowl to ensure that the mixture is super creamy with no lumps
- The cornstarch helps to thicken the cheesecake and bind it together, reducing the likelihood of cracks. It can also be substituted with all-purpose flour.
- Then mix the melted white chocolate and cream mixture into the cream cheese mixture. You can do this by hand using a wire whisk, or with an electric mixer on a low speed to avoid splashing.
- You’ll whisk together the eggs in a small bowl. Then whisk the eggs into the batter. I recommend doing this about 1/2 at a time to avoid overmixing. Be sure to stop mixing as soon as you no longer see pieces or lumps of egg and the batter is an even consistency.
- Then you’ll pour the cheesecake batter over the prepared crust.
- The cheesecake will bake in the middle of the preheated oven for about 40 minutes, or until the top looks almost set. Give the pan a gentle nudge (while still in the oven). If it wobbles like a glass of milk – it’s not done baking. It should still have a slight wobble, but more in line with a a bowl of pudding.
The cheesecake will need to cool slowly, then chill in the fridge for at least 4 hours before serving. This is to allow the cheesecake to set properly and actually improves the flavor and texture.
Recipe Tip
I like to make the cheesecake bars the day before I’m planning to serve them and chill the bars overnight in the fridge. The next day, I’ll make the ganache and top the bars whenever I have the time, then pop them back in the fridge to chill until I’m ready to serve.
For the optional chocolate ganache – you’ll use the same process as you did in the cheesecake batter when melting together the white chocolate and cream.
- Place finely chopped chocolate in a heatproof bowl.
- Heat the cream until almost boiling.
- Then pour the hot cream over the chocolate. Let sit for about 2-3 minutes, then whisk until smooth.
- Then pour the chocolate ganache over the cheesecake bars and spread into an even layer.
Creamy white chocolate cheesecake, a crunchy Oreo cookie crust and a rich layer of chocolate on top – these white chocolate cheesecake bars are creamy, decadent and perfectly rich without being too sweet. You’ll love how the creaminess of the cheesecake pairs with the white chocolate.
And if you love these white chocolate cheesecake bars, then be sure to try:
White Chocolate Cheesecake Bars
Equipment
- 9×13 Inch Pan
Ingredients
Oreo Crust
- 36 Oreo cookies, wafers and filling
- 1/2 cup unsalted butter (112 grams), melted
White Chocolate Cheesecake
- 8 ounces white chocolate (226 grams), I do not recommend using chocolate chips
- 3/4 cup whipping cream (180 ml), or heavy cream, 33-35% MF
- 24 ounces full-fat cream cheese (480 grams), brick style
- 3/4 cup granulated sugar (150 ml)
- 1 tablespoon cornstarch, AKA cornflour in the UK
- 3 large eggs
Chocolate Ganache Topping
- 6 ounces semi-sweet chocolate (170 grams), or 50-70% dark chocolate
- 2/3 cup whipping cream (160 ml), or heavy cream, 33-35% MF
Instructions
- Take the cream cheese and eggs out of the fridge about 30 minutes before getting started to ensure that they come to room temperature.
- Preheat the oven to 325F (160C). Line a 9×13 inch (23×33 cm) pan with heavy duty aluminum foil so that there is an overhang around the edges.
Oreo Crust
- Crush the cookies (wafer and filling) until fine crumb. This can be done is 5-second bursts in a food processor or place the cookies in a freezer bag and crush with a rolling pin.
- Mix the cookie crumbs with the melted butter.
- Press the cookies into an even layer in the bottom of the prepared pan to form the crust.
- Bake in the preheated oven for 8 minutes. Remove from the oven. Keep the oven turned on at 325F.
Cheesecake Filling
- Finely chop the white chocolate and add to a heatproof bowl.
- Heat the cream until almost boiling – either in the microwave using 45-second intervals at medium power or in a double boiler over gently simmering water.
- Pour the almost boiling cream over the chopped chocolate. Let sit for a few minutes, then whisk until smooth and the white chocolate is completely melted. If the chocolate hasn't completely melted, microwave for 45-secone intervals on medium power, whisking between each interval. Alternatively, return to the double boiler over gently simmering water while gently stirring. Set aside.
- In a large bowl, beat together the cream cheese, cornstarch and sugar for about 2-4 minutes until smooth and creamy. Occasionally, turn off the mixer and scrape down the sides and bottom of the bowl to ensure that there are no lumps.
- Carefully mix the melted chocolate and cream mixture into the cream cheese mixture. I typically do this by hand using a wire whisk. I do about 1/2 at a time. If using an electric mixer, ensure that it's on a low speed to avoid splashing.
- In a small bowl, whisk together the eggs. Then whisk the eggs into the cheesecake batter. Again, this can be done using a wire whisk or with an electric mixer on a low speed. Stop mixing when the eggs are incorporated and you no longer see pieces or lumps of egg.
- Pour the batter over the prepared crust.
- Place in the preheated oven on a rack about 1/3 from the bottom. Bake for approximately 40-45 minutes, or until the top looks almost set and if you give the pan a nudge it still has a very slight wobble but isn't wobbling the way a glass of milk would.
- Turn off the oven and open the oven door. Cool the cheesecake like this for about 10 minutes, then remove from the oven and cool until it reaches room temperature.
- Once room temperature, cover the pan and place in the fridge to chill for at least 4 hours or overnight.
Chocolate Ganache and Serving
- Finely chop the chocolate and add to a heatproof bowl.
- Heat the cream until almost boiling as you did while making the cheesecake – either in the microwave or a double boiler.
- Pour the hot cream over the chocolate. Let sit for 2-4 minutes, then whisk until smooth. Again, if the chocolate hasn't fully melted – return to the microwave or double boiler to melt.
- Remove the cheesecake form the fridge and remove the foil. If there's condensation on top of the cheesecake, gently blot it off using a paper towel or clean dish cloth. Pour the chocolate over the top and smooth into an even layer. Return the bars to the fridge until ready to serve.
- When ready to serve, carefully lift the bars out of the pan, lifting from the the long side of the aluminum foil. Place bars on a cutting board and peel back the foil from the edges. Slice with a sharp knife. Be sure to cut all the way through the crust and wipe off the knife in between each cut.
Notes
- White Chocolate: I do not recommend using chocolate chips because they don’t melt as easily. Use white chocolate bars – such as Lindt or Ghirardelli – or white chocolate baking squares for best results.
- Cream Cheese: Be sure to use full-fat, brick-style cream cheese. Do not use anything labeled spreadable, low fat, low calorie or whipped.
- Cornstarch: Cornstarch can be substituted with 2 tablespoons all-purpose flour.
- Nutrition: Details provided are an estimate only and based on 1 square with ganache, assuming the recipe yields 15 uniform pieces.
- Storage: Store in an airtight container in the fridge for up to 5 days.
