Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup white chocolate chips, melted - 1 ½ cups fresh raspberries (plus extra for topping) - 1 tablespoon cornstarch Using fresh raspberries in this recipe is key. They add bright flavor and a lovely tartness. When you choose raspberries, look for ones that are plump and firm. They should have a deep red color, indicating ripeness. Avoid any that are mushy or have signs of mold. For the white chocolate, quality matters too. Select a brand with cocoa butter as the main ingredient. This ensures a smooth melt and a rich taste. Avoid white chocolate with vegetable oils, as they can affect the flavor and texture of your bars. These ingredients combine to create a delightful balance of creamy, sweet, and tart flavors. The crust adds a nice crunch, while the cheesecake filling brings all the flavors together. Enjoy the process of selecting the best ingredients to ensure your Raspberry White Chocolate Cheesecake Bars are a hit! {{ingredient_image_1}} To start, prepare the crust using graham cracker crumbs. In a bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. This mixture should be well combined. Press this mixture firmly into the bottom of your lined 8x8-inch baking pan. Bake this crust for 10 minutes at 350°F. After baking, take it out and let it cool completely. Next, let’s make the cheesecake batter. In a large bowl, beat 2 cups of softened cream cheese using an electric mixer. Mix until it is smooth. Gradually add in 1 cup of granulated sugar while continuing to mix. This should blend well. Now, add 2 large eggs one at a time. Mix well after each egg. Then, stir in 1 teaspoon of vanilla extract and 1 cup of melted white chocolate chips until the batter is smooth. Now it’s time for the raspberries! Toss 1 ½ cups of fresh raspberries with 1 tablespoon of cornstarch in a small bowl. This helps them hold their shape. Gently fold the raspberries into the cheesecake mixture. Be careful not to break them apart. Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake in your preheated oven for 30 to 35 minutes. The edges should set, but the center will still jiggle slightly. This jiggle means it’s perfectly creamy. After baking, allow the cheesecake to cool at room temperature for one hour. Then, refrigerate it for at least three hours until it is fully set. Once set, lift the cheesecake out of the pan using the parchment paper. Cut it into bars and top with extra fresh raspberries for a lovely finish. - Overmixing the batter: Be gentle when mixing your batter. Overmixing can add too much air and make the bars fluffy instead of creamy. Mix until just combined. - Not cooling the crust properly: After baking, let the crust cool completely. If you pour the cheesecake batter onto a hot crust, it can lead to uneven cooking. A cool crust also helps keep the layers separate. - Tips for creamy cheesecake: Start with softened cream cheese. This helps create a smooth batter. Beat it until creamy before adding other ingredients. This avoids lumps and gives you that perfect texture. - Achieving the right consistency with eggs: Add the eggs one at a time. Mix well after each addition. This gives a silky texture to the cheesecake. If you mix too fast, you might add too much air, which is not what we want. Pro Tips Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing to ensure a smooth and creamy texture. Don’t Overmix: When adding the eggs, mix just until incorporated to avoid incorporating too much air, which can cause cracking. Chill Before Serving: Allow the cheesecake bars to set in the refrigerator for at least 3 hours for the best flavor and texture. Garnish Creatively: Top with not just raspberries, but also a drizzle of white chocolate or a sprinkle of crushed graham crackers for added texture and visual appeal. {{image_2}} You can create different flavors with these bars. Try adding chocolate for a rich twist. Just mix in some melted dark chocolate with the white chocolate. This gives a deep flavor and pairs well with raspberries. Another fun idea is to add lemon zest. Just a little can brighten the taste. It adds a fresh, zesty kick that contrasts nicely with the rich cream cheese. If you need a gluten-free option, swap the graham cracker crust. Use gluten-free crumbs instead. You can also try almond flour or oat flour for a tasty base. For those who want a vegan treat, replace the cream cheese. Use a plant-based cream cheese made from nuts or soy. This way, you can enjoy a cheesecake bar without dairy. To keep your raspberry white chocolate cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. This helps to prevent them from drying out. You can also cover them with plastic wrap for extra protection. If you want to keep the bars for longer, consider freezing them. Cut them into individual pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This makes it easier to grab one when you need a treat. These cheesecake bars will last about 5 days in the fridge. If you store them in the freezer, they can stay good for about 2 months. Check for spoilage by looking for any off smells or changes in texture. If the bars seem dry or hard, they may not taste good anymore. Always trust your senses! To make these bars easy, follow these simple tips: - Use a food processor for the crust. This saves time and effort. - Prep ingredients ahead. Measure everything before you start. - Line your pan with parchment paper. This helps with easy removal. - Don’t rush the cooling. Let the crust cool fully before adding the filling. - Use a mixer for the cheesecake batter. It helps blend everything smoothly. Yes, you can use frozen raspberries! They work well if fresh ones are not available. Here’s how: - Thaw the raspberries first. Drain any excess liquid. - Toss them with cornstarch just like fresh raspberries. This helps prevent sogginess. - Fold them gently into the batter. This keeps them intact and adds nice bursts of flavor. Pair these bars with tasty sides for a delightful treat. Here are some ideas: - Serve with whipped cream for a rich, creamy touch. - Add a scoop of vanilla ice cream for extra sweetness. - Pair with a fresh fruit salad for a refreshing contrast. - Drizzle with melted white chocolate for a fancy look. These ideas make your dessert even more special and enjoyable! In this blog post, we learned how to make raspberry white chocolate cheesecake bars. We covered ingredients, from fresh raspberries to quality white chocolate. I shared step-by-step prep and baking tips to help you succeed. We discussed common mistakes to avoid and variations to excite your taste buds. Remember, proper storage is key to keeping your bars fresh. With these tips, you can create a delicious treat that impresses everyone. Enjoy making these cheesecake bars, and get ready to share them with friends and family!

Raspberry White Chocolate Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, creamy filling, and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cups white chocolate chips, melted
  • 1.5 cups fresh raspberries
  • 1 tablespoon cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, ensuring it hangs over the sides for easy removal later.
  • In a bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.
  • In a separate large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add in the granulated sugar and continue mixing until well combined.
  • Add the eggs one at a time, mixing after each addition. Then, mix in the vanilla extract and melted white chocolate chips until smooth.
  • Toss the fresh raspberries with cornstarch in a small bowl to coat them. Gently fold the raspberries into the cheesecake mixture.
  • Pour the cheesecake batter over the cooled crust, spreading it evenly.
  • Bake in the preheated oven for 30–35 minutes or until the edges are set but the center has a slight jiggle.
  • Allow the cheesecake to cool at room temperature for an hour, then refrigerate for at least 3 hours until fully set.
  • Once set, carefully lift the cheesecake out of the pan using the parchment paper. Cut into bars and top with additional fresh raspberries before serving.

Notes

Serve the bars chilled on a decorative platter, drizzling remaining melted white chocolate over the top and scatter some fresh raspberries for an elegant touch.
Keyword bars, cheesecake, raspberry, white chocolate