Get ready to discover your new favorite dessert. These White Chocolate Raspberry Cheesecake Bars are the absolute pinnacle of indulgence, balancing rich, creamy white chocolate cheesecake with the bright, tart flavor of a perfect raspberry swirl. Set atop a buttery graham cracker crust, this recipe delivers a show-stopping treat that’s surprisingly simple to make. Whether you’re a seasoned baker or just looking for an easy yet elegant dessert, these bars are a guaranteed crowd-pleaser.
We’ve designed this recipe to be foolproof, guiding you through every step to ensure a perfectly smooth texture and a beautiful presentation. Forget complicated techniques; these bars deliver all the luxury of a full-sized cheesecake without the fuss.
Why You’ll Love This Recipe
- Perfect Texture: The filling is incredibly rich and creamy, melting in your mouth with every bite.
- Balanced Flavors: Sweet white chocolate and tangy raspberries create a flavor combination that is simply irresistible.
- Easier Than a Full Cheesecake: You get all the decadent flavor of a classic cheesecake in an easy-to-make, easy-to-serve bar format. No water bath required!
- Stunning Presentation: The beautiful raspberry swirl makes these bars look like they came straight from a professional bakery.
Ingredients You’ll Need
Making these decadent bars requires three key components: the crust, the filling, and the swirl. Here’s what you’ll need for each part.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic, sturdy base for any cheesecake. You can buy pre-made crumbs or make your own by pulsing whole crackers in a food processor.
- Unsalted Butter: Melted butter binds the crumbs together to create a firm, delicious crust.
- Granulated Sugar: Adds a touch of sweetness to complement the tart filling.
For the White Chocolate Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese for the best texture. It MUST be at room temperature to avoid lumps.
- Granulated Sugar: Provides sweetness and helps create a smooth consistency.
- Large Eggs: Binds the filling together. Make sure they are at room temperature.
- Sour Cream: Adds a subtle tang and contributes to the ultra-creamy texture. Room temperature is key!
- Pure Vanilla Extract: Enhances the other flavors in the filling.
- High-Quality White Chocolate: The star of the show! Use a good quality baking bar, not white chocolate chips, as they contain stabilizers that can affect the texture.
For the Raspberry Swirl
- Raspberries: You can use fresh or frozen. If using frozen, do not thaw them first.
- Granulated Sugar: Sweetens the sauce and helps it thicken.
- Lemon Juice: A small amount of freshly squeezed lemon juice brightens the raspberry flavor.
Essential Equipment
You don’t need many fancy tools to make these white chocolate raspberry cheesecake bars. Here are the basics:
- 9×13 Inch Baking Pan: This is the ideal size for this recipe.
- Parchment Paper: Crucial for lifting the bars out of the pan easily for clean cutting.
- Electric Mixer: A stand mixer with a paddle attachment or a hand mixer will make mixing the filling a breeze.
- Small Saucepan: For making the raspberry swirl sauce.
Step-by-Step Instructions: How to Make White Chocolate Raspberry Cheesecake Bars
Follow these simple steps for flawless cheesecake bars every time.
Step 1: Prepare the Crust and Pan
First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to use as “handles” later. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Raspberry Swirl
While the crust bakes, combine the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring and mashing the berries occasionally with a spoon, for about 8-10 minutes. The sauce should thicken enough to coat the back of a spoon. For a smoother sauce, you can strain it through a fine-mesh sieve to remove the seeds, but this is optional. Set it aside to cool slightly.
Step 3: Mix the Cheesecake Filling
Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Be careful not to overheat it. In a large bowl, using an electric mixer on medium speed, beat the room temperature cream cheese and sugar until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl. Add the room temperature eggs one at a time, mixing on low speed until just combined after each addition. Mix in the sour cream and vanilla extract. Finally, fold in the melted white chocolate until just incorporated. Do not overmix the filling once the eggs are added, as this can cause cracks.
Step 4: Assemble and Bake
Pour the cheesecake filling over the cooled crust and spread it into an even layer. Dollop small spoonfuls of the raspberry sauce over the top of the filling. Use a knife or a skewer to gently swirl the raspberry sauce into the cheesecake batter. Be careful not to over-mix the swirl. Bake for 35-40 minutes, or until the edges are set and the center is almost set (it should still have a slight wobble). Turn off the oven and let the cheesecake bars cool in the oven with the door cracked for 1 hour. This slow cooling process is another key to preventing cracks.
Step 5: Chill and Serve
Remove the pan from the oven and let it cool completely at room temperature. Then, cover the pan with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is essential for the bars to set properly. Once chilled, use the parchment paper handles to lift the bars out of the pan. For clean cuts, use a large, sharp knife, wiping it clean between each slice. For one of our favorite related recipes, try these incredible no-bake mini cheesecakes.
Pro Tips for Perfect Cheesecake Bars
- Room Temperature Ingredients are a MUST: For a silky-smooth, lump-free cheesecake filling, your cream cheese, eggs, and sour cream must be at room temperature. This helps them incorporate evenly.
- Don’t Overmix: Overmixing, especially after adding the eggs, incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools.
- Chill Thoroughly: Don’t rush the chilling process! The bars need at least 4 hours in the fridge to set up completely for that classic dense and creamy cheesecake texture.
- For Ultra-Clean Slices: Run a large chef’s knife under hot water, wipe it dry, and make a cut. Repeat this process for every single cut for perfectly clean, professional-looking squares.
Recipe Variations & Substitutions
- Crust Alternatives: Not a fan of graham crackers? Try a crust made from crushed Oreo cookies (remove the cream filling first), shortbread cookies, or even Biscoff cookies.
- Different Berries: This recipe works wonderfully with other berries. A strawberry, blueberry, or mixed berry swirl would be just as delicious. Looking for other dessert bar ideas? These Christmas sugar cookie bars are always a hit.
- Add a Topping: Before serving, consider adding a dollop of whipped cream and some fresh raspberries on top of each bar.
Storage Instructions
Store your white chocolate raspberry cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them. Place the cut bars on a baking sheet and freeze until firm, then wrap each bar individually in plastic wrap and place them in a freezer-safe bag or container. They will last in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Yes, absolutely! Frozen raspberries work perfectly for the sauce. There is no need to thaw them first; simply add them to the saucepan frozen and cook for a few extra minutes until they break down and the sauce thickens.
For bakery-style clean cuts, chill the bars overnight until they are very firm. Use a large, sharp chef’s knife. For each cut, run the knife under hot water, wipe it completely dry, and then make one firm slice. Clean the knife and repeat for every single cut.
These are a great make-ahead dessert! You can prepare them up to 3 days in advance. Keep them covered in the refrigerator until you are ready to slice and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. For best results, freeze them individually wrapped in plastic wrap.
Room temperature cream cheese is essential for a smooth, lump-free cheesecake filling. Cold cream cheese doesn’t blend well with the sugar and other ingredients, resulting in a lumpy texture that is impossible to fix.
Explore More Baking Inspiration
If you loved making these bars, you might enjoy exploring more of our easy baking recipes (coming soon) that are perfect for any occasion.
We are absolutely certain you will fall in love with these creamy, dreamy White Chocolate Raspberry Cheesecake Bars. They are the perfect make-ahead dessert for holidays, parties, or just a special weeknight treat. If you make this recipe, we’d love to hear about it! Leave a comment below or share a picture with us on Pinterest.
White Chocolate Raspberry Cheesecake Bars Recipe
White Chocolate Raspberry Cheesecake Bars (The Ultimate Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the prepared pan.
- Bake for 10 minutes. Set aside to cool.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 8-10 minutes, mashing the berries, until the sauce has thickened. Set aside to cool.
- Melt the white chocolate in the microwave until smooth. Set aside.
- In a large bowl, beat the room temperature cream cheese and sugar with an electric mixer until smooth.
- Beat in the room temperature eggs one at a time on low speed, just until combined. Mix in the sour cream and vanilla.
- Fold in the melted white chocolate. Do not overmix.
- Pour the filling over the crust. Dollop with raspberry sauce and gently swirl with a knife.
- Bake for 35-40 minutes, until the center is almost set. Turn the oven off and let the bars cool in the oven with the door ajar for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Do not overmix the filling once eggs are added to prevent cracking.
Chilling overnight yields the best texture and makes the bars easier to slice.
