White Chocolate Raspberry Cheesecake Bars

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:

1. Start by making the raspberry filling so that it has time to cool.
2. 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.
3. 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

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