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    Home » Desserts » Raspberry White Chocolate Cheesecake Bars

    Published: Feb 2, 2015 · Modified: Feb 2, 2021 by Lisa · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Raspberry White Chocolate Cheesecake Bars

    Jump to Recipe Print Recipe

    Easy and elegant, these make-ahead Raspberry White Chocolate Cheesecake Bars are the perfect sweet ending to any meal. 

     raspberry white chocolate cheesecake bars on a dark board with small bowl of raspberry jam on side. this recipe

    Cheesecake is a favorite dessert in our house, but a whole cheesecake can be a bit much for our family of four.

    Making cheesecake in bar form takes care of that problem in a hurry, and everyone is happy when one of these gorgeous Raspberry White Chocolate Cheesecake Bars is placed in front of them.

    Baking Tips

    1. Lining the pan is the first step. You’re going to need an overlap of parchment paper or nonstick foil to use as handles to lift the cheesecake bars out of the pan when you’re ready to cut and serve them.
    2. Next up is the graham cracker crust. Stir together some graham cracker crumbs with sugar and melted butter. Evenly press into the bottom of the prepared pan. Tip: I like to use the bottom of a drinking glass to press the graham cracker mixture into the pan to keep the crust even.
    3. All that’s left is to make the cheesecake batter. 
       
    Cut Raspberry White Chocolate Cheesecake bars on a black serving tray with fresh berries for garnish.

    Helpful Hints

    Room temperature cream cheese. Start with that, and you will be on your way to the silkiest cheesecake bars ever. Promise.

    Another tip? Take your time and beat the cream cheese until it’s light and fluffy. I beat mine in my stand mixer for a full 5 minutes. No cheating. Your patience needed is rewarded with smooth, silky cheesecake bars every single time.

    White chocolate is a perfect complement to the graham cracker crust and gives the cheesecake filling a hint of chocolate without overdoing it. The seedless raspberry jam brightens the flavors and adds the perfect swirls of color to make a dessert that is sure to impress even the toughest critic.

    Cut Raspberry White Chocolate Cheesecake Bars on a black plate with fresh raspberries on side.

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     Raspberry White Chocolate Cheesecake bars cut into squares on a dark surface.
    Five raspberry white chocolate cheesecake bars on a dark backdrop. Raspberries and cheesecake topping in bowls on the side. Raspberries and white chocolate sprinkled around the bars.

    Raspberry White Chocolate Cheesecake Bars

    Garnish With Lemon
    These White Chocolate Raspberry Cheesecake Bars are an easy elegant dessert!
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Additional Time 2 hrs
    Total Time 3 hrs 30 mins
    Course Desserts
    Cuisine American
    Servings 9 bars
    Calories 316 kcal
    Prevent your screen from going dark

    Ingredients
      

    Crust:

    • 2 cups graham cracker crumbs
    • 6 tablespoons melted butter
    • 2 tablespoons sugar

    Cheesecake filling:

    • 2 8-ounce packages cream cheese, room temperature
    • ⅓ cup sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 4 ounces white chocolate melted and cooled
    • ⅓ cup seedless Raspberry Jam

    Instructions
     

    • Preheat oven to 350 degrees. Line a 9 x 9 baking pan with parchement paper and set aside.

    Crust:

    • In a small bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until moistened. Pour into prepared pan and press down with your hands to make an even layer.
    • Bake for 6 minutes and let cool. Lower oven to 325 degrees.

    Cheesecake Filling:

    • Place room temperature cream cheese in a stand mixer and beat for 5 minutes. Add sugar and mix until combined. Add eggs, one at a time, beating thoroughly after each one. Add vanilla and mix well.
    • Fold in white chocolate and pour mixture over cooled crust.
    • Add raspberry jam in tablespoons on top of cheesecake filling and use a toothpick to make swirls throughout the top.
    • Bake for 45-55 minutes or until cheesecake bars are set. Remove from oven and cool. Chill for at least 2 hours before serving.
    • Cut into squares and garnish with fresh raspberries.

    Nutrition

    Serving: 1barCalories: 316kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 68mgSodium: 188mgFiber: 1gSugar: 28g

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
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    About Lisa

    Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

    Reader Interactions

    Comments

    1. Lisa says

      March 07, 2018 at 2:16 pm

      HI Kim, Yes, that would work. Ovens are so different, I would start checking them at 1 hour and then check every 5 minutes after until done. Hope that helps. Lisa

      Reply
    2. Kim says

      March 07, 2018 at 1:56 pm

      I want to make these but for more of a crowd. Do you think doubling the recipe and doing a 9x13 pan would work and what would baking time be adjusted by?

      Reply
    3. Marsha Kelley says

      December 03, 2017 at 11:15 am

      can these be frozen?

      Reply
      • Lisa says

        December 05, 2017 at 12:02 pm

        Yes, just make sure to cool them completely before you freeze them! Enjoy!

        Reply
    « Older Comments

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