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White Chocolate Raspberry Cheesecake Bars are a bright, creamy dessert that balances sweet white chocolate with tart raspberry swirls. I’ve made these bars many times for family gatherings and potlucks, and they always disappear fast. If you like a tender graham crust under a silky cheesecake with berry ribbons, this is a go-to recipe.

Check out a similar twist on raspberry bars here: raspberry cheesecake bars that will steal your heart.

Why Make This Recipe

They marry rich white chocolate and tangy raspberries for a memorable flavor contrast.
Bars are easy to slice and transport, making them perfect for parties and lunchboxes.
You can make them a day ahead — chilling improves texture and flavor.
The recipe scales well and freezes, so you can batch-make for later.
Personal note: I love this recipe because the white chocolate softens the tang of raspberries without hiding it, creating a dessert that feels decadent but bright.

Also see an easy fruit-and-white-chocolate bake for mornings here: raspberry and white chocolate bake for wholesome mornings.

Recipe Overview

Prep time: 20 minutes (plus 30 minutes to melt and cool chocolate).
Cook time: 30–35 minutes.
Total time: ~5 hours (includes chilling).
Servings: 9–16 bars (8×8 pan yields 9 larger or 16 smaller).
Difficulty: Easy–Medium.
Method: Pressed graham crust, cream cheese-based filling with melted white chocolate, raspberry puree swirled in and baked in an 8×8" pan at 325°F (163°C).

My Experience Making This Recipe

I tested this recipe multiple times to get the swirl ripples and bake time right. Early attempts overbaked and lost silkiness, so I reduced oven temp and baking time. I also learned that straining raspberry puree removes seeds for a cleaner swirl.

How to Make White Chocolate Raspberry Cheesecake Bars

Start by pressing a graham cracker crust into an 8×8-inch pan lined with parchment and bake briefly to set. Beat room-temperature cream cheese with sugar until smooth, add eggs one at a time, then stir in melted white chocolate and sour cream for richness and tenderness. Spoon most of the filling into the pan, drop raspberry puree by spoonfuls, add remaining filling, and use a skewer to create swirls; bake at 325°F (163°C) until the center is set but slightly jiggly, then cool and chill at least 4 hours or overnight.

For the raspberry puree: warm 1 cup fresh or thawed raspberries with 2 tablespoons sugar, mash, then strain through a fine sieve for a seed-free finish.

Expert Tips for Success

Use room-temperature cream cheese to avoid lumps; beat until completely smooth for a silky filling.
Melt white chocolate gently at 50% power in short bursts or over a double boiler to prevent seizing; stir frequently.
Don’t overmix once eggs are added — fold just until combined to prevent extra air and cracking.
Bake low and slow at 325°F (163°C) and remove when the center still has a slight jiggle; residual heat finishes it.
If you want a firmer crust, blind-bake the crust 8–10 minutes before adding filling and use an 8×8 pan for thicker bars.

Try pairing technique tips with a white-chocolate cookie idea here: Christmas Biscoff white chocolate chip bars.

How to Serve White Chocolate Raspberry Cheesecake Bars

Serve chilled with a dusting of powdered sugar or a few fresh raspberries on top for color.
For a party platter, slice into small squares and garnish with a mint leaf and white chocolate shavings.
These bars pair well with coffee or lightly sweet dessert wine for an after-dinner treat.
For brunch, offer a citrus fruit salad to cut richness and add freshness.

Storage and Reheating Guide

Store bars in an airtight container in the refrigerator for up to 4 days. To freeze, wrap the cooled, sliced bars tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw frozen bars in the refrigerator overnight; bring to room temperature 20–30 minutes before serving for best texture. Avoid microwaving whole bars — it changes texture; if needed, warm a single piece for 10–12 seconds.

Recipe Variations

Gluten-free: Use gluten-free graham crackers or a crushed almond flour crust (about 1 1/2 cups almond flour + 3 tbsp butter).
Dairy-free: Substitute dairy-free cream cheese and a non-dairy white chocolate alternative; texture will be a bit softer.
Flavor swap: Replace raspberries with chopped strawberries or a lemon curd swirl for a bright citrus version.
Nutty twist: Fold 1/3 cup chopped pistachios into the crust and sprinkle some on top; see a pistachio-white chocolate inspiration here: heavenly pistachio white chocolate cheesecake bliss.

Nutritional Highlights

Cheesecake bars are a good source of calcium from cream cheese and white chocolate.
They are calorie- and fat-dense, so consider portioning into smaller squares (16 pieces) for moderation.
Allergen info: contains dairy, eggs, and gluten (unless adapted). Tree nuts may be present if you add nuts.

Also consider a cranberry-white-chocolate twist for holiday variations: cranberry white chocolate cheesecake.

Troubleshooting Common Issues

If the center sinks or cracks, you likely overbaked it or baked at too high a temperature. Reduce oven temp by 10–15°F and check earlier.
A soggy crust means the filling was too wet or the crust wasn’t baked enough; blind-bake the crust 8–10 minutes next time.
If white chocolate seizes while melting, stop heating and stir in 1–2 teaspoons of warm cream or neutral oil to smooth it.

For more ideas on white-chocolate mixes and bars, this variation can inspire: white chocolate chip bars inspiration.

Frequently Asked Questions

Q1: Can I use frozen raspberries?
A1: Yes. Thaw and drain or gently heat to release juices, then strain to remove seeds. Using frozen fruit may add extra moisture, so reduce any added liquid slightly and blot before cooking.

Q2: Do I need a water bath for bars?
A2: Not necessary for bars in an 8×8 pan. A water bath is more helpful for tall cheesecakes to prevent cracking. For bars, lower oven temperature and careful timing give a smooth texture without a bath.

Q3: How do I know when they’re done?
A3: The edges should be set and lightly puffed while the center still jiggles slightly when nudged. The center will firm while cooling. Overbaking causes dryness and cracks.

Q4: Can I make these ahead for a party?
A4: Absolutely. Make them a day or two ahead and chill overnight. If frozen, thaw in the fridge the day before your event.

Conclusion

If you’d like to compare technique or get more inspiration for white chocolate and raspberry combinations, see this tested recipe for guidance: White Chocolate Raspberry Cheesecake Bars – Sally’s Baking. Print