White Chocolate Raspberry Cheesecake Bars

These white chocolate raspberry cheesecake bars are a dessert I like to make when I want something rich, creamy, and a little elegant without too much effort. The smooth white chocolate cheesecake pairs beautifully with the bright raspberry swirl, all set on a buttery crust that makes every bite feel indulgent.

Why You’ll Love This Recipe

I love this recipe because it looks impressive but is surprisingly simple to prepare. The sweetness of the white chocolate balances perfectly with the tart raspberries, and the bar format makes them easy to slice and serve. I also enjoy how well they hold up, making them great for gatherings or make-ahead desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter
granulated sugar
cream cheese
white chocolate
eggs
vanilla extract
raspberries
lemon juice
salt

Directions

I start by preheating the oven and lining a baking pan with parchment paper. I mix the graham cracker crumbs with melted butter and a little sugar, then press the mixture firmly into the bottom of the pan to form the crust. I bake it briefly and let it cool slightly.

For the filling, I beat the cream cheese until smooth, then mix in the sugar and melted white chocolate. I add the eggs one at a time, followed by the vanilla extract and a pinch of salt, mixing just until combined.

In a small saucepan or blender, I cook or blend the raspberries with lemon juice until smooth, then strain the mixture to remove seeds if I want a smoother swirl. I pour the cheesecake filling over the crust, spoon the raspberry sauce on top, and gently swirl it through with a knife.

I bake the bars until the center is just set, then let them cool completely before refrigerating until firm. Once chilled, I slice them into bars.

Servings and timing

I usually get about 12 bars from this recipe.
Preparation time is around 20 minutes.
Baking time is about 40 minutes.
Chilling time is about 3 hours.
Total time comes to roughly 4 hours.

Variations

I sometimes use Oreo crumbs instead of graham crackers for a chocolate crust. When I want a different fruit flavor, I swap raspberries for strawberries or blackberries. I also like adding extra white chocolate drizzle on top before serving.

Storage/reheating

I store these cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped for up to 2 months and thaw them in the refrigerator before serving. I don’t reheat them, since they’re best enjoyed chilled.

FAQs

Can I use frozen raspberries?

I use frozen raspberries often, letting them thaw slightly before making the sauce.

How do I know when the cheesecake bars are done?

I know they’re ready when the edges are set and the center has a slight jiggle.

Can I make these bars ahead of time?

I like making them a day ahead because they set better and taste even better after chilling.

Do I need to use a water bath?

I don’t find a water bath necessary for bars, as they bake evenly in a shallow pan.

Can I use white chocolate chips?

I use white chocolate chips, but I melt them gently since they can scorch easily.

Conclusion

These white chocolate raspberry cheesecake bars are a dessert I truly enjoy making because they’re creamy, flavorful, and visually beautiful. The combination of sweet white chocolate and tangy raspberry makes them a treat I love serving whenever I want something special yet approachable.

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