White Chocolate Raspberry Cheesecake Bars Recipe

These luxurious White Chocolate Raspberry Cheesecake Bars are an irresistible treat. A homemade raspberry sauce is swirled into a creamy white chocolate cheesecake layer set on a sturdy graham cracker crust. Perfect cut into bars for grabbing on the go or served with a fork—either way, they’re delightful.

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, and these White Chocolate Raspberry Cheesecake Bars are worth the little extra effort. They offer the classic richness of cheesecake with a bright, tart raspberry swirl and a hint of sweet white chocolate. These bars are versatile—cut large for dessert plates or small for bite-sized finger food at gatherings.

Why you will love these White Chocolate Raspberry Cheesecake Bars:

• Homemade raspberry sauce: It only takes a few minutes to simmer and strain, and the fresh flavor elevates the bars. Save extra to drizzle on ice cream, pancakes, or cupcakes.
• Great as finger food: The firm graham cracker crust lets you cut bars small and serve in mini liners for parties, or slice into larger squares for dessert.
• All the cheesecake flavor without the fuss: These bars are easier to make than a full cheesecake but deliver the same creamy satisfaction.

Ingredients and substitutions

• Graham crackers: Classic for the crust. Chocolate graham crackers or even crushed pretzels are tasty alternatives.
• Butter: Unsalted is recommended; if using salted butter, omit any added salt.
• Sugar: Granulated white sugar gives the best texture and flavor in this recipe.
• Cream cheese: Full-fat cream cheese produces the creamiest results. Reduced-fat may work, but fat-free is not recommended.
• Sour cream: Full-fat sour cream adds richness; you can use a lighter version if needed. Make sure it’s at room temperature.
• Eggs: Use large eggs at room temperature for a smooth, lump-free filling.
• White chocolate: Choose high-quality white chocolate (made with cocoa butter) and chop it before melting for the best texture.
• Raspberries: Fresh are preferred, but frozen work fine. Other berries like blackberries can substitute. Store-bought sauce will save time if desired.
• Cornstarch: Arrowroot powder can be used as a 1:1 substitute.

How to make this recipe

For the raspberry sauce:

• Combine raspberries, cornstarch, sugar, vanilla and a tablespoon of water in a saucepan. Bring to a simmer over medium heat and cook until the mixture thickens, about 7–10 minutes.
• Remove from heat and press through a fine-mesh sieve to remove seeds. Cool the sauce completely before using. The sauce can be made a day ahead.

For the graham cracker crust:

• Preheat oven to 350°F (175°C). Pulse graham crackers in a food processor to fine crumbs, or crush in a bag with a rolling pin.
• Mix crumbs with melted butter, sugar and a pinch of sea salt if using. Press the mixture firmly into a parchment-lined 9×9-inch baking pan. A flat-bottomed cup helps pack the crust tightly.
• Bake the crust for 6–8 minutes. Remove and let cool while you prepare the filling.

For the cheesecake layer:

• Chop and gently melt the white chocolate in short intervals, stirring until smooth. Allow it to cool slightly so it’s warm but not hot.
• Beat softened cream cheese with sugar until smooth. Mix in sour cream, then add eggs and vanilla, beating only until combined.
• Fold in the cooled melted white chocolate gently until incorporated—avoid over-mixing to keep the texture creamy.
• Pour the cheesecake mixture over the prebaked crust and spread evenly. Spoon cooled raspberry sauce over the top and swirl with a toothpick to create a marbled effect.
• Bake at 350°F (175°C) for 32–35 minutes, until the edges are set and slightly golden and the center is mostly set. Cool completely on a rack, then chill for at least 3–4 hours before cutting.

Storage

Store leftover bars in an airtight container in the refrigerator for 5–7 days. For longer storage, slice into individual pieces, wrap tightly in plastic wrap and place in an airtight container or wrap again in foil. Freeze up to 3 months and thaw in the refrigerator.

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

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