If you’re searching for the ultimate indulgence that perfectly balances creamy richness with fruity brightness, this White Chocolate Raspberry Cheesecake Bars Recipe is about to become your new favorite go-to dessert. Every bite offers a luscious, silky cheesecake swirled with vibrant raspberry preserves atop a buttery, chocolate cookie crust, making it as beautiful to look at as it is irresistible to taste. Whether you’re treating yourself or impressing guests, these bars bring the joy of a classic cheesecake and a burst of fresh fruit together in one wonderfully handheld dessert.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays an essential role in crafting the perfect texture, flavor, and visual appeal of this cheesecake bar masterpiece. From the tangy raspberries to the decadent white chocolate, every component contributes something special.
- Raspberry preserves: Provides a natural tart sweetness and vibrant color that contrasts beautifully with the creamy cheesecake.
- Water: Needed in two parts for creating the perfect consistency of the raspberry sauce.
- Cornstarch: Used to thicken the raspberry sauce to a luscious, glossy finish.
- Chocolate sandwich cookies: Crushed to form a rich and slightly crunchy base that enhances the overall flavor.
- Salted butter: Melts into the cookie crust to add richness and helps bind the crust together.
- White chocolate chips: Melted into a creamy ganache, these add indulgent sweetness and smooth texture.
- Heavy cream: Whipped into the white chocolate for a silky, luxurious cheesecake batter.
- Cream cheese: The star of the show that provides that classic cheesecake tang and creamy consistency.
- Powdered sugar: Sweetens and balances the slight sourness of the cream cheese and yogurt.
- Plain Greek yogurt: Adds a subtle tartness and creamy body without weighing down the bars.
- Eggs: Bind the batter and give structure to ensure these bars hold their shape beautifully after baking.
How to Make White Chocolate Raspberry Cheesecake Bars Recipe
Step 1: Create the Raspberry Sauce
Start by combining raspberry preserves with half of the water in a saucepan over medium heat. Bring it to a gentle boil and stir until the mixture becomes smooth and runny, which helps concentrate the flavors and loosen the preserves for easier swirling later. Then, mix the remaining water with cornstarch to make a slurry, stir it into the hot sauce, and simmer for just a minute to thicken. Strain this through a fine mesh sieve to ensure your sauce is perfectly smooth. Let it cool while you prepare the rest of the dessert.
Step 2: Prepare the Chocolate Cookie Crust
Preheat your oven to 163°C and line a 23 x 33 cm baking pan with parchment paper or lightly grease it. Crush the chocolate sandwich cookies finely in a food processor to create a cookie crumb base that will add a delicious chocolaty crunch. Combine the crumbs with melted salted butter, then press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes to set it, then allow it to cool — this ensures a sturdy and flavorful foundation for your cheesecake bars.
Step 3: Make the White Chocolate Ganache
In a heat-safe bowl, place the white chocolate chips. Gently heat the heavy cream until it’s steaming hot but not boiling, then pour it right over the white chocolate, making sure the chips are fully submerged. Let this sit for about 5 minutes to soften before whisking it together until you have a velvety, smooth ganache. Set it aside to cool slightly so it won’t scramble the eggs or cream cheese in the next step.
Step 4: Mix the Cheesecake Batter
Beat the cream cheese and powdered sugar in a large bowl until creamy and lump-free—this gives you that signature cheesecake texture. Slowly incorporate the cooled white chocolate ganache to blend the flavors and add luscious sweetness. Stir in the plain Greek yogurt to balance the richness while adding moisture. Finally, add the eggs one at a time, mixing until everything is fully combined. Don’t overmix here; just enough to create a smooth batter that will bake up perfectly.
Step 5: Assemble and Bake the Bars
Spread half of the cheesecake batter evenly over the cooled cookie crust. Drizzle about 160 ml of the raspberry sauce on top, then gently smooth the remaining batter over this layer to encase the fruit. Add the rest of the raspberry sauce on top and, using a knife or skewer, swirl the sauce into the cheesecake to create beautiful marbling and that irresistible raspberry cheesecake look. Bake the bars for 45 to 48 minutes until the edges are set and the center still has a slight wobble, or reaches 65°C internally. If the edges start to brown, cover with foil to prevent overbaking. Let the bars cool to room temperature before moving on.
Step 6: Chill and Cut
Once cooled, wrap the cheesecake bars tightly and refrigerate for 4 to 6 hours or overnight. This chilling step is crucial, allowing the bars to firm up perfectly for clean slicing into 16 delectable squares that hold their shape and showcase those gorgeous raspberry swirls.
How to Serve White Chocolate Raspberry Cheesecake Bars Recipe
Garnishes
These bars look stunning on their own, but you can elevate them even more with simple garnishes. Fresh raspberries scattered on top bring extra brightness and a pop of color, while a light dusting of powdered sugar adds a delicate sweetness and a professional touch. A few mint leaves can also add freshness and a lovely contrast in flavor.
Side Dishes
Pair these cheesecake bars with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to turn dessert into a truly decadent experience. A hot cup of coffee or a chilled glass of sparkling rosé complements the richness beautifully, especially when you’re enjoying them after a big meal or at a special gathering.
Creative Ways to Present
Serve the bars on a rustic wooden board or a bright cake stand to let their beautiful colors shine. For a party, consider making mini versions using a muffin tin lined with parchment, or layer the flavors in jars for an individual portable treat. Adding edible flowers or chocolate shavings gives an extra oomph of elegance and makes presentation really memorable.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake bars should be wrapped tightly in plastic wrap or kept in an airtight container and refrigerated. They stay delicious for up to 5 days, allowing you to savor every last bite without losing that fresh, creamy texture.
Freezing
You can freeze these bars for longer storage. Wrap individual bars in plastic wrap and then place them in a freezer-safe container or bag. When ready to enjoy, thaw in the refrigerator overnight. Freezing won’t compromise the luscious texture or flavor, making these bars perfect for preparing ahead of time.
Reheating
Since these bars are best served chilled, reheating isn’t recommended as it changes their texture. Instead, let any frozen bars thaw completely in the fridge and enjoy them cool for that perfect creamy consistency that makes the White Chocolate Raspberry Cheesecake Bars Recipe so special.
FAQs
Can I substitute fresh raspberries for the preserves in the White Chocolate Raspberry Cheesecake Bars Recipe?
Absolutely, but because fresh raspberries are less sweet and more watery than preserves, you’ll want to cook them down with sugar to create a thicker sauce similar to the preserves. This keeps the fantastic raspberry flavor without adding excess moisture that could affect the bars’ texture.
Is it necessary to use room temperature ingredients?
Yes, using room temperature cream cheese, eggs, and yogurt helps create a smooth batter without lumps, making the cheesecake texture silky and preventing cracks during baking. It also ensures everything mixes together evenly.
Can I use a different type of cookie for the crust?
Yes! While chocolate sandwich cookies add a classic flavor and crunch, you could try crushed graham crackers, digestive biscuits, or even gingersnap cookies for a different twist. Just make sure to balance the sweetness and spices with the filling.
How do I know when the cheesecake bars are done baking?
They’re ready when the edges are set and the center still has a slight wobble when you gently shake the pan. You can also use an instant-read thermometer — the internal temperature should reach about 65°C. This ensures the bars are perfectly creamy without being overbaked.
Can I make this dessert gluten-free?
Yes, simply substitute the chocolate sandwich cookies with gluten-free alternatives. Ensure the cookies are finely crushed to mimic the original crust texture. The rest of the ingredients are naturally gluten-free, making this dessert adaptable for gluten sensitivities.
Final Thoughts
Making the White Chocolate Raspberry Cheesecake Bars Recipe is like creating a little piece of dessert heaven you’ll want to return to again and again. It’s approachable, yet feels truly special, with every luscious bite offering a perfect harmony of creamy, sweet, and fruity notes. I cannot wait for you to whip up a batch and watch it disappear at your next get-together or cozy night in. Trust me, once you try this recipe, it’s a guaranteed new classic in your dessert repertoire!
Print
White Chocolate Raspberry Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these luscious White Chocolate Raspberry Cheesecake Bars, combining a buttery chocolate sandwich cookie crust with creamy white chocolate cheesecake and vibrant raspberry swirls. Perfect for any occasion, these bars offer a delightful balance of rich sweetness and tangy fruit flavor in every bite.
Ingredients
Raspberry Sauce
- 510 g raspberry preserves
- 45 ml water, divided
- 10 g cornstarch
Crust
- 38 chocolate sandwich cookies
- 75 g salted butter, melted
White Chocolate Ganache
- 340 g white chocolate chips
- 180 ml heavy cream
Cheesecake Filling
- 680 g cream cheese, at room temperature
- 180 g powdered sugar
- 160 g plain Greek yogurt, at room temperature
- 3 large eggs, at room temperature
Instructions
- Prepare Raspberry Sauce: Combine raspberry preserves and 30 ml water in a medium saucepan over medium heat. Bring to a gentle boil and cook, stirring, for 3-5 minutes until smooth and runny.
- Thicken Sauce: Make a slurry by mixing the remaining 15 ml water with cornstarch. Stir this into the hot sauce, then simmer for 1 minute. Strain the sauce through a fine mesh sieve into a heatproof bowl and let cool to room temperature for 15–20 minutes, stirring occasionally.
- Make Crust: Preheat oven to 163°C. Line a 23 x 33 cm baking pan with parchment paper or coat with baking spray. Crush chocolate sandwich cookies finely using a food processor. Add melted butter and pulse to combine. Press mixture evenly into the pan and bake for 10 minutes. Remove and cool.
- Prepare White Chocolate Ganache: Place white chocolate chips in a heat-safe bowl. Heat heavy cream until hot and steaming, but not boiling. Pour over the chocolate chips, making sure they are submerged, and let stand for 5 minutes. Whisk until smooth. Let cool if needed.
- Make Cheesecake Filling: In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually blend in the cooled white chocolate ganache. Mix in Greek yogurt, then add eggs one at a time, mixing until fully combined. Scrape the bowl to ensure even mixing, but avoid overmixing.
- Assemble Bars: Spread half the cheesecake mixture over the cooled crust. Evenly drizzle about 160 ml of raspberry sauce atop. Gently smooth the remaining cheesecake mixture on top, covering all the sauce. Drizzle the remaining raspberry sauce and use a knife or skewer to create decorative swirls.
- Bake: Bake for 45–48 minutes until the edges are set and the center still slightly wobbles or reaches an internal temperature of 65°C. Cover with foil if edges brown prematurely. Remove from oven and cool to room temperature.
- Chill and Serve: Wrap the cooled bars and refrigerate for 4–6 hours or overnight before cutting into squares for serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.
- Do not overmix the cheesecake batter to prevent cracking during baking.
- Use a fine mesh sieve to strain the raspberry sauce for a smooth texture without seeds.
- If edges brown too quickly in the oven, loosely cover with foil to prevent burning while the center finishes baking.
- For best flavor and texture, chill the bars overnight before serving.
