Baked White Chocolate Raspberry Cheesecake Bars perfect for your next celebration. Buttery biscuit crust topped with creamy lemon cheesecake, fresh raspberries and white chocolate. No water bath needed!
White chocolate + raspberries + cheesecake = THIS 👆You will love these creamy baked White Chocolate Raspberry Cheesecake Bars with a buttery cookie crumb.
Creamy, sweet with a hint of lemon and raspberry, they’re a delight. The best part? No water bath!
If you’ve ever felt intimidated to try making cheesecake from scratch, this easy cheesecake recipe is for you.
Why you will love this recipe
- Easy to make: These cheesecake bars are surprisingly easy to make – and you don’t need to faff about with a water bath.
- Creamy texture: With the addition of sour cream, the cheesecake layer is creamy and tender.
- Basic ingredients: This decadent dessert will serve a crowd but you don’t need any fancy ingredients.
- Full of flavour: With tangy cream cheese, tart lemon zest, fresh raspberries and sweet white chocolate chunks, these cheesecake bars are bursting with flavour.
- Make-ahead: You can easily make this dessert ahead of time for easy entertaining. Make these cheesecake bars a day before, keep them in the fridge, and then simply slice when serving.
This is my favourite white choc and raspberry cheesecake by far. It’s baked and no need for a water bath. You have to try it! It’s very easy to make following the steps in the recipe. Simple ingredients too.
– Suzanne
Recipe testing
I first tested this recipe back in 2018 – but six years on, they are still one of my favourite treats to pull out when I want to impress.
Just like my Peanut Butter Cheesecake Bites, these gorgeous cheesecake squares are baked, which means they have a truly enviable texture.
While I do love no bake cheesecakes, (hi Oreo Cheesecake) there’s no denying how super creamy and luscious baked cheesecakes can be.
Another thing I’ve been seriously obsessed with is the combo of white chocolate and raspberries. Remember my Raspberry White Chocolate Cake? And my White Chocolate Raspberry Blondies?
Now we can enjoy this perfect pairing in the form of cheesecake. Fresh raspberries add a pop of colour and a fresh burst of flavour, while the white chocolate chunks are sweet and subtle. Perfection 👌🏻
I’ve used a block of white chocolate that I’ve chopped by hand, just like we do in my popular White Chocolate Macadamia Cookies.
You can easily make these the day before or you can even freeze them – simply thaw when you are ready to serve. It really is the perfect dessert for entertaining!
Ingredients
You don’t need that many ingredients to make these White Chocolate Cheesecake Bars. But here are a few of the key ingredients that you don’t want to skip!
I’ve also detailed any substitutions you can make – although I don’t recommend many for this recipe.
- Digestive biscuits: I use Digestive biscuits for the base of this cheesecake. However, you can really use whatever plain, sweet storebought biscuit you like. Graham cracker crumbs or Arnotts Granita will work. Some biscuits will require a little more or a little less melted butter to combine. You want enough butter so the biscuits appear like wet sand. Too much and your biscuit base will be oily, too little and it won’t hold together when sliced. You could even try Oreo cookies for a chocolate twist.
- Cream cheese: Good full fat cream cheese is the foundation of any cheesecake. I don’t recommend using light cream cheese or spreadable cream cheese. Try and get hold of the brick-style or block cream cheese for best results. I use Philadelphia cream cheese.
- Sour cream: The key to a light and creamy cheesecake is sour cream. I recommend using full fat sour cream if you can. If you cannot get hold of sour cream, a full fat Greek yogurt would be the next best thing 🙏🏻
- White chocolate: I prefer to use a block of white chocolate that I have chopped by hand. You can use white chocolate chips or chunks – or you can leave them out.
- Raspberries: Fresh raspberries work beautifully in this recipe. Blueberries would also work. You can use frozen raspberries – simply add them in frozen, do not thaw them first. Or you could use raspberry preserves or even raspberry puree to make a raspberry swirl. Alternatively, you can leave the raspberries out for a simple lemon white chocolate cheesecake.
How to make Cheesecake Bars
Here’s a step-by-step guide showing how to make my White Chocolate Raspberry Cheesecake Bars.
You will need an electric mixer – either a hand mixer or a stand mixer fitted with a paddle attachment will work.
You can find the full method and instructions in the recipe card below.
Step 1: Use a food processor to crush Digestive biscuits. Pour over melted butter and stir until completely coated.
Step 2: Pour biscuit crumbs into baking pan and press down to form one even layer.
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Step 3: In a large bowl, add cream cheese. Beat on medium speed until smooth and creamy.
Step 4: Add sugar and vanilla. Beat on medium speed until combined.
Step 5: Add eggs, one at a time, beating between each addition. Add sour and cream and mix until combined.
Step 6: Gently stir through white chocolate chunks, raspberries and lemon zest.
Step 7: Transfer cheesecake batter to prepared pan. Add a few extra raspberries on top.
Step 8: Bake for approximately 45 minutes or until cheesecake is golden and only slightly wobbles in the middle.
Recipe tips for success
- Use softened cream cheese: To ensure your cheesecake has a beautifully rich and cream texture, make sure your cream cheese is nice and soft. If it’s fridge cold, it’ll be hard to beat. You are likely to have small lumps in your mixture and it may also increase your risk of over-mixing.
- Cool cheesecake in oven: Since we are not using a water bath, you’ll want to let your cheesecake cool slightly in the oven. This helps it cool down slowly and will help prevent any large cracks from forming.
- Chill cheesecake before slicing: Once your cheesecake has cooled completely, place it in the fridge for a few hours to firm up. You’ll then be able to easily slice it into neat squares using a large sharp knife.
Frequently asked questions
Absolutely! You could follow this recipe but use a 9-inch round cake pan instead of a square baking pan. The baking time and temperature should be the same.
Cheesecake bars should be kept in an airtight container in the fridge. Alternatively, you can freeze these bars once cooled and sliced. Simply thaw when you are ready to serve.
Once cheesecake bars have completely cooled, it’s best to let them set in the fridge for a few hours before slicing. Then simply use a large straight-edged knife to carefully cut into squares. For neat and tidy slices, wipe the knife with a paper towel or tea towel in between each cut.
After 45 minutes, the cheesecakes should be golden brown and no longer wet. You can check if your cheesecake bars are set by opening the oven and giving the pan a little wobbly. If the cheesecake doesn’t move, or only move slightly in the centre they are done. As they cool in the oven, they cook a little more and you’ll see them deflate slightly.
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Let’s Bake
White Chocolate Raspberry Cheesecake Bars
Deliciously rich and creamy White Chocolate Raspberry Cheesecake Bars
Ingredients
- 300 grams (3 cups) Digestive biscuits or graham crackers, roughly broken into pieces (see notes)
- 145 grams (1/2 cup + 2 tablespoons) unsalted butter
- 500 grams (2 and 1/2 cups) full fat cream cheese, softened
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 120 ml (1/2 cup) full fat sour cream, room temperature
- 100 grams (2/3 cup) white chocolate, finely chopped
- 125 grams (1 cup) fresh raspberries, torn in half
- Zest of one lemon, finely grated
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- Add biscuits to a food processor and whiz briefly until finely crushed. Alternatively, place biscuits in ziplock bag and bash them using a rolling pin. Transfer crumbs to a large mixing bowl.
- Heat butter in the microwave until melted and smooth – reserve 1 tablespoon of butter. Pour butter over crumbs and mix well. It should resemble wet sand. If it looks a little dry, add extra tablespoon of butter.
- Place crumbs into prepared pan and press down gently using the back of a dessert spoon to form one even layer. Place in the fridge.
- In large mixing bowl add cream cheese. Beat using an electric mixer on medium speed until smooth and creamy. Add caster sugar and vanilla and beat again. Then add your eggs, one at a time, beating until combined.
- Add sour cream and mix until combined. Then use a spatula to stir through white chocolate chunks, raspberries (reserve a couple of raspberries for decorating) and lemon zest – try not to over mix.
- Pour cheesecake filling over crust and smooth the top. Add a few extra raspberries on top.
- Bake cheesecake for approximately 40-45 minutes minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
- Remove and leave to cool slightly on a cooling rack before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
Notes
Digestive biscuits: I use Digestive biscuits for the base of this cheesecake. However, you can really use any plain, sweet storebought biscuits you like. Graham crackers or Arnotts Granita will also work. Some biscuits will just require a little more or a little less melted butter to combine. You want enough butter so the biscuits appear like wet sand.
Cream cheese: Good full fat cream cheese is the foundation of food cheesecake. Don’t use light cream cheese or spreadable cream cheese. Try and get hold of the brick-style or block cream cheese for best results. I use Philadelphia cream cheese.
Sour cream: The key to a creamy and light cheesecake is sour cream. If you cannot get hold of sour cream, a full fat Greek yogurt would be the next best thing.
White chocolate: I prefer to use a block of white chocolate that I have chopped by hand. You can use white chocolate chips or chunks. Or you can leave out the white chocolate.
Raspberries: Fresh raspberries work beautifully in this recipe. Blueberries would also work. You can use frozen raspberries – simply add them in frozen. Do not thaw them first. Alternatively, you can leave them out for a simple lemon white chocolate cheesecake.
Storage: Keep cheesecake bars in the fridge in an airtight container. You can also freeze them and bring them back to room temperature to serve.
To slice: Once chilled, these cheesecake bars will be easy to slice into neat squares. Use a large straight-edged knife and wrap it using paper towel or a tea towel in-between each cut.
Nutrition Information
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Weezy says
Can i use raspberry jam if i can’t find frozen or fresh raspberries?
Jessica Holmes says
Yes!
Melissa says
Hi. I adjusted the recipe x5 to bake in 26×18 inch sheet pans. Approximately how many sheet trays would I need? Thank you!
Jessica Holmes says
Hi Melissa, I’m not sure I’m sorry! That math is beyond me.
Tasha says
Are you able to freeze these once made? or how long will they keep in the fridge for?
Jessica Holmes says
Hi Tasha, they’ll keep in the fridge for up to 5 days. You can freeze the bars for up to 3 months.
suxzzannne says
This is my favourite white choc and raspberry cheesecake by far. It’s baked and no need for a water bath. You have to try it …. It’s very easy to make following the steps in the recipe.Simple ingredients too. Thanx !!!
Jessica Holmes says
I’m so glad you like it!
Kelly says
This was super easy and set perfectly. Everyone commented on how good it was. Definitely an good quick standby for when you need cheesecake and quickly. I did it with a hand mixer and just lightly mixed the last stage by hand and it was perfect.
Jessica Holmes says
So glad you enjoyed it Kelly. Thank you for the kind feedback!
Haseena says
Look yumm…I’d love to try them! Can I substitute frozen berries instead of fresh. Fresh raspberries are almost impossible to find in my locality 🙁
Jessica Holmes says
Yes absolutely! Just add them in frozen (don’t thaw them) and gently fold them to prevent them from bleeding colour.
Mia Humphreys says
Can I crush the biscuit base up using a rolling pin or does it need to be a processor?
Jessica Holmes says
Yes absolutely Mia!
Jen says
Hi, if I wanted to put them into cupcake form, would I have to adjust the temperature and time? My mom has requested this for her big 60th BDay!
Jessica Holmes says
Yes definitely adjust the cooking time as they will cook much faster!
janet wappel says
Where I live, the cream cheese comes in 8 oz. packages. How much would 2 1/2 cups be? Thank you!
Jessica Holmes says
Hi Janet, 8 ounces is 226 grams so you’d just need a little bit more. Or you might even get away with just the one packet if you like!
Jen says
Hey! If I don’t have fresh is frozen ok?! And do I need to adjust anything if I’m using a springform pan?
Jessica Holmes says
Hi Jen! Yes frozen will be fine, just try not to over mix the batter so the colour doesn’t run. And using a springform pan should be fine! Hope you love it!
Sarah says
If you use an electric stand mixer, would you use the whisk attachment or the paddle attachment to make the creamy filling. Which would you recommend?
Jessica Holmes says
Hi Sarah, the paddle attachment would be fine!
Sedicka says
I assume one can omit the raspberries too?
Jessica Holmes says
You sure can!
Sal says
I wanted to make this in a loaf tin, would I need to adjust the cooking time and temperature and what to?
Jessica Holmes says
Hi Sal, it depends on the size of your loaf pan. I would keep the temp the same but you may need to adjust the cooking tin. Look for clues like the cheesecake becoming firm to the touch and no longer wobbling in the middle to determine when it’s done.
Sadika says
Hi can I make this recipe in a 9×13 inch pan instead? If so would I need to reduce the cooking time and if so by how much? Thanks in advance.
Jessica Holmes says
Hi Sadika, I do recommend using the 8 inch baking pan as suggested. The cheesecake will be much thinner if you use a 9×13, so I suggest checking it at the 20 minute mark. Hope that helps!
Surbhi says
I so want to try this recipe asap! I love raspberries and cheesecake both. But we only get frozen raspberries in India, since they are not native to our country. How can I incorporate frozen fruit into this recipe?
Jessica Holmes says
Hi Surbhi! No problem, you can use frozen raspberries in this recipe. Just add them frozen right into the batter. They will work fine! ☺️
Natalie says
I love white chocolate and raspberry together and these cheesecake bars look absolutely delicious! Can’t wait to try this recipe!
Jessica Holmes says
Thanks Natalie! I hope you enjoy them! ☺️