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stack of three cheesecake bars with raspberries

Raspberry Cheesecake Bars

These raspberry cheesecake bars are swirled with fresh sauce and rippled with white chocolate then baked on a golden crumb base until sweet perfection.
Course Dessert
Cuisine American
Keyword cheesecake, dessert bars, raspberry
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 bars
Calories 385kcal
Author Debs Thompson


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.


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.