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!
Cheesecake bars are a simple way to get everything you love out of a cheesecake, without the hassle of a water bath, and extra long bake time. Plus, they're easy to transport and eat!
The cheesecake swirls also take these bars up a notch, like in these baklava cheesecake bars and pumpkin cheesecake bars.
This classic raspberry and chocolate flavor combination is used in our raspberry mousse cake, raspberry truffles, chocolate raspberry tart, raspberry white chocolate cake, white chocolate muffins, and raspberry cupcakes!
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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.
Ingredients
- Chocolate crumbs. You can either use oreo crumbs or chocolate graham cracker crumbs for this recipe.
- 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.
- 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.
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.
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Five: Add the sugar and drizzle in the eggs and vanilla and mix again. Fold in the sour cream and melted white chocolate until smooth.
Expert Tips
- 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.
- 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. Cut down, then slide the knife out the side (rather than pulling back up).
Recipe FAQs
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.
Storage
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.
More Cheesecake Recipes You'll Love
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📖Recipe
White Chocolate Raspberry Cheesecake Bars
Equipment
- Food processor (optional)
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Raspberry Sauce
- 1 cup fresh raspberries plus extra for the top
- 2 tablespoons granulated sugar
- Splash of water
Crust
- 1 cup oreo crumbs or chocolate graham cracker crumbs
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter melted
Cheesecake
- 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
Instructions
Raspberry Sauce
- 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, Splash of water, 2 tablespoons granulated sugar
- Once the raspberries have broken down significantly and bubble and thicken, pass the mixture through a fine mesh sieve into a bowl and cool in the fridge. Stir it occasionally to help along the cooling process.
Crust
- 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 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.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.
- Bake the crust for 8 minutes, then remove to a wire rack to cool completely.
Cheesecake
- Start by chopping the white chocolate into small pieces (if using a bar), then add it to a heatproof bowl. Melt the chocolate in 30 second increments, stirring in between each, until completely melted. Cool while you make the cheesecake batter.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
Assembly
- Add the cheesecake batter to the cooled graham cracker crust and spread evenly
- 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 at least 4 hours or overnight.
- Use the parchment slings to remove the bars from the pan, and cut into 9 or 12 squares. Clean the knife off in between each cut for perfect slices.
AW says
These were an enormous hit for a Memorial Day picnic! Used regular graham crackers this time around and worked out perfectly. Definitely will be making again!!
Megan says
What an amazing recipe!! The white chocolate is the perfect addition. I ended up using Oreos for the crust and it was tasty! Thanks for always giving such thorough instructions.
Emily says
I’ve dreamt about these! It sure made a lot of dirty dishes, but so well worth it!
Nora says
I have made these 3 times now!! The very first time was an instant success ! Sharing the photos on social media, RAVE REVIEWS! They are the perfect dessert to take to an occasion. Every body loved them, and disappeared instantly!
The Cozy Plum says
So happy to hear this, Nora. Can't go wrong with this classic combo!
Elizabete says
Oh my! The recipe was so easy to follow and no place to go wrong! I added a little bit of lemon to the raspberries so they had the perfect sour contrast compared to the cheesecake. My family loved them - all the bars were gone in under an hour after cutting! 😀
The Cozy Plum says
Elizabete thank you for sharing this! I appreciate it very much, and love the idea of adding lemon!