If you’re looking for a dessert that’s both stunning and absolutely bursting with flavor, this Raspberry White Chocolate Cheesecake Bars Recipe is your new best friend. Imagine creamy, smooth cheesecake swirled with vibrant raspberry jam and studded with luxuriously melted white chocolate, all resting on a buttery graham cracker crust. This delightful combination isn’t just delicious; it makes any occasion feel extra special. Whether you’re feeding a crowd or sneaking bites when no one’s looking, these bars bring together tangy and sweet in a way that’s simply irresistible.
Ingredients You’ll Need
These ingredients are straightforward yet powerful—they come together to create a perfect balance of flavors and textures in your cheesecake bars. Each component plays a crucial role, from the crunchy crust to the silky white chocolate-infused cheesecake filling and the bright raspberry swirls.
- 2 cups graham cracker crumbs: Provides a crisp, buttery base that contrasts the creamy filling.
- 6 tablespoons melted butter: Binds the crust ingredients together and adds richness.
- 2 tablespoons sugar: Adds a touch of sweetness to the crust.
- 2 8-ounce packages cream cheese, room temperature: The star of the show, delivering that classic creamy cheesecake texture.
- â…“ cup sugar: Sweetens the cheesecake batter just enough to balance the tang of the cream cheese.
- 2 eggs: Help set the cheesecake and create a luscious rind-free surface.
- 1 teaspoon vanilla: Enhances the overall flavor with warm, aromatic notes.
- 4 ounces white chocolate (melted and cooled): Introduces a gorgeous, silky sweep of sweetness throughout the cheesecake.
- â…“ cup seedless raspberry jam: Swirled in for bursts of fruity brightness and vivid color.
How to Make Raspberry White Chocolate Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Crust
Begin by preheating your oven to 350 degrees Fahrenheit. Line a 9 x 9-inch baking pan with parchment paper to prevent sticking and make sure your bars come out cleanly. Then, mix the graham cracker crumbs with melted butter and sugar until every crumb is perfectly coated. Press this mixture firmly into the bottom of your pan, creating an even, compact crust that will hold the luscious filling on top.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the room-temperature cream cheese until smooth and creamy—this is key for a silky texture. Gradually add the sugar, followed by the eggs one at a time, mixing well after each. Stir in the vanilla extract for that cozy flavor note. Next, fold in the cooled melted white chocolate, which adds a rich sweetness and gorgeous creaminess that sets this cheesecake apart.
Step 3: Add the Raspberry Jam Swirl
Pour half of the cheesecake batter over the crust and spread it evenly. Then drop spoonfuls of the seedless raspberry jam over the batter. Top with the remaining cheesecake mixture and smooth the surface. Using a knife or skewer, gently swirl the jam through the batter to create beautiful, marbled patterns that give every bite a delightful fruity surprise.
Step 4: Bake and Cool
Bake your Raspberry White Chocolate Cheesecake Bars Recipe in the preheated oven for about 60 minutes or until the edges are set but the center still jiggles slightly when you gently shake the pan. This ensures a creamy interior without overbaking. Allow the bars to cool completely at room temperature, then chill them in the fridge for at least 4 hours or overnight to fully set and make slicing easier.
How to Serve Raspberry White Chocolate Cheesecake Bars Recipe
Garnishes
These bars are stunning on their own, but a few garnishes can elevate your presentation beautifully. Try sprinkling some fresh raspberries on top or dusting the bars lightly with powdered sugar. You might even add a few white chocolate shavings to enhance both the look and the flavor dimension.
Side Dishes
Pair these cheesecake bars with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for a truly decadent experience. A cup of lightly brewed coffee or a glass of chilled dessert wine also complements the bars wonderfully, balancing the sweetness with some warmth or acidity.
Creative Ways to Present
Serve your Raspberry White Chocolate Cheesecake Bars Recipe on a pretty platter, cut into neat squares or triangles for a modern twist. For parties, try layering them in clear dessert cups with additional fresh raspberries and cream for an elegant parfait-style treat that’s as eye-catching as it is tasty.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. The bars will stay fresh and creamy for up to 5 days. This makes them perfect for making ahead and enjoying over several days without losing their luscious texture or flavor.
Freezing
If you want to store the bars longer, wrap individual pieces tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag or container. Properly stored, they can freeze for up to 2 months. Just be sure to thaw them overnight in the fridge before serving for the best texture.
Reheating
Cheesecake bars are best enjoyed chilled, but if you prefer them a little softer, warm them briefly at room temperature or give them a quick 10-15 second zap in the microwave. Avoid heating for too long, as this may compromise their texture.
FAQs
Can I use frozen raspberries instead of raspberry jam?
Frozen raspberries can be used, but they will add more moisture and might not swirl as easily as seedless raspberry jam. If you prefer fresh fruit, consider gently cooking them with a bit of sugar to create a thicker sauce before swirling into the cheesecake batter.
What kind of white chocolate works best?
Go for good quality white chocolate with a high cocoa butter content for the best melt and flavor. Avoid white chocolate chips that often contain stabilizers making them harder to melt smoothly.
Can I substitute graham cracker crumbs for another crust?
Absolutely! You can use crushed digestive biscuits or even shortbread cookies for a different flavor profile. Just ensure the crumbs are finely crushed and mixed well with butter to form a sturdy base.
How do I prevent cracks on the cheesecake bars?
To reduce cracking, avoid overmixing the batter and bake at the recommended temperature. Also, allow the bars to cool gradually in the oven with the door slightly open once baking is complete before transferring to the fridge.
Can I make this recipe dairy-free?
For a dairy-free version, substitute cream cheese with a plant-based cream cheese alternative and use a dairy-free white chocolate. Keep in mind texture and flavor may vary slightly but it can still be quite delicious!
Final Thoughts
This Raspberry White Chocolate Cheesecake Bars Recipe is the kind of dessert you’ll find yourself making again and again because it’s just that good. It strikes the perfect balance between sweet, fruity, creamy, and crunchy, and it’s simple enough to whip up when you want to impress without stress. Give these bars a go—your taste buds will thank you endlessly!
Print
Raspberry White Chocolate Cheesecake Bars Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes plus chilling time
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and creamy Raspberry White Chocolate Cheesecake Bars with a buttery graham cracker crust, swirled with luscious raspberry jam and rich white chocolate. Perfect for dessert lovers looking for a delightful treat that combines fruity tartness with sweet, smooth cheesecake.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 2 (8-ounce) packages cream cheese, room temperature
- â…“ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- â…“ cup seedless raspberry jam
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9-inch baking pan with parchment paper, allowing some overhang for easy removal of bars, and set aside.
- Make Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the cream cheese and â…“ cup sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and melted white chocolate until fully combined.
- Assemble and Swirl: Pour the cheesecake filling over the graham cracker crust and spread evenly. Drop spoonfuls of the raspberry jam on top of the filling, then use a knife or skewer to swirl the jam gently through the cheesecake mixture, creating a marbled effect.
- Bake: Bake in the preheated oven for 55-60 minutes or until the edges are set and the center is slightly jiggly. Avoid overbaking to keep the bars creamy.
- Cool and Chill: Remove from the oven and allow to cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight to fully set and enhance flavors.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 9 equal bars and serve chilled.
Notes
- Ensure cream cheese is at room temperature for a smooth cheesecake batter.
- Use seedless raspberry jam for a smoother swirl without seeds.
- Do not overbake; the center should remain slightly jiggly before cooling.
- White chocolate should be melted gently to avoid scorching and allowed to cool before adding to the batter.
- Store leftovers covered in the refrigerator for up to 5 days.
