Raspberry White Chocolate Cheesecake Bars

Everyone loves a good white chocolate cheesecake recipe, but what about adding our favorite fruit and turning them into easy to eat bars? That’s what we did with this delicious Raspberry White Chocolate Cheesecake Bars recipe!

Cheesecake is such a yummy dessert but for some, the idea of creating this masterpiece in a springform pan can feel overwhelming. We make cheesecake at least 4 times a year, it is such a versatile dessert that changing up the flavors is half the fun.

While I have made a few chocolate cheesecake recipes in the past, why not make a white chocolate cheesecake recipe and make them into cheesecake bars instead of a traditional cake.

Check out another amazing raspberry cheesecake recipe.

Our Raspberry White Chocolate Cheesecake Bars are the perfect simple but decadent treat to share with friends and family! Make this recipe to impress guests!

White Chocolate Cheesecake Bars Recipe

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When you think of chocolate of any flavor, berries come to mind as well. To create an extra special look to these cheesecake bars, I will be adding some Raspberry sauce on top, such an easy yet elegant touch to any cheesecake you create. 

A luscious layer of velvety white chocolate cheesecake sits atop a buttery chocolate cookie crust, creating the perfect harmony of flavors and textures.

Raspberry is the perfect compliment to this white cheesecake recipe, and of course, it is ideal for serving as a special treat at any meal!

Tried and true tips for making the best raspberry white chocolate cheesecake:

  1. Room Temperature Ingredients: Make sure your cream cheese, eggs, and any other dairy ingredients are at room temperature before starting. Room temperature ingredients blend more smoothly, resulting in a creamier texture and preventing lumps in your cheesecake batter.
  2. Proper Cooling Time: Allow your cheesecake bars to cool completely at room temperature before refrigerating them. This gradual cooling process helps prevent cracking on the surface of the cheesecake. Once cooled, refrigerate the bars for at least a few hours or overnight before slicing and serving. This chilling time allows the cheesecake to set properly and enhances its flavor.
  3. Sharp Knife for Clean Slices: When slicing the cheesecake bars, use a sharp knife that has been dipped in hot water and wiped dry between each cut. This helps create clean, smooth slices without dragging or tearing the delicate cheesecake layer. Wiping the knife between cuts prevents the cheesecake from sticking to the blade, resulting in neat and professional-looking bars.
  4. MAKE CHEESECAKE DAY BEFORE  I always recommend making cheesecake at least one day before you plan to serve it. Cheesecake needs some time to set up in the refrigerator and chill completely, and it slices much easier when cold.
  5. LINE YOUR BAKING PAN Make sure to line your 8×8″ baking dish with parchment paper or tin foil for easy removal of the  bars

Now for the fun part, crushing up the Oreos for the chocolatey crust. I prefer using a food processor, as it gives you the best consistency. However, you can use a Ziploc bag and rolling pin especially if you have some aggression to get out. 


Pour the crumb mixture into your pan and using the bottom of a measuring cup, spread out the chocolate crumb crust evenly around the baking dish. This is a great step to let your kids help you with when making the white chocolate cheesecake bars.

Once you have the crust formed, you’ll want to pop it into the oven to cook. Once done, simply set aside to cool until time to pour batter in later. 


Next, we’ll work on preparing the raspberry sauce. It is super easy to do this with fresh or frozen raspberries. Simply rinse out the food processor bowl, and blend the berries until well processed.

The next step will be to push these berries through a sieve to remove all of the seeds. This takes a bit of time, but the end result is worth it. Once you’ve pushed the raspberry blend through the sieve, set aside in a bowl until later. 


Making the cheesecake is easy when you have softened your cream cheese in advance. I use my food processor for this also, but you can do this with an electric or stand mixer if you prefer.

Next, you will melt your white chocolate. This is, of course, a raspberry white chocolate cheesecake.

I prefer melting in the microwave for convenience, but you can use a double boiler method. In the microwave, I melt on medium heat in 30-second increments until all melted.

Once the chocolate is melted, you will fold into the cheesecake batter. Pour this into your cooled crust. Once you have poured your cheesecake mixture into your cooled crust, the decorating begins.



Drop spoonfuls of the raspberry puree on top and using a skewer or toothpick drag the puree through the cheesecake mixture to create a marbled look. This is another fun task for kids to help you with.

Bake and allow to cool for at least 2 hours, although I much prefer letting it sit in the refrigerator overnight.

Our Raspberry White Chocolate Cheesecake Bars are the perfect simple but decadent treat to share with friends and family! Make this recipe to impress guests!

White Chocolate Raspberry Cheesecake Bars

What you need to make chcesecake bars: 

  •  9-oz. Cream filled chocolate cookies 
  • 5 tablespoons unsalted butter, melted 
  • 1 cup frozen raspberries, thawed 
  • 1/4 cup plus 2 Tbsp. sugar 
  • 2 8-oz. packages cream cheese, room temperature (we use 1/3 less fat)
  • 2 large eggs plus 2 large yolks 
  • 1 tablespoon all-purpose flour 
  • 1 teaspoon vanilla extract 
  • 4 ounces white chocolate, melted and cooled

Our Raspberry White Chocolate Cheesecake Bars are the perfect simple but decadent treat to share with friends and family! Make this recipe to impress guests!

These Raspberry White Chocolate Cheesecake Bars are the perfect dessert for any Spring or Summer meal! Make them and take to parties and barbecue events or as a special indulgence for your family!


Freezing cheesecake bars is a great way to extend their shelf life and enjoy them at a later time. Here’s how you can freeze cheesecake bars properly:

  1. Cool Completely: Allow the cheesecake bars to cool completely at room temperature after baking. This step is crucial to prevent condensation from forming inside the packaging when you freeze them.
  2. Cut into Portions: Decide how you want to portion the cheesecake bars before freezing. You can cut them into individual servings or larger portions, depending on your preference.
  3. Wrap Individually: Wrap each portion of cheesecake tightly in plastic wrap. Ensure that the plastic wrap covers the entire surface of the cheesecake to prevent freezer burn and protect its texture and flavor.
  4. Double Wrap (Optional): For added protection, you can double-wrap the individually wrapped portions of cheesecake in aluminum foil. This extra layer helps maintain the quality of the cheesecake during freezing.
  5. Label and Store: Label the wrapped cheesecake portions with the date of freezing using a marker. Place the wrapped portions in a single layer on a baking sheet or flat surface and freeze them until firm, which typically takes about 1-2 hours.
  6. Transfer to Freezer Bags or Containers: Once the cheesecake portions are firm, transfer them to freezer-safe bags or airtight containers. Make sure to remove any excess air from the bags or containers before sealing them tightly.
  7. Freeze: Place the freezer bags or containers in the freezer and store them in a flat, stable position. Avoid stacking anything heavy on top of the cheesecake bars to prevent them from getting crushed.


Thawing: When you’re ready to enjoy the cheesecake bars, remove them from the freezer and let them thaw in the refrigerator overnight. Thawing gradually in the refrigerator helps maintain the texture and flavor of the cheesecake.

Other great cheesecake recipes:

white chocolate rapsberry cheesecake bars pin

Raspberry White Chocolate Cheesecake Bars

Raspberry White Chocolate Cheesecake Bars

Yield: 20 Bars

A simple but elegant way to serve cheesecake in individual bars for easy serving.


  • 9-oz. Cream filled chocolate cookies 
  • 5 tablespoons unsalted butter, melted 
  • 1 cup frozen raspberries, thawed 
  • 1/4 cup plus 2 Tbsp. sugar 
  • 2 8-oz. packages cream cheese, room temperature (we use 1/3 less fat)
  • 2 large eggs plus 2 large yolks
  •  1 tablespoon all-purpose flour 
  • 1 teaspoon vanilla extract 
  • 4 ounces white chocolate, melted and cooled


  1. Preheat oven to 350ºF. In a food processor, blend cookies until completely crushed. Pour in melted butter through feed tube and pulse until crumbs are evenly moistened.
  2. Pour crumbs into a 8x8" square baking pan ideally lined with foil or parchment, and use your fingers or bottom of a measuring cup to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm.
  3. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250ºF.
  4. Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids.
  5. Using an electric mixer or food processor with blade, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in the cooled white chocolate.
  6. . Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and, using a skewer, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust.
  7. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. You can wiggle the pan to see if it is set. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours.
  8. If you lined the pan, you can pull out the entire pan to then cut and serve.
Nutrition Information
Yield 20 Serving Size 1 Bar
Amount Per Serving Calories 213Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 85mgSodium 94mgCarbohydrates 9gFiber 1gSugar 7gProtein 3g

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  1. My family loves cheesecake so this would be great for me to make. It truly does look delicious!

  2. thanks Laura, I hope you enjoy your tastes!! You can always use low fat cream cheese:)

  3. I just might have to make this with the kiddos this week! They love to bake with mama!

  4. These look amazing. I love cheesecake but while I am dieting I can’t eat them I will make this for the family members and lick the spoon haha. Your images are beautiful. Great recipe ! Pinning this 🙂

  5. I am definitely due for some cheesecake. Gonna add these here ingredients to my shopping list. <3

  6. These are one of my favorite desert. I’m so glad that you posted this so that I could learn how to do it, thanks for sharing.

  7. I’m drooling over here! That looks amazing!

  8. I love this idea! Those look amazing, and I wish I had a plate full right now!

  9. These look incredible and seem pretty easy to make! I love anything Raspberry, Chocolate and Cheesecake so these bars are right up my alley! I’ll definitely be trying your recipe!

  10. This looks delightful! I love raspberry with white chocolate. It is my absolute fave! I can’t wait to try this!

  11. Chocolate is my favorite but wish I’d thought of this recipe long ago; would be great served after dinner or for a midday treat


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