White Chocolate Raspberry Cheesecake Bars

Why You’ll Love This Recipe

White Chocolate Raspberry Cheesecake Bars are a luxurious dessert that blends the richness of creamy cheesecake with the sweetness of white chocolate and the tartness of raspberries. The beautiful swirl of raspberry sauce over a velvety white chocolate cheesecake layer, all resting on a buttery graham cracker crust, makes these bars both stunning and irresistible.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttergranulated sugarcream cheesewhite chocolate chipsvanilla extracteggsfresh raspberrieslemon juicecornstarch

directions

Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.

In a bowl, mix graham cracker crumbs, melted butter, and a bit of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.

Bake the crust for 8-10 minutes, then set aside to cool.

In a saucepan, combine raspberries, a little sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Strain to remove seeds and let it cool.

Melt the white chocolate chips gently and let them cool slightly.

Beat the cream cheese and sugar until smooth. Add in the melted white chocolate, eggs, and vanilla extract, mixing until well combined.

Pour the cheesecake mixture over the crust. Drop spoonfuls of raspberry sauce on top and use a knife to swirl gently.

Bake for 35-40 minutes or until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 3 hours before slicing into bars.

Servings and timing

This recipe yields approximately 16 bars.
Preparation time: 20 minutes
Baking time: 35-40 minutes
Cooling and chilling time: 3-4 hours
Total time: about 4.5 hours

Variations

Use chocolate cookie crumbs for a different crust base.
Swap raspberries with strawberries or blueberries.
Add a hint of almond extract for a flavor twist.
Top with whipped cream and extra berries for presentation.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individual bars wrapped tightly for up to 2 months.
Thaw in the refrigerator overnight before serving.

FAQs

Can I use frozen raspberries?

Yes, just thaw and drain them before using.

Can I skip the white chocolate?

Yes, but it changes the texture and richness of the bars.

How do I know when it’s fully baked?

The center should be set with a slight jiggle—avoid overbaking to maintain creaminess.

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust the baking time slightly.

Is it okay to use store-bought raspberry sauce?

Absolutely, just ensure it’s thick enough to swirl into the batter.

Can I use a different crust?

Yes, shortbread or chocolate cookie crumbs work well too.

Do I have to strain the raspberry sauce?

It’s recommended for a smooth texture, but not mandatory.

How should I slice them cleanly?

Use a sharp knife and wipe it clean between cuts.

Are these bars gluten-free?

Use gluten-free graham crackers to make them suitable.

What kind of white chocolate should I use?

High-quality white chocolate chips or baking bars are best.

Conclusion

White Chocolate Raspberry Cheesecake Bars combine a buttery crust, creamy white chocolate filling, and tangy raspberry swirls into an elegant treat that’s perfect for special occasions or everyday indulgence. Whether you’re serving them at a party or savoring a quiet dessert, these bars are sure to impress with both flavor and flair.

Print