If you’re looking for a dessert that’s equal parts indulgent and elegant, these Raspberry White Chocolate Cheesecake Squares might just become your new go-to treat. They’re creamy, sweet, and bursting with tangy raspberry flavor that perfectly complements the smooth, rich white chocolate. Not only are they beautiful to look at (just wait until you see that swirl!), but they’re also surprisingly easy to make. The chocolatey cookie crust, the creamy cheesecake filling, and the vibrant raspberries all come together in perfect harmony.

The best part? You don’t need to be a master baker to make these. The recipe is straightforward, and I’ll walk you through every step. Whether you’re baking for a special occasion or just want something sweet to enjoy at home, these cheesecake squares won’t disappoint.

Raspberry White Chocolate Cheesecake Squares Recipe

A sweet memory: My first bite of raspberry white chocolate cheesecake

The first time I made these cheesecake squares, it was a snowy winter afternoon, and I was craving something cozy yet luxurious. I had just finished shoveling the driveway, and all I wanted was a reward for my hard work. I found this recipe in a tucked-away dessert book and decided to give it a whirl, figuring I could use a new dessert for the holiday season. As I swirled the raspberry filling into the creamy batter, I felt like an artist creating a masterpiece. The kitchen filled with the warm aroma of melted white chocolate and the sweet-tart scent of raspberries.

When they finally came out of the fridge, perfectly chilled, I took a bite and was blown away. The tart raspberry, rich chocolate, and creamy cheesecake layers were perfectly balanced. Now, this dessert has become a staple at family gatherings, and I love seeing the delight on everyone’s faces when they take that first bite.

A little background on cheesecake bars

Cheesecake has a long history, believed to have been enjoyed as far back as ancient Greece. Traditional cheesecakes are creamy and rich, often baked in large springform pans and requiring a water bath. Cheesecake bars (or squares), however, are a more modern twist. They take all the lusciousness of classic cheesecake and package it in an easy-to-slice, shareable square. Raspberry and white chocolate is a dreamy pairing that brings a fresh, fruity note to the dessert, while chocolate cookie crumbs add a rich, slightly bitter base that balances the sweetness. It’s no wonder that this flavor combination has become a favorite in cafes and bakeries!

Let’s talk ingredients: What makes these squares so delicious

Chocolate cookie crumbs: These create a solid, slightly crunchy base with a deep chocolate flavor that complements the white chocolate and raspberry filling. You can use chocolate wafer cookies, or even Oreo crumbs (just remove the filling).
Unsalted butter: Melted butter binds the crumbs together to create a firm crust. If you only have salted butter, that’s fine too—just use a bit less to avoid overly salty notes.
Cream cheese: The star of any cheesecake, cream cheese provides that classic creamy texture and tang. Make sure it’s at room temperature for smooth mixing.
Granulated sugar: Adds sweetness without overpowering the other flavors.
Eggs: Eggs give structure to the cheesecake layer, helping it to set while still being soft and creamy.
Vanilla extract: Just a hint of vanilla enhances the sweetness and brings out the flavor of the white chocolate.
Lemon zest: A little lemon zest brightens up the flavors and cuts through the richness. Freshly grated zest is best.
White chocolate chips: Melted and mixed into the cheesecake layer, the white chocolate adds sweetness and a silky texture. You can substitute with chopped white chocolate bars if you prefer.
Raspberry pie filling: This provides that gorgeous marbled effect and adds a fruity tang that balances the creamy sweetness. If you can’t find raspberry pie filling, you could also use raspberry preserves or homemade raspberry compote.

Kitchen gear: The essentials you’ll need

You don’t need fancy equipment for this recipe, but here are a few tools that will make things easier:

8×8-inch baking pan: The perfect size for these squares. Lining it with parchment paper will make lifting the cheesecake out a breeze.
Hand mixer: Mixing cream cheese by hand is a workout! A hand mixer will save you time and ensure a smoother batter.
Double boiler: Melting chocolate in a double boiler prevents it from burning. If you don’t have one, you can use a heatproof bowl over a pot of simmering water.
Butter knife: You’ll use this for swirling the raspberry filling into the cheesecake batter to get that marbled look.
Spatula: A good spatula will help you scrape every last bit of batter out of the bowl!

Step-by-step: Making the perfect cheesecake squares

Preheat the oven to 325°F (160°C). Line your 8×8-inch baking pan with parchment paper, leaving a bit of overhang so you can lift out the squares easily.
Make the crust: In a bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of the prepared pan. Set this aside while you make the filling.
Prepare the cheesecake batter: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, vanilla, and lemon zest, mixing until everything is well combined.
Melt the white chocolate: Set up your double boiler and melt the white chocolate chips, stirring occasionally until smooth. Let it cool for a minute before adding to the cheesecake batter, then mix until fully incorporated.
Assemble the layers: Pour half of the cheesecake batter over the crust, spreading it evenly. Next, take 1 cup of the raspberry pie filling and dollop it over the batter. Use a butter knife to swirl the raspberry filling into the batter for a marbled effect. Pour the remaining cheesecake batter over the top.
Bake: Place the pan in the oven and bake for about 25 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center. Don’t worry—it will firm up as it cools.
Cool and refrigerate: Remove the pan from the oven and let the cheesecake cool to room temperature. Spread the remaining ½ cup of raspberry filling over the top, then refrigerate for at least an hour.
Cut and serve: Once chilled, use the parchment paper to lift the cheesecake out of the pan. Place it on a cutting board and slice into 12 squares. Enjoy!

Variations to try: Get creative with flavors

Berry twist: Swap the raspberry filling for blueberry, cherry, or strawberry pie filling for a different fruity flavor.
Gluten-free option: Use gluten-free chocolate cookies for the crust if you’re catering to a gluten-sensitive crowd.
Vegan-friendly: Substitute the cream cheese with a dairy-free cream cheese alternative, use flax eggs instead of regular eggs, and choose dairy-free white chocolate.
Nutty crunch: For a bit of texture, sprinkle chopped almonds or hazelnuts on top of the raspberry layer before chilling.
Dark chocolate: For a more intense chocolate flavor, use a mix of white and dark chocolate in the cheesecake batter.

Presentation and serving ideas

To make these squares look even more stunning, serve them on a white platter with a few fresh raspberries and mint leaves scattered around. You could even dust a little powdered sugar over the top for a touch of elegance. These cheesecake squares are perfect for dessert tables, family gatherings, or even a fancy afternoon tea!

Drink pairings

Pairing these raspberry white chocolate cheesecake squares with the right drink can enhance the experience. Here are a few options:

Berry iced tea: A refreshing iced tea with hints of raspberry or hibiscus complements the cheesecake’s berry flavors beautifully.
Vanilla chai latte: The warming spices of a chai latte play well with the creamy cheesecake and add an extra layer of coziness.
Sparkling lemonade: The tartness of lemonade cuts through the richness of the cheesecake, and the bubbles add a festive feel.
Cranberry spritzer: Cranberry juice mixed with sparkling water offers a tangy, fruity contrast that pairs perfectly with the dessert.

Storing and reheating tips

These cheesecake squares can be stored in an airtight container in the fridge for up to 5 days. If you want to freeze them, wrap each square individually in plastic wrap and place them in a freezer-safe container. They’ll keep well in the freezer for up to a month. To serve, just let them thaw in the fridge for a few hours.

Adjusting the recipe for different serving sizes

This recipe yields 12 squares, but you can easily double it if you’re making dessert for a crowd. Just use a 9×13-inch pan and increase the baking time by about 10 minutes. If you’re only baking for two or three people, you could halve the recipe and use a smaller pan, but the baking time might be slightly shorter, so keep an eye on it.

FAQs

Q: Can I use fresh raspberries instead of pie filling?
A: Yes! You can make a quick raspberry sauce by cooking fresh raspberries with a little sugar and water until thickened.

Q: Do I have to use a double boiler to melt the white chocolate?
A: Not necessarily, but it helps prevent burning. You can melt it in the microwave in short bursts, stirring in between.

Q: Can I make these cheesecake squares ahead of time?
A: Absolutely! They actually taste even better the next day once all the flavors have melded.

Q: Can I use milk chocolate instead of white chocolate?
A: You can, but the flavor will be different. White chocolate is sweeter and creamier, which pairs well with raspberry.

Q: How do I get clean cuts when slicing the cheesecake?
A: Use a sharp knife, and wipe it clean between cuts for neat, beautiful squares.

These raspberry white chocolate cheesecake squares are truly a treat worth savoring. Give them a try, and don’t be afraid to make them your own with the variations above!