White Chocolate Raspberry Cheesecake Bars

These raspberry cheesecake bars are a twist on the classic combination of white chocolate and raspberries. You’ll love the bright color contrast between these creamy, dense squares that have just enough tang from sour cream to balance out this sweet dessert. Serve them for your next party or treat yourself with a refreshing slice after dinner!

White chocolate raspberry cheesecake bars with graham cracker crust is a dessert recipe that is sure to satisfy anyone’s sweet tooth.

These delectable white chocolate raspberry cheesecake bars are beckoning! These quick cheesecake bars are made with melted white chocolate and thick ribbons of delicious raspberry jam.

Raspberry White Chocolate Cheesecake Bars

What is it, exactly? Do you hear what I’m saying? These raspberry white chocolate cheesecake bars, oh my goodness, I believe they’re calling your name! “M… maakee… maaaake meeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee Hehe.

But, in all seriousness, these white chocolate raspberry cheesecake bars are a must-have for your Thanksgiving dessert table. And all year, because this raspberry white chocolate cheesecake is without a doubt the finest cheesecake I’ve ever tasted.


Raspberry white chocolate cheesecake bars are what they sound like.

I’ve never understood why white chocolate cheesecake is so popular. Until now, that is. Because I’m not a great lover of white chocolate, the notion of a white chocolate cheesecake has always sounded too sweet and rich to me. However, it was love at first taste when I baked these white chocolate raspberry cheesecake bars. The white chocolate flavor isn’t overbearing. In reality, the sharp cream cheese and vivid raspberry swirl are wonderfully balanced by a slight sweetness. It’s flawless, looks opulent, and is quite simple to prepare!


Make the tastiest white chocolate raspberry cheesecake with these helpful hints.

  • Make sure all of your components are at room temperature: importance cannot be overstated. To make a creamy, clump-free cheesecake, make sure the cream cheese, eggs, and sour cream are all at room temperature.
  • Don’t overmix the cheesecake: Overmixing generates air bubbles in the cheesecake. And air bubbles indicate the presence of fissures. Only beat the cheesecake batter until it is smooth and creamy.
  • Use premium raspberry preserves: The raspberry swirl on this raspberry white chocolate cheesecake will brighten and reduce the white chocolate’s richness. Bonne Maman Raspberry Preserves come highly recommended. Bonne Maman’s preserves are produced with only the best ingredients, including fresh fruit and sugar, and taste just like the preserves your grandmother would have made. You may easily substitute a different flavor if you don’t like raspberry — Bonne Maman offers something for everyone!
  • Don’t overbake the cheesecake bars: An overbaked cheesecake is the last thing you want. It turns out to be squishy and depressing. Only bake the raspberry white chocolate cheesecake bars for 45 minutes, or until the center is barely set.


Melting white chocolate

Low and slow are two adjectives that come to mind. Tempering chocolate is a difficult task. Between velvety smooth, melted chocolate and gritty, dried out chocolate, there’s a narrow line to walk. The bad news is that white chocolate is considerably more difficult to work with than regular chocolate. The good news is that if you follow these guidelines, you’ll never have to deal with split or burned white chocolate again.

  1. Melt white chocolate in the microwave: I usually melt chocolate in a double boiler, but I like to melt white chocolate in the microwave. You actually have more continuous and controllable heat over it than a double boiler, which may become too hot or too cold very fast if you use very little periods of time.
  2. I cannot emphasize this enough: just heat it for 15 seconds at a time. White chocolate may burn very rapidly, so don’t leave it in the microwave for more than 30 seconds without watching it. It has the potential to catch fire. Okay, it’s not truly flames, but it does have the ability to burn.

That’ll do it for today, guys. Enjoy your white chocolate raspberry cheesecake!



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine


in order to make the graham cracker crust

  • 12 cup graham cracker crumbs (about 12 sheets)
  • 12 cup melted salted butter
  • 5 tbsp. sugar (granulated)
  • a pinch of salt

for the cheesecake made with white chocolate

  • 24 ounces room temperature cream cheese
  • a third of a cup of sour cream
  • 3/4 cup sugar, granulated
  • 2 tblsp flour (all-purpose)
  • 2 tsp vanilla extract (pure)
  • 4 room temperature eggs
  • 8 oz. melted white chocolate
  • 1/4 cup raspberry jam (Bon Maman is our favorite!)


  1. Preheat the oven to 325°F and line a 9-inch square pan on both sides with parchment paper. Remove from the equation.
  2. Stir together the graham cracker crumbs, melted butter, sugar, and salt until well blended. It will be a sandy, dry mixture. Place the graham cracker crust in the prepared pan and push it down hard to create an equal layer.
  3. To make a water bath for the cheesecake, fill a 9 x 13 inch pan halfway with water and set it in the oven. This will aid in the prevention of cracks!
  4. If using white chocolate bars, finely slice them. If using chips, place them in a microwave-safe dish and heat for 15 seconds at a time, stirring after each, until smooth and melted. This took us approximately 45 seconds altogether, but it may vary depending on your microwave’s wattage! Avoid overheating the white chocolate, since this can cause it to burn and become chalky and dry. Set the melted white chocolate aside.
  5. Make the cheesecake while the oven is heating up. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese, room temperature sour cream, and granulated sugar until smooth and creamy, approximately 1 minute. Beat in the vanilla essence, followed by the eggs one at a time, until barely incorporated. Finally, drizzle in the white chocolate and stir until smooth. Don’t overmix the ingredients.
  6. Over the graham cracker crust, pour the cheesecake batter. To remove any air bubbles, tap the pan on the counter a few times. Place generous dollops of jam on top of the cheesecake. Make large swirls with a butter knife.
  7. Place the cheesecake bars carefully on the oven’s center rack and bake for 40 to 50 minutes, flipping the cheesecake halfway through. Don’t overcook! The middle of the cheesecake will still be shaky, but this is correct!
  8. Turn off the oven and gently open the oven door after the cheesecake bars are done. Allow for a gentle cooling of the cheesecake by leaving it in the turned-off oven for an hour.
  9. After an hour, remove it from the oven, run a knife along the edges to free it from the pan, and cool for 1 hour on a cooling rack. Tinfoil the cheesecake bars and leave them in the refrigerator to set overnight.
  10. Slice into 8 squares for large chunks and 16 squares for smaller parts when ready to serve. Enjoy!

White chocolate raspberry cheesecake, white chocolate raspberry cheesecake bars are some of the terms used to describe this dessert.


  1. If preferred, you may prepare this cheesecake in a 9 or 10 inch springform pan. The baking time should remain the same.

This “no bake white chocolate raspberry cheesecake” is a perfect dessert for those who are looking to make a healthier version.

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