White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a fresh raspberry swirl. Super easy to make recipe and perfect for any occasion!

White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a raspberry swirl. Super easy to make recipe and perfect for any occasion!

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You’ll love these White Chocolate Raspberry Cheesecake Bars

A rich and creamy cheesecake with a dreamy white chocolate and raspberry flavor.
A bright and tangy raspberry swirl made from fresh or frozen berries. It’s the perfect balance of sweet and tangy.
A buttery, shortbread crust that’s never soggy.

Quick and Easy Recipe

Cheesecake bars are the quickest, easiest, most foolproof way to make cheesecake.
No water bath
Quick baking and cooling times
No soggy crust from water leaking in
No springform pan needed
Handheld bars that are easy to cut and transport – perfect for packed lunches, picnics, and get-togethers.

Tips for success

Be sure all your ingredients are at room temperature before starting for a smooth and creamy cheesecake.

Never overmix cheesecake batter. You can mix the cream cheese and sugar fully until they’re smooth and fluffy, but once you start adding the eggs, only mix enough to thoroughly combine them. Over-mixing the batter after the eggs are added will incorporate air into the batter which will cause the cheesecake to rise too much during baking, and then fall, creating cracks.

Don’t overbake the cheesecake bars. The center will still be a little jiggly in the middle when you take them out of the oven. They will firm up during cooling.

How to make

Make the raspberry filling:

Start by making the raspberry filling so that it has time to cool.
Combine the raspberries and sugar in a saucepan and simmer until the berries fall apart and become syrupy, about 4-5 minutes. Help to break them up by pressing on them with a spoon.
Strain through a fine mesh strainer to remove the seeds and let cool before using. You can chill it in the refrigerator, in the freezer, or in an ice bath (my favorite).

Make the shortbread crust:

Combine shortbread cookie crumbs and melted butter, then press into a lined 8 by 8 baking pan. Pack the crust down firmly; I use the bottom of a measuring cup. A firmly packed crust will give a sturdier crust and neater slice.

Bake the crust for about 6-8 minutes until it is set and starting to turn golden. Remove from the oven and set aside until needed.

Make the white chocolate cheesecake filling:

With a hand mixer or a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl. Add sugar and beat another 2 minutes, scraping down bowl halfway through.

Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.

Add vanilla, salt, and white chocolate and mix until thoroughly combined.

Add sour cream and mix until combined.

To assemble and bake the cheesecake:

Pour half of the cheesecake batter onto the prebaked crust. Drizzle half of the raspberry sauce on top of the batter.

Pour the remaining half of the cheesecake batter on top. Drizzle the remaining half of the raspberry sauce on top of the batter and swirl with a toothpick.

Bake until the sides are puffy and golden, and the center is still slightly jiggly, about 30-35 minutes.

Remove from the oven and cool for an hour, then refrigerate for 4 hours. When the cheesecake is chilled, you can cover the pan with plastic wrap or aluminum foil until ready to slice.

To slice the cheesecake:

Holding onto the foil lining, lift the cheesecake out of the pan. Cut the cheesecake into 16 2-inch squares. For the neatest squares, use a sharp knife that is rinsed in warm water and wiped off between each cut.

How to store

Keep the bars in the refrigerator in a covered container for up to one week.

Freeze the fully chilled whole cheesecake or individual bars by wrapping in plastic wrap then placing in a plastic freezer bag for up to 2 months. Unwrap and thaw overnight in the refrigerator before serving.

More Cheesecake recipes:

Recipe

White Chocolate Raspberry Cheesecake Bars

Kelly

White Chocolate Raspberry Cheesecake Bars are lush and decadent with a rich and creamy, white chocolate cheesecake filling and a raspberry swirl. Super easy to make recipe and perfect for any occasion!

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 5

Course Dessert

Cuisine American

Servings bars

Calories 272 kcal

Ingredients

For the raspberry Swirl:

1 ½ cups fresh or frozen raspberries (no need to thaw) 210g
3 tablespoons granulated sugar 37g

For the crust:

1½ cups shortbread cookie crumbs, finely ground 191g
3 tablespoons butter, melted 43g

For the cheesecake filling:

16 oz cream cheese, softened 454g
⅓ cup sugar 65g
1 teaspoon vanilla
¼ teaspoon salt
2 eggs room temperature
6 oz white chocolate, melted and cooled 170g
⅓ cup sour cream, room temperature 76g

Instructions

For the raspberry swirl:

Combine the raspberries and sugar in a saucepan and simmer until the berries fall apart and become syrupy, about 4-5 minutes. Help to break them up by pressing on them with a spoon.
Strain through a fine mesh strainer to remove the seeds and let cool before using. You can chill it in the refrigerator, in the freezer, or in an ice bath (my favorite).

For the crust:

Preheat oven to 350 degrees F.
Prepare an 8 by 8-inch baking pan by lining the bottom with aluminum foil or baking parchment and spraying with nonstick cooking spray.
Mix the cookie crumbs and the melted butter until well combined and moistened. They should have the texture of wet sand.
Press the crumbs into the bottom of the baking pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
Bake until golden brown around the edges and fragrant, about 8 minutes. Set aside to cool.

For the cheesecake filling:

With a hand mixer or in a stand mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, about 2 minutes. Scrape down bowl.
Add sugar and beat another 2 minutes, scraping down bowl halfway through.
Add eggs, one at a time, mixing on low speed for 20 seconds after each egg. Scrape down bowl.
Add vanilla, salt, and white chocolate and mix until thoroughly combined.
Add sour cream and mix until combined.

To assemble and bake the cheesecake:

Pour half of the cheesecake batter onto the prebaked crust. Drizzle half of the raspberry sauce on top of the batter.
Pour the remaining half of the cheesecake batter on top. Drizzle the remaining half of the raspberry sauce on top of the batter and swirl with a toothpick.
Bake until the sides are puffy and golden, and the center is still slightly jiggly, about 30-35 minutes.
Remove from the oven and cool to room temperature, then refrigerate for 4 hours before slicing.

Notes

To use a 9 by 13-inch pan, double the recipe and bake a little longer.
For an Oreo or Golden Oreo crust: use 1½ cups (191g) finely ground Oreo cookie crumbs and 4 tablespoons (57g) melted butter.
For a traditional graham cracker crust: use 1 ½ cups graham cracker crumbs, 3 tablespoons sugar, and 4 tablespoons (57g) melted butter.
You can put half the raspberry sauce in the middle and half on top. Or just swirl some onto the top only if you prefer a more dramatic contrast between the layers. I’ve done both in the above photos.

Nutrition

Calories: 272kcalCarbohydrates: 22gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 60mgSodium: 194mgPotassium: 108mgFiber: 1gSugar: 16gVitamin A: 521IUVitamin C: 3mgCalcium: 61mgIron: 1mg

Keyword raspberry cheesecake bars, white chocolate cheesecake

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White Chocolate Raspberry Cheesecake Bars

You’ll love these White Chocolate Raspberry Cheesecake Bars

Quick and Easy Recipe

Tips for success