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Overhead view of white chocolate cheesecake bars with raspberry swirl on wax paper.
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5 from 1 vote

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!
Prep Time25 mins
Cook Time35 mins
Chill3 hrs
Total Time4 hrs
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 308kcal
Author: Lorie Yarro


For the Raspberry Sauce:

  • 2 c raspberries, fresh or frozen
  • c sugar
  • ¼ teaspoon vanilla
  • 2 teaspoon corn starch
  • 1 T water

For the Graham Cracker Crust:

  • c crushed graham crackers about 12 sheets
  • 6 T butter, melted
  • 3 T sugar
  • dash of sea salt optional

For the Cheesecake Layer:

  • 2 8 oz. packages cream cheese, softened to room temperature
  • ½ c sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla
  • ½ c sour cream, room temperature
  • 6 oz. white chocolate (chopped if bars) high quality for best results


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 9x9 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.


  • 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 hours for them to set and firm up. 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 45 minutes.


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