These white chocolate raspberry cheesecake bars are the kind of dessert that looks bakery-fancy but feels totally doable at home. You get a buttery graham cracker crust, a creamy white-chocolate cheesecake layer, and a tangy raspberry swirl in every bite.

What makes these white chocolate raspberry cheesecake bars extra special is the balance. White chocolate adds a sweet, mellow richness, while raspberry brings a pop of bright flavor so the bars never taste heavy.

They’re perfect for holidays, potlucks, and make-ahead weekends. And yes—everyone will ask you for the recipe.

Why You’ll Love This White Chocolate Raspberry Cheesecake Bars

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Bakery-style at home. They slice into clean, pretty squares with that gorgeous swirl.
Creamy & cozy. White chocolate makes the filling extra rich and smooth.
Make-ahead friendly. Chill overnight and you’re dessert-ready for tomorrow.
Great for sharing. Easy to transport for parties, picnics, and gatherings.
Simple ingredients. Classic baking basics you can find anywhere.
Customizable flavor. Swap the fruit swirl, change the crust, or add a drizzle on top.

Ingredients for White Chocolate Raspberry Cheesecake Bars

Graham cracker crust

Graham cracker crumbs (1 1/2 cups). The buttery base that holds everything together. Swap with crushed vanilla wafers or chocolate sandwich cookies for a fun twist.
Granulated sugar (1/4 cup). Adds sweetness and helps the crust brown a little.
Unsalted butter, melted (6 tablespoons). Binds the crumbs so the crust slices cleanly.

White chocolate cheesecake filling

Cream cheese, softened (16 ounces). The main creamy texture. Full-fat gives the best results.
Granulated sugar (1/2 cup). Sweetens the filling without overpowering the berries.
Sour cream (1/2 cup). Adds a gentle tang and keeps the texture silky. Plain Greek yogurt works too.
Eggs (2 large). Help set the cheesecake so it’s sliceable (not runny).
Vanilla extract (1 teaspoon). Warm flavor that makes the white chocolate taste even better.
White chocolate (6 ounces, melted). Adds richness and a sweet, cozy vibe. Use baking bars for the smoothest melt.
Salt (pinch). Tiny amount, big difference in flavor.

Raspberry swirl

Raspberries (about 1 1/2 cups). Fresh or frozen both work. Frozen is great year-round.
Sugar (2 tablespoons). Just enough to round out the tartness.
Lemon juice (1 teaspoon). Brightens the berry flavor.
Cornstarch + water (optional). Helps thicken the swirl so it stays pretty instead of sinking.

Shortcut option: Use raspberry jam for a super easy swirl when you’re short on time.

White Chocolate Raspberry Cheesecake Bars Recipe Step-by-Step

Four panel collage showing crust pressing, mixing cheesecake filling, swirling raspberry, and sliced bars. — Press the crust, mix the filling, swirl the raspberry, then chill and slice.

Prep the pan and oven. Heat your oven to 325°F. Line a 9-inch square baking pan with parchment paper, leaving extra hanging over the sides so you can lift the bars out later. (This is the easiest way to get neat slices.)
Press and pre-bake the crust. Stir graham crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into the pan (use the bottom of a measuring cup). Bake for 10 minutes, then set aside to cool slightly.
Make the raspberry swirl. In a small saucepan over medium heat, cook raspberries, sugar, and lemon juice for 5–7 minutes, stirring and mashing until juicy. If you want it thicker, stir in a quick cornstarch slurry and cook 1 more minute until glossy. Let it cool while you mix the filling.
Melt the white chocolate. Microwave chopped white chocolate in short bursts, stirring often, until smooth. Let it cool for 2–3 minutes so it’s warm, not hot.
Mix the cheesecake filling gently. Beat softened cream cheese and sugar just until smooth. Add sour cream, vanilla, and salt. Then mix in the eggs one at a time, on low speed, just until combined. Stir in the melted white chocolate. (Overmixing can add too much air and cause cracks.)
Assemble and swirl. Pour filling over the crust. Spoon small dollops of raspberry sauce over the top, then drag a knife through it to create a swirl. Don’t overdo it—just a few passes makes the prettiest marbling.
Bake until set. Bake 35–40 minutes, until the edges look set and the center has a gentle jiggle. Turn the oven off, crack the door, and let it sit for 10 minutes for a smoother top.
Cool and chill. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is even better). Lift out using the parchment sling and slice.

If your bars look a little soft in the center when warm, don’t stress. Cheesecake firms up as it chills.

Tips for Perfect White Chocolate Raspberry Cheesecake Bars

Use room-temp cream cheese. It blends smoother, which means fewer lumps.
Mix on low after adding eggs. This keeps the filling creamy and helps prevent cracks.
Cool the melted white chocolate slightly. Hot chocolate can make the batter too thin or lumpy.
Don’t over-swirl. A few gentle passes gives you that pretty marbled look.
Chill long enough. This is the difference between messy slices and clean bakery-style bars.
Slice with a hot knife. Run the knife under hot water, wipe dry, and slice for sharp edges.

Variations & Substitutions

Jam shortcut swirl. Warm 1/3 cup raspberry jam and swirl it in instead of cooking berries.
Different berry swirl. Try strawberries, blueberries, or blackberries (same method).
Chocolate cookie crust. Swap grahams for crushed chocolate sandwich cookies for a richer base.
Extra white chocolate drizzle. Melt a little more white chocolate and drizzle on chilled bars.
Citrus twist. Add 1 teaspoon lemon zest to the filling for extra brightness.
Gluten-free option. Use gluten-free graham crackers; everything else stays the same.

Make-Ahead & Freezing

Make ahead: These bars are ideal made 1 day early. Chill overnight, then slice before serving.
Fridge: Store covered in the refrigerator for up to 5 days.
Freeze: Freeze sliced bars on a tray until firm, then wrap each piece and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Serving tip: For the best texture, let chilled bars sit at room temp for 10 minutes before serving.

Serving Suggestions & Pairings

Serve with extra fresh raspberries and a light dusting of powdered sugar.
Pair with coffee or a cozy mug of tea for an easy dessert moment.
Add to a (very fun) dessert board with cookies, chocolate squares, and fruit.
Bring to potlucks—these travel well and slice neatly once chilled.

Reader Review: “These were a hit at our family dinner! The swirl looked so pretty and the white chocolate made the cheesecake taste extra creamy. I’m making them again for the holidays.”

If you make these white chocolate raspberry cheesecake bars, I’d love to hear how they turned out. Leave a rating, drop a comment, and tell me—would you keep the raspberry swirl, or swap in another fruit?

White Chocolate Raspberry Cheesecake Bars (Best Ever, Easy, Creamy Bars)

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Author: Donald Anderson
Total Time: 5 hours 5 minutes (includes chilling)
Yield: 16 bars 1x
Diet: Vegetarian

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Description

These white chocolate raspberry cheesecake bars have a buttery graham cracker crust, a creamy white-chocolate cheesecake filling, and a bright raspberry swirl—perfect for make-ahead desserts and parties.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces full-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Pinch of salt
6 ounces white chocolate, melted and slightly cooled
1 1/2 cups raspberries (fresh or frozen)
2 tablespoons granulated sugar
1 teaspoon lemon juice
Optional: 1 1/2 teaspoons cornstarch + 1 tablespoon water (to thicken)

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Instructions

Heat oven to 325°F. Line a 9-inch square pan with parchment, leaving overhang for lifting.
Make crust: Mix graham crumbs, sugar, and melted butter. Press firmly into pan. Bake 10 minutes.
Make raspberry swirl: Cook raspberries, sugar, and lemon juice over medium heat 5–7 minutes, mashing until saucy. Optional: stir in cornstarch slurry and cook 1 minute until thicker. Cool slightly.
Melt white chocolate in short microwave bursts, stirring until smooth. Cool 2–3 minutes.
Make filling: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and salt. Add eggs one at a time on low speed just until combined. Stir in melted white chocolate.
Pour filling over crust. Spoon raspberry sauce on top and gently swirl with a knife.
Bake 35–40 minutes, until edges are set and center slightly jiggles. Turn oven off, crack door, and rest 10 minutes.
Cool 1 hour at room temp, then refrigerate at least 4 hours (overnight best). Lift out and slice.

Notes

– Shortcut swirl: Warm 1/3 cup raspberry jam and swirl in instead of cooking berries.

– Clean slices: Use a hot, dry knife and wipe between cuts.

– Make-ahead: Best made 1 day ahead for the cleanest texture.

– Tools: 9-inch square pan, parchment paper, mixer, saucepan (for swirl).

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 260
Fat: 17g
Protein: 4g