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.
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.
Deliciously rich and creamy White Chocolate Raspberry Cheesecake.
- 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
- 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.