Hamdi Saidani This Pioneer Woman Black and White Cheesecake Bars recipe layers a buttery crushed Oreo crust under a creamy white chocolate cheesecake filling made with cream cheese, sour cream, and vanilla. Top them with fresh raspberries and you’ve got a full pan of dessert in about 1 hour and 25 minutes.
You’ll get 24 rich, silky bars out of one batch, perfect for potlucks, holidays, or anytime you need a crowd-size cheesecake recipe.
What Makes the Crust So Good
The crust is 30 whole Oreo cookies, filling and all, pulsed in a food processor and mixed with melted butter. No need to scrape out the cream. It melts right into the crumbs and helps everything hold together.
Press it firmly into the bottom of a foil-lined pan. That foil is your best friend later when you lift the whole slab out for slicing.
Why White Chocolate Goes in the Filling
The white chocolate isn’t just for flavor. It gives the filling a silky, dense texture that regular cheesecake doesn’t have. Melt it gently so it doesn’t scorch, then let it cool before mixing it in.
If you’re a fan of Pioneer Woman cheesecake bars, this one’s a standout. The white chocolate keeps the filling smooth without making it too sweet.
Black and White Cheesecake Bars Ingredients
- 8 ounces good quality white chocolate
- 30 regular Oreo cookies
- 5 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened to room temperature
- 1 cup sugar
- 1/2 cup sour cream
- 4 large eggs
- 2 teaspoons pure vanilla extract
- Oreo cookie crumbs (chocolate cookie only, no filling), for garnish
- Fresh raspberries, for garnish
How To Make Pioneer Woman Black and White Cheesecake Bars
- Prep the Pan: Heat your oven to 325°F. Line a 13×9 inch pan with foil, leaving extra hanging over the long sides so you can lift the bars out later.
- Make the Crust: Pulse 30 whole Oreo cookies in a food processor until finely ground. Drizzle in the melted butter and blitz a few more times until evenly combined. Press the mixture firmly onto the bottom of the prepared pan.
- Melt the White Chocolate: Gently melt the white chocolate in the microwave or over a double boiler, stirring often so it doesn’t scorch. Set it aside and let it cool to room temperature.
- Build the Filling: Beat the cream cheese and sugar with an electric mixer until smooth. Mix in the sour cream, then add eggs one at a time, beating on low after each. Stir in the cooled white chocolate and vanilla until just combined.
- Bake: Pour the filling over the crust and tap the pan gently on the counter a few times to settle everything in. Bake for about 55 minutes, or until the center is just set. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Slice and Serve: Use the foil handles to lift the cheesecake out of the pan. For clean cuts, dip a long non-serrated knife into warm water, wipe it dry, and slice. Top each bar with a sprinkle of Oreo crumbs and fresh raspberries.
How To Get Clean Cuts Every Time
The trick is a warm, dry blade. Fill a tall glass with very warm water, dip your knife in, wipe it clean on a paper towel, then cut. Wipe and dip again between every single slice.
It’s a little tedious, but it’s the difference between ragged edges and bakery-clean bars. If you’re making these for a party or a potluck, it’s worth the extra minute.
Can You Make These Ahead
Yes, and they’re actually better the next day. The filling sets up firmer after a full night in the fridge, which makes slicing easier and the texture even creamier.
You can bake them up to two days ahead. Just keep them covered in the pan until you’re ready to cut and serve.
What To Use Instead of White Chocolate
If you don’t have white chocolate on hand, you can skip it entirely and make a classic cheesecake bar instead. The filling will still be rich and smooth, just without that extra layer of sweetness.
Don’t swap in white chocolate chips. They have stabilizers that change the texture. Use a good bar-style white chocolate, like Ghirardelli or Lindt, for the best melt.
How To Store
Keep these bars in an airtight container in the fridge for up to 5 days. They’re best served cold, so don’t leave them out at room temperature for more than an hour. You can freeze them in a single layer, separated by parchment paper, for up to 2 months. Thaw overnight in the fridge before serving.
Try More Recipes
- Pioneer Woman Chocolate Cupcakes
- Pioneer Woman Christmas Cranberry Cake
- Pioneer Woman Strawberry Sparkle Cake
Pioneer Woman Black and White Cheesecake Bars
Description
This Pioneer Woman Black and White Cheesecake Bars recipe layers a buttery crushed Oreo crust under a creamy white chocolate cheesecake filling made with cream cheese, sour cream, and vanilla. Top them with fresh raspberries and you’ve got a full pan of dessert in about 1 hour and 25 minutes.
You’ll get 24 rich, silky bars out of one batch, perfect for potlucks, holidays, or anytime you need a crowd-size cheesecake recipe.
Ingredients
Instructions
- Prep the Pan: Heat your oven to 325°F. Line a 13×9 inch pan with foil, leaving extra hanging over the long sides so you can lift the bars out later.
- Make the Crust: Pulse 30 whole Oreo cookies in a food processor until finely ground. Drizzle in the melted butter and blitz a few more times until evenly combined. Press the mixture firmly onto the bottom of the prepared pan.
- Melt the White Chocolate: Gently melt the white chocolate in the microwave or over a double boiler, stirring often so it doesn’t scorch. Set it aside and let it cool to room temperature.
- Build the Filling: Beat the cream cheese and sugar with an electric mixer until smooth. Mix in the sour cream, then add eggs one at a time, beating on low after each. Stir in the cooled white chocolate and vanilla until just combined.
- Bake: Pour the filling over the crust and tap the pan gently on the counter a few times to settle everything in. Bake for about 55 minutes, or until the center is just set. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Slice and Serve: Use the foil handles to lift the cheesecake out of the pan. For clean cuts, dip a long non-serrated knife into warm water, wipe it dry, and slice. Top each bar with a sprinkle of Oreo crumbs and fresh raspberries.
