Pioneer Woman Black and White Cheesecake Bars

Pioneer Woman black and white cheesecake bars turn cream cheese, white chocolate and Oreo crumbs into a creamy, sliceable dessert in 1 hour 25 minutes. This make-ahead cheesecake dessert for a crowd fits summer potlucks, Fourth of July cookouts, baby showers and holiday parties.

Let the bars cool completely at room temperature, then chill them for at least 4 hours before you cut. Slicing them warm gives you a soft, messy filling instead of clean, creamy squares.

Whole Oreos go into the crust with the filling still in, so the base turns out rich and fudgy without any extra sugar. Melted and cooled white chocolate in the filling also gives these bars a smoother, silkier bite than a plain cheesecake.

Pioneer Woman Black and White Cheesecake Bars

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

24

servings

Prep time

25

minutes

Cooking time

55

minutes

Calories

280

kcal

A thick, smooth cheesecake layer sits on a dark, buttery cookie crust and slices into neat squares once chilled. Cookie crumbs and fresh raspberries on top add a little crunch and a tart finish.

Ingredients

• 8 oz. weight Good Quality White Chocolate
  

• 30 Regular Oreo Cookies
  

• 5 tbsp. Unsalted Butter, melted
  

• 32 oz. weight Cream Cheese, Softened To Room Temperature
  

• 1 c. Sugar
  

• 1/2 c. Sour Cream
  

• 4 Large Eggs
  

• 2 tsp. Pure Vanilla Extract
  

• Oreo Cookie Crumbs (from Chocolate Cookie Only, No Filling), For Garnish
  

• Fresh Raspberries For Garnish
  

Directions

• Melt the chocolate: Heat the oven to 325°F, then gently melt 8 oz. white chocolate in the microwave or a double boiler. Take care not to scorch it, and set it aside to cool to room temperature.
• Prep the pan: Line a 13 x 9 inch pan with foil, letting the ends hang over the two long sides. Those foil handles will lift the whole cheesecake out later.
• Make the crust: Pulse 30 whole Oreos in a food processor until finely ground, then drizzle in 5 tbsp. melted butter. Blitz a few more times and press the crumbs onto the bottom of the pan.
• Mix the filling: Beat 32 oz. softened cream cheese with 1 c. sugar using an electric mixer until blended, then add 1/2 c. sour cream and mix well. Add the 4 eggs one at a time on low speed, just until blended.
• Finish the batter: Add the cooled white chocolate and 2 tsp. vanilla, then beat again to combine. Pour the filling over the crust and tap the pan gently on the counter a few times to settle it.
• Bake the cheesecake: Bake for about 55 minutes, until the center is just set. Then let it cool completely at room temperature.
• Chill: Refrigerate the cooled cheesecake for at least 4 hours or overnight. That time lets it firm up so it cuts cleanly.
• Cut and serve: Cut around the edge of the pan and use the foil handles to lift the cheesecake out. Dip a long non-serrated knife in very warm water, wipe it clean and cut, wiping the blade between slices. Then top the chilled bars with chocolate cookie crumbs and fresh raspberries.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cookie for the crust?

Chocolate sandwich cookies like Oreos give the black and white look, so I'd stick with them here. Graham crackers will work in a pinch, though the bars lose their dark base and the crust turns lighter and a little sweeter.

How long do black and white cheesecake bars keep?

Store them covered in the fridge, and they hold for about 3 to 4 days. Add the raspberries and cookie crumbs right before serving so they stay fresh and crisp.

Can I make these cheesecake bars ahead of time?

Yes, and they actually need a head start since they chill for at least 4 hours or overnight. Bake them the day before your gathering and cut them just before serving.

Can I bake these without a food processor?

Put the Oreos in a zip-top bag and crush them with a rolling pin until fine. Then stir in the melted butter with a fork and press the crumbs into the pan.

What's the biggest mistake with cheesecake bars?

Overbaking is the most common one, since a cheesecake baked until fully firm dries out and cracks. Pull the pan when the center is just set, because it keeps firming up as it cools.