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


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.



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


  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 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!!


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.

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