If you’ve ever dreamed of combining the irresistible creaminess of cheesecake with the delicate sweetness of white chocolate and the bright pop of raspberry, then you’re in for a treat with this White Chocolate Raspberry Cheesecake Bars Recipe. This dessert hits all the right notes—from a rich, buttery crust made from chocolate sandwich cookies to a luscious, velvety filling swirled with vibrant raspberry sauce. Each bite offers a perfect balance of sweet and tangy flavors that are utterly addictive. Whether you’re serving guests at a party or indulging on a cozy night in, these bars bring a touch of elegance and a whole lot of joy.
Ingredients You’ll Need
The magic behind these White Chocolate Raspberry Cheesecake Bars lies in a wonderfully simple yet thoughtfully chosen lineup of ingredients. Each one plays a vital role in crafting the perfect texture, flavor, and visual appeal—from the tangy Greek yogurt blending with creamy cream cheese to the luscious white chocolate ganache that makes the filling extra dreamy.
- Raspberry preserves (510 g): The star layer that adds vibrant color and fruity brightness to the bars.
- Water (45 ml, divided): Helps thin out and thicken the raspberry sauce perfectly for swirling.
- Cornstarch (10 g): Acts as a natural thickener to give the raspberry sauce a smooth, jam-like texture.
- Chocolate sandwich cookies (38 cookies): Crushed to form a rich, chocolaty crust that supports the creamy layers above.
- Salted butter (75 g, melted): Binds the crust ingredients and adds a subtle savory depth.
- White chocolate chips (340 g): Melted to create a silky white chocolate ganache that enriches the cheesecake filling.
- Heavy cream (180 ml): Warmed and combined with white chocolate to make the ganache smooth and luscious.
- Cream cheese (680 g, room temperature): The essential creamy base that forms the body of the cheesecake.
- Powdered sugar (180 g): Sweetens the cheesecake filling to just the right degree without graininess.
- Plain Greek yogurt (160 g, room temperature): Adds a slight tang and lightens the texture while keeping it rich.
- Large eggs (3, room temperature): Help the cheesecake set and provide structure while keeping it soft and tender.
How to Make White Chocolate Raspberry Cheesecake Bars Recipe
Step 1: Prepare the Raspberry Sauce
Start by combining the raspberry preserves with 30 ml of water in a medium saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally to help it melt down and become smooth and runny, usually about 3 to 5 minutes. This warm sauce will make the perfect fruity layer for swirling into your cheesecake bars.
Step 2: Thicken and Strain the Sauce
Next, mix the remaining 15 ml of water with cornstarch to form a slurry. Stir this into your hot raspberry sauce, and let it simmer for a minute until it thickens up. For the smoothest results, strain the sauce through a fine mesh sieve into a heatproof bowl. Allow it to cool to room temperature over 15 to 20 minutes, stirring occasionally to avoid skin forming.
Step 3: Make the Cookie Crust
While the sauce cools, preheat your oven to 163°C (325°F). Line a 23 by 33 cm baking pan with parchment paper or lightly coat it with baking spray. Crush the chocolate sandwich cookies finely using a food processor, then add the melted butter. Pulse a few times until everything combines into a sandy, uniform mixture. Press this firmly and evenly into the bottom of your pan. Bake the crust for about 10 minutes, then remove and let it cool while you prepare the filling.
Step 4: Prepare White Chocolate Ganache
Place the white chocolate chips in a heat-safe bowl. Heat the heavy cream just until it’s hot and steaming but not boiling, then pour it over the chocolate chips, making sure they’re submerged. Let this sit undisturbed for 5 minutes to allow the chocolate to melt gently. Afterward, whisk until smooth and silky. If it seems too warm, give it a few minutes to cool before adding to the batter.
Step 5: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and fluffy. Gradually add the cooled white chocolate ganache, folding it in gently. Next, mix in the Greek yogurt for that subtle tang and creamy texture. Finally, add the eggs one at a time, beating after each addition just until combined—avoid overmixing to keep your filling light.
Step 6: Assemble the Layers
Spread half of the cheesecake mixture over your cooled cookie crust in an even layer. Drizzle about 160 ml of your cooled raspberry sauce evenly on top. Then, carefully smooth the remaining cheesecake mixture over the sauce, covering it completely. Use the remaining raspberry sauce to create pretty swirls on the surface, swirling with a knife or skewer for a marbled effect that’s as beautiful as it is delicious.
Step 7: Bake the Bars
Bake for 45 to 48 minutes or until the edges are set but the center still has a slight wobble, or reaches about 65°C internally. If you notice the edges are browning too quickly, cover them loosely with foil partway through baking. Once done, remove from the oven and let cool completely at room temperature so the flavors have time to meld perfectly.
Step 8: Chill and Serve
Wrap the cooled bars in plastic wrap and refrigerate for at least 4 to 6 hours, or ideally overnight. This chilling step is crucial as it allows the cheesecake bars to firm up so you can cut them into neat, gorgeous squares that hold their shape well when served.
How to Serve White Chocolate Raspberry Cheesecake Bars Recipe
Garnishes
To elevate your cheesecake bars, consider topping them with fresh raspberries or a light dusting of powdered sugar. A small sprig of mint adds a fresh, inviting touch and a pop of color that will make these bars look as stunning as they taste.
Side Dishes
These bars are decadent enough to enjoy on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream makes for an indulgent treat. For a little contrast, serve with a simple mixed berry salad or a cup of dark roast coffee to balance the sweetness perfectly.
Creative Ways to Present
For parties or special occasions, cut these bars into bite-sized pieces and arrange them on a decorative platter with fresh raspberries and edible flowers. Layering them with graham crackers or serving alongside shortbread cookies creates an elegant dessert spread that’s sure to impress your friends and family.
Make Ahead and Storage
Storing Leftovers
Your White Chocolate Raspberry Cheesecake Bars keep beautifully when stored in an airtight container in the refrigerator for up to 4 days. Make sure they’re wrapped well to keep them moist and to prevent any odors from other foods.
Freezing
If you want to save these bars for later, they freeze wonderfully. Wrap them tightly in plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to 2 months without any loss of flavor or texture. Thaw them in the fridge overnight before serving.
Reheating
Generally, cheesecake bars are best enjoyed chilled. However, if you’d like to warm them slightly, pop individual servings in the microwave for about 10 seconds—just enough to take the chill off, but not so long that the texture changes.
FAQs
Can I use frozen raspberries instead of raspberry preserves?
Frozen raspberries can work, but you’ll need to cook them down with some sugar and strain the seeds out to achieve a smooth sauce similar to raspberry preserves. Be prepared for a bit more prep time.
What type of cream cheese should I use for the best texture?
Use full-fat cream cheese at room temperature for the creamiest texture and richest flavor. Low-fat varieties tend to alter the texture and can result in a less smooth cheesecake.
Can these bars be made gluten-free?
Absolutely! Swap out the chocolate sandwich cookies for a gluten-free cookie or graham cracker alternative. Just be sure they’re finely crushed to form a solid crust.
Why do I need to cool the white chocolate ganache before mixing it in?
If the ganache is too warm, it can melt the cream cheese and cause your filling to become runny or grainy. Cooling it ensures a smooth, stable cheesecake batter.
What’s the best way to cut neat squares without cracking the bars?
Use a sharp knife dipped in hot water and wiped dry before each cut. This warm blade slices cleanly through the chilled cheesecake bars without causing cracks or crumbles.
Final Thoughts
Making these White Chocolate Raspberry Cheesecake Bars Recipe is like treating yourself to a little slice of heaven—creamy, fruity, and just sweet enough to satisfy any dessert craving. The blend of textures and flavors makes every bite memorable, and the recipe’s straightforward steps mean you can craft this impressive dessert with plenty of love and no fuss. So go ahead, bake a batch, and watch these bars become your new favorite indulgence to share with family and friends!
Print
White Chocolate Raspberry Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and creamy White Chocolate Raspberry Cheesecake Bars, featuring a buttery chocolate cookie crust, swirls of tangy raspberry sauce, and a luscious white chocolate cheesecake filling. Perfectly baked to a velvety texture, these bars blend fruity freshness with decadent sweetness, ideal for dessert lovers seeking a vibrant twist on classic cheesecake.
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 Cheesecake Filling
- 340 g white chocolate chips
- 180 ml heavy cream
- 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
- Make the Raspberry Sauce: Combine raspberry preserves and 30 ml water in a medium saucepan over medium heat. Bring to a gentle boil, stirring frequently, and cook for 3-5 minutes until the mixture is smooth and runny.
- Thicken the Sauce: Create a slurry by mixing the remaining 15 ml water with the cornstarch. Stir this slurry into the hot raspberry sauce and simmer for 1 minute. Then strain the sauce through a fine mesh sieve into a heatproof bowl. Allow it to cool to room temperature for 15–20 minutes, stirring occasionally to prevent skin formation.
- Prepare the Crust: Preheat the oven to 163°C (325°F). Line a 23 x 33 cm baking pan with parchment paper or spray it with baking spray. Finely crush the chocolate sandwich cookies in a food processor. Add melted butter and pulse until combined. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then remove from oven and cool completely.
- Make the White Chocolate Ganache: Place white chocolate chips in a heat-safe bowl. Heat the heavy cream until hot and steaming, but not boiling. Pour the cream over the white chocolate chips, submerging them fully, and let sit for 5 minutes. Whisk gently until smooth and glossy. Cool if necessary before using.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gradually blend in the cooled white chocolate ganache. Stir in the Greek yogurt, then add the eggs one at a time, mixing until fully combined after each addition. Scrape the bowl sides to ensure even mixing but avoid overmixing to keep the filling light.
- Assemble the Bars: Spread half of the cheesecake mixture evenly over the cooled crust. Drizzle about 160 ml of the cooled raspberry sauce evenly over the cheesecake layer. Gently smooth the remaining cheesecake mixture on top, covering all of the raspberry sauce. Drizzle the remaining raspberry sauce on top and use a knife or skewer to create decorative swirls.
- Bake the Cheesecake Bars: Bake in the preheated oven for 45–48 minutes, or until the edges are set and the center slightly wobbles, or reaches an internal temperature of 65°C (150°F). If the edges brown too quickly, tent the pan with foil. Remove from oven and let cool to room temperature.
- Chill and Serve: Once cooled, wrap the cheesecake bars tightly and refrigerate for 4–6 hours or overnight to set completely. Cut into 16 squares before serving.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth cheesecake batter without lumps.
- Do not overmix the batter once eggs are added to prevent cracks and a dense texture.
- Use a digital thermometer to check doneness for perfect texture—cake should be set around edges and slightly jiggly in the center.
- The raspberry sauce can be made a day ahead and refrigerated to save time.
- Store leftover bars in the refrigerator, covered tightly, for up to 5 days.
- For easier cutting, chill bars thoroughly and warm the knife under hot water before slicing.
