White Chocolate Raspberry Cheesecake Bars

The luscious creaminess of these White Chocolate Raspberry Cheesecake Bars will make your taste buds dance with delight. Every bite delivers the perfect harmony of buttery graham cracker crust, velvety cheesecake filling, and swirls of tart raspberry sauce, all complemented by the delicate sweetness of white chocolate. These decadent dessert bars bring together the classic cheesecake experience in an approachable, portable form that’s perfect for gatherings or special treats. You’ll learn how to create bakery-quality white chocolate raspberry cheesecake bars with foolproof techniques that guarantee impressive results every time.

Why You’ll Love This Recipe

These White Chocolate Raspberry Cheesecake Bars strike the perfect balance between impressive and achievable. The contrast between the smooth, rich cheesecake filling and the bright, tangy raspberry swirls creates a sensory experience that’s both visually stunning and irresistibly delicious. The white chocolate adds a subtle sweetness without overwhelming the other flavors, while the buttery graham cracker crust provides the perfect textural foundation.

Unlike traditional cheesecake, these bars require no water bath and are virtually crack-proof, making them ideal for bakers of all experience levels. The convenient bar format means they’re easy to serve and perfect for potlucks, holiday gatherings, or make-ahead desserts. Plus, they’re endlessly customizable with seasonal berries or chocolate variations while maintaining the core appeal of these raspberry white chocolate cheesecake squares.

What truly sets these bars apart is how they deliver the luxurious taste of cheesecake without the fuss, allowing you to impress guests with minimal effort and maximum flavor.

Ingredients

For the Graham Cracker Crust:

• 2 cups (200g) graham cracker crumbs
• 6 tablespoons (85g) unsalted butter, melted
• 3 tablespoons (37g) granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 3 packages (24 ounces/680g) cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon (15ml) vanilla extract
• 6 ounces (170g) white chocolate, melted and slightly cooled
• 2 tablespoons (30ml) heavy cream

For the Raspberry Swirl:

• 12 ounces (340g) fresh or frozen raspberries (if frozen, no need to thaw)
• 3 tablespoons (37g) granulated sugar
• 1 tablespoon (15ml) lemon juice

The cream cheese is the star ingredient here – use full-fat, brick-style cream cheese for the richest texture. Quality white chocolate makes a significant difference; look for bars with cocoa butter (not palm oil) for the smoothest melt and authentic flavor in your white chocolate raspberry cheesecake bars.

Pro Tips

Achieve Perfect Texture: The key to silky-smooth white chocolate raspberry cheesecake bars is room temperature ingredients. Set your cream cheese, eggs, and sour cream out at least 2 hours before baking. Cold ingredients create lumps that are nearly impossible to fix once mixed. If you’re short on time, place the wrapped cream cheese in warm (not hot) water for 10 minutes.

Master the Swirl Technique: For beautiful raspberry swirls, strain your raspberry puree to remove seeds, then dollop it across the cheesecake surface. Use a toothpick or skewer to create swirls by dragging through the dollops in a figure-8 pattern. Less is more – overswirling will muddy the distinct colors.

Prevent Cracks and Ensure Clean Cuts: Avoid overmixing your batter, which incorporates air that can cause cracks. Mix just until ingredients are combined, especially after adding eggs. For picture-perfect slices, chill the bars completely (preferably overnight), then use a hot knife for cutting. Wipe the knife clean between each cut and you’ll achieve bakery-worthy presentation for your white chocolate raspberry cheesecake bars.

Instructions

Step 1: Prepare the Raspberry Sauce
Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally until the raspberries break down. Press the mixture through a fine-mesh sieve to remove seeds, creating a smooth puree. Set aside to cool completely while you prepare the other components.

Step 2: Make the Graham Cracker Crust
Preheat your oven to 325°F (165°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until it resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden, then cool while preparing the filling.

Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until completely smooth, about 2 minutes. Add sugar and beat until incorporated and fluffy. Mix in eggs one at a time on low speed, just until each is incorporated. Stir in vanilla extract. Pour in the melted white chocolate and heavy cream, mixing gently until fully combined into a silky batter.

Step 4: Assemble and Create Swirls
Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Drop spoonfuls of the raspberry puree across the surface of the cheesecake filling. Using a skewer or thin knife, gently swirl the raspberry sauce into the cheesecake to create a marbled effect. Don’t overmix – you want distinct swirls of raspberry throughout your white chocolate raspberry cheesecake bars.

Step 5: Bake and Cool
Bake at 325°F (165°C) for 35-40 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture and flavor development.

Variations

Chocolate Cookie Crust Version
Transform these bars by swapping the graham cracker crust for chocolate cookie crumbs. Simply replace the graham crackers with 2 cups of crushed chocolate sandwich cookies (cream removed) or chocolate wafers. This creates a striking color contrast with the white cheesecake and adds a rich cocoa dimension that pairs beautifully with the raspberries and white chocolate.

Lemon White Chocolate Raspberry Bars
Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice to the cheesecake batter for a citrus twist. The bright lemon flavor enhances the tartness of the raspberries while complementing the sweet white chocolate. This variation creates a more refreshing version of the classic white chocolate raspberry cheesecake bars that’s perfect for summer gatherings.

Gluten-Free Option
Create a gluten-free crust using 2 cups of gluten-free graham cracker crumbs or a mixture of almond flour (1½ cups) and melted butter (7 tablespoons) with 3 tablespoons of sugar. The almond flour adds a nutty dimension that pairs wonderfully with the raspberry and white chocolate flavors while keeping the bars accessible for those with gluten sensitivities.

Storage and Serving

These white chocolate raspberry cheesecake bars will keep beautifully in the refrigerator for up to 5 days when stored in an airtight container. For longer storage, freeze the cut bars individually on a baking sheet until solid, then wrap each piece in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

For an elegant dessert presentation, serve each bar with a dollop of fresh whipped cream and additional fresh raspberries. A light dusting of powdered sugar adds a beautiful finishing touch. For a more indulgent experience, drizzle white chocolate sauce over the bars just before serving.

These bars are delicious chilled but develop even more flavor when allowed to sit at room temperature for 15-20 minutes before serving. Pair with coffee, tea, or a glass of dessert wine for a memorable dessert experience that will have your guests asking for the recipe.

FAQs

Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work perfectly for the puree. There’s no need to thaw them first – simply cook them according to the recipe instructions. Frozen berries often make an even more vibrant sauce for your white chocolate raspberry cheesecake bars.

Why did my cheesecake crack?
Cracks typically form from overmixing (which incorporates too much air), baking at too high a temperature, or cooling too quickly. Next time, mix just until ingredients are combined, ensure your oven temperature is accurate, and allow for gradual cooling as directed in the recipe.

Can I make these without the raspberry swirl?
Absolutely! You can make plain white chocolate cheesecake bars by omitting the raspberry swirl entirely. Alternatively, replace the raspberry with another fruit puree like strawberry or blueberry.

How do I know when the cheesecake bars are done baking?
The edges should be set and slightly puffed, but the center should still have a slight jiggle (like Jell-O). The bars will continue to set as they cool. Overbaking will result in dry, cracked cheesecake.

Can I use a different size pan?
Yes, but you’ll need to adjust the baking time. For a 9×9-inch pan, the bars will be thicker and need about 10-15 minutes longer to bake. An 11×7-inch pan will work similarly to the recommended 9×13-inch but may require a few extra minutes of baking time.

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