These White Chocolate Raspberry Cheesecake Bars are a sweet treat that’s hard to resist! The creamy cheesecake is swirled with tart raspberries and topped with luscious white chocolate. Yum!
You know, I can’t resist these bars! They always make my friends smile when I share them. Perfect for an afternoon snack or dessert at a party—everyone will be asking for seconds!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreos for the crust. Their flavor pairs perfectly with the cheesecake. If you’re looking for a gluten-free option, try gluten-free chocolate cookies or even ground almonds!
Cream Cheese: Make sure the cream cheese is softened before mixing, as this helps prevent lumps. If you’re dairy-free, look for cream cheese alternatives made from nuts or tofu.
White Chocolate: Good quality white chocolate really makes a difference in flavor. If you can’t find it, a white chocolate chip could work, or you could use a sweet white chocolate substitute.
Raspberries: Fresh raspberries provide the best flavor, but frozen ones work just as well! Thaw them first and pat them dry if they’re too wet.
How Do You Achieve a Creamy Cheesecake Texture?
Getting that smooth, creamy texture is crucial for cheesecake. Here are some tips:
- Start with room temperature cream cheese. Cold cheese won’t mix well.
- Mix on low speed to prevent air bubbles, which can cause cracks.
- Add eggs one at a time and mix gently just until combined.
- A water bath can help achieve even baking without cracking—place the cheesecake pan in a larger pan with water while baking.
White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreos or chocolate graham crackers)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 ounces white chocolate, melted and slightly cooled
For the Raspberry Swirl:
- ½ cup fresh or frozen raspberries
- 1 tablespoon sugar (for the raspberry swirl)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time, plus 30–35 minutes for baking, and you’ll need to chill it for at least 3 hours. So, set aside about 4 hours in total to allow everything to come together perfectly!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While the oven heats up, take an 8×8-inch square baking pan and line it with parchment paper, letting the edges hang over the sides—this makes it super easy to lift the bars out later!
2. Making the Crust:
In a medium bowl, mix together the chocolate cookie crumbs and melted butter. Stir until all the crumbs are evenly coated with butter. Now, press this mixture firmly into the bottom of your prepared pan to create a nice crust. Bake it in the oven for 8 to 10 minutes, then take it out and let it cool.
3. Preparing the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Add the granulated sugar and vanilla extract; mix until everything is well combined. Now, add the eggs one by one, mixing well after each addition. Finally, stir in the melted white chocolate until fully incorporated.
4. Adding the Raspberry Swirl:
In a small bowl, mash the raspberries gently with 1 tablespoon of sugar to create a raspberry puree. Pour the cheesecake batter over your cooled crust, smoothing the top with a spatula. Then, drop spoonfuls of the raspberry puree evenly over the cheesecake. Use a knife or a toothpick to swirl the raspberry purée through the cheesecake filling in a pretty pattern!
5. Baking the Bars:
Now it’s time to bake! Put your dish in the oven and bake for 30 to 35 minutes. The edges should be set, but the center might still be a little jiggly—that’s okay! Once done, take it out and let it cool at room temperature.
6. Chilling and Serving:
After cooling, pop the bars in the fridge for at least 3 hours to chill and firm up. When you’re ready to serve, carefully lift the cheesecake out of the pan using the parchment paper overhang. Cut into squares and enjoy your delightful white chocolate raspberry cheesecake bars, perhaps with a few fresh raspberries on top!
Enjoy its creamy richness and the sweet-tart flavor of raspberries—it’s truly a treat everyone will love!
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While chocolate cookies like Oreos are classic, you can use any type of cookie you prefer—graham crackers, vanilla wafers, or even gluten-free cookies work well. Just make sure to adjust the sweetness if using a less sweet cookie.
How Can I Substitute Ingredients for a Dairy-Free Version?
For a dairy-free cheesecake, use a non-dairy cream cheese alternative made from nuts or soy, and switch out the butter for a plant-based margarine or coconut oil. You can also use dairy-free white chocolate for the melting component.
How Do I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the bars for longer storage—just wrap them tightly in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw in the fridge before serving!
Can I Make These Bars in Advance?
Yes! These cheesecake bars are perfect for making ahead of time. You can prepare them a day or two in advance; just remember to keep them refrigerated until you’re ready to serve!
