Why You’ll Love White Chocolate Cheesecake Bars Recipe

I enjoy how simple these bars are to prepare despite their bakery-style appearance. The creamy white chocolate filling feels luxurious without being overly sweet, and the chocolate ganache topping adds just the right finishing touch. I also like that they slice beautifully after chilling, making them perfect for serving a crowd.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by taking the cream cheese and eggs out of the fridge about 30 minutes before baking so they can come to room temperature. I preheat the oven to 325°F (160°C) and line a 9×13 inch pan with heavy-duty aluminum foil, leaving an overhang on the sides for easy removal later.

For the crust, I crush the Oreo cookies (both wafers and filling) into fine crumbs using a food processor or a rolling pin in a freezer bag. I mix the crumbs with melted butter and press the mixture evenly into the bottom of the prepared pan. I bake the crust for 8 minutes, then remove it from the oven while keeping the oven on.

To make the cheesecake filling, I finely chop the white chocolate and place it in a heatproof bowl. I heat the cream until almost boiling and pour it over the chopped chocolate. After letting it sit for a few minutes, I whisk until smooth and fully melted, reheating gently if needed.

In a large bowl, I beat the cream cheese, cornstarch, and sugar until smooth and creamy, scraping down the sides as needed. I gently mix the melted white chocolate mixture into the cream cheese mixture, usually by hand with a whisk. I whisk the eggs separately, then mix them into the batter just until incorporated.

I pour the batter over the baked crust and bake for about 40–45 minutes. I look for a top that appears almost set with a slight wobble in the center. Once done, I turn off the oven, crack the door open, and let the cheesecake cool inside for about 10 minutes before removing it to cool completely at room temperature.

After it reaches room temperature, I cover the pan and refrigerate for at least 4 hours or overnight.

For the ganache, I finely chop the chocolate and heat the cream until almost boiling. I pour the hot cream over the chocolate, let it sit for a few minutes, then whisk until smooth. I remove the chilled cheesecake from the fridge, blot any condensation, and spread the ganache evenly over the top. I return it to the fridge until ready to serve.

When serving, I lift the bars out using the foil overhang, peel back the foil, and slice with a sharp knife, wiping the blade clean between cuts.

Servings and Timing

I get about 15 bars from this recipe. The prep time is approximately 45 minutes, the bake time is around 40 minutes, and the chilling time is at least 4 hours. The total time comes to about 6 hours, including chilling.

Variations

I sometimes add a teaspoon of peppermint extract for a festive twist. When I want extra texture, I fold in a handful of white chocolate chunks. I also enjoy decorating the top with chocolate curls or fresh berries for a more decorative finish.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. I keep them chilled until serving, as they slice and taste best when cold. I do not reheat them, since cheesecake is meant to be enjoyed chilled.

FAQs

Can I use white chocolate chips?

I prefer using white chocolate bars because chips do not melt as smoothly and can affect the texture.

Do I need a water bath?

I do not use a water bath for this recipe, and I still get a smooth, creamy texture.

How do I know when the cheesecake is done?

I look for a slightly set top with a gentle wobble in the center.

Can I freeze these bars?

I can freeze them tightly wrapped for up to 2 months and thaw in the refrigerator before serving.

Why did my cheesecake crack?

I find cracks can happen from overbaking or overmixing the batter.

Can I substitute cornstarch?

I can use 2 tablespoons of all-purpose flour instead of cornstarch.

Do I have to use full-fat cream cheese?

I always use full-fat, brick-style cream cheese for the best texture.

How do I get clean slices?

I use a sharp knife and wipe it clean between each cut.

Can I skip the ganache topping?

I can, but I love the extra richness and smooth finish it adds.

How long should I chill before cutting?

I chill for at least 4 hours, though overnight gives the best texture.

Conclusion

I keep coming back to these white chocolate cheesecake bars because they are creamy, elegant, and surprisingly easy to make. The thick Oreo crust, smooth white chocolate filling, and glossy ganache topping create a dessert that feels indulgent and impressive every time I serve it.