Recipe by OREO®
"Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top."
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OREO Cookies, finely crushed
white baking chocolate, divided
2 (8 ounce) packages
cream cheese, softened
red raspberry preserves
I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture.
It tastes good as hell and really simple to make. The only thing is that mine sunk in and was way too wet.
I made these for a work bake off last week and won first place! Everyone loved the fruit topping - it made a big difference among all the other chocolate desserts. Very easy to make and delicious. I recommend warming the preserves a bit before spreading them to make it easier to spread -- and definitely letting the cheesecake cool enough before doing that.
Wish I would have read the reviews before I baked it. I STRONGLY recommend warming up the preserves.. Mine looked clumpy and ugly on top of the cheesecake straight out of the jar at room temperature. The taste however was amazing, the presentation just didn't look so pretty! Had been craving cheesecake and this was so easy!
I love this recipe. the more you beat the cream cheese the lighter it is. I like cheesecake a little more on the dense side. don't beat it as much if you like it more dense. the raspberry preserves really make it!!!!
Used this recipe for my first attempt at cheesecake and this came out better than expected. Everyone that tasted it loved it and I even got some requests to make this again for others as well. Recipe is very easy to follow. I did make one change. I used strawberry preserves instead of raspberry and used more than called for to ensure that it covered the entire pan. I also heated the preserves a bit to make for easier spreading as someone else suggested.
These are so delicious. When someone is planning a get-together, these are what they put me down for..So pretty,and not that difficult to make.I bring an empty dish home everytime.
This was a big hit! I've made cheesecake before but this was simple. I did read the other reviews before starting and warming the preserves was a great idea. I also melted my white chocolate for drizzling in a disposable piping bag, started with 30sec increments until it was melted. Then I mix it around in the bag and cut a very small tip off to drizzle. The only thing I did different was changing the servings to 18 and using a 13x9 glass dish.
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