This post may contain affiliate links.
These luxurious White Chocolate Raspberry Cheesecake Bars are a perfect treat that everyone will love. A simple raspberry sauce swirled into a creamy cheesecake layer on a thick graham cracker crust. Grab a bar and go or eat it with a fork. Delicious either way!
This recipe was originally published March 2021 and updated with new images and copy June 2024. The recipe remains the same!
Cheesecake is my love language.
These White Chocolate Raspberry Cheesecake Bars take a touch more time to pull together than many of my other cream cheese filled desserts, but they are sooooo worth it. Not everything can be a 5 Minute Cheesecake Dip, right?
Classic cheesecake flavor but with a touch of flair thanks to the white chocolate and deliciously tart raspberry swirl. A perfect dessert recipe to add to the spread for any and all occasions!
Try these other cheesecake inspired recipes: No Bake Cheesecake Balls, Oreo No-Bake Cheesecake Cups, Cinnamon Crescent Roll Cheesecake Stuffed Wreath (holiday themed, but good year round!). This No Bake Chocolate Pie is another fan favorite, although not a cheesecake.
Why you will love these White Chocolate Raspberry Cheesecake Bars:
- The raspberry sauce! While you can certainly save time by grabbing store bought raspberry sauce, the homemade is not more more than simmering and then straining the seeds. Yes, you have to wait until it cools but it will soon be a favorite addition to all the things–ice cream, pancakes, cupcakes, and so much more.
- Easy finger food. While you can cut these into big squares, it’s also a perfect dessert recipe to cut into small, bite sized squares and place in a mini muffin cup. I actually made these for a small gathering for a friend who was serving light bites. These were perfect small bites!
- Easier than making a cheesecake, but still cheesecake! Easy to grab a piece and keep walking. These white chocolate cheesecake bars take much less time from start to finish.
Ingredients and Substitutions:
- graham crackers: A classic graham cracker crust is my all time favorite, but I am 100% planning to try these cheesecake bars with a chocolate graham cracker crust. And possibly pretzel! Endless possibilities.
- butter: I use unsalted. If you have salted, skip the pinch of sea salt.
- sugar: I have not substituted any other sweeteners in this recipe. I would use classic white sugar for a successful dessert.
- cream cheese: I have only made this recipe with full fat cream cheese. I prefer full fat when making any sort of cheesecake. You may be ok to sub with a reduced fat cream cheese, but I have not heard great things about using fat free cream cheese.
- sour cream: same concept here, I use the full fat, but you could probably use a lighter version as well here. Also, make sure the sour cream is room temperature.
- eggs: large eggs at room temperature. You want to make sure to let the eggs sit out. Room temperature ingredients will help keep anything from clumping and give you the creamiest cheesecake.
- white chocolate: for this cheesecake, I suggest using a high quality white chocolate. This will make melting the chocolate more successful. A true white chocolate is made with 20% cocoa butter. Some white chocolate chips actually don’t contain any cocoa butter.
- vanilla: vanilla extract for optimal flavor but you can use imitation vanilla if that is what you have on hand
- raspberries: I use fresh raspberries for these white chocolate cheesecake bars. You could use frozen if you prefer or if it is what you have on hand. Another berry, like blackberries, or a mixture of berries will work as well. To save time, you could use a pre-made raspberry sauce.
- corn starch: arrowroot powder should sub fine for this if preferred.
How to make this recipe:
For the Raspberry Sauce:
- To make the sauce, simply bring raspberries, corn starch, sugar, vanilla and water to a boil over medium heat. Allow to heat for about 7-10 minutes or until it begins to thicken.
- Remove from heat and strain the seeds through a fine mesh sieve. Allow the raspberry sauce to cool completely.
For the Graham Cracker Crust:
- Process the graham crackers in a food processor until broken into crumbs. You can also add the crackers to a large plastic bag and crush them with a rolling pin or wooden spoon. The wooden spoon is a great way to get some aggression out!
- Mix the crumbs with the melted butter, sugar and sea salt. The graham cracker crumbs will all be moist, but it may seem dryer than you expect it to be. Don’t worry, that is fine!
- Press the crust FIRMLY into a 9×9 inch prepared baking pan lined with parchment paper or foil. The key to making these bars finger food is a really sturdy crust. The bottom of a drinking glass or measuring cup works really well.
- Bake the crust on its own for about 6-8 minutes. Remove from heat and set aside.
For the cheesecake:
- Start by melting the white chocolate. Chop it up and place in a small bowl and microwave on 20 second increments. Stir in between each time you heat. DO NOT OVERHEAT. It will clump and become unmanageable. When most of the chocolate is melted, just keep stirring until the rest melts. Set aside and allow it to cool.
- In a medium bowl, combine the sugar and softened cream cheese. Using an electric hand mixer or standing mixer, beat until smooth and creamy. You want the sugar to be fully incorporated. This takes about 2 minutes.
- Add in the sour cream and beat to blend in. Add the eggs and vanilla and beat only until the eggs are incorporated. Try not to beat any more than necessary.
- Add the cooled but still melted (it can be warm, just no longer super hot) white chocolate and beat gently to incorporate. Again, don’t overdo it on the mixing here.
- Pour the cream cheese mixture over top of the baked graham cracker crust. Spread with a spatula to make sure the cheesecake layer is even.
- Drizzle the cooled raspberry sauce over top of the white chocolate cheesecake layer. You can use as much as you like, or just a little drizzle and save the rest for later. Use a toothpick to swirl the raspberry sauce into the cheesecake.
- Bake the cheesecake for about 32-35 minutes in preheated oven. The bars will be ready when the edges are slightly golden brown, and the cheesecake looks set.
- Remove and cool completely on a cooling rack before chilling for at least 3-4 hours. Cut into pieces, garnish with a touch of lemon zest if desired and enjoy!
Recipe Tips
- If you want to save time on the raspberry sauce, you can always use a store bought raspberry sauce. This will save you lots of time and you won’t have to wait for the sauce to cool. However, it certainly is not the same as homemade. Still tasty though!
- You will end up with extra raspberry sauce. This can be drizzled over when serving or you can use it in other recipes. Its so great over ice cream, pancakes, and much more!
- You want to chill these white chocolate cheesecake bars for at least 3-4 hours for them to set and firm up. Wait until they are completely cooled. If you shorten the time, they will 100% be dessert you want to eat with a fork!
- For nicely cut bars, use a very sharp knife. Run the knife under very hot water for about 15-20 seconds. Wipe the knife clean between each slice and run under the hot water again as needed. You can freeze the cheesecake for about 30 minutes before slicing to help as well.
Storage:
To store leftover cheesecake bars, place in an airtight container and refrigerate for about 5-7 days.
You can freeze these bars as well. Allow them to chill and set completely. Slice into individual pieces and wrap in plastic wrap and then place in an airtight container or double wrap, using aluminum foil for the second layer for best results.
Freeze for up to 3 months, thawing in the refrigerator for best results.
Check out these other recipes:
- Cheesecake Cookie Bars
- No Bake Cheesecake Bites
- Blueberry Cheesecake Dip
- Kahlua Cream Cheese Brownies
- Mixed Berry Oat Bars
- Dulce de Leche Cheesecake Brownies
- No Bake Caramel Apple Cheesecake
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
White Chocolate Raspberry Cheesecake Bars
These luxurious White Chocolate Raspberry Cheesecake Bars are a perfect treat that everyone will love. A simple raspberry sauce swirled into a creamy cheesecake layer on a thick graham cracker crust. Grab a bar and go or eat it with a fork. Delicious either way!
Ingredients
For the Raspberry Sauce:
- 2 c raspberries, fresh or frozen
- ⅓ c sugar
- ¼ tsp vanilla
- 2 tsp corn starch
- 1 T water
For the Graham Cracker Crust:
- 1¾ c crushed graham crackers, about 12 sheets
- 6 T butter, melted
- 3 T sugar
- dash of sea salt, optional
Instructions
For the Raspberry Sauce:
- Bring raspberries, corn starch, sugar, vanilla and water to a boil over medium heat. Lower heat and allow to simmer for about 10 minutes or until thickened.
- Remove the pot from heat and press through a mesh strainer to remove the sauce from the raspberry seeds.
- Chill to allow to cool completely. You can prep the sauce a day in advance.
For the Graham Cracker Crust:
- Preheat oven to 350°F. Process the graham crackers in a food processor until broken into fine crumbs. You can also add the crackers to a large plastic bag and crush them with a rolling pin or wood spoon. Mix the crumbs with the melted butter, sugar and sea salt.
- Press the crust FIRMLY into a 9×9 inch baking pan lined with parchment paper or foil. The bottom of a drinking glass or measuring cup works really well. Bake for about 8 minutes. Remove from the oven and set aside.
For the Cheesecake Layer:
- Start by melting the white chocolate.Stir in between each time you heat. DO NOT OVERHEAT. It will clump and become unmanageable. Set aside and allow it to cool.
- In a medium bowl, combine the sugar and softened cream cheese. Using an electric mixer, beat until smooth and creamy. This takes about 2 minutes. Add in the sour cream and beat to blend in. Add the eggs and vanilla and beat only until the eggs are incorporated. Try not to beat any more than necessary. Add the cooled but still melted white chocolate and beat gently to incorporate.
- Pour the cheesecake mixture over top of the baked graham cracker crust. Spread to make even. Drizzle about half the cooled raspberry sauce over top of the white chocolate cheesecake layer. You can use as much as you like, or just a little drizzle and save the rest for later. Use a toothpick to swirl the raspberry sauce into the cheesecake.
- Bake the cheesecake at 350°F for about 32-35 minutes. The bars will be ready when the edges are slightly browned, and the cheesecake looks set. Remove and cool completely on a cooling rack before chilling for at least 3 hours. Cut into pieces with a sharp knife and enjoy.
Notes
- If you want to save time on the raspberry sauce, you can always use a store bought raspberry sauce. This will save you lots of time and you won’t have to wait for the sauce to cool. However, it certainly is not the same as homemade. Still tasty though!
- You want to chill these white chocolate cheesecake bars for at least 3-4 hours for them to set and firm up. Wait until they are completely cooled. If you shorten the time, they will 100% be dessert you want to eat with a fork!
- For nicely cut bars, use a very sharp knife. Run the knife under very hot water for about 15-20 seconds. Wipe the knife clean between each slice and run under the hot water again as needed. You can freeze the cheesecake for about 30 minutes before slicing to help as well.
- You will end up with extra raspberry sauce. This can be drizzled over when serving or you can use it in other recipes. Its so great over ice cream, pancakes, and much more!
Nutrition
Calories: 308kcal, Carbohydrates: 28g, Protein: 4g, Fat: 20g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 217mg, Potassium: 124mg, Fiber: 1g, Sugar: 22g, Vitamin A: 593IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
Shop this Post:
Buy Now → 
Buy Now → 
Buy Now → 
Leave a comment