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!
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 Cheesecake Bars 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 White Chocolate Raspberry Cheesecake Bars
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 White Chocolate Raspberry Cheesecake Bars
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:
- Chocolate Raspberry Cheesecake Bars
- Swirled Caramel Cheesecake Bars
- Lemon Blueberry Cheesecake Bars
- Mini Key Lime Cheesecakes
- Classic New York Cheesecake
- Chocolate Espresso Cheesecake
- Lemon Blueberry Cheesecake
- White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake Bars
- Total Time: 1 hour
Description
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!
Ingredients
For the raspberry Swirl:
- 1 and 1/2 cups (210g) fresh or frozen raspberries (no need to thaw)
- 3 Tablespoons (37g) granulated sugar
For the crust:
- 1½ cups (191g) shortbread cookie crumbs, finely ground
- 3 tablespoons (43g) butter, melted
For the cheesecake filling:
- 16oz (454g) cream cheese, softened
- ⅓ cup (65g) sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 eggs, room temperature
- 6oz (170g) white chocolate, melted and cooled
- 1/3 cup (76g) sour cream, room temperature
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.
- Prep Time: 15
- Cook Time: 45
- Cuisine: American
Keywords: cheesecake, bars, dessert, white chocolate, raspberry, squares,
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Buttery shortbread and creamy cheese filling with white chocolate….a sensational combination!
Thanks so much, Angie!
You go girl!! This cheesecake looks great
★★★★★
Thanks Cookie Monster!
White chocolate and raspberry is just the best combo. These bars look sooo good Kelly!
★★★★★
Thanks so much, Katherine!
OMG that looks so decadent, perfect for a Valentines dessert
★★★★★
Thanks so much, Raymund!
Yum! This looks marvelous. Gorgeous looking dish. And recipe! Thanks.
Thanks so much, John!
Kelly, these are calling to me! They are just so pretty, and I can’t wait to taste their deliciousness! 🙂 ~Valentina
Thanks so much, Valentina!
Gorgeous!!! I would have loved trying this recipe but raspberries are not easily available here. Do you think I could use raspberry jam for this?
★★★★★
Raspberry jam should work just fine, Taruna. I might warm it with a little water to thin it a bit so it’s the same consistency. Thanks so much!
What a beautiful dessert – truly a work of art. Love the nonpareil design…
Thanks so much, David!
Kelly, these are simply gorgeous! I love white chocolate and imagine in a cheesecake it’s amazing. Your raspberry topping is so beautiful, too! This recipe is definitely a keepeer! So impressive!
★★★★★
Thanks so much, Laura!
Why these are DREAMY!! White chocolate and raspberry is soooo good together. I am seriously salivating over these!
★★★★★
Thanks so much, Katherine!
Seriously, the BEST cheesecake I have ever put in my face! This is now my official go-to cheesecake recipe. I had a bucket of raspberries from my parents garden and this is where a bunch went. Amazing! I have one in the oven right now with an oreo crust and crushed oreos in the batter. Can’t wait!
★★★★★
Oreos in the crust and batter sound fabulous, Melissa! I’ll definitely have to give that a try. Thanks so much!
Can I make this into mini cheesecakes or a round cheesecake instead of bars?
Hi Emily,
This could definitely be made into mini cheesecakes. It’s a little thinner than what I would like for a normal round cheesecake.