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White Chocolate Raspberry Cheesecake Bars

You’re going to love these White Chocolate Raspberry Cheesecake Bars! These raspberry bars are made with layers of raspberry preserves, creamy white chocolate cheesecake with a graham cracker crust.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: White Chocolate Raspberry Bars
Servings: 9 bars
Author: Jill

Ingredients

Crust:

  • 2 cup graham cracker crumbs
  • 1/2 cup unsalted butter melted

Filling:

  • 2 8 ounce bricks 16 oz cream cheese
  • 1 cup confectioners sugar
  • 1/2 cup sour cream
  • 3/4 cup heavy cream cold
  • 2 tsp pure vanilla extract
  • 1 1/4 cup raspberry preserves

Topping:

  • 1 24 ounce bag of white chocolate chips
  • 1 8 ounce heavy whipping cream

Instructions

Crust:

  • Preheat oven to 350 degrees.
  • Prep 9 x 13-inch baking pan with nonstick baking spray.
  • Line a baking pan with parchment paper overhanging on all 4 sides.
  • Spray parchment paper with nonstick baking spray.
  • Add the melted butter and graham cracker crumbs together in a medium bowl.
  • Mix well to combine.
  • Spoon the graham cracker mixture into the prepared baking dish.
  • Use your hands to press the mixture until it makes an even layer.
  • Bake at 350 degrees for 12-15 minutes.
  • Set aside when done.

Filling:

  • Add the cream cheese to a mixing bowl. Use the electric mixer, mix until it becomes light and fluffy.
  • Slowly add the confectioner's sugar, mixing as you add. Continue to mix until the cream cheese and sugar is combined.
  • Now add the sour cream, heavy cream, and pure vanilla extract. Mix for 5 minutes.
  • (Continue mixing until thick and creamy.)
  • Scoop the mixture on top of the baked crust. Use an offset spatula to spread it into an even layer.
  • Put it into the refrigerator for 2 hours.
  • Check to make sure that it is set or return it to the refrigerator to chill completely.
  • Spoon the raspberry preserves on the cheesecake.
  • Put it back in the refrigerator for another 2 hours.

Topping:

  • Add the white chocolate chips to a bowl.
  • Put the bowl in a microwave for 1 minute at a time to soften the chips.
  • Add the heavy cream to a pot on the stove heating to a simmer.
  • Pour it over to completely cover the softened chocolate chips.
  • Set aside for 5 minutes.
  • Use a large spoon and drizzle this on top of the cheesecake.
  • Set aside to set.