Go Back
–+ servings
White Chocolate Raspberry Cheesecake Bars

Decadent White Chocolate Raspberry Cheesecake Bars to Indulge

Indulge in these White Chocolate Raspberry Cheesecake Bars, featuring a creamy texture and vibrant raspberry swirls, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 48 minutes
Chilling Time 6 hours
Total Time 7 hours 8 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Chocolate Sandwich Cookies Can use graham crackers as a substitute.
  • 1/2 cup Unsalted Butter Melted.
For the Filling
  • 12 oz White Chocolate Chips Dairy-free chocolate can be used for vegan version.
  • 1 cup Heavy Cream Coconut cream works as a dairy-free alternative.
  • 16 oz Cream Cheese Soften for easier mixing.
  • 1/2 cup Powdered Sugar Sugar alternatives may be used.
  • 1/2 cup Plain Greek Yogurt Sour cream can be a substitute.
  • 2 large Eggs Can substitute with flax eggs for a vegan option.
For the Raspberry Swirl
  • 1/2 cup Raspberry Preserves Fresh or frozen raspberries can be alternatives.

Equipment

  • oven
  • Food processor
  • Mixing Bowl
  • Small Saucepan

Method
 

Step-by-Step Instructions
  1. In a small saucepan, combine raspberry preserves with a splash of water. Stir until it comes to a gentle boil, thicken with a cornstarch slurry, and set aside to cool.
  2. Preheat your oven to 350°F (175°C). Crush chocolate sandwich cookies and mix with melted butter. Press into a baking pan and bake for 10 minutes. Allow to cool.
  3. Melt white chocolate chips and heavy cream together. In another bowl, beat cream cheese until creamy, then mix in melted chocolate, powdered sugar, yogurt, and eggs until smooth.
  4. Pour half of the filling over the cooled crust, drizzle raspberry sauce, create swirls, and pour remaining filling over. Top with more raspberry sauce and swirl again.
  5. Bake for 45-48 minutes or until the edges are set and the center is slightly jiggly. Cool to room temperature.
  6. Cover the cheesecake bars and refrigerate for 4-6 hours or overnight before serving.

Nutrition

Serving: 1barCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 70mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature to avoid lumps. Chill overnight for the best flavor and texture.

Tried this recipe?

Let us know how it was!