Name: Raspberry White Chocolate Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (or digestive biscuits); 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 4 oz white chocolate, melted; 1 cup fresh or frozen raspberries; 1 tbsp all-purpose flour (optional, for coating raspberries if frozen)

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Raspberry White Chocolate Cheesecake Bars are rich, creamy, and bursting with fruity sweetness. I love how the tartness of raspberries cuts through the silky cheesecake, while the white chocolate adds a luscious layer of decadence. These bars are perfect for dessert trays, parties, or anytime I want a treat that feels a little extra special.

Why You’ll Love This Recipe

I like this recipe because it combines everything I enjoy in a dessert—crunchy crust, creamy filling, and a touch of fruity brightness. The layered bars are easy to slice and serve, making them ideal for sharing. Plus, they store well and taste even better chilled, which makes them a great make-ahead dessert option. Raspberry White Chocolate Cheesecake Bars

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs (or digestive biscuits)
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Vanilla extract
White chocolate, melted
Fresh or frozen raspberries
All-purpose flour (optional, to coat raspberries if using frozen)

Directions

I start by preheating the oven and lining a baking pan with parchment paper.
I mix the graham cracker crumbs with melted butter, press the mixture firmly into the bottom of the pan, and bake it for a few minutes to set the crust.
In a mixing bowl, I beat the softened cream cheese and sugar until smooth, then add eggs and vanilla until fully combined.
I stir in the melted white chocolate, making sure the mixture stays creamy.
I gently fold in the raspberries, coating them lightly in flour if I’m using frozen ones to prevent bleeding.
I pour the cheesecake filling over the baked crust and smooth the top.
I bake until the center is set but still slightly jiggly, then cool completely before chilling in the fridge.
Once firm, I slice the bars and serve them cold.

Servings and timing

This recipe makes about 16 bars.
Prep time: 20 minutes
Bake time: 35–40 minutes
Chill time: 3 hours (or overnight)
Total time: Around 4 hours

Variations

Sometimes I swirl raspberry jam into the top before baking for a marbled look. I’ve also tried using crushed shortbread cookies for the crust for a buttery twist. If I want something extra fancy, I drizzle more melted white chocolate over the top after baking and chilling. Blueberries or blackberries work beautifully as substitutes for raspberries too.

storage/reheating

I store the bars in an airtight container in the fridge for up to 5 days. They also freeze well—I wrap them individually and store in a freezer-safe bag for up to a month. When ready to eat, I let them thaw in the fridge overnight. I never reheat them; they’re best served cold.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries often. I just toss them in a little flour before adding to the batter to prevent too much bleeding and sogginess.

How do I know when the cheesecake bars are done?

I look for the edges to be set and the center to have a slight jiggle. They’ll firm up completely after chilling.

Do I need to use a water bath?

Not for this recipe. Since these are bars and not a tall cheesecake, they bake evenly without one.

Can I make these ahead of time?

Absolutely. I like making them the day before so they have time to chill and set fully for clean slicing.

What’s the best way to cut clean slices?

I use a sharp knife and wipe it clean between cuts. For extra neat bars, I sometimes dip the knife in warm water before slicing.

Conclusion

Raspberry White Chocolate Cheesecake Bars are the perfect blend of rich, creamy, and fruity. I love making them for special occasions or whenever I want a dessert that’s as beautiful as it is delicious. They’re easy to serve, simple to store, and always a crowd-pleaser.

Raspberry White Chocolate Cheesecake Bars

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Raspberry White Chocolate Cheesecake Bars are rich, creamy dessert bars with a crunchy crust, velvety cheesecake filling, sweet-tart raspberries, and luscious white chocolate. Perfect for parties or as a make-ahead treat.

Author: Lizaa
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours
Yield: 16 bars
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/2 cups graham cracker crumbs (or digestive biscuits)
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
4 oz white chocolate, melted
1 cup fresh or frozen raspberries
1 tbsp all-purpose flour (optional, for coating raspberries if frozen)

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Instructions

Preheat oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
Mix graham cracker crumbs and melted butter, press firmly into the pan to form a crust, and bake for 8–10 minutes. Let cool slightly.
In a mixing bowl, beat cream cheese and sugar until smooth.
Add eggs and vanilla extract; mix until fully combined.
Stir in melted white chocolate until smooth.
Gently fold in raspberries, tossing them in flour first if using frozen.
Pour the filling over the cooled crust and smooth the top.
Bake for 35–40 minutes until edges are set and the center has a slight jiggle.
Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
Once chilled and firm, slice into bars and serve cold.