Baked White Chocolate Raspberry Cheesecake Bars perfect for your next celebration. Cookie crust topped with creamy cheesecake filled with fresh raspberries and white chocolate pieces.
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 raspberry tang, they’re a cheesecake delight.
The best part? No water bath!
You guys! I’m sitting here remembering just how good these gorgeous White Chocolate Raspberry Bars and I need to tell you ALL ABOUT THEM.
While they’ve disappeared from my house, there’s not a crumb left, they will surely be made again and again because they really were that good.
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, these baked cheesecakes are super creamy and luscious. They remind me of the amazing cheesecake I tried at Juniors Cheesecake in New York a few years ago.
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 these 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.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
White Chocolate Raspberry Cheesecake Bars
Deliciously rich and creamy White Chocolate Raspberry Cheesecake.
Ingredients
- 300 grams (3 cups) Digestive biscuits or graham crackers, broken into pieces
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 500 grams (2 and 1/2 cups) full fat cream cheese, room temperature
- 100 grams (1/2 cup) caster 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, roughly chopped
- 125 grams (1 cup) fresh raspberries
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 cookies to a food processor and whiz until finely crushed. Melt your butter in the microwave, then pour over the cookie crumbs and mix well. It should resemble wet sand.
- Place crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
- Add cream cheese to a large mixing bowl and 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, white chocolate pieces and fresh raspberries and stir until smooth – but try not to over mix. Pour your cheesecake filling over crust and smooth over the top.
- Bake 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.
Nutrition Information
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! ☺️