These easy raspberry cheesecake bars are mixed with melted white chocolate, baked onto a buttery chocolate cookie crust, and topped with a sweet and tart raspberry swirl with fresh raspberries.
We know that chocolate and raspberry are a classic flavor combination, so we've used both white chocolate and normal chocolate in these cheesecake squares. It's simple and quick to make (no springform pan needed), and is perfect for a holiday party, gathering, or just because you're craving it!
Why You'll Love This Recipe
Easy to make - these raspberry cheesecake bars come together so quickly, no water bath is needed, and the bake time is only a quarter of the time of a standard cheesecake. The hardest part is waiting for them to chill in the fridge before slicing in.
Classic flavors - deep chocolate flavor, sweet white chocolate, tangy cream cheese, and sweet and tart raspberries. What more could you ask for?
Perfect textures - the crunchy chocolate crust paired with the ultra creamy, smooth cheesecake filling is everything you want out of cream cheese bars! Add in the jammy raspberry swirl and fresh raspberries, and you've got yourself every texture you'd want.
- Chocolate crumbs. You can either use oreo crumbs or chocolate graham cracker crumbs for this recipe.
- Unsalted butter. Used to bring the crust together.
- Granulated sugar. For the crust, cheesecake, and raspberry sauce!
- Cream cheese. I always use full-fat Philadelphia brand brick-style cream cheese. The cream cheese must be fully room temperature, even slightly warmer. You should be able to push your finger the whole way through the block without resistance.
- Large eggs. Whisked and at room temperature.
- Sour cream. At room temperature. If cold, it will leave chunks in the cheesecake batter.
- White chocolate. A Ghiradelli bar or Callebaut caletts are great options. Do not use chips, as the additives inhibit melting and may not mix into the batter nicely.
- Raspberries. Fresh is best, but frozen could also be used. Be sure to thaw and pat dry the handful of whole raspberries that would get placed on the top.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use either Oreos or chocolate graham crackers for the chocolate crust portion.
- Use normal graham cracker crust in place of chocolate.
- Rub 1 tablespoon of lemon zest into the sugar for a lemon raspberry version.
- Use strawberries or blueberries in place of raspberries.
- Fresh or frozen raspberries can be used, be sure to thaw frozen completely & discard any liquid.
- Greek yogurt can be used instead of sour cream.
- Double the recipe and add it to a 9x13" pan. The bake time roughly doubles.
- Cut the raspberry cheesecake bars into smaller pieces for bite-sized fare for a party or gathering.
How to Make This Recipe
Timing tip! Begin the process by making and cooling the raspberry puree. Adding hot raspberry sauce to the cheesecake batter can cause it to split.
One: Mix the chocolate crumbs together with the melted butter until completely moistened.
Two: Press the crumbs into a prepared pan until packed into the corners, sides, and bottom. Bake, then cool slightly.
Three: Beat the cream cheese on low speed until broken down and creamy.
Four: Add the sugar and drizzle in the eggs and vanilla and mix again.
Hot tip! Be patient and mix every process of the batter at low speed. Incorporating too much air can cause the cheesecake to crack during baking.
Five: Scrape down the sides then mix to incorporate any leftover cream cheese pieces.
Six: Add the sour cream and mix, then the melted white chocolate and mix until no streaks remain.
Seven: Pour the batter over the slightly cooled crust and spread evenly.
Eight: Drizzle or pipe the raspberry puree in squiggles over top of the cheesecake batter.
Nine: Use a butter knife to swirl the raspberry puree into the cheesecake batter.
Ten: Scatter fresh raspberries over the top, then bake until set around the edges and slightly jiggly in the center. Cool completely in the fridge before slicing.
- Be sure the cream cheese, eggs, and sour cream are all at a soft room temperature so everything incorporates nicely.
- Fight the urge to increase your mixer speed. Incorporating air into the batter can lead to large cracks.
- Be sure the raspberry sauce and white chocolate are cool before using.
- Allow a full 4 hours for the bars to firm up in the fridge to get that dense cheesecake texture.
- When slicing the bars, completely wipe off the knife in between each cut to get nice, clean sides.
I either use Callebaut callets or a white chocolate bar from Ghirardelli. The Ghirardelli bar is easy to find, melts nicely, and combines evenly. White chocolate chips have stabilizers and may not melt or combine into the cheesecake as well, so stay away from chips if you can.
Yes, definitely. Follow all the same instructions, just leave out the white chocolate.
Over whipping the cheesecake batter can incorporate too much air and cause cracking. Another culprit could be too high of a bake time (be sure you have an internal oven thermometer) or too long of a bake time.
Cheesecake bars are much thinner than a standard cheesecake. Because it's a smaller amount of batter with a short bake time, there's far less chance of it drying out.
Room temperature ingredients homogenize best. If cold cream cheese, eggs, or sour cream are used, it will cause a lumpy batter.
Store the white chocolate raspberry cheesecake bars covered in the fridge for up to five days. Enjoy cold or slightly at room temperature.
To freeze, cool, cut, and slice the bars, then freeze them flat in a ziplock bag for up to 3 months. When you want to enjoy a slice, transfer it to the fridge for an hour or two, or allow it to sit out at room temperature for about 20 minutes.
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White Chocolate Raspberry Cheesecake Bars
- 8x8 inch pan
- Stand mixer with paddle attachment, or handheld mixer
- Food processor (optional)
- Double boiler (saucepan and bowl)
- Fine mesh sieve
- 1 cup fresh raspberries plus extra for the top
- 2 tablespoons granulated sugar 25g
- Splash of water
- 1 cup oreo crumbs or chocolate graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter melted
- 4 oz white chocolate melted
- 16 oz full-fat cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs room temperature & whisked
- 2 teaspoons vanilla paste or extract
- ¼ cup full-fat sour cream room temperature
- Start by making the raspberry sauce. Add the raspberries, sugar and splash of water to a saucepan and turn on medium heat. As they cook down, use a spatula or wooden spoon to break down the fruit to help it release the juices.1 cup fresh raspberries, 2 tablespoons granulated sugar, Splash of water
- Once the raspberries have broken down significantly and bubble and thicken, pass the mixture through a fine mesh sieve into a bowl and allow it to cool completely. Stir it occasionally to help along the cooling process.
- Preheat the oven to 350℉ and line an 8x8” pan with two strips (pan length) of parchment paper to create a sling. Pulse the Oreos in a food processor until fine and sandy. Alternatively, place them in in a ziplock bag and crush with a rolling pin, frying pan, etc. until it’s as fine as possible.1 cup oreo crumbs
- Transfer the crumbs to a bowl and mix in the sugar and salt. Drizzle in the melted butter while stirring with a fork. Continue mixing and pressing the crumbs together until they look evenly moistened, resembling wet sand.2 tablespoons granulated sugar, ¼ teaspoon kosher salt, 4 tablespoons unsalted butter
- Add the crumbs to the prepared pan and spread evenly, then push down the crumbs to compact them. I like to use an offset spatula and a ⅓ dry measuring cup to do this. The bottom of a drinking glass also works.
- Bake the crust for 8 minutes, then remove to a wire rack to cool completely.
- Start by chopping the white chocolate into small pieces (if using a bar), then add it to the bowl of a double boiler. Add 1 inch of water to a saucepan and place the bowl overtop. The bottom of the bowl should not touch the water. Turn to medium heat and stir until the chocolate is completely melted and no chunks remain. Remove the bowl from the heat and allow the chocolate to cool, but remain melted.4 oz white chocolate
- In a stand mixer fitted with the paddle attachment (or with a hand mixer) add the cream cheese and mix on low speed until spread out. Next, add the sugar and mix again on low. Scrape down the sides of the bowl.16 oz full-fat cream cheese, ¾ cup granulated sugar
- Drizzle in the beaten eggs in a slow stream with the mixer running on low and add the vanilla. Scrape down the sides one more time, then mix on low speed until the eggs are completely incorporated.2 large eggs, 2 teaspoons vanilla paste or extract
- Using a rubber spatula, fold in the sour cream until no streaks remain. Then, fold in the melted and cooled white chocolate until the mixture is totally combined.¼ cup full-fat sour cream
- Add the cheesecake batter to the cooled graham cracker crust. Scrape down the sides and get every bit out!
- Transfer the raspberry sauce to a piping bag (or ziplock bag), cut off the tip, and drizzle it randomly over the top of the cheesecake layer. Use a butter knife to swirl the raspberry sauce into the cheesecake until the desired pattern is created.
- Scatter fresh raspberries evenly over the top, then bake for 37-40 minutes. The center will be jiggly, but should not be sloshy.
- Cool the cheesecake on a wire rack for one hour, then transfer to the fridge to chill (uncovered) for 4 hours or overnight.
- Use the parchment slings to remove the bars from the pan, and cut into 9 or 16 squares. Clean the knife off in between each cut for perfect slices.