Go Back
Print Pin

Best White Chocolate Raspberry Cheesecake Bars Recipe

These White Chocolate Raspberry Cheesecake Bars are a delightful treat that combines the creamy richness of cheesecake with the sweet-tart flavor of raspberries and the smoothness of white chocolate. Perfect for any occasion, these bars are easy to make and sure to impress your family and friends.

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Electric mixer or hand mixer
  • Rubber spatula
  • Saucepan
  • Fine mesh strainer (for the raspberry sauce)
  • Parchment paper (optional, for easy removal)
  • Sharp knife (for slicing the bars)

Ingredients

  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Raspberry Sauce:
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • For the Cheesecake Filling:
  • 16 oz cream cheese softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 4 oz white chocolate melted and slightly cooled

Instructions

  • Preheat the Oven:
  • Preheat your oven to 325°F (163°C).
  • Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cheesecake bars out of the pan.
  • Make the Crust:
  • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  • Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
  • Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
  • Prepare the Raspberry Sauce:
  • In a small saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently until the raspberries break down and the mixture begins to simmer.
  • Stir in the cornstarch mixture and continue to cook for another 1-2 minutes, or until the sauce thickens slightly.
  • Remove from heat and strain the sauce through a fine mesh strainer to remove the seeds. Set aside to cool.
  • Make the Cheesecake Filling:
  • In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the vanilla extract and sour cream until fully combined.
  • Add the melted white chocolate and mix until smooth and well incorporated.
  • Assemble the Cheesecake Bars:
  • Pour the cheesecake filling over the cooled crust and spread it into an even layer.
  • Drop spoonfuls of the raspberry sauce over the cheesecake filling. Use a toothpick or a knife to gently swirl the raspberry sauce into the filling, creating a marbled effect.
  • Bake:
  • Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
  • Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
  • Once cooled, refrigerate the bars for at least 3 hours, or overnight, to fully set.
  • Slice and Serve:
  • Lift the chilled cheesecake out of the pan using the parchment paper overhang.
  • Slice into bars and serve. Enjoy your Best White Chocolate Raspberry Cheesecake Bars with a cup of coffee or as a delightful dessert after dinner.