White Chocolate Raspberry Cheesecake Bars
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These creamy white chocolate raspberry cheesecake bars have an chocolate cookie crust, creamy white chocolate cheesecake filling and a fresh raspberry sauce swirled throughout. These cheesecake bars are and delicious!
So when I made these white chocolate raspberry cheesecake bars, my family basically looked at me with those love/hate eyes. Like I love these and love you but also hate that you brought these into my life. Because they couldn’t stop eating them. That’s when I knew I had something here! If my family loved them, then I know yours will too.
Back when I lived in Buffalo and worked at this high end steakhouse, we served this delicious white chocolate raspberry cheesecake and it was always a dessert that sold out. I mean how could it not? That tart raspberry sauce paired with sweet white chocolate batter made from melted white chocolate chips, and the buttery chocolate crust…it’s all delicious my friend.
These truly are the best white chocolate cheesecake bars ever. So let’s get baking!
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See Also:
- Grab some candy bars and make these decadent Butterfinger cheesecake bars!
- Churro cheesecake bars are easy cheesecake bars made with crescent rolls and cinnamon sugar.
- With a coconut pecan topping, these German chocolate cheesecake bars are rich, creamy and delicious.
- For more delicious cheesecake inspiration be sure to check out my full list of 45 Cheesecake recipes for your next dessert!
Why You Will Love This Recipe
- No water bath needed – Since these are cheesecake bars, you don’t need to go to the hassle of making a water bath.
- Great dessert any time of year! – These white chocolate raspberry cheesecake bars use fresh raspberries to make the raspberry swirl so it’s wonderful to make in the summertime when they are in season in peak flavor. But you can also use frozen berries and make this all year round!
- Can be frozen and enjoyed later – If you can’t enjoy all these cheesecake bars at once, you can freeze them for up to 3 months.
Raspberry swirl cheesecake bar ingredients
For full recipe, scroll to the bottom of the post or use jump recipe at top of post.
For raspberry swirl:
- Raspberries – You can use fresh or frozen for this raspberry swirl.
- Water
- Granulated sugar
- Cornstarch – To thicken the raspberry swirl.
- Lemon juice
For the crust:
- Oreo Cookies – You can turn the cookies into crumbs by placing the cookies into a plastic bag and crushing them with a rolling pin.
- Unsalted butter – Melted You can also use salted butter in your cookie crust.
For the white chocolate cheesecake filling:
- Cream cheese – Use room temperature cream cheese so it makes for a smooth filling. I recommend using full fat, brick cream cheese for best texture.
- Granulated sugar
- Flour – To help set up the cheesecake filling.
- Heavy cream – Or heavy whipping cream. You can also substitute with sour cream. Make sure the heavy cream (or sour cream) are at room temperature.
- Eggs – Use room temperature eggs so they blend easily into the cheesecake filling.
- Vanilla extract – I use pure vanilla extract, but imitation extract will also work.
- White chocolate – You can use a white chocolate bar chopped up, or white chocolate chips.
How to make white chocolate raspberry cheesecake bars
Make The Raspberry Puree
Dissolve the cornstarch in the water. In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch/water mixture. Heat over medium low heat, stirring occasionally, until boiling, about 5 minutes.
Remove from heat, and strain through a fine-mesh sieve into a small mixing bowl.
Set aside to cool.
Make Oreo Cookie Crust
Preheat the oven to 375ยฐF (190oC). Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.
In a food processor, crush Oreo cookies into crumbs.
Place crumbs into a small mixing bowl. Stir in melted butter until a crumbly mixture forms.
Press the oreo crust mixture into the bottom and slightly up the sides of the prepared pan.
Bake the cookie crust for 8 to 10 minutes, until set. Remove from the oven cool while you prepare the cheesecake filling. Lower the oven temperature to 325ยฐF (163oC).
Make white chocolate cheesecake filling
In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat cream cheese and sugar together one medium speed until smooth.
Add eggs, heavy cream, flour, and beat on low speed until combined, scraping down the sides of the bowl as needed.
Beat in melted white chocolate until smooth and combined.
Pour 1/2 of the filling on top of the crust.
Dollop 1/2 of the raspberry puree.
Pour the rest of the cheesecake batter on top.
Dollop the rest of the raspberry puree on top.
Swirl with the tip of a knife.
Bake white chocolate raspberry cheesecake bars
Bake in the preheated 325oF oven, for 30 to 40 minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
Remove the pan from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Cut into bars and serve.
Tips for success
- Always make sure all your ingredients are at room temperature. Cold or frozen ingredients are harder to mix and can lead to overmixing and lumps in the white chocolate raspberry cheesecake bars.
- For clean and easy cutting, dip a sharp knife into hot water, wipe, and slice.
Recipe Variations
- Graham Cracker Crust – If you don’t want to make chocolate cookie crust, you can make a graham cracker crust. Combine melted butter, graham cracker crumbs, and I like to stir in 3 Tablespoons granulated sugar. Transfer to your greased baking dish and press down to create an even layer. Then, pour the cheesecake filling into the prepared graham cracker crust and bake.
- Use a different cookie – Instead of regular Oreo cookies you can use graham crackers, Nilla wafers, gluten free Oreos, or Golden Oreos. If using graham crackers or Nilla wafers I like to add 2 Tablespoons sugar.
- Make a shortbread crust – You could make a shortbread crust like my lemon bars!
- Use raspberry jam – If you don’t want to make the raspberry topping, replace the puree with good quality raspberry preserves. You will need about 1/2 cup of raspberry jam.
- Add lemon zest – You can stir 1 teaspoon lemon zest to the raspberry sauce.
Recipe FAQs
Transfer these cheesecake bars to an air-tight container and store them in your fridge. They can last for 3 days up to a week.
You can melt white chocolate in a double boiler or in the microwave. If using a double boiler setup, place your white chocolate in a heat proof bowl set over a saucepan that has a few inches of simmering water in the bottom.
If using the microwave, use a microwave safe bowl and heat the white chocolate for 30 seconds at a time, stirring in between each 30 seconds until melted.
Yes you want your cream cheese to be at room temperature so it’s blended easily otherwise you will end up with a lumpy cheesecake batter. You can soften cream cheese quickly this way.
Yes, you can freeze these white chocolate raspberry cheesecake bars. Just make sure to let them cool completely before freezing or you will have a soggy and unpleasant dessert on your hands. To freeze, wrap the white chocolate cheesecake bars in parchment paper or aluminum foil. Then, transfer to a freezer bag or freezer-safe container. Squeeze out excess air then seal. Place in your freezer. It can last up to 3 months.
More Cheesecakes To Try!
If you’re craving more cheesecake then be sure to try my homemade lemon cheesecake topped with a fresh lemon curd! Or my Biscoff cheesecake. The cheesecake has a Biscoff cookie crust, and topped with more cookie butter!
Or if you’re looking for another great no bake bar, try my no bake banana pudding cheesecake bar recipe!
And you can’t go wrong with a classic cherry cheesecake with a homemade cherry topping! And if you’re craving more cheesecake bars, be sure to check out my 14 cheesecake bar recipes!
Get My Cheesecake Book!
Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
White Chocolate Raspberry Cheesecake Bars
Ingredients
For raspberry swirl:
- 1 ยฝ teaspoons cornstarch
- ยผ cup (60 ml) water
- 6 ounces raspberries
- 1 tablespoon sugar
- 1 teaspoon lemon juice
For the crust:
- 24 Oreo cookies
- 5 tablespoons (71 g) unsalted butter melted
For the cheesecake filling:
- 16 ounces (2 packages, 454g) cream cheese at room temperature
- 1 cup (200 g) granulated sugar
- 1 tablespoon flour
- 1/4 cup (60 ml) heavy cream room temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 4 ounces white chocolate melted
Instructions
Make raspberry swirl:
- In a small bowl, dissolve the cornstarch in the water. 1 ยฝ teaspoons cornstarch ยผ cup (60 ml) water
- In a medium saucepan, combine raspberries, sugar, lemon juice and cornstarch mixture. Heat over medium low heat, stirring occasionally, until boiling, about 5 minutes. 6 ounces raspberries 1 tablespoon sugar 1 teaspoon lemon juice
- Remove from heat, and strain through a fine-mesh sieve set over a medium mixing bowl. Set aside to cool.
Make cookie crust:
- Preheat the oven to 375ยฐF (190ยฐC). Line a 8×8-inch square baking pan with tin foil or parchment paper. Spray with cooking spray. Set aside.
- In a food processor, crush Oreo cookies into crumbs. Place crumbs into a small mixing bowl. Stir in melted butter until a crumbly mixture forms. 24 Oreo cookies 5 tablespoons (71 g) unsalted butter
- Press the oreo crust mixture into the bottom and slightly up the sides of the prepared pan.
- Bake the cookie crust for 8 to 10 minutes, until set. Remove from the oven cool while you prepare the cheesecake filling. Lower the oven temperature to 325ยฐF (163ยฐC).
Make cheesecake filling:
- In a stand mixer fitted with a paddle attachment (or you can do this in a large mixing bowl with a hand mixer) beat the cream cheese and sugar together one medium speed until smooth. 16 ounces (2 packages, 454g) cream cheese 1 cup (200 g) granulated sugar
- Add in the heavy cream, flour, eggs, vanilla extract and beat on low speed until combined, scraping down the sides of the bowl as needed. Beat in melted white chocolate until smooth and combined. 1 tablespoon flour 1/4 cup (60 ml) heavy cream 3 large eggs 2 teaspoons vanilla extract 4 ounces white chocolate
- Pour ยฝ of the filling on top of the crust. Dollop ยฝ of the raspberry puree on top. Spread the rest of the batter on top. Dollop the rest of the raspberry puree on top and swirl with the tip of a knife.
- Bake in the preheated 325ยฐF oven, for 40 to 45minutes, until the edges are set but the middle of the bars are still soft in the center. The bars will continue to firm up as they cool.
- Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate for 4 hours or until firm. Cut into bars and serve.
Notes
- Storage: Transfer these cheesecake bars to an air-tight container and store them in your fridge. They can last for 3 days up to a week.
- Freezing: You can freeze these white chocolate raspberry cheesecake bars. Just make sure to let them cool completely before freezing or you will have a soggy and unpleasant dessert on your hands. To freeze, wrap the white chocolate cheesecake bars in parchment paper or aluminum foil. Then, transfer to a freezer bag or freezer-safe container. Squeeze out excess air then seal. Place in your freezer. It can last up to 3 months.
- Raspberries: You can use fresh or frozen raspberries.
- Heavy cream: You can also swap with sour cream.
Will it still turn out okay if you over swirl the raspberry sauce in
Hi Hannah, not sure if I understand your question. THe raspberry sauce is swirled into the cheesecake batter. I swirl in twice so there is raspberry sauce throughout. Hope that helps!
Could I use seedless raspberry jam instead?
Absolutely!