Raspberry White Chocolate Cheesecake Bars

Creamy raspberry white chocolate cheesecake bars with a sweet and salty, classic graham cracker crust, a rich white chocolate and vanilla cream cheese filling (with a hint of lemon), and pretty swirls of raspberry jam on top. A delicious and festive, crowd-pleasing dessert that’s easy to whip up and perfect for sharing. Gluten free friendly.

raspberry swirled white chocolate cheesecake bar squares on a parchment paper and marble background.

Why you’ll love these raspberry white chocolate cheesecake bars

I mean, what’s not to love about lusciously creamy, lemon kissed, vanilla and white chocolate cheesecake squares with jammy raspberry swirls and a buttery graham crust?

These delectable bars begin with a classic graham cracker crust, as most cheesecakes do, then combines a sweetly familiar cream cheese filling with added richness and a little something extra thanks to a drizzle of melted white chocolate. I like mine with a heavy-handed splash of vanilla and a hint of lemon from fresh zest, too.

The components come together quickly, with no need for a water bath like some more complex, traditional cheesecake recipes. The bars can be made in advance, are highly shareable (this is arguably not a plus), and are sweet and tangy, wonderfully creamy, and nearly irresistible.

Raspberry swirl cheesecake bar ingredients

While the end result may look fancy, topped with vibrant swoops and swirls, this pretty berry cheesecake requires mostly very basic ingredients. Here’s what you’ll need to make them:

  • graham cracker crust: forms the base of our cheesecake bars. It’s super classic, made from simply graham crumbs, salt, and butter.
  • white chocolate: melted white chocolate adds richness and makes for an even creamier texture. The flavor is subtle, but delicious.
  • cream cheese: of course! The base of any cheesecake. For the best flavor and texture you’ll want to reach for whole milk (real deal) brick cream cheese.
  • granulated sugar: for just the right amount of sweetness.
  • eggs: two eggs bind the filling together.
  • vanilla and lemon zest: we’ll add vanilla extract for that classic cheesecake flavor, and a bit of fresh lemon zest for complementary tang and brightness.
  • raspberry jam: for the pretty raspberry swirls on top. You can make your own or opt for a good quality store-bought jam or preserves such as Bonne Maman (my usual preference).

Find all the exact measurements and full recipe instructions below.


Mix it up: for those of you fellow cocoaphiles, you can also swap in chocolate graham crackers in the crust (or opt for an even more indulgent Oreo cookie base).

Also, while raspberry and white chocolate are especially well suited to each other – and the colors are quite festive for this time of year – feel free to use your favorite fruit in place of the raspberry. Strawberry or blackberry jams would also be lovely.

The ingredients to make raspberry swirl white chocolate cheesecake bars on a marble countertop.

How to make jam swirled cheesecake bars:

While these cheesecake bars have a few components (crust, white chocolate cheesecake filling, and raspberry topping), the baking process is super simple.

  1. Make the crust: This is quickest and easiest in a food processor. Combine the graham crackers with salt then a drizzle of melted butter until they become moist crumbs that stick together easily. Press them into the bottom of a baking pan and bake for a few minutes for a perfectly crisp crust.
  2. Make the cheesecake filling: Mix together softened cream cheese, sugar, eggs, vanilla, lemon zest, and melted white chocolate. Add to the crust and top with swirls of raspberry jam.
  3. Bake and serve: Bake just until the edges of the cheesecake are barely starting to color and the filling looks somewhat set with some wiggle in the center. Let cool for a few hours in the fridge before slicing and diving in to creamy, cheesecake joy. Happy baking!!

Note: These cheesecake bars can – and should – be made slightly in advance. Having the patience to wait a couple of hours – or even, overnight – before serving will pay off, with better flavor, a smoother, creamier texture, and easier slicing. Bonus, this means they’re ideal for making ahead of time when holiday entertaining.

raspberry swirled white chocolate cheesecake bar squares on a parchment paper and marble background.

Tips for making the best cheesecake:

  • For the dreamiest, lump-free cheesecake bars, give your cream cheese time to soften to room temperature so that it blends smoothly and completely with the other ingredients.
  • For the best taste and texture, use regular brick cream cheese. It’s not worth swapping in reduced-fat cream cheese!
  • To avoid air bubbles and cracks in the cheesecake, we don’t want to whip a lot of air into the cheesecake batter. Be sure to mix your ingredients on low speed once you’ve added the eggs to the cream cheese mixture, and beat only until creamy and well-combined.
  • Don’t overbake your cheesecake. The center should still be soft with a little jiggle when it comes out of the oven.
  • For the neatest bars, wait to slice the cheesecake until it’s fully set and chilled through. Use a sharp knife, and wipe down the blade between cuts.
  • White chocolate can be trickier to work with than traditional chocolate. White chocolate baking bars melt best, but white chocolate chips work too. You can use the microwave (at 50% power in short increments) or the double boiler method, but be sure to go low and low to ensure that the white chocolate doesn’t burn or seize up.
raspberry swirled white chocolate cheesecake bar squares on a parchment paper and marble background.

White Chocolate Cheesecake Bars: FAQs

How to store cheesecake bars:

Store in an air-tight container in the refrigerator. Best enjoyed within 2-3 days.

How can I make gluten free cheesecake bars?

You can easily make these bars gluten free tart by using gluten free graham crackers (I like Pamela’s) in the crust.

How do I know when the cheesecake is done?

You’ll know that your cheesecake is done when the edges are set and beginning to show just a hint of color. At this point, the center should still wobble when the pan is gently shaken. Even if the center looks a little bit uncooked, it will continue to cook as it cools. Once fully cooled and set, it will firm up properly.

More raspberry desserts to bake next:

If you make these white chocolate raspberry cheesecake bars, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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raspberry swirled white chocolate cheesecake bar squares on a parchment paper and marble background.

Raspberry White Chocolate Cheesecake Bars


  • Author: Laura Bolton
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 16 Bars 1x
  • Diet: Vegetarian

Description

Creamy raspberry white chocolate cheesecake bars with a sweet and salty, classic graham cracker crust, a rich white chocolate and vanilla cream cheese filling (with a hint of lemon), and pretty swirls of raspberry jam on top. A delicious and festive, crowd-pleasing dessert that’s easy to whip up and perfect for sharing. Gluten free friendly.


Ingredients

Scale

For the graham cracker crust

  • 11/2 cups graham cracker crumbs ¹
  • 1/4 tsp Kosher salt (such as Diamond Crystal)
  • 4 Tbsp (1/2 stick) unsalted butter, melted

For the white chocolate raspberry cheesecake filling

  • 2 oz white chocolate
  • 2 cups (16 oz) cream cheese, softened to room-temperature
  • 1/2 cup (99g) granulated sugar
  • 2 large eggs
  • 11/2 tsp pure vanilla extract
  • optional: 1-2 tsp fresh lemon zest
  • 1/4 cup raspberry jam

Instructions

  1. Preheat the oven to 350℉. Line a 9×9-inch baking pan ² with parchment paper, leaving about an inch overhang on two sides. Set aside.
  2. Melt the white chocolate: Melt the chocolate in either a double-boiler over gently simmering water, or in a heat-proof glass bowl in the microwave. If using a microwave, heat in bursts of 30 seconds on medium power, stirring well and scraping down the sides of the bowl with a spatula after each increment, until the chocolate is completely melted and smooth. Set aside to cool slightly while you mix the rest of the filling.
  3. Make the crust: Use a food-processor to pulse together the graham crackers, sugar, and salt. Drizzle in the melted butter and pulse a few times to combine. The crumbs should be every moistened but not overly greasy.
  4. Spoon the cookie crumbs into your prepared pan, then press down gently into an even layer. The flat bottom of a measuring cup works well for this. Bake for 5 minutes. Remove from the oven and set aside.
  5. Meanwhile, make the white chocolate cheesecake filling: Add the softened cream cheese and sugar to the mixing bowl of a stand mixer fitted with the paddle attachment. Beat together on medium-low speed, until light and creamy, and no lumps remain. Use a spatula to scrape down the sides of the bowl as needed.
  6. Beat in the eggs on low speed, followed by the vanilla and lemon zest, if using. Mix in the melted chocolate.
  7. Pour the batter over the crust, and use an offset spatula to smooth the top into a smooth, even layer. Gently tap the bottom of the pan on the counter a couple of times to release any air bubbles.
  8. Add small teaspoons of raspberry jam over the filling, an inch or so apart, then use a toothpick or skewer to create swirls throughout.
  9. Bake until the sides of the cheesecake are gently puffed, just beginning to color 25-30 minutes. The center should still have a bit of jiggle to it, and the cheesecake will continue to cook as it cools.
  10. Remove from the oven and let cool to room-temperature, then transfer to the refrigerator and let set and chill thoroughly for 2-3 hours.
  11. When ready to serve, use the edges of the parchment paper to lift the cheesecake from the pan. Use a sharp knife to slice into 16 squares, and serve chilled. Enjoy!!

Notes

¹ You’ll need about 10 regular graham sheets. For gluten-free cheesecake bars, substitute an equal amount of gluten-free graham cracker crumbs (such as Pamela’s).

² You can also bake these bars as 9-inch round (in a springform pan or cheesecake pan with a removable bottom). Line with a parchment paper round and bake as directed.

Best the day of, but will keep well covered in the refrigerator for 2-3 days.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry white chocolate cheesecake bars, raspberry swirl, graham cracker crust, vanilla, lemon, cheesecake squares, gluten free

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Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.