Raspberry White Chocolate Cheesecake Squares Recipe

Cheesecake squares are the perfect little treats – just enough to satisfy your sweet tooth without being overly rich. These raspberry white chocolate cheesecake squares take that concept to the next level. The creamy white chocolate cheesecake filling paired with a tangy raspberry swirl is a flavor match made in heaven! Plus, making them in a square pan makes serving easy, and they’re perfect for parties or as a weekend treat to enjoy with family.

this RECIPE

A little backstory on my cheesecake obsession 🍰

Cheesecake has always been my go-to dessert for special occasions. I remember one holiday season when I tried making a fancy layered cheesecake. After hours of work, the top cracked, and I thought it was ruined! But I quickly discovered that a little fruit topping can hide any imperfections – and everyone loved it anyway! These cheesecake squares were born out of my love for cheesecake but with a simpler, more foolproof approach. This recipe gives you the creamy, indulgent taste of traditional cheesecake but without the hassle of a water bath or worrying about cracks.

The story behind this recipe

This recipe combines two classic dessert pairings: white chocolate and raspberry. White chocolate cheesecake is known for its creamy, sweet richness, and the tartness of raspberries balances it beautifully. Cheesecake bars have been around since the 1960s as a more accessible, casual take on classic cheesecake. With these squares, you get all the elegance of a layered cheesecake in an easy-to-serve bar form. Perfect for potlucks or family gatherings, they’re sure to be a hit with anyone who loves cheesecake!

Let’s talk ingredients: The essentials for cheesecake success

• Chocolate cookie crumbs: These give the crust a deliciously crunchy base. I love using chocolate cookie crumbs because they add a nice contrast to the creamy cheesecake. If you’re out of chocolate crumbs, graham cracker crumbs work, but the chocolate adds a bit more depth to the flavor.
• Unsalted butter: Essential for binding the crust. I prefer unsalted so you can control the flavor more easily. Melted butter binds the crumbs together and adds a rich, buttery taste.
• Cream cheese: The star of the cheesecake! Make sure it’s at room temperature for a smooth, lump-free batter. I always opt for full-fat cream cheese for the best texture and taste.
• Sugar: Just enough to sweeten the filling without overpowering the white chocolate. Granulated sugar mixes in easily and balances the tartness of the raspberries.
• Eggs: These help set the cheesecake filling. Lightly beaten eggs incorporate smoothly into the batter. For a vegan or egg-free option, a flax egg or vegan egg replacer can work, but the texture might be a little different.
• Vanilla extract and lemon zest: These add flavor and brightness. The lemon zest brings out the natural tang in the cream cheese, balancing the richness.
• White chocolate chips: They melt into the batter, giving a rich, creamy texture. Look for good quality white chocolate if you can, as it melts more smoothly. You can substitute with milk chocolate for a different twist, but the white chocolate keeps the flavor light and lets the raspberries shine.
• Raspberry pie filling: This is for that gorgeous swirl. You could also use fresh or frozen raspberries mixed with a bit of sugar and lemon juice for a homemade option. The pie filling gives that sweet, jam-like consistency that’s easy to work with.

Kitchen gear: Tools to make things easier

• 8×8-inch baking pan: Perfect for getting evenly sized squares. Make sure to line it with parchment paper, so you can easily lift the cheesecake out for cutting.
• Hand mixer: For a smooth cheesecake batter without lumps, a hand mixer is your best friend. If you don’t have one, you can use a whisk, but it’ll take a bit more elbow grease!
• Double boiler: Melting white chocolate can be tricky; a double boiler prevents it from scorching. If you don’t have one, a heatproof bowl over a pot of simmering water does the job just as well.
• Butter knife: This is key for swirling the raspberry filling into the batter. A small spatula or even a toothpick can work too if you want finer swirls.

Step-by-step: Making raspberry white chocolate cheesecake squares

1. Prepare your crust. Start by preheating your oven to 325°F (160°C). Melt the butter, then mix it with the chocolate cookie crumbs until it’s well combined. Press this mixture firmly into your lined 8×8-inch pan to create an even layer. A flat-bottomed cup or your fingers can help get it nice and compact. Set it aside.
2. Make the cheesecake batter. In a large bowl, beat the cream cheese and sugar with a hand mixer until smooth. Once the mixture is creamy, add in the eggs, vanilla, and lemon zest. Mix again until fully combined.
3. Melt the white chocolate. In a double boiler over simmering water, melt the white chocolate chips. Stir occasionally until smooth, then remove from heat and let it cool for a minute. (Be careful not to let any water get into the chocolate, or it might seize up!)
4. Add white chocolate to the batter. Pour the melted white chocolate into the cheesecake batter, mixing until it’s incorporated. Now your batter should be silky and smooth.
5. Layer and swirl the raspberry filling. Pour half of the cheesecake batter over the crust, spreading it out evenly. Spoon about 1 cup of raspberry pie filling over the batter, then use a butter knife to swirl it through for that pretty marbled effect.
6. Finish layering and bake. Pour the remaining cheesecake batter on top and spread it out. Bake for 25 minutes – you’ll know it’s done when the edges are set, but the center still has a slight wobble. Let it cool completely at room temperature.
7. Top with more raspberry and chill. Once cooled, spread the remaining ½ cup of raspberry filling over the top. Pop it in the fridge for at least an hour to set – overnight is even better if you have the patience!
8. Slice and serve. Use the parchment paper to lift the cheesecake out of the pan. Place it on a cutting board and slice into 12 squares. They’re ready to serve!

Fun variations to try

• Gluten-free: Swap the chocolate cookie crumbs for gluten-free chocolate cookie crumbs or almond flour. It works beautifully without sacrificing flavor.
• Vegan: Use dairy-free cream cheese and egg replacer. White chocolate can be tricky to find dairy-free, but there are options available in specialty stores.
• Seasonal fruit swaps: Try strawberry or blueberry pie filling instead of raspberry for a different fruit twist. You can even experiment with mango puree for a tropical vibe!
• Nutty crust: Add crushed almonds or walnuts to the crust mixture for some extra texture and a slightly nutty flavor.

Presentation tips for the perfect squares

To make these cheesecake squares look extra special, add a small dollop of whipped cream to each square right before serving. Garnish with a fresh raspberry and a tiny mint leaf for a beautiful pop of color. You could even drizzle a little melted white chocolate over the top for a decorative touch.

Suggested beverages

These cheesecake squares pair beautifully with a hot cup of tea, like Earl Grey or chamomile, which complements the sweetness. If you’re in the mood for something cold, try a raspberry iced tea or sparkling water with a hint of lime. For a creamy option, a vanilla milkshake or a simple glass of cold milk makes a classic pairing that feels nostalgic and satisfying.

Storing and reheating tips

Store these cheesecake squares in an airtight container in the fridge. They’ll keep well for about 3-4 days – if they last that long! For longer storage, freeze them (without the top raspberry layer) and add the topping fresh after thawing. Thaw in the fridge overnight before serving.

Adjusting for different serving sizes

If you want to make a larger batch, simply double the recipe and use a 9×13-inch pan. The baking time may increase slightly – check after 30 minutes to see if the center is set. For a smaller batch, you could halve the recipe and use a loaf pan, reducing the bake time by about 5 minutes.

Common questions and tips

1. Can I use fresh raspberries instead of pie filling? Yes! Fresh raspberries with a bit of sugar and lemon juice work well. Just be prepared for a more tart flavor.

2. How do I prevent lumps in my cheesecake batter? Use room-temperature cream cheese and beat the mixture well. Cold cream cheese doesn’t blend as smoothly.

3. My crust isn’t holding together – any tips? Make sure you’re pressing it down firmly. If it’s still crumbly, try adding an extra tablespoon of melted butter.

4. Can I use milk chocolate instead of white chocolate? Absolutely, but it will change the flavor slightly. Milk chocolate adds a bit more richness and sweetness.

5. How do I know when the cheesecake is done baking? Look for set edges with a slightly jiggly center. It will firm up as it cools and chills.

Give these raspberry white chocolate cheesecake squares a try and make them your own! Whether you’re baking for a gathering or just treating yourself, these creamy, tangy, chocolatey squares are sure to hit the spot.

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