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White Chocolate Cheesecake Bars

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Creamy white chocolate cheesecake bars with a thick Oreo crust and smooth chocolate ganache topping, offering a rich yet balanced flavor and silky texture perfect for special occasions.

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), finely chopped

3/4 cup whipping cream (180 ml), 33–35% MF

24 ounces full-fat cream cheese (680 grams), brick style

3/4 cup granulated sugar (150 grams)

1 tablespoon cornstarch

3 large eggs

Chocolate Ganache Topping:

6 ounces semi-sweet chocolate (170 grams)

2/3 cup whipping cream (160 ml), 33–35% MF

Instructions

  1. Preheat the oven to 325°F (160°C). Line a 9×13-inch pan with heavy-duty foil, leaving an overhang for easy removal.
  2. Crush the Oreo cookies into fine crumbs. Mix with melted butter and press evenly into the prepared pan. Bake for 8 minutes, then remove from the oven and keep the oven on.
  3. Place chopped white chocolate in a heatproof bowl. Heat the cream until almost boiling, pour over the chocolate, let sit, then whisk until smooth.
  4. In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth. Gently mix in the melted white chocolate mixture.
  5. Whisk the eggs separately, then fold them into the batter just until incorporated.
  6. Pour the batter over the crust and bake for 40–45 minutes, until the top is set with a slight wobble in the center.
  7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes. Remove and cool completely at room temperature.
  8. Refrigerate for at least 4 hours or overnight.
  9. For the ganache, pour hot cream over chopped chocolate, let sit, then whisk until smooth. Spread over the chilled cheesecake and refrigerate until set.
  10. Lift out using the foil overhang and slice with a sharp knife, wiping clean between cuts.

Notes

Use white chocolate bars, not chips, for best melting and texture.

Ensure cream cheese and eggs are at room temperature to avoid lumps.

A slight wobble in the center indicates proper doneness.

Chill overnight for the cleanest slices.

Freeze tightly wrapped bars for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/white-chocolate-cheesecake-bars/