Easy Creamy White Chocolate Raspberry Cheesecake Bars
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These white chocolate raspberry cheesecake bars have a buttery graham cracker crust, creamy white chocolate cheesecake filling, and a vibrant raspberry swirl. Perfect for any occasion, they're easy to make and sure to impress.
If you're a cheesecake lover too, then you'll definitely need to try our other recipes like this no-bake strawberry cheesecake, or this lemon cheesecake, and these pumpkin swirl cheesecake bars.
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⭐️ Why this recipe works
- Combines rich white chocolate and tart raspberries for a perfect flavor balance.
- Simple ingredients and easy preparation make it accessible for all skill levels.
- These bars can be made ahead of time and stored, making it convenient for entertaining.
🧾 Ingredient notes
- White Chocolate Chips: Adds sweetness and a creamy texture to the cheesecake layer.
- Fresh Raspberries: Provides a tart contrast to the sweetness of the white chocolate and adds vibrant color.
- Cream Cheese: The base of the cheesecake layer, giving it a smooth and creamy texture.
- Graham Cracker Crust: A buttery, crunchy foundation that complements the creamy cheesecake.
- Butter: Helps bind the graham cracker crumbs together for the crust.
- Sugar: Sweetens the cheesecake filling.
- Vanilla Extract: Enhances the overall flavor profile.
- Eggs: Provide structure and stability to the cheesecake filling.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Raspberry white chocolate cheesecake bars step-by-step
- Preheat your oven to 325°F (160°C) and line a 9-inch square baking pan with parchment paper.
- Combine Ingredients: Mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter in a medium bowl.
- Form Crust: Press the mixture into the bottom of the prepared pan.
- Bake and Cool: Bake for 10 minutes, then remove from the oven and allow it to cool.
- White Chocolate Cheesecake Filling:
- Beat Cream Cheese: In a large bowl, beat 16 ounces of softened cream cheese until smooth and creamy.
- Add Sugar and Eggs: Gradually add 1 cup granulated sugar, then beat in 2 large eggs, one at a time.
- Incorporate White Chocolate and Vanilla: Stir in 8 ounces of melted and cooled white chocolate and 1 teaspoon pure vanilla extract until well combined.
- Spread Filling: Pour the filling over the cooled crust, spreading it out evenly with a spatula.
- Raspberry Topping:
- Cook Raspberries: In a saucepan over medium heat, combine 2 cups fresh or frozen raspberries and ¼ cup granulated sugar. Cook until the raspberries break down and the mixture reaches a jam-like consistency.
- Strain and Cool: Strain the jam through a fine mesh sieve and allow the raspberry mixture to cool.
- Assembling and Baking the Cheesecake Bars:
- Add Raspberry Swirls: Once the jam mixture has cooled, drop spoonfuls onto the cream cheese layer. Use a knife to create beautiful swirl patterns.
- Bake: Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.
- Cool and Refrigerate: Remove from the oven and let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or overnight if possible, before slicing into bars.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Use high-quality white chocolate for the best flavor.
- Ensure the cream cheese is at room temperature before mixing to avoid lumps.
- For clean slices, use a sharp knife and wipe it between cuts.
📖 Substitutions and variations
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- No-Bake Version: Skip the eggs and baking step. Use a no-bake cheesecake filling instead, like this no-bake lemon cheesecake filling.
- Different Berries: Substitute raspberries with blueberries, strawberries, or mixed berries.
🍯 Storage
- Fridge: Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator before serving.
- Reheat: These bars are best enjoyed cold. If you prefer them slightly warm, microwave individual slices for 10-15 seconds.
❓Recipe FAQ's
Yes, you absolutely can. Just ensure you thaw and thoroughly drain them before making your raspberry sauce.
While the white chocolate contributes to the creaminess and sweetness of the cheesecake layer, it is not crucial. Feel free to omit if you prefer.
Certainly! Get creative with your crust. Just remember to choose cookies that complement the flavors of raspberry and cheesecake.
More easy dessert recipes:
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White Chocolate Raspberry Cheesecake Bars
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
White Chocolate Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 8 ounces white chocolate, melted and cooled
- 1 teaspoon pure vanilla extract
Raspberry Topping:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
Instructions
Crust:
- Preheat your oven to 325°F (160°C) and line a 9-inch square baking pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes, then remove from the oven and allow it to cool.
White Chocolate Cheesecake Filling:
- In a large bowl, beat the cream cheese until it's smooth and creamy.
- Gradually add the sugar, then beat in the eggs, one at a time.
- Stir in the melted white chocolate and vanilla extract until well incorporated.
- Pour the filling over the cooled crust, spreading it out evenly with a spatula.
Raspberry Topping:
- In a saucepan over medium heat, combine the raspberries and sugar. Cook until the raspberries break down and the mixture reaches a jam-like consistency. Strain the jam through a fine mesh sieve and allow the raspberry mixture to cool.
Assembling and baking the cheesecake bars:
- Once the jam mixture has cooled drop spoonfuls onto the cream cheese layer. Use a knife to create beautiful swirl patterns.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.
- Remove from the oven and let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or overnight if possible, before slicing into bars.
Notes
- Ensure your cream cheese is at room temperature for a smoother filling.
Avoid overbeating the filling, as too much air can cause cracks. - For clean, sharp edges, make sure your bars are fully chilled before slicing.
- Cover any leftover bars in the refrigerator for up to 4 days. They can also be frozen for up to 3 months - thaw them in the refrigerator overnight before serving.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
How do you adjust for 9 X 13 pan??
You would need to scale the recipe up by multiplying the ingredients by 1.44.
When do you add the white chocolate?
Hi Selina. You add the white chocolate when you add the Greek yogurt. Sorry I missed that. The recipe has been amended now. Happy baking.
How much Greek yogurt do you use?
So sorry I missed that. It's a 1/4 cup of Greek yogurt. It's just to lend some extra lightness to the cheesecake. This recipe can be made without it and will still be amazing. Happy baking!