White Chocolate Raspberry Cheesecake Bars stacked on top of each other.
White Chocolate Raspberry Cheesecake Bars pairs white chocolate cheesecake with raspberry preserves and piles it in a chocolate cookie crust.
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White Chocolate Raspberry Cheesecake Bars blend a velvety white chocolate cheesecake and a vibrant raspberry sauce, then bake them both atop a crunchy chocolate cookie crust. It is the perfect sweet and tangy treat with a pretty raspberry swirl on top.

a couple of White Chocolate Raspberry Cheesecake Bars on the table.


Raspberry Cheesecake Bars

Our easy White Chocolate Raspberry Cheesecake Bars recipe features a buttery chocolate cookie crust that bakes below a creamy melted chocolate cheesecake batter with a ribbon of thick raspberry sauce in the middle and swirled on top.

When raspberry preserves meet a white chocolate cheesecake filling, you get a subtle sweetness that perfectly balances the tangy cream cheese; this raspberry white chocolate cheesecake bars recipe resembles my no-bake Chocolate Raspberry Cheesecake Delight with all the same flavors in every bite.

This raspberry and white chocolate cheesecake recipe offers a simple shortcut solution when you want to turn a full-size classic cheesecake into raspberry white chocolate cheesecake cookie bars – it’s a fun way to combine 2 desserts into one square slice of finger food (no fork needed).

Why We Love White Chocolate Raspberry Cheesecake Bar Recipes

  • Quick and easy to make.
  • Uses a handful of simple ingredients.
  • Faster and less fussy than making a full-sized cheesecake because it doesn’t require a springform pan or cooking the cake in a water bath.
  • A delicious raspberries and cream layered dessert that looks fancy with its swirl on top.
  • Perfectly portable cheesecake squares for parties, potlucks, picnics, and dessert platters.

White Chocolate Raspberry Cheesecake Bars Ingredients

White Chocolate Raspberry Cheesecake Bars ingredients.
  • Raspberry preserves: Raspberry jam or jelly can also be used. 
  • Water
  • Cornstarch: Flour can also be used as a thickener in this recipe, however the slurry should be added at the beginning with the other ingredients as flour takes longer to cook than cornstarch does. 
  • Chocolate sandwich cookies: I used Great Value brand cookies for this recipe. Feel free to use gluten-free sandwich cookies to make this a GF dessert.
  • Salted butter: Unsalted butter works well as a substitute but I like to add a pinch or two of salt for flavor. 
  • White chocolate chips
  • Heavy cream
  • Cream cheese
  • Powdered sugar: You can use about 1 cup of white granulated sugar as a substitute if needed. 
  • Plain Greek yogurt: Sour cream is an excellent substitution. 
  • Eggs

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Choose Your Chocolate: White baking chocolate can also be used if chopped. You want to use about 11 ounces. 
  • Fill With Other Fruit: Feel free to use your favorite fruit flavors in place of the raspberry. Strawberry or blackberry preserves, jellies, or jams will also work well in this recipe. For more fruit-flavored squares, try my Pumpkin Cheesecake Bars, Banana Cream Pie Cheesecake Bars, and lemon cheesecake bars.
  • Create Your Crust: You can bake your bars with a graham cracker crust or Oreo cookie crust, depending on your preference.
bitten White Chocolate Raspberry Cheesecake Bars.

How to Make White Chocolate Raspberry Cheesecake Bars

  1. Prepare Raspberry Sauce: Heat raspberry preserves with water until smooth and runny. Make a slurry with cornstarch and water, add to sauce, and simmer for 1 minute. Strain and cool.
  2. Make Crust: Crush cookies, combine with melted butter, press into the pan, and bake at 325°F for 10 minutes. Allow to cool. (Image 1)
  3. Make Ganache: Heat cream, pour over white chocolate chips, wait 5 minutes, then whisk into a smooth ganache. Cool to room temperature.
  4. Make Cheesecake Mixture: Cream together cream cheese and powdered sugar. Mix in white chocolate ganache, then add Greek yogurt. Slowly mix in eggs one at a time until fully combined.
  5. Assemble: Pour half of the cheesecake mixture into the crust, drizzle with half the raspberry sauce (Image 2). Add the remaining cheesecake (Image 3) and drizzle with the rest of the sauce. Swirl together. (Image 4)
  6. Bake Bars: Bake at 325°F for 45-48 minutes until edges are set, and the center is slightly wobbly or reaches 150°F internally. Cover with foil if edges brown too much.
  7. Cool, Cut, and Serve: Cool to room temperature, refrigerate for 4-6 hours or overnight. When ready to serve, cut into squares and enjoy!
Press crust mixture intp the pan. Pour half of the cheesecake mixture into the crust, drizzle with half the raspberry sauce. Add the remaining cheesecake and drizzle with the rest of the sauce. Swirl together.

Tips For Making The Best White Chocolate Raspberry Cheesecake Bars

  • Do not overheat the raspberry sauce or you may end up with a burnt flavor in your sauce. Be sure to stir it continuously as it is cooking and boil for just a few minutes until it is runny and smooth. Even if you use a seedless jam or jelly, I still recommend straining the sauce for lumps. Allow the sauce to cool to room temperature before using and be sure to stir occasionally while it is cooling. 
  • When making the crust, be sure to crumble the cookies well. Use the bottom of a glass or measuring cup to pack the crust into the bottom of the pan. 
  • Be sure the cream cheese, yogurt, and eggs are at room temperature to ensure a smooth, lump-free cheesecake filling.
  • Using hot cream for the ganache, without boiling it, allows for a smooth white chocolate ganache, which incorporates well into the cream cheese without seizing. 
  • Don’t overmix the batter or over bake the bars!

How To Soften Cream Cheese

To soften the brick cream cheese, remove each package from the foil and place them on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave them on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.

White Chocolate Raspberry Cheesecake Bars cut into squares.

How to Store White Chocolate Raspberry Cheesecake Bars

  • To Store: White Chocolate Raspberry Cheesecake Bars can be stored in the refrigerator in an airtight container or plastic wrap and should be consumed within 3-4 days for best quality.
  • To Freeze: The cheesecake bars can be frozen in a freezer-safe container for 2-3 months and thawed in the refrigerator before consuming. Keep in mind that freezing may affect the texture of the bars.
raspberry cheesecake with oreo crust.

Frequently Asked Questions

Can I use Oreos or graham crackers to make my crust?

Yes, you can use Oreos or graham cracker crumbs for your crust, but you may need to adjust the amount of butter used. Your mixture should be the consistency of wet sand, sticking together when pressed but still slightly crumbly. 

What if I do not have a food processor?

If you don’t have a food processor, you can crush the cookies in a large ziploc bag with a rolling pin until you have crumbs and then mix them in a large bowl with the melted butter.

More Easy Cheesecake Recipes

a couple of White Chocolate Raspberry Cheesecake Bars on top of parchment paper.

Other Easy Dessert Recipes

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White Chocolate Raspberry Cheesecake Bars stacked on top of each other.

White Chocolate Raspberry Cheesecake Bars

Serves — 20
White Chocolate Raspberry Cheesecake Bars pairs white chocolate cheesecake with raspberry preserves and piles it in a chocolate cookie crust.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

Raspberry sauce:

  • 18 ounces jar raspberry preserves
  • 3 tablespoons water divided
  • 1 tablespoon cornstarch

Crust:

  • 38 chocolate sandwich cookies
  • cup salted butter melted

Cheesecake Layer:

  • 2 cups white chocolate chips
  • ¾ cup heavy cream
  • 24 ounces (3 8-ounce) packages cream cheese room temperature
  • cups powdered sugar
  • cup plain Greek yogurt room temperature
  • 3 large eggs room temperature

Instructions
 

  • Prepare the raspberry sauce by heating the raspberry preserves and 2 Tablespoons of water together in a medium saucepan over medium heat. Bring to a low boil and cook for 3-5 minutes or until smooth and runny.
    18 ounces jar raspberry preserves, 3 tablespoons water
  • Make a slurry out of the remaining 1 Tablespoon of water and the cornstarch. Add the cornstarch to the sauce and simmer for 1 more minute. Strain through a fine mesh strainer into a heat proof bowl and allow to cool to room temperature, stirring occasionally, for 15-20 minutes.
    3 tablespoons water, 1 tablespoon cornstarch
  • While the sauce is cooling, preheat the oven to 325 degrees Fahrenheit and line a 9×13 inch baking pan with parchment paper or spray with baking spray.
  • Make the crust by crushing the cookies in a food processor until finely crumbled. Add in the melted butter and pulse to combine. Press the mixture into the bottom of the prepared baking pan in an even layer and bake for 10 minutes. Remove from the oven and allow to cool.
    38 chocolate sandwich cookies, ⅓ cup salted butter
  • To make the cheesecake layer, place the white chocolate chips in a heat safe bowl.
    2 cups white chocolate chips
  • In a separate microwave safe bowl or in a small saucepan, heat the heavy cream until it is hot and steaming but not boiling. If microwaving, do not heat for over 30 seconds at a time before removing and stirring well.
    ¾ cup heavy cream
  • Pour the hot cream over the white chocolate chips, making sure that they are evenly covered, and allow to sit for 5 minutes. After 5 minutes, whisk together well to make a smooth ganache. Allow to cool to room temperature if needed, stirring occasionally.
  • In a large mixing bowl cream together the cream cheese and powdered sugar with a hand or stand mixture until smooth. Gradually mix in the white chocolate ganache, stirring constantly until combined.
    24 ounces (3 8-ounce) packages cream cheese, 1½ cups powdered sugar
  • Mix in the plain Greek yogurt and then slowly mix in the eggs, one at a time, until fully combined. Do not overmix. Use a spatula to scrape the sides and bottom of the bowl until everything is incorporated.
    ⅔ cup plain Greek yogurt, 3 large eggs
  • Pour half of the mixture into the prepared crust and drizzle ⅔ cup of the raspberry sauce over it in an even layer. Carefully spread the remaining cheesecake on top, making sure to cover all of the raspberry sauce.
  • Drizzle on the remaining raspberry sauce and use a knife or toothpick to swirl together lightly.
  • Bake for 45-48 minutes or until the edges are set and the center is still wobbly or a digital thermometer reads 150 degrees fahrenheit internally.
  • If the edges begin to brown too much you can cover with aluminum foil for the remaining baking time. Allow the bars to cool to room temperature and then wrap well with plastic wrap and place in the refrigerator to chill for 4-6 hours or overnight.
  • When ready to serve, remove from the pan and cut into squares.

Jenn’s Notes

Storage:
  • To Store: White Chocolate Raspberry Cheesecake Bars can be stored in the refrigerator in an airtight container or plastic wrap and should be consumed within 3-4 days for best quality.
  • To Freeze: The cheesecake bars can be frozen in a freezer safe container for 2-3 months and thawed in the refrigerator before consuming. Keep in mind that freezing may affect the texture of the bars.
Tips:
  • Do not overheat the raspberry sauce or you may end up with a burnt flavor in your sauce. Be sure to stir it continuously as it is cooking and boil for just a few minutes until it is runny and smooth. Even if you use a seedless jam or jelly, I still recommend straining the sauce for lumps. Allow the sauce to cool to room temperature before using and be sure to stir occasionally while it is cooling.
  • When making the crust, be sure to crumble the cookies well. Use the bottom of a glass or measuring cup to pack the crust into the bottom of the pan.
  • Be sure the cream cheese, yogurt, and eggs are at room temperature to ensure a smooth, lump free cheesecake filling.
  • Using hot cream for the ganache, without boiling it, allows for a smooth white chocolate ganache which incorporates well into the cream cheese without seizing.
  • Don’t over mix the batter or over bake the bars!

Nutrition Info

Calories: 500kcal | Carbohydrates: 56g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 258mg | Potassium: 197mg | Fiber: 1g | Sugar: 43g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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