White Chocolate Cheesecake Bars

Areeba

Creamy white chocolate cheesecake bars with a buttery Oreo crust and a rich chocolate ganache topping. An easy make-ahead dessert that's perfect for holidays, parties, or whenever you're craving a decadent treat.

Prep Time 45

Cook Time 40

Total Time 1 25

Course Dessert

Cuisine American

Servings 15 bars

Ingredients

Oreo Crust

36 Oreo cookies wafers and filling
½ cup 112 g unsalted butter, melted

White Chocolate Cheesecake Filling

8 ounces 226 g white chocolate baking bar, chopped
¾ cup 180 ml whipping cream (33–35% MF)
24 ounces 680 g full-fat brick cream cheese, softened
¾ cup 150 g granulated sugar
1 tablespoon cornstarch
3 large eggs

Chocolate Ganache Topping

6 ounces 170 g semi-sweet or 50–70% dark chocolate, chopped
⅔ cup 160 ml whipping cream (33–35% MF)

Instructions

Preheat the oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides.
Crush the Oreo cookies into fine crumbs and mix with the melted butter. Press the mixture firmly into the prepared pan.
Bake the crust for 10 minutes, then allow it to cool slightly.
Heat the whipping cream until steaming, pour it over the chopped white chocolate, let it sit for 2 minutes, then stir until smooth.
Beat the cream cheese until smooth. Add the sugar and cornstarch and mix until combined.
Stir in the melted white chocolate mixture, then add the eggs one at a time, mixing on low speed just until incorporated.
Pour the filling over the crust and bake for 35–40 minutes, until the edges are set and the center still has a slight jiggle.
Cool completely, then refrigerate for at least 4 hours or overnight.
To make the ganache, heat the cream until steaming and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
Spread the ganache over the chilled cheesecake, refrigerate for 15–20 minutes, then slice into 15 bars and serve.

Notes

For the best results, use room-temperature cream cheese and eggs, as they blend together much more smoothly and create a creamy, lump-free filling. Choose high-quality white chocolate baking bars instead of white chocolate chips, since baking bars melt more evenly and give the cheesecake a silky texture. When adding the eggs, mix on low speed just until combined to avoid incorporating too much air, which can lead to cracks during baking. Be careful not to overbake the cheesecake. The edges should be set while the center still has a slight jiggle it will continue to firm up as it cools and chills. For clean, bakery-style slices, refrigerate the cheesecake for at least 4 hours, or preferably overnight, then use a warm knife, wiping it clean between each cut. These simple tips will help you achieve smooth, creamy cheesecake bars with a perfectly crisp Oreo crust and glossy chocolate ganache every time.