Name: White Chocolate Raspberry Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons melted butter; 2 tablespoons sugar; 16 oz (450 g) cream cheese; 2/3 cup sugar; 2 large eggs; 1/2 cup sour cream; 1 teaspoon vanilla; 4 oz (115 g) white chocolate, melted and slightly cooled; 1 cup raspberry purée (made from 1 cup raspberries + 2 tablespoons sugar)

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These White Chocolate Raspberry Cheesecake Bars pair a crunchy graham crust with a silky white chocolate cheesecake and bright raspberry swirls — a dessert that’s both elegant and easy enough for weeknight baking. I’ve made these bars dozens of times for potlucks and family gatherings, and they always disappear first. If you like the balance of creamy and tart, this recipe becomes a go-to; it’s similar in flavor profile to other fruit-and-white-chocolate combos like this raspberry-and-white-chocolate bake for wholesome mornings: https://www.meinlabradorretriever.com/raspberry-and-white-chocolate-bake-for-wholesome-mornings/

Why Make This Recipe

Flavor contrast: sweet, creamy white chocolate cheesecake and bright, tangy raspberry swirl make every bite interesting.
Make-ahead convenience: bake the bars a day ahead and chill — they actually slice cleaner after a night in the fridge.
Crowd-pleaser: easy to cut into portions for parties, holidays, or potlucks. See another crowd-friendly white chocolate cheesecake idea here: https://www.meinlabradorretriever.com/cranberry-white-chocolate-cheesecake-2/
Texture variety: crunchy crust + smooth filling + fruity ribbon gives a professional feel with home-kitchen effort.
Personal insight: I love making these when raspberries are in season — the fresh fruit brightness lifts the richness and keeps the dessert from feeling too heavy.

Recipe Overview

Prep time: 20 minutes (active)
Cook time: 35–40 minutes at 325°F (163°C)
Chill time: 4 hours to overnight
Total time: ~5 hours (including chilling)
Servings: 12 bars (9×9-inch pan)
Difficulty: Medium — requires gentle mixing of cheesecake (no overbeating) and a simple raspberry purée swirl.
Method: Press a graham-cracker crust into a square pan, pour a white chocolate–infused cheesecake filling, swirl with a strained raspberry purée, bake at 325°F, then chill until set.

My Experience Making This Recipe

On my first test batch the cheesecake looked perfect but the swirl sank; I learned to cool the melted white chocolate slightly before adding it to avoid overheating the batter. I also discovered that folding the batter gently and baking at a steady 325°F prevents cracks and gives a smooth texture.

How to Make White Chocolate Raspberry Cheesecake Bars

Start by making the crust: pulse 1 1/2 cups graham cracker crumbs with 6 tablespoons melted butter and 2 tablespoons sugar, then press into a lined 9×9-inch pan. For the filling, beat 16 oz (450 g) cream cheese with 2/3 cup sugar until smooth, add 2 large eggs (one at a time), 1/2 cup sour cream, 1 teaspoon vanilla, and fold in 4 oz (115 g) melted and slightly cooled white chocolate. Spoon half the batter over the crust, dollop about 1 cup raspberry purée (made from 1 cup raspberries + 2 tbsp sugar, cooked briefly and strained), pour remaining batter, then swirl with a knife. Bake at 325°F (163°C) for 35–40 minutes until edges are set and center jiggles slightly; chill 4 hours or overnight before slicing.

Expert Tips for Success

Temper and cool the white chocolate: melt white chocolate slowly over a double boiler or in 20‑second bursts in the microwave, then cool to about 90–95°F before adding to the batter to prevent seizing or overheating. For more white chocolate cheesecake ideas, see this pistachio variation: https://www.meinlabradorretriever.com/heavenly-pistachio-white-chocolate-cheesecake/
Use room-temperature ingredients: let cream cheese, eggs, and sour cream sit at room temp for 30–60 minutes so the batter becomes ultra-smooth without lumps.
Don’t overbeat after adding eggs: overmixing incorporates air that can cause cracks; beat just until combined.
Strain raspberry purée: press cooked raspberries through a fine-mesh sieve to remove seeds for a silky swirl and prettier presentation.
Line and chill the pan: line the pan with parchment overhanging two sides for easy removal and chill the finished bars for at least 4 hours to achieve clean slices.

How to Serve White Chocolate Raspberry Cheesecake Bars

Simple slices: dust with a little powdered sugar and top with 2–3 fresh raspberries for an elegant plate. For a holiday spread, pair with complementary desserts like cranberry white chocolate cheesecake: https://www.meinlabradorretriever.com/cranberry-white-chocolate-cheesecake/
Sauce and texture: serve with a warm raspberry coulis or a drizzle of melted white chocolate and toasted almond slivers for crunch.
Occasions: perfect for bridal showers, Mother’s Day, potlucks, or a spring picnic — easy to transport when chilled.
Plating tip: use a hot dry knife between each cut (wipe and reheat) to get perfectly clean edges.

Storage and Reheating Guide

Refrigeration: store in an airtight container or wrapped in foil for up to 4 days. Keep slices chilled until serving.
Freezing: freeze individual squares on a tray for 1–2 hours, then wrap tightly in plastic and foil and store up to 2 months; thaw overnight in the fridge.
Reheating: these are best served cold or at cool room temperature; to take the chill off, let sit at room temp for 20–30 minutes. Avoid microwaving — it changes texture and can make the white chocolate grainy.

Recipe Variations

Gluten-free crust: swap graham crumbs for 1 1/2 cups gluten-free cookie crumbs (or crushed gluten-free graham) and proceed the same way. Try this twist for cookie-based bars: https://www.meinlabradorretriever.com/christmas-biscoff-white-chocolate-chip-bars/
Dairy-free/vegan: use vegan cream cheese and a dairy-free white chocolate alternative, and replace eggs with 1/4 cup cornstarch + 1/2 cup full-fat coconut milk for structure (results differ slightly).
Fruit swaps: use a strawberry or cranberry purée swirl instead of raspberry to vary the tartness and color. See a cranberry-white-chocolate cheesecake idea for inspiration: https://www.meinlabradorretriever.com/cranberry-white-chocolate-cheesecake-2/
Crunchy topping: fold 1/2 cup toasted chopped pistachios or shortbread crumbs into the crust for texture and color contrast.

Nutritional Highlights

These bars are rich and calorie-dense due to cream cheese, white chocolate, and butter — enjoy in small portions (about 1 bar = ~300–400 kcal depending on size).
They provide calcium from the cream cheese but are high in saturated fat and sugar, so balance with lighter meals.
Allergen information: contains dairy, eggs, and gluten (unless adapted). White chocolate may contain soy lecithin; check labels if you have allergies.

Troubleshooting Common Issues

Crackled or split top: usually from overbaking or overheating the batter. Solution: bake at 325°F, remove when center still slightly jiggly, and cool gradually.
Soggy crust: underbaked crust or too-wet filling can cause this. Solution: prebake crust 8–10 minutes at 350°F (175°C) and firmly press the crumbs into the pan.
Lumpy batter: cold cream cheese causes lumps. Solution: fully soften cream cheese to room temperature and scrape bowl sides while mixing.

Frequently Asked Questions

Q: Can I use frozen raspberries for the swirl?
A: Yes — thaw and drain them first, then simmer with 1–2 tablespoons sugar and strain. Frozen berries are slightly less vibrant but still tasty; remember to taste for sweetness after cooking.

Q: Do I have to use sour cream in the filling?
A: Sour cream adds tang and helps the texture; you can substitute with full-fat Greek yogurt (same amount) for a slightly tangier, less rich result. Avoid low-fat swaps that can make the filling runny.

Q: How do I get perfectly clean slices?
A: Chill the bars until fully set (4–24 hours). Use a sharp knife warmed in hot water, wipe dry between cuts, and use parchment overhangs to lift the whole slab before slicing.

Q: Can I make these ahead for a party?
A: Absolutely — they improve after resting. Bake and chill overnight, keep refrigerated, and slice the day of the event for best texture and appearance.

Conclusion

If you want a tested, crowd-pleasing dessert that looks elegant with minimal fuss, this White Chocolate Raspberry Cheesecake Bars recipe is a reliable choice — and for a trusted reference and alternate method, see this detailed guide: White Chocolate Raspberry Cheesecake Bars – Sally’s Baking.

White Chocolate Raspberry Cheesecake Bars