These rich and creamy White Chocolate Raspberry Cheesecake Bars are the perfect treat! Made with layers of graham crackers, white chocolate, and raspberry, this tasty dessert will be a hit!
I recently discovered the ultimate dessert that combines two of my favorite flavors: White Chocolate Raspberry Cheesecake Bars. These bars are a heavenly combination of creamy, tangy cheesecake and sweet, tart raspberries, and white chocolate.
The recipe is surprisingly easy to make, and the end result is a show-stopping dessert that is perfect for any occasion. The graham cracker crust provides the perfect base for the creamy cheesecake filling, while the raspberry preserves add a burst of fruity flavor that perfectly complements the tangy cream cheese. And of course, the white chocolate topping adds a touch of decadence that takes these bars to the next level.
If you’re a fan of cheesecake, raspberries, and white chocolate, then you simply have to try these bars. Whether you’re looking for a dessert to impress your dinner guests or just a sweet treat to enjoy on a lazy afternoon, these White Chocolate Raspberry Cheesecake Bars are sure to hit the spot.
Why You Will Love White Chocolate Raspberry Cheesecake Bars:
- Deliciously creamy
- Hand-held servings – no forks required!
- Quicker & easier to bake than a full cheesecake
- No water baths!
How to Make White Chocolate Raspberry Cheesecake Bars
- Make & Bake the Crust – You only need graham cracker crumbs and melted butter to make the simple crust. You’ll mix those two ingredients in a bowl until combined. Then you will press that mixture into an even layer in a prepared baking dish and then bake for about 12-15 minutes.
- Make the Cheesecake Filling – You will need cream cheese, powdered sugar, sour cream, heavy cream, and vanilla extract to make the filling. You are going to mix these together until the filling is creamy and thick. Then you will add it to the pre-baked crust.
- Let it Chill – Once you’ve added the cheesecake layer to the crust, you need to let it hang out in the fridge for a few hours to set. Cold bars are easier to cut, plus taste better.
- Add the Preserves – Once the bars are set, remove the pan from the fridge and add on your raspberry preserves. You just want a nice even layer on top of the cheesecake filling. Place it back in the fridge for another couple of hours to let that layer set.
- Make the White Chocolate Topping – Soften the white chocolate chips in the microwave while you simmer the heavy cream on the stove. Once the cream is warm, pour it over the softened chocolate chips and let set for about 5 minutes. Slowly drizzle the white chocolate over the preserves using a large spoon.
Can I make the White Chocolate Raspberry Cheesecake Bars in advance?
Yes, you can! Since the bars must completely cool and hang out in the fridge for a while, it’s the perfect recipe for prepping ahead of time. You could also make them the day before and let them set overnight to save some of the chilling time.
Can I use a different flavor of preserves than raspberry?
Absolutely! I love the raspberry and white chocolate combo, but you can absolutely use another flavor. I would recommend another berry, like strawberry or blueberry, to pair with the white chocolate. But then again, peach or orange sound pretty good too.
More cheesecake recipes
If you need a little more inspiration, here are a few of my favorite cheesecake recipes to try out next:
- Instant Pot Pumpkin Swirled Cheesecake
- Christmas No-Bake Cheesecake
- Hot Cocoa Cheesecake
- No Bake Peanut Butter Cheesecake
- Funfetti Cheesecake
White Chocolate Raspberry Cheesecake Bars
Dense and creamy, these White Chocolate Raspberry Cheesecake Bars are always a crowd pleaser!
- 2 C graham cracker crumbs
- 1/2 C unsalted butter (melted)
- 16 oz cream cheese
- 1 C confectioners sugar
- 1/2 C sour cream
- 3/4 C heavy cream (cold)
- 2 tsp pure vanilla extract
- 1 1/4 C raspberry preserves
White Chocolate Topping
- 24 oz white chocolate chips
- 8 oz heavy whipping cream
Preheat the oven to 350 degrees. Prep a 9×13 inch baking pan with nonstick baking spray. Line the baking pan with parchment paper over hanging on all 4 sides. Spray the parchment paper with nonstick baking spray.
Add the melted butter and graham cracker crumbs together in a medium bowl. Mix well to combine.
Spoon the graham cracker mixture into the prepared baking dish. Use your hands to press the mixture until it makes an even layer.
Bake at 350 degrees for 12-15 minutes. Set aside when done.
Add the cream cheese to a mixing bowl. Using an electric mixer, mix until it becomes light and fluffy.
Slowly add the confectioners sugar, mixing as you add. Continue to mix until the cream cheese and sugar are combined.
Now add the sour cream, heavy cream, and pure vanilla extract. Mix for 5 minutes, until thick and creamy.
Scoop the mixture on top of the baked crust. Use an offset spatula to spread it into an even layer.
Put it into the refrigerator for 2 hours. Check to make sure that it is set or return it to the refrigerator to chill completely.
Spoon the raspberry preserves on the cheesecake. Put it back in the refrigerator for another 2 hours.
White Chocolate Topping
Add the white chocolate chips to a microwave safe bowl. Microwave in 1 minute increments until the chips are softened.
Heat the heavy cream in a pot on the stove to a simmer. Once warmed, pour the heavy cream over the softened chocolate chips, completely covering them in the bowl. Let sit for 5 minutes.
Use a large sppon and drizzle the white chocolate topping over the cheesecake. Let set until ready to serve.