These raspberry cheesecake bars are rippled with fresh raspberry juice and creamy white chocolate then baked on a golden graham cracker crust until creamy sweet perfection. Cheesecake bars are always a favorite but when swirled with raspberry sauce baked right in, these become next level delicious!
Okay. So, I’ve always been a cheesecake fan. My people in this world are also cheesecake people. BUT… sometimes, I find that a big wedge of the stuff can be a little bit much and I don’t always end up finishing it. The answer was something a little more on the snacking size. Enter cheesecake bars. Boom! Just like that cheesecake got a makeover.
Raspberry White Chocolate Cheesecake Bars
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How to make Raspberry Cheesecake Bars (With white chocolate)
- Make the graham cracker or digestive biscuit base. This is literally crushed biscuits with melted butter. *I’ve put notes below about this.
- Melt the white chocolate and set aside for a few minutes to cool slightly so that it isn’t too hot. Adding it while it’s too hot will collapse the fluffy cheesecake mixture.
- Mix your cheesecake base and add the melted and cooled white chocolate. Pour and spread this over your cheesecake base.
- Drizzle the raspberry sauce over the cheesecake and use a toothpick or a knife to gently swirl the sauce into the cheesecake.
- Bake in a preheated oven for 30-40 minutes and once baked, leave to cool completely! I know this seems impossible, but trust me. It’s worth the wait.
- Once cool, slice into cheesecake bars.
You’ve probably got a couple of questions about this whole cheesecake as bars situation. Good thing I’ve got some answers!
Raspberry Cheesecake Recipe FAQ’s
- What if I don’t have a food processor to make my biscuit base? Absolutely no problem! Place the whole graham crackers or the digestive biscuits in a deep bowl and use the end of a rolling pin to crush them into crumbs. It won’t get as fine as a food processor, but they’ll still be perfect. In fact, that’s how I made the biscuit base in the photos.
- Can I make this cheesecake in a round pan? Of course, you can!!!! If that’s the way you want to go, then you’ll need a 9″ round springform pan at least 2 inches tall.
- How do you make that raspberry sauce???? I’m so glad you asked!
Raspberry Sauce for Cheesecake
This sweet-tart and luscious sauce is not just for cheesecake but is perfect over pretty much any dessert.
- Get the absolute freshest raspberries that you can buy.
- Place them into a bowl with some sugar. The measurements are in the recipe card below.
- Leave them to macerate for a couple of hours or even overnight. Once you’ve got a lot of juice from the raspberries pass the sauce through a fine-mesh sieve. If you use the back of a spoon to press the pulp through you will get a thicker sauce than just letting the juice drip through on its own. I always go for this option, but both are perfectly fine. It’s a matter of personal preference.
And that, beautiful people, is how we make the most luscious raspberry swirled, digestive biscuit based, white chocolate rippled cheesecake bars with that oh-so-necessary dusting of powdered sugar.
See? You are totally a domestic goddess after all! ♡
More Simple Desserts That You’re Going To Love!
- No Bake Lemon Cheesecake
- Skinny No Bake Strawberry Cheesecake Tart
- Light and Fluffy Lemon Drizzle Cakes
Tools used to make this Recipe Name
Raspberry Cheesecake Bars
For the Cheesecake Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter melted and cooled
For the Cheesecake bars
- 3 8 ounce packages of cream cheese full fat
- 3/4 cup sugar
- 3 eggs
- 1 tablespoon lemon juice
- 1/4 cup Greek yogurt
- 4 ounces white chocolate melted and cooled
For the Raspberry swirl
- 1 cup raspberries
- 1/4 - 1/2 cup sugar depending on sweetness of raspberries
- Preheat to oven to 350ºF and line a 9x9 inch pan with baking parchment.
- Mix the graham cracker crumbs with the butter and press into the base of your pan. Set aside while you make the cheesecake filling.
For the cheesecake filling
- In the bowl of a stand mixer or using a hand held electric whisk, beat the cream cheese and sugar until the mixture is very light and fluffy. Add the eggs in one at a time beating after each addition. Whisk in the lemon juice and scrape the sides of your mixing bowl. Add the Greek yogurt and white chocolate. Mix until just combined.
- Pour the cheesecake filling over the crust and set aside while you make the raspberry sauce.
For the raspberry sauce
- Crush the raspberries with a fork and add the sugar. Leave the berries to macerate for 30 minutes. Press the macerated berries through a fine mesh sieve and adjust the sweetness with more sugar if you think it needs it. Drizzle the sauce over the top of the cheesecake and use a skewer or a knife to swirl the sauce through the cheesecake.
- Bake in the oven for 30- 40 minutes. The middle of the pan should just have a slight jiggle to it.
- Let the bars cool completely in the fridge for at least 4 hours before cutting into bars.
You can use graham cracker crumbs, or you can blend graham crackers. Both work perfectly.
Store the bars in an airtight container for up to 3 days in the fridge.
These cheesecake bars freeze like a dream.
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