If you’re looking for a dessert that looks impressive but is surprisingly straightforward to make, these White Chocolate Raspberry Cheesecake Bars are it. Creamy white chocolate cheesecake swirled with bright, tangy raspberry sauce, all on a buttery graham cracker crust—it’s the perfect balance of rich, sweet, and tart in every bite.

Why You’ll Love These Cheesecake Bars

Easier than a full cheesecake—no water bath required!
Make-ahead friendly (they’re actually better the next day)
That stunning raspberry swirl makes them look bakery-level fancy
Uses simple ingredients you probably already have

White Chocolate Chips or Bars?

As I was whipping up my tried and true batch of bars for this post, I used white chocolate chips. This was done purely out of convenience because I simply couldn’t face another grocery run. Chips work, but they harden quickly and can be finicky.

A white chocolate bar (melted) will give you the smoothest, most reliable results because it melts more evenly and stays fluid longer. But if you’re in a pinch and only have white chocolate chips on hand—it’s totally doable. Just follow these crucial steps to make it work beautifully:

Make sure all your refrigerated ingredients (cream cheese, sour cream, eggs) are fully at room temperature. This helps everything blend smoothly and prevents the chips from seizing or hardening too fast.
Melt the chips gently (double boiler or microwave in 15-second bursts at 50% power, stirring constantly), then let them cool slightly to warm before adding.
After mixing the melted chips into the cream cheese mixture, any cooled/hardened bits will likely spread on the sides of the bowl. Use a sturdy spatula to scrape them off thoroughly and incorporate them back in fully.
Whip the batter very, very well at this stage (medium speed for 2–3 minutes) until it’s completely smooth and lump-free—those scraped bits will incorporate right back in.
Then switch to low speed and gently mix in the eggs one at a time, just until combined. Overmixing after the eggs can cause cracks, so keep it gentle here.

These extra few minutes of attention make a huge difference when using chips. The bars still turn out creamy and delicious!

Tips for Making These White Chocolate Raspberry Cheesecake Bars

White chocolate choice: A good-quality bar (finely chopped) melts smoothest and stays fluid longer. Use Ghirardelli, or Lindt for best results. See section above if you’re using white chocolate chips instead.
Room temp is non-negotiable: Cream cheese, sour cream/yogurt, and eggs at room temperature prevent lumps, seizing, and uneven texture—especially crucial with white chocolate.
Eggs: Add one at a time on low speed, mixing gently just until combined. Overmixing adds air bubbles that lead to cracks.
Doneness: Slight jiggle + 150°F (65°C) internal temp = creamy, not overbaked. Thermometer may leave a tiny hole (it heals)
Crack prevention: The propped-open oven cooling (1 hour) is your best defense against sudden temp drops causing cracks or shrinking. Don’t rush to the fridge!
Overmixing/overbaking: These are the #1 crack culprits. Underbake slightly (it firms up during cooling) and keep mixing minimal after eggs.
Storage & make-ahead: Fridge up to 5 days (airtight); freeze wrapped bars up to 2 months (thaw in fridge). These taste even better the next day after full chill.

Final Thoughts

These bars have that wow factor for parties, holidays, or just treating yourself. The contrast of creamy white chocolate, tangy raspberry, and buttery crust is irresistible.

Have you tried them yet? Let me know your favorite part—or any tweaks you make—in the comments!

Happy baking!

Prep Time:30

Cook Time:45

Cooling Time:4

Total Time:5 15

Servings: bars

Ingredients

Graham Cracker Crust

1½ c. (150 g) graham cracker crumbs 10 to 12 full sheets
¼ c. (50 g) granulated sugar
½ c. (113 g) salted butter melted

Raspberry Swirl

¾ c. (85 g) fresh or frozen raspberries
2 tbsp. (25 g) granulated sugar
½ tbsp. lemon juice
½ tsp. cornstarch slurry
1½ tsp. water

White Chocolate Cheesecake Filling

12 oz. (340 g) full-fat cream cheese softened to room temperature
½ c. (100 g) granulated sugar
6 oz (170 g) Ghirardelli or Lindt white chocolate bar finely chopped & melted – see notes if using chips
½ c. (120 g) sour cream or Greek yogurt room temperature
2 large eggs room temperature
1 tsp. vanilla extract
1 tbsp. unbleached all-purpose flour optional, for extra stability

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
Make the Crust: Mix graham cracker crumbs, sugar, and melted salted butter until it resembles wet sand. Press firmly into the pan bottom using the back of a spoon. Bake 8–10 minutes until lightly golden. Cool slightly. Reduce oven to 325°F (165°C).
1½ c. (150 g) graham cracker crumbs
¼ c. (50 g) granulated sugar
½ c. (113 g) salted butter
Raspberry Sauce: In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat for 4–6 minutes, mashing berries. Stir in cornstarch slurry; cook 1 more minute until thickened. Strain if desired (optional for smoother texture). Cool completely. (You'll use most/all for swirling—no extra needed on top!)
¾ c. (85 g) fresh or frozen raspberries
2 tbsp. (25 g) granulated sugar
½ tbsp. lemon juice
½ tsp. cornstarch
1½ tsp. water
White Chocolate Cheesecake Filling: Beat room-temperature cream cheese and sugar until smooth (2–3 minutes). Melt white chocolate gently (double boiler or microwave in 15-second bursts at 50% power, stirring constantly). Cool to warm, then mix in. Add sour cream, vanilla, and flour (if using). Whip very well until ultra-smooth (scrape in any hardened bits fully if using chips). Add eggs one at a time on low speed—just until incorporated.
12 oz. (340 g) full-fat cream cheese
½ c. (100 g) granulated sugar
6 oz (170 g) Ghirardelli or Lindt white chocolate bar
½ c. (120 g) sour cream or Greek yogurt
2 large eggs
1 tsp. vanilla extract
1 tbsp. unbleached all-purpose flour
Assemble: Pour filling over cooled crust. Dollop raspberry sauce on top and gently swirl with a knife or skewer for marbled effect.
Bake & Cool: Bake at 325°F for 35–45 minutes, until the edges are set and the center is just slightly jiggly when the pan is gently shaken. Center should register about 150°F (65°C). Immediately turn off the oven, prop the door open slightly (about 1 inch with a wooden spoon), and let the bars cool inside for about 1 hour. Then cool completely to room temperature before refrigerating for at least 4 hours.
Serve: Lift out using parchment, slice into squares (wipe knife between cuts for clean edges), and enjoy!

Notes

White chocolate choice: For the smoothest, most reliable results, use a good-quality white chocolate bar (e.g., Ghirardelli, Lindt, or Callebaut), finely chopped and melted gently. Bars melt more evenly and stay fluid longer than chips.
Using white chocolate chips (in a pinch): If you only have chips on hand, they work but harden quickly. Key fixes: Ensure all refrigerated ingredients (cream cheese, sour cream, eggs) are fully at room temperature. Melt chips slowly (double boiler or microwave in 15-second bursts at 50% power, stirring constantly), cool to warm before adding, then whip the batter very well (2–3 minutes medium speed) until ultra-smooth. Scrape any hardened bits from the bowl sides and fully incorporate them back in before adding eggs.
Egg incorporation: Add eggs one at a time on low speed, mixing gently just until combined. Overmixing after eggs adds too much air and can contribute to cracks.
Room temperature ingredients: Always use room-temperature cream cheese, sour cream/Greek yogurt, and eggs for lump-free batter and even blending—cold ingredients cause seizing or lumps, especially with white chocolate.
Doneness checks: Bake until edges are set and the center is just slightly jiggly (gentle shake test: a small circle in the middle should wobble subtly). For extra precision and crack prevention, use an instant-read thermometer in the center (avoid crust)—aim for about 150°F (65°C).
Crack prevention (cooling method): As a fail-safe against cracks from sudden temperature changes, immediately turn off the oven after baking, prop the door open slightly (about 1 inch with a wooden spoon or similar), and let bars cool inside for about 1 hour. This gradual cooling allows even setting and minimizes shrinking/cracking. Then cool to room temperature before refrigerating 4+ hours (overnight best for clean slices and optimal texture).
Overmixing/Overbaking: Avoid overmixing batter (especially after eggs) or overbaking—these are top causes of cracks, dryness, or uneven texture. Slight underbaking (with jiggle) is ideal; it firms up during cooling.
Storage: Refrigerate in an airtight container up to 5 days. For longer, freeze individually wrapped bars up to 2 months (thaw in fridge). For clean cuts, chill fully and wipe knife between slices.

As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. Thank you for your support!

Creamy White Chocolate Raspberry Cheesecake Bars

Why You’ll Love These Cheesecake Bars

White Chocolate Chips or Bars?

Tips for Making These White Chocolate Raspberry Cheesecake Bars

Final Thoughts