Easy and elegant, these make-ahead Raspberry White Chocolate Cheesecake Bars are the perfect sweet ending to any meal.
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.
What is the best way to make cheesecake bars?
- 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.
- 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.
- All that’s left is to make the cheesecake batter.
What is the secret to making really great cheesecake batter?
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.
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Raspberry White Chocolate Cheesecake Bars
These White Chocolate Raspberry Cheesecake Bars are an easy elegant dessert!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake filling:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 4 ounces white chocolate, melted and cooled
- 1/3 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.
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Nutrition Information:
Yield:
9Serving Size:
1 barAmount Per Serving:Calories: 316 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 68mg Sodium: 188mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 1g Sugar: 28g Sugar Alcohols: 0g Protein: 4g
I love white chocolate and raspberry together. Add in cheesecake and I am in heaven! Thanks for sharing. It’s beautiful!
Cheesecake always wins, doesn’t it? 🙂
Looks so good!
Thanks, Kim!
Very pretty raspberry swirls. And you’re right…why wait until Valentine’s Day to make this cheesecake?
No good reason in my book 🙂 I’m thinking you should make them today!
A whole cheesecake is too much in our house too, so this is perfect! And will have to try with room temperature cream cheese this time, thanks!
Room temperature cream cheese makes a world of difference!
I’ve been into raspberries lately so these are perfect for me. I haven’t decided what to make my family yet, but I agree that it is the perfect time to make a fantastic, homemade treat for them.
These disappeared quickly in my house!
Beautiful swirls! My husband loves cheesecake, loves white chocolate, and would go gaga over this if I used strawberries. 🙂 Sounds like a perfect dessert for Valentine’s!
Glad you can find a way for them to work for you 🙂
These are so gorgeous. I am seriously craving cheesecake now!
OMG! Love! Those are the flavors I like!!!
I love the way white chocolate and raspberry tastes together, so delicious, and I can only imagine how delicious these flavors would be in a cheesecake bar! Sounds incredible.
Can’t go wrong with this flavor combo!
Anything raspberry has a thumbs up in my book! These look delish!
Thanks, Rina!
These look incredible! Love the raspberry swirl!
Always a showstopper! 🙂
Heaven!!!! One of my favorite flavor combinations when it comes to desserts is white chocolate and raspberry, so I’m pretty smitten with these pretties.
Thanks, Nicole! 🙂
This is all I want for Valentine’s Day! Hey, have you guys noticed that since you cook, friends generally don’t cook for you? I had a friend bring me cookies the other day, and she was apologizing “oh, i’m sure these aren’t good enough, etc.” And I was so shocked! I LOVE it when other people bake for me! We know how much effort goes into cooking, so when someone does it for me, I’m floored. Anyway, that was a long way of saying, you can make these for me 😉
Happy V-Day! 🙂
I agree, I LOVE when people bake for me! Happy Valentine’s Day to you too!
Okay – these are seriously adorable and so festive! I just want a whole plate of them with a glass of wine to ring in the holiday festivities 🙂
Sounds like a perfect evening to me!
These look soooo good! Planning on serving these at a Baby Shower this weekend for my neice:) Can’t wait to make!
can these be frozen?
Yes, just make sure to cool them completely before you freeze them! Enjoy!
I want to make these but for more of a crowd. Do you think doubling the recipe and doing a 9×13 pan would work and what would baking time be adjusted by?
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