This post may contain affiliate links. Please see my disclosure policy.
These raspberry white chocolate cheesecake bars are irresistible! From the buttery shortbread crust to the creamy white chocolate cheesecake filling and swirls of raspberry sauce, each bite is perfectly sweet and tangy. Recipe makes 16 bars.
Made with fresh raspberries and white chocolate, these raspberry cheesecake bars are one of my all-time favorite homemade cheesecake recipes.
They’re much simpler to make than traditional cheesecake (no special pan or water bath needed!) and turn out rich and creamy thanks to full-fat cream cheese and sour cream. Perfect for any cheesecake fan!
Craving more raspberry desserts? Try my raspberry crumble bars next!
Ingredient Notes
Fresh raspberries make the perfect base for the homemade raspberry sauce that gets swirled through the creamy filling. It’s simmered gently on the stovetop for about 10 minutes, until reduced and thickened. I like to add a spoonful of raspberry preserves or jam to boost the berry flavor even more.
For the crust, I use all-butter shortbread cookies (such as Walker’s) pulsed into fine crumbs. Melted butter brings it all together for a rich, buttery base.
To make the cheesecake filling, you’ll use one 4-ounce white chocolate baking bar (I recommend Ghirardelli). Skip the chips and melting wafers – both contain stabilizers that keep them from melting smoothly.
More delicious raspberry desserts:
- Raspberry Lemon Loaf Cake
- Classic Raspberry Pavlova
- Lemon Raspberry Cake
- Raspberry Cheesecake Macarons
Raspberry White Chocolate Cheesecake Bars From Scratch
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 30 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These raspberry white chocolate cheesecake bars are irresistible! From the buttery shortbread crust to the creamy white chocolate cheesecake filling and swirls of raspberry sauce, each bite is perfectly sweet and tangy. Recipe makes 16 bars.
Ingredients
Raspberry Sauce
- 1 1/2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup raspberry preserves
- 1/2 tsp lemon zest
- pinch of salt
Crust
- 8 oz shortbread cookies
- 2 Tbsp granulated sugar
- 1/8 tsp salt
- 4 Tbsp unsalted butter, melted
Filling
- 4 oz white chocolate, finely chopped
- 12 oz full fat cream cheese, cubed, softened
- 1/2 cup granulated sugar
- 1 tsp arrowroot starch
- 1/8 tsp salt
- 1/2 cup sour cream, at room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 large eggs, at room temperature
Instructions
- Make raspberry sauce: Combine raspberries, sugar, raspberry preserves, lemon zest, and salt in a medium heavy saucepan. Bring sauce to a boil, then reduce heat and simmer for 10 minutes, stirring frequently, until sauce is reduced and coats the back of a spoon. Strain raspberry sauce through a fine mesh sieve into a bowl, pressing firmly on seeds. Let cool at room temperature for 15 minutes, then transfer to the refrigerator and chill until ready to use.
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Make crust: Combine shortbread cookies, sugar, and salt in a food processor and pulse into fine crumbs. Add melted butter and pulse until completely incorporated.
- Press the crust firmly and evenly across the bottom of prepared baking pan. Pack the crust tightly with the bottom of a measuring cup.
- Bake crust for 12 to 14 minutes, until fragrant and set. Transfer to a wire rack and cool for 30 minutes. Reduce oven temperature to 325°F.
- Melt chocolate: Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of simmering water. Gradually melt the white chocolate, stirring until completely melted and smooth. Remove from the heat and set aside to cool slightly (8 to 10 minutes).
- Make filling: Mix softened cream cheese, sugar, arrowroot starch, and salt on low speed for 1 minute. Scrape down the bowl with a rubber spatula. Add sour cream, vanilla extract, and lemon juice. Mix on low speed for 30 seconds, then scrape down the bowl. Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds. Scrape down the bowl after each egg. Mix in melted white chocolate on low speed just until combined, about 10 seconds. Scrape down the bowl and gently fold any remaining chocolate into the batter with a spatula. Pour filling over the crust and gently smooth top with an offset spatula.
- Dollop raspberry sauce by teaspoons over cream cheese layer. Gently swirl together with a toothpick or wooden skewer. (You will have leftover raspberry sauce – serve alongside the cheesecake bars, or enjoy over vanilla ice cream!)
- Bake cheesecake bars at 325°F for 42 to 44 minutes, until edges are set, the center is still slightly wobbly, and the cheesecake is slightly puffed. Remove from oven and cool for 1 hour on a wire rack, then move to the refrigerator and chill for at least 3 hours (uncovered).
- 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 bars. For extra neat cheesecake bars, wipe the knife clean between each cut.
- Cover and store leftover bars in an airtight container in the refrigerator for 2-3 days.
Notes
Make ahead: Raspberry sauce can be made 2-3 days ahead and refrigerated until ready to use.
Raspberry sauce: In lieu of homemade raspberry sauce, you can also use raspberry preserves or jam. Place 6 tablespoons of raspberry preserves or jam in a small bowl and microwave for 10 seconds or until slightly warm. Whisk to loosen, then dollop over cream cheese layer and gently swirl together with a toothpick or wooden skewer.
Freeze cheesecake bars: Once baked, cooled and completely chilled, wrap the cheesecake bars in a layer of plastic wrap. Once wrapped in plastic, wrap again in foil, securing the edges tightly. Freeze for up to 1 month for the best texture. The day before serving, move the cheesecake bars from the freezer to the refrigerator to thaw overnight, still wrapped to prevent condensation. Once thawed, slice into squares and enjoy.
These are SO good!! The filling is unbelievably creamy and smooth, and the raspberry sauce balances so well with the white chocolate. This one’s a winner!
Great to hear this, thanks so much Natalie!
Can this recipe be made like a traditional cheesecake in a spring form pan?
Hi Lauren, I recommend following the shortbread crust and filling from my lemon cheesecake recipe so that you’ll have enough volume to fill a 9-inch springform pan. You’ll also need 8 ounces of white chocolate, finely chopped for the filling (melt in a double boiler or over a saucepan of simmering water, then let cool for about 10 minutes). After you’ve mixed in all of the eggs, add the melted white chocolate to the filling and mix in on low speed just until combined, about 10 seconds. Scrape down the bowl and gently fold any remaining chocolate into the batter with a spatula. Hope this helps!
Yes, that does help! Thank you so much for taking the time to respond.
Hi Laura!
Prepared these cheesecake bars today. They were exceptional! The filling is creamy and the raspberry sauce was a perfect paring to the white chocolate. All of my taste testers agreed also. Thank you for another addition to my comfort food list!
Hi Patti, thank you so much for your kind review! So happy to hear that. 🙂