Raspberry Cheesecake Bars

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These easy Raspberry Cheesecake Bars are an irresistible combination of sweet and tangy flavors. With a buttery cookie crust, creamy white chocolate cheesecake and vibrant raspberry swirls, this delicious dessert is always a favorite!

A stack of cheesecake bars with a chocolate crust, topped with raspberries and a raspberry sauce drizzle. A fork and loose raspberries are placed nearby.
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White Chocolate Raspberry Cheesecake Bars

I love a homemade cheesecake, but baking them can be a lot of work. Sometimes I just don’t want to deal with a water bath and springform pan.

That’s where these raspberry cheesecake bars come in. With this recipe, you get everything you love about a cheesecake with a lot less fuss. If you can mix, bake and chill, you can make this easy dessert.

The best part? These dessert bars have the classic cheesecake texture and irresistible flavors that always leave my friends craving more. The crunchy crust pairs perfectly with the creamy cheesecake, while the vibrant raspberry swirls add a sweet and tangy touch. Easy, beautiful and so delicious, they’re the perfect treat for holidays and special occasions.

Love dessert bars? You should also try my Oreo Chocolate Chip Brownie Bars and these Easy Lemon Bars.

A white marble surface with nine square pieces of raspberry swirl cheesecake, a cake server, two forks, a bowl of raspberry sauce, and a few fresh raspberries.

Why We Love This Recipe

  • Rich and creamy treat: With a creamy filling and a sweet swirl of raspberry sauce, these cheesecake bars are absolutely incredible.
  • Easy recipe: Making cheesecake in bar form is so much easier than making a traditional one in a springform pan.
  • Make ahead dessert: Whip up a batch ahead of time and refrigerate until ready to serve.
Top view of ingredients on a white surface, including petite beurre cookies, sugar, eggs, raspberry sauce, white chocolate chips, cream cheese, unsalted butter, and raspberries, labeled accordingly.
  • Petite beurre cookies or graham crackers
  • Unsalted butter
  • Cream cheese
  • White sugar
  • Frozen or fresh raspberries
  • Eggs
  • Raspberry sauce
  • White chocolate chips

How to Make Raspberry Swirl Cheesecake Bars

Step 1. Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray or line with parchment paper.

Step 2. Using a blender or a food processor, pulse 20 cookies. Add the melted butter and stir to combine.

Tip: If you can’t find these cookies, you can use 8 1/2 to 9 graham crackers instead. The texture of graham cracker crumbs will be slightly different but they will still be delicious. You can also use my graham cracker crust recipe.

Step 3. Pour the crumb mixture into prepared pan. You’ll want to press them firmly into the baking pan so the crust holds together.

Step 4. Melt white chocolate in a double boiler or in the microwave.

A square baking dish lined with parchment paper and filled with a layer of finely ground cookie crumbs.
A glass bowl filled with ingredients for cheesecake bars, sitting on a marble countertop.

Step 5. Using a stand or a handheld mixer, beat the cream cheese and white sugar for 2 minutes. Add eggs gradually and be sure you don’t over whisk. Finally, add the melted white chocolate and stir until just combined.

Step 6. Add the fresh or frozen raspberries and gently fold them into the cheesecake batter with a spatula.

Step 7. Pour the filling onto the crust mixture.

A clear bowl containing ingredients for cheesecake topped with raspberries on a white background.
A square baking dish filled with light yellow batter mixed with visible berries, prepared for baking.

Step 8. To create a raspberry swirl, drizzle the raspberry sauce in straight lines over the top of the cheesecake filling (be sure to go in just one direction).

Step 9. Drag a knife or skewer through the lines to create the pattern you like.

Tip: If you don’t have homemade raspberry sauce, you can combine 1/4 cup of raspberry jam or preserves with a couple teaspoons of lemon juice, then slightly warm in the oven. 

A square baking dish filled with raspberry cheesecake mixture, topped with evenly spaced lines of red sauce.
A rectangular pan filled with a cheesecake mixture nadis topped with red, wavy raspberry sauce in a lattice pattern.

Step 10. Bake at 350°F for 30 minutes or until edges are slightly browned.

Step 11. Remove from oven. Allow the bars to cool at room temperature for an hour on the counter, then refrigerate for at least 4 hours. Cut into squares and enjoy!

Top view of nine cheesecake squares with raspberry swirls, each garnished with a fresh raspberry. A fork and a cup of raspberry sauce are placed nearby.

Storage Instructions

Fridge: You can store these in an airtight container in the refrigerator for up to 5 days.

Freezer: Wrap the bars tightly in plastic wrap or place them in a freezer-safe container. They’ll freeze well for up to a couple of months. To thaw, transfer them to the refrigerator overnight before serving.

Tips and Tricks

  • Make sure your cream cheese and eggs are at room temperature. This will help give the bars a smooth and creamy texture.
  • Avoid overbeating the filling because it causes air bubbles. Those air bubbles will rise and pop, leaving small holes in the top of the cheesecake.
  • Watch the bake time. You’ll want to bake them just until the cheesecake bars are set in the middle.
  • To help lift the bars out of the pan easily, line the pan with parchment paper.
Close-up of raspberry cheesecake bars with a cookie crust, topped with fresh raspberries. Some bars are cut and arranged on a white surface, with a fork nearby and a few loose raspberries.

Variations and Add-ins

  • Chocolate swirl: Drizzle a little melted dark chocolate over the top before swirling in the raspberry mixture.
  • Nuts: Sprinkle chopped nuts, such as almonds, pecans, or walnuts, over the crust before adding the filling. It’ll give you a little added crunch.
  • Citrus zest: Mix lemon or orange zest into the batter for a refreshing citrus twist.
  • Different berries: Have fun and experiment with different berries like strawberries, blueberries, or blackberries.
  • Sauce: Substitute the raspberry topping with another type of fruit sauce. This easy, Homemade Blueberry Syrup is a great choice.
  • Oreo crust: Feel free to use crushed Oreo cookies instead of the petite Beurre Cookies to make the crust. Raspberries and chocolate always taste great together!
  • Streusel topping: Turn this recipe into raspberry cheesecake streusel bars. Make a crumbly streusel topping with ¼ cup flour, 2 tbs. butter, and 2 tbs. sugar. Then just sprinkle it over the filling before baking.
Close-up of raspberry cheesecake bars with a crumb crust, topped with fresh raspberries and drizzled with raspberry sauce. The dessert bars are arranged on a white surface.

Recipe FAQs

Can I use low-fat cream cheese for the filling?

Low-fat cream cheese may seem like a healthier option, but it’s not recommended for this recipe. The reduced fat content can affect the firmness and creaminess of the cheesecake.

My cheesecake bars turned out too soft. What went wrong?

Soft cheesecake bars could be the result of underbaking. Make sure to bake until the edges are set and lightly golden brown. Also, you don’t want to skip refrigerating them for a few hours or overnight. This helps firm up the texture.

Why won’t my crust hold together?

To prevent a crumbly crust, make sure to firmly press the cookie mixture into the bottom of the pan before adding the filling. You can also add a little more melted butter to the crust mixture if it seems too dry.

Why is my cheesecake filling lumpy?

Lumpy filling happens when the cream cheese is not fully softened before mixing. Let the eggs and the cream cheese sit out until they’re room temperature before blending.    

Slices of raspberry cheesecake bars with chocolate crust, topped with fresh raspberries and raspberry sauce. A fork with a partially eaten piece is positioned in back.

More Delicious Cheesecake Desserts

A stack of raspberry cheesecake bars with a crumbly base, topped with fresh raspberries and drizzled with raspberry sauce. A fork and extra sauce are visible in the background.
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Raspberry Cheesecake Bars


Course Desserts & Sweets
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
These easy Raspberry Cheesecake Bars, with a buttery cookie crust, white chocolate cheesecake filling and vibrant raspberry swirls, is a delicious dessert that's always a favorite!

Equipment

Ingredients
 

  • 20 Petite Beurre Cookies
  • 4 tbsp unsalted butter melted
  • 1 cup white chocolate chips
  • 16 ounces cream cheese softened
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup raspberries frozen or fresh
  • raspberry sauce

Instructions

  • Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray or line with parchment paper.
  • Using a blender or a food processor, pulse 20 cookies. Add the melted butter and stir to combine.
    20 Petite Beurre Cookies, 4 tbsp unsalted butter
  • Pour the crumb mixture into prepared pan. You’ll want to press them firmly into the baking pan so the crust holds together.
  • Melt white chocolate in a double boiler or in the microwave.
    1 cup white chocolate chips
  • Using a stand or a handheld mixer, beat the cream cheese and sugar for 2 minutes. Add eggs gradually and be sure you don’t over whisk. Finally, add the melted white chocolate and stir until just combined.
    16 ounces cream cheese, 1/3 cup sugar, 2 eggs
  • Add the fresh or frozen raspberries and gently fold them into the cheesecake batter with a spatula.
    1 cup raspberries
  • Pour the filling onto the crust mixture.
  • To create a raspberry swirl, drizzle the raspberry sauce in straight lines over the top of the cheesecake filling (be sure to go in just one direction).
    raspberry sauce
  • Drag a knife or skewer through the lines to create the pattern you like.
  • Bake at 350°F for 30 minutes or until edges are slightly browned.
  • Remove from oven. Allow the bars to cool at room temperature for an hour on the counter, then refrigerate for at least 4 hours.

Notes

  • This recipe works well with a graham cracker crust too, if you prefer that over the cookies.
  • If you don’t have homemade raspberry sauce, you can combine 1/4 cup of raspberry jam or preserves with a couple teaspoons of lemon juice, then slightly warm in the oven. 

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 38g | Protein: 7g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 269mg | Potassium: 179mg | Fiber: 1g | Sugar: 27g | Vitamin A: 915IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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