Let’s Talk About These Cheesecake Bars (The Real Deal)

So, funny story: I made these white chocolate raspberry cheesecake bars for my cousin’s baby shower, which, by the way, turned a little chaotic when someone knocked over the punch bowl. But these bars, honestly, were the hero of the day (I may have hidden two pieces for myself, tucked behind the pickles in the fridge). I’ve made this recipe so many times, sometimes because I want to impress, but just as often because I’ve got leftover cream cheese and I find myself thinking, you know what, let’s have a treat ‘just because’. And, not gonna lie — the swirl bit is weirdly satisfying, even if you mess it up and mostly just make pink blobs.

Why I Keep Coming Back to This (And Maybe You Will Too)

I make these when I want something that feels fancy but actually doesn’t take a million years or require a culinary degree (though maybe it should, considering the mess I end up making). My family goes absolutely bonkers for them because they hit that magic spot between tangy and sweet. Also — if you love sneaking bites as you go, this one’s for you. On days when I can’t be bothered with a classic water bath cheesecake (what a faff, honestly), these bars totally save the day. Sometimes I even use frozen raspberries if the fresh ones look sad at the shop (they still taste pretty awesome, promise).

What You’ll Need (Plus a Few Cheeky Swaps)

1 1/2 cups digestive biscuits, finely crushed (Graham crackers work too — or whatever’s lurking in your cupboard, let’s be real)
1/2 cup melted butter (I’ve grabbed margarine in a pinch; it’s fine)
2 blocks (about 250g each) cream cheese, room temp (I swear by Philadelphia, but the supermarket own brand does fine. My grandmother always insisted on Philly though, for what it’s worth)
3/4 cup white sugar (I once tried brown sugar; it gave a weird toffee vibe. Not really what I was after!)
2 large eggs
1 tsp vanilla extract (let’s be honest, I occasionally just splash it in and call it good)
150g good-quality white chocolate, melted (or use chips — they’ll do)
1 cup fresh raspberries (or frozen if defrosted — just blot off the extra juice or you’ll get a pink puddle)
1 tbsp raspberry jam (makes the swirl even prettier, but skip it if you can’t be bothered)

How to Pull This Off Without Losing Your Mind

Heat up your oven to about 160°C (325°F). Line an 8-inch square tin with baking paper so you can lift the finished bars straight out — trust me, this makes a difference when things get sticky.
Mix the crushed biscuits and melted butter together until you’ve basically got sandy, damp gravel (an odd image, but you’ll know it when you see it). Press it hard into the pan — I use the bottom of a glass — and set aside.
In a biggish bowl, give the cream cheese and sugar a good mix till smooth. Sometimes I use the stand mixer but honestly, a wooden spoon and a bit of elbow grease does the trick; just takes longer (cue arm workout).
Add eggs one by one, mixing gently. Stir in vanilla. Then fold in the melted white chocolate — this is where I usually sneak a taste (don’t worry, you’ll have enough left for the bars).
Pour most of the creamy filling over the biscuit base, spreading it out nice and even. Scatter your raspberries over — they sort of sink in, that’s fine — then dollop little bits of raspberry jam here and there if you remembered it.
Take a knife and swirl the jam and berries around a bit — not too much, or you’ll end up with a weird pink sludge. Swirls are more art than science, anyway.
Bake for 35–40 minutes, or until the center is still a bit wobbly but the edges have set. (It always looks underdone, I know. But trust me, it’ll firm up as it cools.)
Cool to room temp, then chuck it in the fridge for an hour (or overnight if you can stand to wait, but who actually does?).
Slices go neater if your knife’s wet. But, you know, sometimes you can’t be bothered and just use a butter knife straight out of the drawer.

Notes, With All My Honesty

Your crust might look a bit greasy before you bake it; it always freaks me out but comes out crisp in the end.
If you forget the jam (happens!), just extra raspberry on top while serving works.
I think these bars have a better flavour after chilling overnight, though sometimes I cheat and eat ‘em half-cold.

Variations I’ve Played With (Some Winners, Some Not-So-Much)

Used blueberries instead of raspberries — tastes good but honestly isn’t as cute.
Tried with dark chocolate once (by accident, honestly) and…yeah, won’t be doing that again.
If you’re a lemon fan, a decent grind of zest into the filling is amazing (my mum swears by it, so who am I to argue?).

What Gear Do You Really Need?

An 8-inch baking tin — but one time I used a slightly bigger one and just watched the bake like a hawk. Honestly, any smallish square tin is okay if you keep an eye on it.
Mixing bowls, a spoon, something for swirling — maybe a chopstick?
If you haven’t got parchment, foil works but be careful when lifting them out so you don’t shred the bars (speaking from regretful experience).

How I Store These (Sort Of)

Keep them in an airtight container in the fridge, especially if it’s warm out. Supposedly they last up to four days, but, to be completely honest, in my house they rarely see day two (I once tried freezing them and it worked, but the texture was a bit weird after defrosting — your mileage may vary).

How We Serve Them At Mine

I like them with a cup of milky tea, or cold coffee if it’s summer. My kids beg for extra raspberries and sometimes a little whipped cream (a bit fancy, but why not?). And if there’s a picnic, I wrap them up in kitchen roll and hope no one sits on the box.

What I’ve Learned (Sometimes The Hard Way…)

Don’t rush the cooling step. I once cut them warm and the result was a gooey slide; still tasty, just a right mess.
Actually, pressing the base down firmly does help; my first time making these I was too gentle and the base crumbled all over the place, which got everywhere — you’ve been warned!
If your swirl looks odd, don’t panic. Dust with a bit of icing sugar before serving and no one’s the wiser.

People Actually Ask Me These Things (And Here’s What I Say)

Can I use milk chocolate instead of white?: Well, you can, but it ends up more like a generic cheesecake bar — not the same vibe! I’d stick with white, but it’s your call.
What if I only have frozen raspberries?: I use frozen sometimes too (because, ya know, convenience). Just let them thaw, blot ‘em a bit, and maybe toss them in a wee bit of flour so they don’t bleed too much.
Do you have to use a stand mixer?: Nope, I usually go manual, but it’s a workout — especially if your cream cheese is still cold. Maybe take it as a forearm exercise bonus?
How do I get clean slices?: The whole wet-knife-between-cuts thing works, but, honestly, sometimes I just embrace the rustic look. Life’s too short, right?
Help! My filling looks lumpy!: It always looks a little lumpy before it bakes. If it’s really bad, next time let the cream cheese get closer to room temp and beat a bit longer.

And if you make too many (though that’s rare, at least around here), don’t worry — someone will always wander by and offer to help you out. That’s the magic of these bars, I reckon. Oh, by the way, did I ever tell you about the time I accidentally doubled the salt? But maybe that’s a story for another recipe…

White Chocolate Raspberry Cheesecake Bars