white chocolate cherry cheesecake bars


A late night cheesecake craving led to these rich and creamy bars. I topped my favorite homemade graham crust with a perfectly tangy layer of white chocolate cheesecake filling; swirls of sweet-tart cherry jam offset the richness and up the pretty factor.

White Chocolate Cherry Cheesecake Bars

With no need for a springform pan or a water bath, cheesecake couldn’t be easier or more accessible. Even better, the size is just right for guilt-free indulgence. Happy Valentine’s Day, all!

White Chocolate Cherry Cheesecake Bars

White Chocolate Cherry Cheesecake Bars
3/4 cup flour
1/4 cup graham flour (or whole wheat flour)
1/8 tsp salt
1/4 tsp cinnamon
pinch of nutmeg
5 Tbsp unsalted butter, melted
1/4 cup sugar
1/2 tsp vanilla extract

4 oz white chocolate, finely chopped
8 oz reduced-fat cream cheese, softened
1/4 cup sugar
pinch of salt
1/2 tsp vanilla extract
1 large egg, at room temperature
1/4 cup cherry jam

Preheat oven to 350°F and line an 8-inch square pan with parchment paper. Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugar, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared baking dish and bake for 16 minutes, until lightly golden. Transfer to a wire rack to cool completely and reduce oven temperature to 325°F.

Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth; set aside to cool. Beat cream cheese in a large mixer bowl at medium speed until smooth; beat in sugar and salt. Add vanilla and egg and beat until combined, scraping down bowl as needed. Add cooled white chocolate and beat until smooth.

Spoon cream cheese mixture over cooled crust and spread evenly with an offset spatula. Dollop cherry jam by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Bake for 30 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes.

Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into squares. Store leftover squares in an airtight container in the refrigerator up to 2 days.

Yield – 12 bars
Calories – 230 (per bar)
Carbs – 27


  1. Beautiful Laura! I love cheesecakie things, but am not always up for the fuss of baking a traditional cheesecake. These are just perfect for that reason! Plus, sweet white chocolate and tart cherries are a great combination! : )

  2. Graham flour! Every time I visit your page, I’m haunted (yes, it’s that serious) by the fact that I didn’t pick up graham flour when I could. I have to make your graham bread!

    Anyway, these look perfect! Love that you used cherries. I’m in love with them right now!

  3. The perfect recipe for cheesecake lovers on Valentine’s Day! Love white chocolate in cheesecake (made one before I got sick with the flu, you’ll see it on the blog soon). I love how you included cherries…my favorite! These bars are going on my to-bake-asap list for next weekend when we celebrate V-Day (belatedly). Thanks ever so much for sharing. I hope you had a lovely Valentine’s Day, Laura! xo

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