White Chocolate Raspberry Cheesecake Bars Recipe

Indulge in a perfect balance of rich, creamy white chocolate and tangy raspberries with these White Chocolate Raspberry Cheesecake Bars. These bars combine a buttery graham cracker crust, smooth white chocolate cheesecake, and swirls of raspberry sauce for a decadent yet fruity dessert. Whether you're baking for a special occasion, family gathering, or just craving a sweet treat, this recipe is sure to impress. Read on for the full recipe, step-by-step instructions, variations, and serving tips!

this Recipe

What Are White Chocolate Raspberry Cheesecake Bars?

White Chocolate Raspberry Cheesecake Bars are a delightful take on classic cheesecake, made in an easy-to-cut bar form. The base consists of a buttery graham cracker crust, topped with a luscious white chocolate-infused cheesecake layer. Swirled through the cheesecake is a homemade raspberry sauce, providing a vibrant, fruity contrast to the rich white chocolate. The bars are baked to perfection, then chilled for a creamy, dreamy dessert that melts in your mouth.

Ingredients List for White Chocolate Raspberry Cheesecake Bars

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 12 full graham crackers, crushed)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter (melted)

For the Raspberry Swirl:

• 1 ½ cups fresh or frozen raspberries (if frozen, thaw and drain them)
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

For the White Chocolate Cheesecake Filling:

• 8 oz white chocolate (chopped, or white chocolate chips)
• 16 oz cream cheese (2 blocks, softened to room temperature)
• ¾ cup granulated sugar
• 2 large eggs (room temperature)
• ¼ cup sour cream (for creaminess)
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour (optional, for structure)

Ingredients List for Additional Flavor and Variations

Looking to switch things up? Here are some fun add-ins and variations to enhance your cheesecake bars:

• Dark chocolate swirl – Add swirls of melted dark chocolate alongside the raspberry for an extra-rich flavor.
• Lemon zest – Stir in a teaspoon of lemon zest to the cheesecake filling for a fresh citrus note.
• Almond extract – Add ½ teaspoon of almond extract to the filling for a subtle nutty flavor.
• Mixed berry swirl – Substitute the raspberries with a mixture of your favorite berries like strawberries, blueberries, or blackberries.
• Cookie crust – Use chocolate wafer cookies or Oreos instead of graham crackers for a different crust flavor.

Substitutions and Variations

Here are a few substitution ideas for dietary preferences or ingredient availability:

• Gluten-free: Use gluten-free graham crackers or cookies for the crust.
• Dairy-free: Replace cream cheese, white chocolate, and butter with dairy-free alternatives.
• Sugar-free: Substitute granulated sugar with a sugar substitute like monk fruit or erythritol for a lower sugar option.
• Vegan: Use vegan cream cheese, eggs, and white chocolate for a plant-based version.

Step-by-Step Cooking Instructions

Let’s walk through the steps to make these delicious White Chocolate Raspberry Cheesecake Bars:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease or line a 9x9-inch baking dish with parchment paper, leaving enough overhang to lift the bars out after they cool.

2. Make the Graham Cracker Crust:

• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.
• Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.

3. Prepare the Raspberry Swirl:

• In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and release their juices.
• If the sauce is too thin, stir in the cornstarch and cook for an additional 1-2 minutes until the sauce thickens slightly.
• Strain the raspberry sauce through a fine-mesh sieve to remove the seeds. Set the sauce aside to cool.

4. Melt the White Chocolate:

• In a microwave-safe bowl, melt the white chocolate in 20-30 second intervals, stirring between each interval, until smooth and fully melted. Set aside to cool slightly.

5. Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the sour cream, vanilla extract, and melted white chocolate until fully combined.
• If using, mix in the all-purpose flour for a little extra structure.

6. Assemble the Cheesecake Bars:

• Pour the white chocolate cheesecake filling over the baked crust, spreading it into an even layer.
• Drop spoonfuls of the raspberry sauce over the cheesecake filling.
• Use a toothpick or knife to gently swirl the raspberry sauce into the cheesecake, creating a marbled effect.

7. Bake the Cheesecake Bars:

• Bake the cheesecake bars in the preheated oven for 30-35 minutes, or until the center is set and only slightly jiggly when gently shaken.
• Remove the bars from the oven and allow them to cool at room temperature for about 1 hour.

8. Chill and Set:

• Once cooled, transfer the bars to the refrigerator and chill for at least 3 hours (or overnight) to allow the cheesecake to fully set.

9. Slice and Serve:

• Once the bars are fully chilled, use the parchment paper to lift them out of the pan.
• Slice into squares or rectangles using a sharp knife, wiping the blade between cuts for clean edges.
• Serve cold and enjoy!

How to Make White Chocolate Raspberry Cheesecake Bars: A Step-by-Step Guide

Here’s a quick recap:

1. Preheat and prepare the crust: Mix the graham cracker crumbs, sugar, and butter, then press into a baking dish and bake.
2. Make the raspberry swirl: Cook the raspberries with sugar and lemon juice, then strain to remove seeds.
3. Melt the white chocolate: Gently melt the white chocolate and set aside to cool slightly.
4. Mix the cheesecake filling: Beat together cream cheese, sugar, eggs, sour cream, vanilla, and melted white chocolate until smooth.
5. Assemble the bars: Pour the cheesecake filling over the crust, swirl in the raspberry sauce, and bake.
6. Cool and chill: Let the bars cool to room temperature, then refrigerate to set before slicing.

Common Mistakes to Avoid

• Overbaking the cheesecake: Be careful not to overbake the bars, as this can cause cracks and a dry texture. The center should still be slightly jiggly when you remove it from the oven.
• Skipping the cooling process: Allowing the bars to cool fully and chill in the refrigerator is essential for the cheesecake to set. Don’t rush this step, or the bars may be too soft to slice cleanly.
• Not straining the raspberry sauce: For a smooth and seedless swirl, strain the raspberry sauce to remove any seeds.

Serving and Presentation Tips

These bars are not only delicious but also look stunning when served. Here are a few ideas to make them extra special:

• Garnish with fresh raspberries: Add a few fresh raspberries on top of each bar for a beautiful, fruity garnish.
• Drizzle with white chocolate: Drizzle melted white chocolate over the bars for an extra touch of decadence.
• Dust with powdered sugar: Lightly dust the bars with powdered sugar before serving for a professional, polished look.

How to Serve White Chocolate Raspberry Cheesecake Bars

Serve these cheesecake bars cold for the best texture. They’re perfect for any occasion, from casual gatherings to more formal celebrations. Arrange them on a dessert platter or plate each bar individually for a more refined presentation. They also pair beautifully with coffee or tea.

Presentation Ideas for White Chocolate Raspberry Cheesecake Bars

• Tiered dessert stand: Display the bars on a tiered dessert stand for an elegant look at parties or events.
• Color-coordinated platters: Serve the bars on white or pastel-colored platters to make the raspberry swirl pop.
• Mini cheesecake bites: For bite-sized treats, cut the bars into smaller squares and serve them as mini cheesecake bites for a party.

White Chocolate Raspberry Cheesecake Bars Recipe Tips

• Use high-quality white chocolate: For the best flavor, opt for high-quality white chocolate rather than white chocolate-flavored chips.
• Make them ahead: These bars can be made 1-2 days in advance and stored in the refrigerator, making them perfect for entertaining.
• Cut clean slices: For clean, sharp slices, wipe your knife between cuts and use a warm knife to slice through the chilled bars.

Frequently Asked Questions (FAQs)

Q: Can I use frozen raspberries for this recipe?
A: Yes! Frozen raspberries work well in this recipe. Just be sure to thaw and drain them before making the raspberry sauce.

Q: How long do White Chocolate Raspberry Cheesecake Bars last?
A: Store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months.

Q: Can I freeze these cheesecake bars?
A: Yes! To freeze, wrap the bars tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Q: Can I use other berries instead of raspberries?
A: Absolutely! Feel free to substitute raspberries with strawberries, blackberries, or blueberries for a different flavor.

Conclusion

White Chocolate Raspberry Cheesecake Bars are a decadent and visually stunning dessert that combines rich white chocolate, tangy raspberry swirl, and creamy cheesecake on a buttery graham cracker crust. Perfect for any occasion, these bars are easy to make ahead of time and are sure to impress your guests. Whether you’re baking for a special event or simply satisfying your sweet tooth, this recipe is a must-try. Enjoy every luscious, fruity bite!

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