White Chocolate Raspberry Cheesecake Bars

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)

1. Make the graham cracker or digestive biscuit base. This is literally crushed biscuits with melted butter. *I’ve put notes below about this.
2. 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.
3. Mix your cheesecake base and add the melted and cooled white chocolate. Pour and spread this over your cheesecake base.
4. Drizzle the raspberry sauce over the cheesecake and use a toothpick or a knife to gently swirl the sauce into the cheesecake.
5. 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. 
6. 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. 

1. Get the absolute freshest raspberries that you can buy.
2. Place them into a bowl with some sugar. The measurements are in the recipe card below.
3. 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

1. Square Baking Pan
2. Food Processor
3. Sieve for raspberry sauce

Raspberry Cheesecake Bars

Debs Thompson

These raspberry cheesecake bars are swirled with fresh sauce and rippled with white chocolate then baked on a golden crumb base until sweet perfection.

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Dessert

Cuisine American

Servings 12 bars

Calories 385 kcal

Ingredients

  

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

Instructions

 

• 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.

Notes

The sauce can be made a day in advance.
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.

Keyword cheesecake, dessert bars, raspberry

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