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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!

White chocolate raspberry swirl cheesecake bars on wax paper with raspberries and white chocolate bar pieces.

Why you will love this:
Ingredients and Substitutions:
How to make this recipe:
Notes and Tips:
White Chocolate Raspberry Cheesecake Bars Recipe
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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. A perfect dessert to add to the spread for any and all occasions!

Why you will love this:

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 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 baking chips actually don’t contain any cocoa butter.
vanilla
raspberries: I use fresh 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.

Raspberry white chocolate cheesecake bars on wax paper with fresh raspberries/

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 mesh strainer. 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! (step 1)
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! (step 2)
Press the crust FIRMLY into a 9×9 inch 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. (step 3)

Bake the crust on its own for about 6-8 minutes. Remove from heat and set aside.

Graham crackers processed in food processor and then in bowl with butter. Last image shows crust pressed into pan.

For the cheesecake:

Start by melting the white chocolate. Chop it up or place chips in a 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 mixer, beat until smooth and creamy. You want the sugar to be fully incorporated. This takes about 2 minutes. (step 1)
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. (step 2)
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. (step 3)

Cream cheese and other cheesecake ingredients in mixing bowl.

Pour the cheesecake mixture over top of the baked graham cracker crust. Spread with a spatula to make sure the cheesecake layer is even. (step 4)
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. (step 5-6)
Bake the cheesecake 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 and enjoy!

Cheesecake spread on graham cracker crust and raspberry sauce swirled on top.

Notes and 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 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! If you are short on time, chill in the freezer for about one hour.