These dreamy white chocolate raspberry cheesecake bars are calling your name! Made with melted white chocolate and thick ribbons of scrumptious raspberry jam, you’ll love these easy cheesecake bars!
White Chocolate Raspberry Cheesecake Bars
Wait…what’s that? Do you hear that? Oh my goodness, I think these raspberry white chocolate cheesecake bars are speaking to you! They’re saying “m… maakee… maaaake meeee for Thanksgiiiviiiing!” Hehe.
But in all seriousness, you really do need these white chocolate raspberry cheesecake bars on your Thanksgiving dessert spread. And just year round in general, because this raspberry white chocolate cheesecake is hands down the best cheesecake I’ve ever had.
What are raspberry white chocolate cheesecake bars?
I’ve never understood the hype around white chocolate cheesecake. Until now. You see, I’m not actually a huge white chocolate fan and the idea of white chocolate cheesecake has always seemed overpoweringly sweet and rich to me. But then I made these white chocolate raspberry cheesecake bars and it was love at first bite. The white chocolate isn’t overpowering at all. In fact, there’s a subtle sweetness that perfectly balances the tangy cream cheese and bright raspberry swirl. It’s sheer perfection, looks super fancy, and is actually super easy to make!
Tips for making the best white chocolate raspberry cheesecake
Make sure all your ingredients are room temperature: I cannot stress how important this is. The cream cheese, eggs, and sour cream must all be at room temperature in order to beat together into a creamy, clump-free cheesecake.
Don’t over mix the cheesecake: Over beating the cheesecake causes air bubbles. And air bubbles mean one thing: cracks. Only beat the cheesecake mixture until it’s creamy!
Use good raspberry preserves: The raspberry swirl on this raspberry white chocolate cheesecake will really brighten and cut any sweetness of the white chocolate. We highly recommend Bonne Maman Raspberry Preserves. All of Bonne Maman’s preserves are made with the finest ingredients, fresh fruit, and sugar so they taste just like the preserves your grandma would have made. If you don’t love raspberry you can always swap it out for a different flavor – Bonne Maman has something for everyone!
Don’t over bake the cheesecake bars: The last thing you want is an over baked cheesecake. It turns out to be rubbery and sad. Only bake the raspberry white chocolate cheesecake bars until it is just set in the middle – about 45 minutes!
How to melt white chocolate
Two words: low and slow. Tempering chocolate can be tricky. It’s a fine line between silky smooth, melted chocolate and chalky, dried out chocolate. The bad news: white chocolate is even more finicky than traditional chocolate. The good news: follow these rules and you’ll never have split or burnt white chocolate again.
Use a microwave: Usually I like to melt chocolate in a double boiler, but I actually prefer to melt white chocolate in the microwave. If you use very small intervals of time you actually have more consistent and controlled heat over it than a double boiler, which can get too hot or too cold quite quickly.
Only heat it up 15 seconds at a time: I cannot stress this enough! White chocolate can burn SO quickly, so do not – I repeat DO NOT – leave the white chocolate in the microwave for 30 seconds unattended. It can go up in flames. Okay, not really flames, but it can burn.
And that’s all for today, folks. Happy white chocolate raspberry cheesecake eating!
1 1/2 cups graham cracker crumbs (about 12 full sheets)
1/2 cup salted butter, melted
5 tablespoons granulated sugar
for the white chocolate cheesecake
24ounces cream cheese, room temperature
1/3cup sour cream
3/4cup granulated sugar
2 Tablespoons all purpose flour
2 teaspoons pure vanilla extract
4 eggs, room temperature
8ounces white chocolate, melted
1/4cup raspberry jam (we love Bonne Maman!)
Preheat the oven to 325°F and line a 9 inch square pan with parchment paper on all sides. Set aside.
Combine the graham cracker crumbs, melted butter, sugar, and salt, stirring together until combined. The mixture will be dry and sandy. Press the graham cracker crust into the prepared pan, pressing it firmly into an even layer.
Fill a 9 x 13 inch pan with water and place in the oven to create a water bath for the cheesecake. This will help to prevent any cracks!
Finely chop up the white chocolate if using bars. If using chips, put into a microwave safe bowl and microwave in 15 second increments, stirring in between each until smooth and melted. This took about 45 seconds total for us but it will depend on the power of your microwave! Make sure not to overheat the white chocolate as this can burn it and cause it to get chalky and dry. Set aside the melted white chocolate.
While the oven preheats, make the cheesecake. Whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for until smooth and creamy, about 1 minute. Add the vanilla extract and then the eggs one at a time, beating until just combined. Last, stream in the white chocolate, mixing until combined. Do not over mix.
Pour the cheesecake batter over the graham cracker crust. Drop the pan on the counter a few times to get rid of any air bubbles. Drop the jam over the cheesecake in large dollops. Use a butter knife to create big swirls.
Carefully place the cheesecake bars in the middle rack of the oven and bake for 40 to 50 minutes, rotating the cheesecake halfway. Do not over bake! The cheesecake will still be wobbly in the center, but this is correct!
Once the cheesecake bars is done, turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
After an hour, take it out of the oven, run a knife along the edges to release from the pan and set on a cooling rack for 1 hour to come to room temperature. Cover the cheesecake bars with tinfoil and place it in the fridge to set overnight.
When ready to serve, slice into 8 squares for big pieces of 16 for smaller pieces. Enjoy!
Keywords: white chocolate raspberry cheesecake, white chocolate raspberry cheesecake bars
You can also make this cheesecake in a 9 or 10 inch springform pan if desired! The bake time should not change.
Leave a comment and rate this recipe!
After the cheesecake is done baking & you turn off the oven leaving door open, do you remove the pan with water from oven, or keep it in with the cheesecake? Thank you! Have never used a water bath before!
Any alternative for eggs . Becoz I don’t use eggs .
So delicious and creamy!!! This cheesecake was a huge hit with my friends!!! I used a springform pan and prebaked my crust. I also used good quality chocolate, chopped. Melts more smoothly than white chips
So happy you enjoyed these!
I going to make it on Sunday xxyummy
Hi, I was just wondering if this requires refrigeration until served/eaten or is it just overnight until it has set?
Hi Amy! I would recommend refrigerating these just to be safe with the dairy!