Raspberry White Chocolate Cheesecake Bars
Indulge in rich, creamy cheesecake bars swirled with fresh raspberry compote on a buttery cocoa crust. Quick to prepare and easy to bake, these Raspberry White Chocolate Cheesecake Bars are perfect for dessert, special occasions, or a sweet everyday treat.
Equipment
- 1 (8x8-inch) square baking pan
- Parchment Paper
- Medium mixing bowls ×2
- small saucepan
- Spoon or spatula
- Whisk or electric mixer
- Fine mesh sieve (optional)
- Measuring Cups and Spoons
- Wire cooling rack
- Butter knife or skewer
Ingredients
Raspberry Swirl:
- 1¼ –1½ cups 170 g fresh or frozen raspberries
- 2 tbsp 25 g granulated sugar
- ½ tsp lemon juice
- 2 tsp 10 ml water
- 1½ tsp 4 g cornstarch
Crust:
- ⅔ cup 90 g all-purpose flour
- ¼ cup 21 g cocoa powder
- ⅕ cup 70 g packed light brown sugar
- ¼ tsp salt
- ¼ cup 56 g unsalted butter, melted
Cheesecake Filling:
- 1 package 250 g cream cheese, softened
- ¼ cup 50 g granulated sugar
- 1 tsp 5 ml pure vanilla extract
- 1 large egg room temperature
- ¼ cup 60 ml full-fat sour cream
- 3 oz 85 g pure white chocolate, melted
Instructions
- Prepare the Raspberry Compote: Begin by making the vibrant raspberry swirl, as it needs time to cool before being added to the cheesecake. In a medium-sized saucepan, combine 1¼ to 1½ cups of fresh or frozen raspberries, 2 tablespoons of granulated sugar, and ½ teaspoon of fresh lemon juice. If using frozen raspberries, do not thaw them beforehand — they’ll break down naturally as they cook. Place the saucepan over medium heat, cover it, and allow the mixture to gently cook for about 3 minutes. This will soften the berries and begin releasing their juices. Stir occasionally, using a spatula to break apart larger berry pieces.
- Thicken the Raspberry Mixture: In a small bowl, mix 2 teaspoons of water with 1½ teaspoons of cornstarch until smooth. Pour this slurry slowly into the simmering raspberry mixture while stirring continuously to avoid lumps. Continue cooking for another 2–3 minutes, stirring frequently, until the sauce begins to thicken and bubble lightly. Once thickened, remove from heat. For a seed-free texture, strain the compote through a fine mesh sieve into a clean bowl. However, leaving the seeds in adds a rustic texture and natural berry flavor. Cover the compote and allow it to cool completely at room temperature, then refrigerate for at least 30 minutes to chill fully. This resting period improves the texture and intensifies flavor.
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper. Leave a 2-inch overhang on all sides — this will make removing the bars easier later. Ensure the parchment sits evenly without wrinkles for a smooth finish on your cheesecake bars.
- Make the Cocoa Crust: In a medium mixing bowl, combine ⅔ cup all-purpose flour (90 g), ¼ cup cocoa powder (21 g), ⅕ cup packed light brown sugar (70 g), and ¼ teaspoon salt. Mix thoroughly so all dry ingredients are evenly blended with no lumps of sugar or cocoa. Pour in ¼ cup melted unsalted butter (56 g) and mix gently with a spoon until crumbs form. Then use clean hands to press and combine the mixture so it forms moist, clump-like crumbs. Press the crust mixture evenly into the prepared pan, using the back of a spoon or your fingertips to create a firm, uniform layer. Bake in the preheated oven for 8–10 minutes until slightly puffed and dry to the touch. Remove from the oven and place on a wire cooling rack to cool slightly. Lower the oven temperature to 325°F (163°C) for the cheesecake filling.
- Make the Cheesecake Filling: While the crust cools, prepare the cheesecake filling. In a large mixing bowl, place 250 g softened cream cheese. Using an electric mixer or whisk, beat until completely smooth and creamy, scraping down the sides of the bowl as needed to avoid lumps. Add ¼ cup granulated sugar (50 g) and 1 teaspoon pure vanilla extract, mixing again until the texture is silky and glossy. Next, incorporate 1 large room-temperature egg, beating gently until fully combined. Stir in ¼ cup full-fat sour cream (60 ml) until smooth. Finally, fold in 3 oz (85 g) melted white chocolate slowly, ensuring the filling is uniform and luscious without overmixing.
- Assemble the Cheesecake Bars: Spread the cheesecake filling evenly over the cooled crust, smoothing it with an offset spatula or back of a spoon. Dollop spoonfuls of the chilled raspberry compote over the filling. Use a butter knife or skewer to swirl the compote into the filling, creating a beautiful marble effect. Take your time to swirl gently — overmixing will lose the pattern you’re aiming for.
- Bake the Cheesecake Bars: Place the pan into the oven preheated to 325°F (163°C). Bake for 15–20 minutes or until the edges are set and the center has a slight wobble when gently shaken. The surface should have a matte finish without browning. Avoid overbaking, as cheesecake bars dry out quickly.
- Cool Completely: Remove the pan from the oven and place it on a wire rack to cool completely at room temperature. Cooling gradually helps prevent cracks and maintains a smooth texture. Once cooled, cover the pan loosely with plastic wrap or foil and refrigerate for at least 2 hours to allow the cheesecake to set fully. Overnight chilling improves flavor and texture.
- Slice and Serve: Use the parchment overhang to gently lift the cheesecake out of the pan. Place on a cutting board and use a sharp knife to slice into 16 equal squares. For cleaner cuts, dip the knife in hot water and wipe it between slices. Serve chilled, optionally garnished with extra fresh raspberries or a dusting of cocoa powder. These bars are perfect for dessert, afternoon treats, or special gatherings.
- Storage and Enjoyment: Store leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 1 month — wrap each bar individually for best results. Allow frozen bars to thaw in the fridge before serving to preserve the perfect texture and flavor.
Notes
- Always prepare the raspberry compote first, as it needs time to cool before swirling into the cheesecake filling.
- Fresh raspberries provide the brightest flavor, but frozen berries work well year-round — do not thaw before cooking.
- Ensure cream cheese is fully softened before mixing to avoid lumps and achieve a silky filling.
- Measure ingredients accurately, especially flour and cocoa powder, to ensure the crust texture is consistent.
- Use parchment paper with overhang to make removing cheesecake bars from the pan effortless.
- For best results, chill cheesecake bars for at least 2 hours before slicing to allow flavors to set.
- Adjust sugar in the compote if using sweeter berries to balance tartness.
- Use a sharp knife dipped in hot water for cleaner cuts when serving.
