White Chocolate Raspberry Cheesecake Bars

I love white chocolate raspberry cheesecake bars because they’re rich, creamy, and perfectly balanced between sweet and tangy. I enjoy how the smooth cheesecake filling pairs with bursts of raspberry and the sweetness of white chocolate, creating a dessert that feels elegant but comforting.

Why You’ll Love This Recipe

I like this recipe because it looks impressive without being difficult to make. I enjoy how the flavors complement each other without being overwhelming, and I appreciate that the bars are easy to slice and serve. I also love that they’re great for special occasions or when I simply want a decadent treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• graham cracker crumbs

• butter

• cream cheese

• granulated sugar

• eggs

• vanilla extract

• white chocolate

• raspberries

• all-purpose flour

Directions

I start by preheating the oven to 325°F (165°C) and lining a baking pan with parchment paper. I mix the graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the pan to form the crust.

In a bowl, I beat the cream cheese until smooth, then add sugar and mix until creamy. I add the eggs one at a time, followed by vanilla extract, mixing just until combined. I gently fold in melted white chocolate.

I toss the raspberries lightly with flour to prevent sinking, then fold them gently into the cheesecake batter. I pour the filling over the crust and smooth the top.

I bake the bars until the center is just set. I let them cool completely at room temperature, then refrigerate for several hours before slicing.

Servings and Timing

I usually get about 12 bars from this recipe.
Prep time takes around 20 minutes, baking time is about 40 minutes, and chilling time is at least 3 hours, bringing the total time to roughly 4 hours.

Variations

I sometimes swirl raspberry jam into the batter for a stronger berry flavor. I like using a chocolate cookie crust instead of graham crackers for a richer base. When I want a more intense sweetness, I drizzle melted white chocolate over the chilled bars.

Storage/Reheating

I store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. I don’t reheat them, since I prefer them chilled for the best texture and flavor.

FAQs

Can I use frozen raspberries?

I can use frozen raspberries, but I don’t thaw them fully to avoid excess moisture.

Why did my cheesecake crack?

I find cracks usually happen from overbaking or mixing too much air into the batter.

Can I make these bars ahead of time?

I often make them a day in advance, since they slice better after chilling overnight.

Can I substitute milk or dark chocolate?

I can substitute other chocolates, but I enjoy white chocolate because it pairs best with raspberries.

What pan size works best?

I like using an 8×8-inch pan for thick, clean-cut bars.

Conclusion

I enjoy white chocolate raspberry cheesecake bars because they’re creamy, elegant, and full of flavor. I love how the sweetness of white chocolate and the brightness of raspberries come together in a dessert that feels special yet approachable.

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