These creamy, dreamy White Chocolate Raspberry Cheesecake Bars combine the sweetness of white chocolate with a tart raspberry swirl for the perfect dessert. With a buttery Oreo cookie crust or classic graham cracker base, each bite is rich, smooth, and bursting with fresh raspberry flavor!
- Why We Love This Recipe
- What You’ll Need
- How to Make White Chocolate Raspberry Cheesecake Bars
- Recipe FAQ’s
- Tips for Success
- What to Serve with White Chocolate Raspberry Cheesecake Bars
- Substitutions and Variations
- More Creamy, Dreamy Mini Cheesecakes to Love
- White Chocolate Raspberry Cheesecake Bars Recipe
Rich white chocolate and tangy cream cheese come together to create a creamy cheesecake filling that’s irresistibly smooth and perfect with a tart raspberry swirl that adds a bold pop of fresh fruit flavor in this simplified, no-fuss, handheld version of my Raspberry White Chocolate Cheesecake . These fun little bars give summer picnic vibes and are great for making ahead for celebrations like wedding showers or book clubs.
And they are super easy to make. No worrying about a water bath or fancy decorating with swirls of whipped cream unless you feel like it. Just chill, slice, and serve, simple as that. If you are a novice cheesecake baker but still want to impress friends with something as beautiful as it is tasty, this is the treat for you.
Love this flavor combo as much as I do? Try more delicious white chocolate raspberry treats like White Chocolate Raspberry Cake , Raspberry Cheesecake Cookies , and White Chocolate Raspberry Truffle Ice Cream !
Why We Love This Recipe
- The creamy white chocolate cheesecake filling is rich and smooth, with a tart raspberry swirl for the perfect balance of flavors.
- A classic Oreo cookie crust adds just the right buttery, chocolatey crunch to complement the creamy cheesecake mixture.
- These white chocolate raspberry cheesecake bars store well in an airtight container and slice beautifully—perfect for any occasion!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Fresh or Frozen Raspberries – Adds a tart raspberry swirl that balances the sweetness of the white chocolate. Frozen raspberries work just as well—no need to thaw!
- Granulated Sugar – Sweetens the raspberry sauce and cheesecake mixture while enhancing the flavors.
- Cornstarch – Helps thicken the raspberry sauce for a smooth, vibrant swirl.
- Water – Activates the cornstarch and blends the raspberry puree into a luscious sauce.
- Oreo Cookies – Create a rich, chocolatey cookie crust.
- Salted Butter – Binds the crust together and adds a buttery richness. Unsalted butter works too—just add a pinch of salt.
- White Chocolate – Melted white chocolate gives the cheesecake filling a smooth, rich texture and sweetness. White chocolate chips or a white chocolate bar both work.
- Full-Fat Cream Cheese – The base of a creamy cheesecake! Softened cream cheese blends smoothly for the best texture. I don’t recommend using fat-free cream cheese in this recipe.
- All-Purpose Flour – Just a small amount helps stabilize the cheesecake mixture.
- Lemon Juice – Brightens the flavor and enhances the tart raspberry swirl. Fresh lemon zest adds even more zing!
- Pure Vanilla Extract – Deepens the cheesecake’s flavor with a warm, sweet note.
- Pinch of Salt – A tiny touch makes the sweetness of the white chocolate shine.
- Large Eggs – Give structure to the cheesecake bars, keeping them smooth and creamy.
- Sour Cream – Adds a tangy, rich creaminess that makes the cheesecake mixture extra luscious. Greek yogurt can be a substitute.
How to Make White Chocolate Raspberry Cheesecake Bars
- Prepare oven and pan. Heat oven to 350°F. Line a 9×9-inch square pan with parchment paper, leaving an overhang for easy removal.
- Make raspberry sauce. In a small saucepan over medium heat, combine raspberries, granulated sugar, cornstarch, and water. Stir until raspberries break down and the sauce thickens slightly. Press through a fine mesh sieve to remove seeds, then let cool. This step is optional if you don’t mind the seeds in your cheesecake.
- Make Oreo crust. In a food processor (affiliate link) , crush Oreo cookies into fine crumbs. Mix with melted butter, then press into the prepared pan in an even layer. Bake for 8-10 minutes until set, then let cool.
- Melt white chocolate. In a heatproof bowl, melt white chocolate in the microwave in 20-second increments, stirring between each, until smooth. Set aside to cool slightly.
- Make cheesecake filling. In a large bowl, beat softened cream cheese, granulated sugar, and flour with a hand mixer or stand mixer on low speed until smooth. Mix in lemon juice, vanilla extract, and a pinch of salt. Add eggs one at a time, beating on low speed until just combined. Stir in sour cream, then fold in melted white chocolate.
- Assemble cheesecake bars. Pour half of the cheesecake mixture over the cooled crust. Drizzle with half of the raspberry sauce, then add the remaining cheesecake filling. Spoon the rest of the raspberry sauce on top and gently swirl with a knife.
- Bake and cool. Bake for 35-40 minutes, or until the cheesecake is set but slightly jiggly in the center. Let cool on a wire rack, then refrigerate in an airtight container for at least 3 hours or overnight.
- Slice and serve. Use a sharp knife to cut into squares, wiping the knife clean between slices. Enjoy creamy raspberry and white chocolate cheesecake bars chilled for the best flavor!
Yes, but a chopped white chocolate bar melts more smoothly. If using white chocolate chips, melt them gently to avoid clumping and try to use a high quality brand like Ghirardelli.
No, but straining removes seeds for a silky tart raspberry swirl. If you like a bit of texture, you can skip this step.
Absolutely. Graham crackers create a classic cheesecake flavor, while an Oreo cookie crust adds a rich chocolatey contrast.
Avoid overmixing the cheesecake mixture and don’t overbake. The center should still jiggle slightly when done.
Keep them in an airtight container in the fridge for up to five days. They taste even better the next day once the flavors meld together.
Yes, cheesecake freeze’s great! Wrap individual squares in plastic wrap and store in an airtight container. Thaw in the fridge before serving.
These easy cheesecake bars can be made up to two days in advance. The flavors deepen as they chill, making them even more delicious.
Absolutely. Just use gluten-free Oreos and sub in an equal amount of 1-to-1 gluten-free baking flour in place of the all-purpose flour to help stabilize the filling.
Tips for Success
- Use room temperature ingredients for a smooth, creamy cheesecake filling. Softened cream cheese blends better and prevents lumps.
- Melt white chocolate gently in short increments, stirring between each to avoid scorching. A heatproof bowl over a double boiler works well too.
- Don’t overmix the cheesecake mixture. Beating on low speed helps prevent air bubbles, keeping the texture dense and creamy.
- Swirl the tart raspberry sauce gently with a knife to create a beautiful marbled effect without blending it completely into the cheesecake filling.
- Let the cheesecake cool completely before slicing. Chilling in an airtight container overnight gives the best texture and flavor.
What to Serve with White Chocolate Raspberry Cheesecake Bars
A drizzle of melted white chocolate or a grated white chocolate bar can add an elegant touch.
Fresh raspberries highlight the tart raspberry swirl, so I like to top each square with one if I’m being fancy and going to presentation points with friends.
Substitutions and Variations
- Use your favorite raspberry preserves instead of fresh raspberry puree for an easy, no-cook tart raspberry swirl. Just warm it slightly to make swirling easier.
- You could halve my triple chocolate cheesecake recipe for the following and swirl the raspberry sauce into that for a decadent chocolate version.
- Drizzle melted dark chocolate over the top of the cheesecake bars for a stunning look and a rich contrast to the creamy white chocolate cheesecake mixture.
More Creamy, Dreamy Mini Cheesecakes to Love
- Caramel Apple Cheesecake Bars
- Mini Lemon Blueberry Cheesecakes
- Oreo Cheesecake Bars
- Pumpkin Cheesecake Bars
- Easy Blueberry Cheesecake Bars
- Mini Cherry Cheesecake Tarts
- Pecan Pie Cheesecake Bars
- Salted Caramel Cheesecake Bars
White Chocolate Raspberry Cheesecake Bars
Ingredients123
Raspberry Swirl
- ▢ 1 Tablespon water
- ▢ 1 ½ teaspoons cornstarch
- ▢ 1 ½ cups fresh or frozen raspberries (do not thaw)
- ▢ 2 Tablespoons granulated sugar
Oreo Crust
- ▢ 22 regular Oreos
- ▢ 5 Tablespoons salted butter melted
Cheesecake Filling
- ▢ 4 ounces white chocolate finely chopped
- ▢ 2 (8-ounce) packages full-fat cream cheese room temperature
- ▢ ¾ cup (150g) granulated sugar
- ▢ 1 Tablespoon all-purpose flour
- ▢ 1 teaspoon lemon juice
- ▢ 1 teaspoon pure vanilla extract
- ▢ Pinch of salt
- ▢ 2 large eggs room temperature
- ▢ ¼ cup sour cream room temperature
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with a parchment paper sling.
- Make raspberry sauce by combining raspberries, sugar, water, and cornstarch in a small saucepan. Heat until raspberries break down and the sauce thickens slightly. Press through a fine mesh sieve. Cool completely. 1 Tablespon water, 1 ½ teaspoons cornstarch, 1 ½ cups fresh or frozen raspberries, 2 Tablespoons granulated sugar
- Combine Oreos and butter. Press into the prepared pan. Bake for 8-10 minutes. 22 regular Oreos, 5 Tablespoons salted butter
- Melt white chocolate in a microwave-safe bowl in 20 seconds bursts in the microwave, stirring well between each burst of heat. Beat cream cheese, sugar, and flour. Add lemon juice, vanilla, and salt. Add eggs, one at a time. Add melted white chocolate. 4 ounces white chocolate, 2 (8-ounce) packages full-fat cream cheese, ¾ cup (150g) granulated sugar, 1 Tablespoon all-purpose flour, 1 teaspoon lemon juice, 1 teaspoon pure vanilla extract, Pinch of salt, 2 large eggs, ¼ cup sour cream
- Pour half of the cheesecake filling into the prepared crust. Drizzle with half of the raspberry sauce. Add remaining filling and sauce. Gently swirl in. Bake for 30-35 minutes. or 35 to 40 minutes?
Notes
Storage & Make Ahead
- Store: Keep cheesecake bars in an airtight container in the fridge for up to five days. The creamy cheesecake mixture stays smooth, and the tart raspberry swirl keeps its vibrant flavor.
- Freeze: Wrap individual cheesecake squares in plastic wrap, then place them in a freezer-safe bag or airtight container. They’ll stay fresh for up to three months. Thaw in the fridge overnight before serving.
- Reheat: These cheesecake bars are best served cold, but if you prefer a slightly softer texture, let them sit at room temperature for 10-15 minutes before enjoying.
- Make Ahead: These easy cheesecake bars are perfect for prepping in advance. Make them up to two days ahead and store them in the fridge—the flavors deepen as they chill, making them even better!
White Chocolate Raspberry Cheesecake Bars
Ingredients
Raspberry Swirl
- 1 Tablespon water
- 1 ½ teaspoons cornstarch
- 1 ½ cups fresh or frozen raspberries (do not thaw)
- 2 Tablespoons granulated sugar
Oreo Crust
- 22 regular Oreos
- 5 Tablespoons salted butter melted
Cheesecake Filling
- 4 ounces white chocolate finely chopped
- 2 (8-ounce) packages full-fat cream cheese room temperature
- ¾ cup (150g) granulated sugar
- 1 Tablespoon all-purpose flour
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2 large eggs room temperature
- ¼ cup sour cream room temperature
Instructions
- Preheat oven to 350°F. Line a 9x9-inch baking pan with a parchment paper sling.
- Make raspberry sauce by combining raspberries, sugar, water, and cornstarch in a small saucepan. Heat until raspberries break down and the sauce thickens slightly. Press through a fine mesh sieve. Cool completely. 1 Tablespon water, 1 ½ teaspoons cornstarch, 1 ½ cups fresh or frozen raspberries, 2 Tablespoons granulated sugar
- Combine Oreos and butter. Press into the prepared pan. Bake for 8-10 minutes. 22 regular Oreos, 5 Tablespoons salted butter
- Melt white chocolate in a microwave-safe bowl in 20 seconds bursts in the microwave, stirring well between each burst of heat. Beat cream cheese, sugar, and flour. Add lemon juice, vanilla, and salt. Add eggs, one at a time. Add melted white chocolate. 4 ounces white chocolate, 2 (8-ounce) packages full-fat cream cheese, ¾ cup (150g) granulated sugar, 1 Tablespoon all-purpose flour, 1 teaspoon lemon juice, 1 teaspoon pure vanilla extract, Pinch of salt, 2 large eggs, ¼ cup sour cream
- Pour half of the cheesecake filling into the prepared crust. Drizzle with half of the raspberry sauce. Add remaining filling and sauce. Gently swirl in. Bake for 30-35 minutes. or 35 to 40 minutes?
Notes
Storage & Make Ahead
- Store: Keep cheesecake bars in an airtight container in the fridge for up to five days. The creamy cheesecake mixture stays smooth, and the tart raspberry swirl keeps its vibrant flavor.
- Freeze: Wrap individual cheesecake squares in plastic wrap, then place them in a freezer-safe bag or airtight container. They’ll stay fresh for up to three months. Thaw in the fridge overnight before serving.
- Reheat: These cheesecake bars are best served cold, but if you prefer a slightly softer texture, let them sit at room temperature for 10-15 minutes before enjoying.
- Make Ahead: These easy cheesecake bars are perfect for prepping in advance. Make them up to two days ahead and store them in the fridge—the flavors deepen as they chill, making them even better!
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