White Chocolate-Raspberry Cheesecake Bars

White Chocolate-Raspberry Cheesecake Bars

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"Classic cheesecake bars become a touch more elegant with a white chocolate filling. A layer of raspberry preserves and drizzle of white chocolate take them over the top."
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4 h 28 m servings
Serving size has been adjusted!

Original recipe yields 9 servings


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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 ounces chocolate as directed on package.
  3. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 25 to 28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours. Cut into 18 bars.


  • How to Double Recipe: This recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.
  • Nutrition Information Per Serving: 400 calories, 26g total fat, 15g saturated fat, 125mg cholesterol, 310mg sodium, 35g carbohydrate, less than 1g dietary fiber, 28g sugars, 6g protein


  1. 19 Ratings

Most helpful positive review

I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture.

Most helpful critical review

It tastes good as hell and really simple to make. The only thing is that mine sunk in and was way too wet.

I made this a couple of years ago after seeing it in Kraft magazine. Its easy and delicious,very rich though. It looked exactly as the picture.

I made these for a work bake off last week and won first place! Everyone loved the fruit topping - it made a big difference among all the other chocolate desserts. Very easy to make and deliciou...

Wish I would have read the reviews before I baked it. I STRONGLY recommend warming up the preserves.. Mine looked clumpy and ugly on top of the cheesecake straight out of the jar at room tempe...

I love this recipe. the more you beat the cream cheese the lighter it is. I like cheesecake a little more on the dense side. don't beat it as much if you like it more dense. the raspberry preser...

Used this recipe for my first attempt at cheesecake and this came out better than expected. Everyone that tasted it loved it and I even got some requests to make this again for others as well. ...

This was a big hit! I've made cheesecake before but this was simple. I did read the other reviews before starting and warming the preserves was a great idea. I also melted my white chocolate for...

These are so delicious. When someone is planning a get-together, these are what they put me down for..So pretty,and not that difficult to make.I bring an empty dish home everytime.

I followed the instructions and came up with a yummy mess. I then modified the recipe by making mini cupcakes of this recipe. I also plopped a mini white chocolate chip on top rather than attemp...

These are amazing. Very easy to make. Used organic raspberry jam. Gone at my function as soon as cut into.

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