These White Chocolate Raspberry Cheesecake Bars are a sweet delight! With creamy cheesecake, a buttery crust, and juicy raspberries, every bite is a treat.
Honestly, they look so pretty with the red swirls! I can’t resist taking extra pieces when they come out of the fridge. Who can blame me? 😋
Making these bars is super fun and easy! Just mix, bake, and chill. They’re perfect for sharing, but I usually keep a few for myself (no judgment, right?).
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreo crumbs for the crust, but you can substitute with any chocolate wafer cookies or even graham cracker crumbs if you prefer. Just adjust the sweetness if needed!
Cream Cheese: Full-fat cream cheese gives the best texture. If you want a lighter option, use reduced-fat cream cheese, but the texture may be less creamy. Softened cream cheese is key; microwave it for a few seconds if that’s easier.
White Chocolate: I usually choose high-quality white chocolate for the best flavor. If you’re looking for a substitute, try white chocolate chips or melt chocolate bars. You can also skip it altogether for a lighter filling.
Raspberries: Fresh raspberries are great, but frozen ones work too! Just thaw them first. If you’re not a fan of raspberries, chopped strawberries or blueberries can also be a fun twist.
How Do You Get the Perfect Raspberry Swirl?
Creating that swirl can be a bit tricky, but it’s all about balance. First, prepare your raspberry mixture by combining raspberries, sugar, and lemon juice. Lightly mash them to retain some pieces for texture. You want them chunky, not puree!
- Drop spoonfuls of the raspberry mix onto the cheesecake batter.
- Take a knife or skewer and gently swirl through the batter, being careful not to mix too much. Go around in circles and then pull some through to achieve the marbling effect.
This swirling technique not only looks great, but it also brings delightful raspberry flavor in every bite!
White Chocolate Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 3/4 cups chocolate cookie crumbs (like Oreo, without filling)
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz (115g) white chocolate, melted and slightly cooled
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
How Much Time Will You Need?
The total prep and cooking time is about 50 minutes, plus chilling time. You’ll spend about 15 minutes putting everything together, 40 minutes baking time, and then it needs to chill for at least 4 hours (or overnight is best!). It’s totally worth the wait for that creamy, delicious treat!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Take a 9-inch square baking pan and line it with parchment paper. Make sure to leave some overhang on the sides. This will help you lift the bars out later!
2. Make the Crust:
In a medium bowl, combine the chocolate cookie crumbs, melted butter, and 1/4 cup sugar. Stir everything together until it looks moist and crumbly. Press this mixture firmly into the bottom of your prepared pan to form the crust. Bake for about 10 minutes, then take it out and let it cool a bit.
3. Prepare the Raspberry Swirl:
While the crust is cooling, mix your raspberries, 2 tablespoons of sugar, and lemon juice in a small bowl. Use a fork to mash them lightly, but keep some chunks for texture.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract and melted white chocolate until everything is well combined.
5. Assemble the Cheesecake:
Now, pour the cheesecake filling over your cooled crust. Use a spatula to smooth the top. Next, drop spoonfuls of the raspberry mixture all over the cheesecake layer. Take a knife or skewer and gently swirl through the mixture to create a marbled effect!
6. Bake:
Place the pan in the oven and bake for about 35-40 minutes. You’ll know it’s done when the edges are set and the center has a slight jiggle.
7. Cool and Chill:
After baking, remove the pan from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the cheesecake bars for at least 4 hours, but overnight is even better for the best texture.
8. Serve and Enjoy:
Once the bars are chilled, use the parchment overhang to lift them out of the pan. Cut them into square bars and garnish with fresh raspberries and mint leaves if you’d like. Dive in and enjoy that creamy, fruity goodness!
Can I Use Different Fruits for the Swirl?
Absolutely! While raspberries are delicious, you can try other berries like strawberries, blueberries, or blackberries. Just be sure to adjust the sugar depending on the sweetness of the fruit you choose.
What If I Don’t Have White Chocolate?
If you’re out of white chocolate, you can substitute it with white chocolate chips or simply omit it. You could also try using cream cheese frosting for a different flavor twist!
How Do I Store Leftovers?
Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen! Just wrap them tightly in plastic wrap before placing them in a freezer-safe container, and they’ll keep for up to 2 months.
Can I Make These Cheesecake Bars Gluten-Free?
Yes! Just use gluten-free chocolate cookie crumbs for the crust. Check the label to ensure all other ingredients are also gluten-free.