Raspberry Ripple White Chocolate Cheesecake Bars
These Raspberry Ripple White Chocolate Cheesecake Bars are a perfect blend of creamy and tangy flavors. With a buttery Biscoff cookie crust, a luscious white chocolate cheesecake filling swirled with raspberry jam, and topped with a smooth white chocolate raspberry ganache, these bars are an indulgent treat. Finished with fluffy whipped cream and fresh raspberries, they offer the perfect balance of sweetness and tartness in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Biscoff cookies or graham crackers
Salted butter
Cream cheese
Greek yogurt
Granulated sugar
White chocolate chips or chopped bar
Vanilla bean paste or extract
Egg
Salt
Raspberry jam
Heavy cream
Freeze-dried raspberries
Fresh raspberries
Why You’ll Love Raspberry Ripple White Chocolate Cheesecake Bars:
uttery Biscoff Cookie Crust: The buttery Biscoff cookie crust adds a delightful crunch and a unique, spiced flavor that perfectly complements the creamy cheesecake filling.
Creamy and Tangy White Chocolate Cheesecake Filling: The cheesecake filling is both creamy and tangy, thanks to the smooth white chocolate, which enhances the rich texture and provides a delicate sweetness.
Swirled with Raspberry Jam for Extra Flavor: The raspberry jam swirl not only adds a vibrant splash of color but also brings a tart and fruity contrast that balances the sweetness of the white chocolate, creating a dynamic flavor combination.
Luscious White Chocolate Raspberry Ganache: The decadent white chocolate raspberry ganache on top adds an extra layer of richness and smoothness, tying together the raspberry and white chocolate flavors beautifully.
Fluffy Whipped Cream: The light and fluffy whipped cream topping adds a creamy contrast to the rich cheesecake, giving each bite a soft, airy texture that complements the dense cheesecake.
Fresh Raspberries for a Fruity Finish: Topped with fresh raspberries, these cheesecake bars offer a burst of natural sweetness and tartness, enhancing the overall flavor and adding a fresh, vibrant touch.
Perfect Balance of Sweet and Tart: These cheesecake bars strike the perfect balance between the creamy sweetness of the white chocolate, the tartness of the raspberries, and the crunch of the Biscoff cookie crust, making them irresistible.
Visually Stunning and Elegant: With their vibrant raspberry swirls, glossy ganache, and fresh fruit toppings, these bars are visually stunning, making them perfect for special occasions or to impress your guests.
Ideal for Any Occasion: Whether you're hosting a party, celebrating a holiday, or just treating yourself, these raspberry ripple white chocolate cheesecake bars are the perfect dessert for any occasion.
Easy to Make Ahead: These cheesecake bars are easy to make ahead and can be refrigerated, making them a convenient dessert for meal prepping or for preparing in advance for events.
Tips for Making Raspberry Ripple White Chocolate Cheesecake Bars:
Use a Loaf Pan for Perfect Portions: These cheesecake bars are made in an 8.5x4.5" or 9x5” loaf pan, which ensures uniform slices and makes them easy to cut into perfect portions. This pan size works well for achieving the right thickness in each slice.
Prepare the Biscoff Cookie Crust First: For a sturdy, flavorful base, crush the Biscoff cookies and combine them with melted butter to form the crust. Press it firmly into the loaf pan and bake at 350°F for 7-8 minutes before adding the cheesecake filling.
Don’t Over-Mix the Cheesecake Filling: When making the white chocolate cheesecake filling, be careful not to over-mix it. Over-mixing can incorporate too much air, leading to cracks when the cheesecake bars bake. Mix just until smooth.
Swirl the Raspberry Jam Gently: To get the beautiful raspberry ripple effect, gently swirl the raspberry jam into the cheesecake batter with a knife or skewer. Be careful not to overmix, as this will cause the colors to blend too much and lose the ripple effect.
Bake at 350°F for 35-40 Minutes: Bake the cheesecake bars at 350°F for 35-40 minutes, or until the center is set but still slightly jiggly. The bars will continue to set as they cool, so avoid overbaking them.
Chill in the Fridge for at Least 4 Hours or Overnight: After baking, let the cheesecake bars cool to room temperature before refrigerating them for at least 4 hours, or ideally overnight. Chilling allows the flavors to set, and the texture to firm up, making them easier to slice.
Make the White Chocolate Raspberry Ganache: The white chocolate raspberry ganache should be made after the bars have chilled. Gently heat heavy cream and pour it over chopped white chocolate. Stir until smooth, then add crushed freeze-dried raspberries for the perfect raspberry flavor. Let it cool slightly before pouring over the cheesecake bars.
Add Whipped Cream After the Bars Have Chilled: To maintain the light and airy texture, whip the cream to soft peaks before topping the cheesecake bars. Add the whipped cream right before serving, ensuring it stays fluffy and doesn’t deflate.
Top with Fresh Raspberries for a Beautiful Finish: Fresh raspberries add a pop of color and a fresh burst of flavor that balances the richness of the cheesecake. Top each slice with a few raspberries right before serving for the best presentation.
Store in the Fridge: Store any leftover cheesecake bars in an airtight container in the fridge for up to 3 days. The bars will keep their creamy texture and flavors, and the whipped cream can be added before serving.
How to Store Raspberry Ripple White Chocolate Cheesecake Bars:
Store in the Refrigerator for Freshness: After preparing and chilling your raspberry ripple white chocolate cheesecake bars, store them in an airtight container in the fridge. They will stay fresh for up to 3-4 days. Be sure to keep them covered to prevent the whipped cream from losing its texture.
Refrigerate the Cheesecake Bars Immediately: Always refrigerate the cheesecake bars after they have cooled to room temperature and have been topped with the white chocolate raspberry ganache and whipped cream. Chilling helps set the layers and preserves their creamy texture.
Store Leftover Whipped Cream Separately: If you have leftover whipped cream, store it in a separate airtight container in the fridge for up to 2 days. Add fresh whipped cream to the bars right before serving to maintain its light and fluffy texture.
Freeze for Long-Term Storage: If you want to store the cheesecake bars for a longer period, freeze them for up to 1-2 months. To do this, slice the bars, place them on a baking sheet to freeze individually, and then transfer to an airtight freezer-safe container. Allow them to thaw in the fridge before serving.
Avoid Storing with Fresh Raspberries: While fresh raspberries are an important part of the presentation, it’s best to add them just before serving. Storing fresh raspberries on top may cause them to soften or leak juice, so top the bars with berries when you’re ready to serve.
Reheat Before Serving: If you prefer to serve the cheesecake bars slightly warmer, remove them from the fridge and let them sit at room temperature for about 10 minutes before serving. Alternatively, you can reheat individual servings in the microwave for 10-15 seconds to slightly warm the ganache and filling.
Store in an Airtight Container: Whether refrigerating or freezing, always store your cheesecake bars in an airtight container to prevent them from absorbing odors and to maintain their freshness. This is especially important when keeping them in the fridge for several days.
FAQs:
Q: Why are these raspberry ripple white chocolate cheesecake bars baked at 350°F for 35-40 minutes?
A: Baking the cheesecake bars at 350°F for 35-40 minutes ensures the white chocolate cheesecake filling sets properly while keeping the texture smooth and creamy. The bars will firm up during baking and continue to set as they chill, creating the perfect consistency.
Q: Can I use a different cookie for the crust instead of Biscoff cookies?
A: Yes, you can substitute Biscoff cookies with other cookies like graham crackers or digestive biscuits. However, Biscoff cookies give a unique spiced flavor that pairs beautifully with the creamy white chocolate cheesecake filling. Experiment with other cookies to find your favorite flavor combination.
Q: How do I get the beautiful raspberry swirl in the cheesecake filling?
A: To achieve the raspberry ripple effect, gently swirl raspberry jam into the cheesecake filling with a knife or skewer. Be careful not to overmix, as you want the jam to create a beautiful swirl without fully blending into the filling.
Q: Can I make the white chocolate raspberry ganache in advance?
A: Yes, you can make the white chocolate raspberry ganache ahead of time. Simply prepare it as directed, let it cool to room temperature, and refrigerate it until you're ready to add it to the bars after they’ve chilled. Make sure the ganache is slightly warm when pouring it over the cheesecake bars for a smooth, glossy finish.
Q: Why should I chill the cheesecake bars in the fridge before adding the ganache and whipped cream?
A: Chilling the cheesecake bars in the fridge for at least 4 hours (or overnight) helps the cheesecake set, allowing the ganache and whipped cream to be applied without disturbing the texture of the filling. The cold temperature also helps firm up the filling and ganache for easier slicing and serving.
Q: Can I skip the whipped cream topping?
A: While the whipped cream adds a light, fluffy texture and balances the richness of the cheesecake, you can skip it if you prefer. However, the whipped cream complements the creamy white chocolate filling and the fresh raspberries, adding a delicious contrast in both flavor and texture.
Q: How do I store leftover raspberry ripple white chocolate cheesecake bars?
A: Store leftover cheesecake bars in an airtight container in the fridge for up to 3 days. The bars will keep their creamy texture and flavors. For longer storage, you can freeze individual portions for up to 1-2 months. Be sure to thaw in the fridge before serving.
Q: Can I make this recipe ahead of time?
A: Yes, these cheesecake bars are great for making ahead of time. Prepare the bars, chill them in the fridge for at least 4 hours or overnight, and add the ganache and whipped cream right before serving. They’re perfect for preparing in advance for a gathering or special occasion.
Check out my other cheesecake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these raspberry ripple white chocolate cheesecake bars. Happy baking!
