White Chocolate Raspberry Cheesecake Bars

Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.

Looking to impress your loved one this Valentine’s Day? These white chocolate raspberry cheesecake bars are not just a dessert; they are a sweet declaration of love. The combination of creamy cheesecake, luscious white chocolate, and vibrant raspberries creates an unforgettable treat that will make hearts skip a beat.

Imagine sinking your fork into a rich, velvety cheesecake that perfectly balances sweetness with a hint of tartness from the fresh raspberries. The smooth white chocolate adds a luxurious touch, making these bars the perfect indulgence for a romantic evening.

Whether you’re celebrating with a partner, friends, or treating yourself, this recipe is a showstopper that will leave everyone wanting more.

Irresistible White Chocolate Raspberry Cheesecake Bars

These cheesecake bars have a creamy texture with a delightful burst of raspberry flavor in every bite. The white chocolate layer is sweet and rich, perfectly complementing the tangy raspberries for a harmonious experience.

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips, melted
1 cup fresh raspberries (plus extra for garnish)
2 tablespoons all-purpose flour
Powdered sugar for dusting (optional)

Instructions

Preheat the oven to 325°F (160°C). Grease a 9×9-inch baking pan and line with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
In another bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate until fully incorporated.
Gently fold in the fresh raspberries and flour, being careful not to break them apart too much.
Pour the cheesecake batter over the graham cracker crust and spread evenly. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Allow the bars to cool at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into squares and dust with powdered sugar if desired. Garnish with extra raspberries before serving.