Pin it
White chocolate raspberry cheesecake bars are basically what happens when you take all the fancy components of an impressive dessert and stack them into one pan, which sounds complicated until you realize each layer is actually pretty straightforward on its own. You make a chocolate cookie crust, pour in white chocolate cheesecake filling swirled with homemade raspberry sauce, bake until just set, then chill for hours until everything firms up into these elegant bars that look like you went to pastry school. The combination of sweet white chocolate, tart raspberry, and rich cream cheese creates this sophisticated flavor profile that makes people assume you're way better at baking than you actually are. I started making these when my mother-in-law mentioned she was bringing "her famous cheesecake" to Christmas dinner, which felt like a direct challenge to my baking abilities even though she probably didn't mean it that way. I found this recipe online, made it exactly once before the actual dinner, and when I served it she ate two pieces and asked why I'd never made it before if I was "this talented with desserts." Now I'm stuck making these every Christmas while she acts like she inspired my baking journey, which is annoying but also means I don't have to compete with her cheesecake anymore.
My friend Amanda considers herself a terrible baker who can only successfully make boxed brownies without messing up. She saw these at a party, assumed I'd bought them from a fancy bakery, and was genuinely shocked when I told her I'd made them at home. When I explained the process was basically just crushing cookies, melting chocolate, and mixing cream cheese, she accused me of lying about the difficulty to make her feel bad. I had to literally walk her through making a batch at her house while she complained the entire time that it couldn't possibly be this easy. When they came out of the oven looking perfect, she got weirdly emotional and said she'd spent years thinking she couldn't bake when really she just needed recipes that weren't needlessly complicated. Now she makes these constantly and has stopped prefacing every cooking story with how bad she is at it.
What Goes Into Them
- Raspberry preserves: One 18-ounce jar creates the base for your sauce, providing concentrated flavor without needing fresh berries that might be out of season
- Cornstarch: One tablespoon thickens the sauce so it swirls through the cheesecake without being too runny and bleeding everywhere
- Chocolate sandwich cookies: Thirty-eight cookies (like Oreos) crushed fine create the chocolate crust base. You can leave the filling in or scrape it out
- Salted butter: A third cup melted binds the cookie crumbs together so they press into a cohesive crust
- White chocolate chips: Two cups melt into ganache that gets mixed into the filling, creating rich white chocolate flavor throughout
- Heavy cream: Three-quarters cup heats up to melt the white chocolate into a smooth ganache
- Cream cheese: Twenty-four ounces (three 8-ounce blocks) at room temperature create the base of the cheesecake filling
- Plain Greek yogurt: Two-thirds cup at room temperature adds tanginess and helps create a smooth, light texture
- Large eggs: Three at room temperature bind everything together and help the cheesecake set properly
- Powdered sugar: One and a half cups sweeten the filling without making it grainy
Pin it
Creating Your Elegant Bars
- Preparing the Raspberry Sauce:
- In a saucepan, heat the preserves with two tablespoons of water until smooth. Mix the remaining water with cornstarch to make a slurry, then stir it into the preserves and simmer for one minute. Strain the mixture through a fine-mesh sieve to remove the seeds and let the smooth sauce cool completely before using.
- The Crust and Ganache:
- Pulse the cookies into fine crumbs and mix with melted butter. Press firmly into a lined 9x13 inch pan and bake at 325°F for 10 minutes. For the ganache, pour hot (but not boiling) heavy cream over white chocolate chips, let sit for 5 minutes, then whisk until perfectly smooth.
- The Cheesecake Filling:
- Beat the room-temperature cream cheese and powdered sugar until smooth. Gradually pour in the cooled ganache while mixing. Incorporate the Greek yogurt, then add the eggs one at a time on low speed just until combined. Scrape the bowl to ensure no lumps remain.
- Assembly and Baking:
- Pour half the batter over the crust, drizzle with some raspberry sauce, then top with the remaining batter. Drizzle the final raspberry sauce on top and swirl with a knife. Bake for 45 minutes until the edges are set but the center still jiggles slightly. Cool to room temperature, then refrigerate for at least 4 to 6 hours before slicing.
I've learned through experience that shortcuts rarely work here. The first time I made these, I used cold cream cheese and the filling was a lumpy mess. I also tried skipping the straining of the seeds, but the texture felt grainy. Now I follow the steps precisely, especially the overnight chill, which makes the difference between a messy snack and a professional-grade dessert.
Creative Variations
Try using blackberry or strawberry preserves for a different flavor profile. You can also swap the chocolate cookie crust for a classic graham cracker or vanilla wafer base. For an adult twist, add a splash of raspberry liqueur to the sauce before swirling it into the cheesecake.
Storage and Freshness
These bars keep beautifully in the refrigerator for up to 5 days in an airtight container. If you want to make them further in advance, they can be frozen for up to 2 months. Just wrap them tightly in plastic wrap and foil, and thaw in the fridge overnight before serving.
Pin it
After years of making this for Christmas, I've realized it is the perfect crowd-pleaser. It looks expensive and artisanal, but the methodology is accessible for any home cook. Whether it's for a holiday or a simple celebration, these bars always bring a touch of elegance to the table.
Frequently Asked Questions
- → Can I use frozen raspberries instead of preserves?
- You could make your own sauce with frozen raspberries, sugar, and cornstarch, but preserves are easier and give you that thick, jammy consistency that works best here.
- → Why do my bars crack on top?
- Don't overbake them and don't overmix the batter once you add the eggs. The center should still wobble when you take them out. They firm up as they cool.
- → Can I make these ahead of time?
- Absolutely! These are actually better made a day ahead. They need at least 4-6 hours to chill, but overnight is ideal. They keep in the fridge for up to 5 days.
- → What if I don't have Greek yogurt?
- Regular sour cream works great as a substitute. Use the same amount. The yogurt just adds a nice tang that balances the sweetness.
- → How do I get clean cuts?
- Make sure they're completely chilled first. Use a sharp knife and wipe it clean with a damp towel between each cut. This keeps the edges neat.
- → Can I use a different crust?
- Sure! Graham cracker crust or vanilla cookie crust would both be delicious. Just use the same amount of crushed cookies mixed with melted butter.