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- December 13, 2018
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If you love cheesecake, you’re going to love these white chocolate raspberry cheesecake bars! They’re made with a rich, chocolate cake base; velvety and fluffy white chocolate cheesecake; and dotted with fresh raspberries and raspberry preserves. Every bite is bursting with chocolate, cheesecake and berry flavor! These cheesecake bars are easy to make and perfect for entertaining!
Watch My Cheesecake Video!
Watch my YouTube video recipe for step-by-step instructions and see how I make these raspberry cheesecake bars! Want new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel to get email notifications!
Ingredients for Raspberry Cheesecake Bars
Here are the main ingredients you’ll need to make these incredible cake bars:
- Cream Cheese: soften the cheese at room temperature for about 30 minutes prior to using in the recipe. This will make it much easier to mix the cheese.
- Ricotta Cheese: whole milk ricotta cheese is the best option. This cheese will make the cheesecake bars extra fluffy!
- White Chocolate Chips: melted white chocolate adds tons of great flavor to the cheesecake batter.
- Raspberries: use fresh or frozen (thawed) berries for topping the cake.
- Raspberry Preserves: I add raspberry jam on top of the chocolate cake for adding even more berry flavor.
- Cocoa Powder: for making the chocolate cake.
- Semi-Sweet Chocolate Chips: for making the chocolate cake.
- Eggs, Sugar, Milk, Butter: for making the rich chocolate cake or brownie base.
Making the Brownie Base
For this recipe, I wanted to get away from the traditional graham cracker crust and went with a chocolate cake base instead. I used my ‘Basic Chocolate Cake Recipe’, which I use for so many of my cake creations. Watch my video recipe for the chocolate cake here:
- It’s easy to prepare, rich and chocolate-y! The cake on its own is delicious, but adding the cheesecake batter on top transforms the cake into the best brownie ever! After baking, the base is rich and fudgy – perfect for these raspberry cheesecake bars!
How to Make Raspberry Cheesecake Bars
Here’s how to make these delicious chocolate raspberry cheesecake bars.
- Prepare the chocolate cake recipe to make the brownie base for the cheesecake.
- Prepare the creamy ricotta cheesecake batter.
- Pour the prepared chocolate cake batter into 13×9-inch pan and swirl in spoonful’s of raspberry preserves into the cake. Bake the cake for just 15 minutes. It will not be done baking at this stage!
- Gently press fresh raspberries into the semi-baked chocolate cake, then pour the prepared cheesecake batter over the top.
- Bake the cheesecake at 325F for about 1 hour and 30 minutes, then let the cheesecake cool slowly and chill in the refrigerator.
- When you’re ready to serve the cake, use a sharp serrated knife to cut the cheesecake into bars. Garnish the top of each cheesecake bar with whipped cream and fresh raspberries!
The Secret To An Amazing Cheesecake!
Want to know how to make the fluffiest and most amazing cheesecake ever? Just add ricotta cheese! The combination of cream cheese and ricotta cheese makes the cheesecake less dense and more fluffy, resulting in an unforgettable texture. You can use the ricotta cheese trick for almost any cheesecake recipe; just substitute 8 ounces cream cheese with whole milk ricotta.
In addition to the ricotta cheese, I also added melted white chocolate. The chocolate helps make the cheesecake even more rich and velvety. The white chocolate cheesecake layer is then dotted with fresh raspberries and raspberry preserves.
Serving the Cheesecake Bars
For serving this cheesecake: once the cheesecake has set, lift the cheesecake out of the pan using the parchment paper as a handle. Use a long, serrated knife to cut the cake into squares. Melt the 1/4 cup white chocolate and transfer into a small bag, cut off the tip and drizzle over the bars. Top each bar with a dollop of whipped cream, fresh raspberries and mint leaves.
More Recipes!
Enjoyed this recipe for cheesecake bars? Check out some of my other recipes you’re sure to enjoy!
- White Chocolate Raspberry Cheesecake– the BEST ever raspberry cheesecake with tart raspberry sauce and whipped cream! Rich, creamy and delicious!
- Red Velvet Brownie Cheesecake – with a rich brownie base and chocolate covered strawberries!
- Triple Strawberry Cheesecake – red velvet cheesecake with strawberry mousse and whipped cream. Amazing!!
- German Chocolate Cheesecake– rich and velvety smooth chocolate cheesecake with coconut!
- Chocolate Raspberry Cake – the ultimate raspberry cake with crushed berry filling, fruity raspberry buttercream and rich chocolate cake layers!
Need some supplies to make this recipe? Here are the products I used for this recipe (Amazon affiliate links):
- My KitchenAid stand mixer is always handy!
- This metal casserole dish is perfect for this cheesecake, brownies, cinnamon rolls and lasagna!
- And this small offset spatulais so handy!
Chocolate Raspberry Cheesecake Bars Recipe (video)
30 minutes mins prep + 1 hour hr 45 minutes mins cook
16 servings
Rich and creamy raspberry cheesecake bars with a brownie base and fresh raspberries!
Ingredients
32 oz cream cheese, softened
1 cup whole milk ricotta
1 cup white chocolate chips, melted
1/2 cup white granulated sugar
4 large eggs
1/2 cup raspberry preserves
1 cup fresh raspberries
1/4 cup white chocolate chips, for topping
For Chocolate Cake:
1 cup unsalted butter, softened
1 cup white granulated sugar
4 large eggs
1 tsp vanilla extract
1/4 cup hot water
3/4 cup whole milk
2 tbsp instant coffee
1 3/4 cup all-purpose flour
1/3 cup cocoa powder, I used Hershey's Dark Cocoa Powder
4 tsp baking powder
1/2 tsp salt
1/2 cup dark chocolate chips, melted
For Whipped Cream:
1 cup heavy cream, chilled
1/2 cup confectioner’s sugar
1/2 tsp vanilla extract
Instructions
For Chocolate Brownie Base:
Preheat the oven to 350F. Line a 13×9-inch brownie pan with parchment paper, leaving a few inches of overhang. Prepare the chocolate cake first. In a large mixing bowl, cream together the softened butter and sugar. Then add in the eggs and vanilla extract. Mix again until creamy. Prepare the coffee: dissolve the 2 tablespoons of granules in 1/4 cup water, then add to the batter along with the milk.
In a separate bowl, combine all the dry ingredients: flour, cocoa powder, salt and baking powder. Mix together, then sift into the cake batter to get rid of any clumps. Using a hand whisk, mix the flour into the batter just until combined. Be careful not to over-mix the batter! Gently fold in melted chocolate at the very end.
Pour the chocolate cake batter into the prepared pan and then add dollops of the raspberry preserves over the top. Use a toothpick or knife and swirl the preserves into the cake. Bake the chocolate cake for 15 minutes, then remove.
Meanwhile, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and mix on medium-high speed for 5 to 7 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is fluffy. Add the ricotta cheese, melted white chocolate and sugar next. Mix again for a few minutes until the mixture is uniform. Add the eggs last and mix again for 1 to 2 minutes, until well combined.
For Cheesecake:
Carefully pour the cheesecake batter over the chocolate cake base and spread evenly. Press fresh raspberries into the cheesecake batter.
Reduce the oven temperature to 325F. Place the cheesecake pan onto a large baking pan and fill the pan with water; a waterbath will help keep the cheesecake level and prevent cracking. Bake the cheesecake at 325F for 1 hour and 30 minutes; until the sides are set and the center is just slightly wobbly. Turn off the oven, open the oven door slightly and allow the cheesecake to cool in the oven for at least an hour. Then transfer the cheesecake into the refrigerator to set overnight.
Once the cheesecake has set, lift the cheesecake out of the pan using the parchment paper as a handle. Use a long, serrated knife to cut the cake into squares. Melt the 1/4 cup white chocolate and transfer into a small bag, cut off the tip and drizzle over the bars. Top each bar with a dollop of whipped cream, fresh raspberries and mint leaves.
For the whipped cream: place the chilled heavy cream, sugar and vanilla into a mixer bowl. Whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip.
Nutrition
Calories: 699kcal | Carbohydrates: 58g | Protein: 12g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 443mg | Potassium: 317mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1556IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 2mg
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Course:
- Cakes
- Cheesecakes
- Dessert
Cuisine:
- American
- French
Holiday:
- Christmas
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11 comments
- caroline
Hi Tatyana,
I would like to thank you for amazing recipes:)
This is not a review but a question.
I have lots of cranberries and would like to know if this cheesecake can be made with cranberries instead of raspberry.
thank you so much- Reply
- tatyanaseverydayfood
Hi! Thank you for your support! Cranberries would work great here, too! 🙂 You can even make a cranberry sauce to use instead of the raspberry preserves. Hope you enjoy the recipe
- Reply
- Ines Cardillo
I prepared this recipe for Easter. It was a hit!!!! I do need some advice. I had difficulty slicing it into neat squares. I tried to dip my knife in hot water and wiped the knife with paper towel after each slice in my efforts to have slices as nice as yours. Should I partial freeze the dessert to prevent the bars from crumbling as I cut?
- Reply
- tatyanaseverydayfood
I’m so glad to hear that the recipe was a hit with everyone for Easter! 🙂 I recommend using a very sharp knife and cut down, then slide the knife out on the side. A thinner knife like a carving knife will be the best option, try not to use a chef’s knife since the blade is wide and thick.
- Reply
- Ines Cardillo
For Mother’s Day, my family requested that I bake your raspberry cheesecake bars again. Tatyana, I found an easier way to slice these delicious bars. I froze the whole dessert after removing it from the pan. The next day, I was able to easily slice neat serving portions that I wanted. I placed the portions I was going to serve on a tray after dinner and refroze the others for future treats. It worked beautifully! Thank you, again, for sharing your amazing recipes!
- Reply
- tatyanaseverydayfood
Hi Ines! What a fantastic idea! Thank you so much for sharing your tip! Sounds so easy! 🙂
- Reply
- Alka Vohra
Hi lov ur reciepes. Hope u all are safe.
Any substitute for ricotta cheese or how can v make at home.
Thankd- Reply
- tatyanaseverydayfood
Hi! I’m so glad you enjoy my recipes! You can replace the ricotta cheese with another 8 oz of cream cheese. Hope you enjoy the cheesecake!
- Reply
- Lisa
Hi Tatyana,
I’ve made many of your recipes and every single one of them has turned out perfectly…until this one unfortunately.
I used a 9X13 cake pan as instructed and I could only fit about 1/4 of the cheesecake mixture on top of the chocolate cake. Any more and it would have overflowed out of the cake pan. I guess my pan must be more shallow then the one you used. I assumed (wrongly) it would have been a standard size.
Anyhooo I’m going to try and bake some
Mini cheesecakes in a muffin tin with the remaining cheesecake mixture so as not to waste it. Hopefully they turn out okay. It’s so disappointing when recipes don’t turn out especially with the cost of the ingredients these days.- Reply
- tatyanaseverydayfood
Hi Lisa! I’m so sorry the recipe didn’t work out well for you. Did you watch my video tutorial? I used a taller, 2-inch pan for this recipe. Also, the cake should be under baked. Maybe if you baked it to finish, it puffed up too much? If you use a taller pan, the filling should fit, filling the pan right up to the top. Do check out the video to see the pan I used.
- Reply
- Lisa
I did watch the video tutorial and I did underbake the cake. The issue was the height of my pan I guess. I didn’t realize this recipe required a taller then standard 9X13 size pan.
- Reply
