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
- 1–1/2 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
- 1–1/2 tsp pure vanilla extract
- optional: 1-2 tsp fresh lemon zest
- 1/4 cup raspberry jam
- 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.
- 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.
- 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.
- 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.
- 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.
- Beat in the eggs on low speed, followed by the vanilla and lemon zest, if using. Mix in the melted chocolate.
- 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.
- Add small teaspoons of raspberry jam over the filling, an inch or so apart, then use a toothpick or skewer to create swirls throughout.
- 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.
- 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.
- 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.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry white chocolate cheesecake bars, raspberry swirl, graham cracker crust, vanilla, lemon, cheesecake squares, gluten free