Raspberry White Chocolate Cheesecake Squares Recipe

If you’re looking for a dessert that feels both fancy and comforting, these raspberry white chocolate cheesecake squares might be the perfect treat. They combine the rich, creamy goodness of cheesecake with the sweet-tart brightness of raspberry and a hint of lemon zest. The white chocolate adds a luxurious depth, while the chocolate cookie crust gives it a delightful crunch. And the best part? They’re all bite-sized, making them ideal for sharing… or for keeping all to yourself (no judgment here!).

this RECIPE

A sweet memory: discovering the magic of cheesecake squares

I remember the first time I made these cheesecake squares for a family gathering. I’d been asked to bring a dessert, and while I wanted something special, I was also short on time. These bars were the perfect solution—they looked impressive, tasted even better, and didn’t require the meticulous attention a full-sized cheesecake demands.

As I set them out, my family was immediately intrigued by the marbled raspberry swirl, which looks way more complicated than it actually is (I may have let them think it took hours to perfect!). When they took their first bites, the response was unanimous—these squares were a hit. Now, I find myself coming back to this recipe whenever I need an easy showstopper for any occasion.

A quick history of cheesecake (and the magic of berry swirls)

Cheesecake has ancient roots, with versions going back to the Greeks, who made simple cakes from cheese, honey, and flour. Over the centuries, this dessert evolved, picking up influences from Europe and America to become the creamy, sweet treat we know today. In the U.S., New York-style cheesecake is the most famous, made with rich cream cheese and often no added toppings. But this recipe takes a twist on the classic by incorporating a swirl of raspberry filling and a crunchy chocolate crust, making it feel modern, indulgent, and just a bit unexpected.

Let’s talk ingredients: the essentials for a perfect cheesecake square

These raspberry white chocolate cheesecake squares rely on just a few key ingredients:

• Chocolate cookie crumbs: These form the crust and add a rich, slightly bitter contrast to the sweet filling. If you’re out of chocolate cookie crumbs, graham cracker crumbs will work, but the chocolate flavor really makes this recipe special.
• Cream cheese: The star of any cheesecake! Use full-fat cream cheese at room temperature for a creamy, smooth texture. Reduced-fat cream cheese can work in a pinch, but it may alter the texture slightly.
• White chocolate chips: These add sweetness and a creamy richness. When melting, be patient and use low heat; white chocolate can seize easily if overheated.
• E.D. Smith Raspberry Pie Filling: This filling brings in a fruity, slightly tart flavor that balances the richness of the cream cheese. You can use other berry fillings if you want to experiment, but raspberry and white chocolate are a classic combo.
• Lemon zest: Just a hint of lemon brightens up the flavors without overpowering the cheesecake. Freshly grated zest is best—skip the bottled kind if you can.

Essential kitchen gear: what you need (and what you can totally skip)

• 8×8 baking pan: This recipe is designed for an 8×8 pan, which gives you the perfect thickness for the squares. A 9×9 pan will work too, though the bars will be slightly thinner.
• Parchment paper: Parchment makes it easy to lift the cheesecake out of the pan without any sticking. Trust me, it’s worth the small effort for that clean lift!
• Hand mixer or stand mixer: You’ll need this to beat the cream cheese and make a smooth, creamy batter. A hand mixer works just fine for this recipe, but a stand mixer will make the job even easier.
• Double boiler (or microwave): White chocolate is temperamental and needs gentle melting. If you don’t have a double boiler, you can use a microwave in short bursts, stirring every 10-15 seconds.

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

Let’s walk through each step together, like we’re baking side by side in the kitchen.

1. Preheat your oven and prep the pan: Preheat to 325°F (160°C). Line an 8×8 baking pan with parchment, leaving a bit of overhang on the sides for easy lifting later. (Tip: Secure the parchment with binder clips so it stays in place while you pour in the crust.)
2. Make the crust: Melt ¼ cup of unsalted butter, then mix it with 1½ cups of chocolate cookie crumbs. Press this mixture firmly into the bottom of the pan to create an even layer. (Using the back of a measuring cup helps with this!) Set aside while you prepare the filling.
3. Prepare the cheesecake batter: In a large mixing bowl, beat together the cream cheese and sugar until smooth. Add the eggs, vanilla extract, and lemon zest, and continue beating until everything is well combined.
4. Melt the white chocolate: Place the white chocolate chips in a double boiler over simmering water and stir until melted. Let it cool for a minute before adding to the cream cheese mixture—this helps prevent the chocolate from seizing when it hits the cold batter. Mix until the chocolate is fully incorporated.
5. Assemble the layers: Pour half of the cheesecake batter over the crust, spreading it evenly. Then, dollop 1 cup of the raspberry pie filling over the batter. Use a butter knife to gently swirl the raspberry into the batter, creating a marbled effect.
6. Add the final layer: Pour the remaining cheesecake batter over the raspberry layer, smoothing the top. Pop it in the oven and bake for about 25 minutes, or until the edges look set and the center has just a slight jiggle.
7. Cool and chill: Let the cheesecake cool at room temperature, then spread the remaining ½ cup of raspberry filling over the top. Refrigerate for at least 1 hour (or longer, if you have time). This chilling period helps the cheesecake set and makes it easier to cut into squares.
8. Cut and serve: Lift the cheesecake out of the pan using the parchment overhang. Cut into 12 squares and get ready to impress your taste buds (and anyone else lucky enough to snag a piece!).

Variations to try: customize your cheesecake squares

One of the things I love about this recipe is how versatile it is. Here are some fun twists you can try:

• Berry swap: Try this recipe with blueberry or cherry pie filling instead of raspberry. Each one brings its own unique flavor to the mix!
• Chocolate lovers’ version: Add a handful of mini chocolate chips to the cheesecake batter, or use a chocolate ganache topping instead of raspberry for a double chocolate punch.
• Citrus twist: Add orange or lime zest instead of lemon for a different citrus flavor, or swirl in a few spoonfuls of lemon curd with the raspberry for an extra tangy treat.
• Gluten-free crust: Substitute gluten-free chocolate cookies for the crust, and voilà, you’ve got a gluten-free dessert option!

Serving suggestions: make it look as good as it tastes

For a simple yet elegant presentation, place each square on a small dessert plate and garnish with fresh raspberries or a sprinkle of white chocolate shavings. If you’re serving these at a party, arrange them on a tiered dessert stand for a bakery-style look. These squares pair beautifully with a dollop of whipped cream or a drizzle of raspberry sauce for an extra touch of indulgence.

Drink pairings: what to sip with cheesecake squares

I love these squares with a glass of chilled prosecco or champagne—the bubbles balance the creamy richness of the cheesecake beautifully. For a non-alcoholic option, try a sparkling raspberry lemonade or a simple iced green tea with lemon. And if you’re feeling indulgent, a hot cup of coffee or espresso is a classic choice that complements the dessert’s sweetness.

Storage and reheating tips

If you have leftovers (a rare occurrence in my house), store the squares in an airtight container in the fridge for up to 4 days. These bars also freeze well—just wrap each square in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy, thaw them in the fridge overnight. They’re delicious cold, so no reheating needed!

Adjusting the recipe for different serving sizes

If you’re making these for a larger crowd, you can double the recipe and bake it in a 9×13 pan. Just keep an eye on the baking time; it might need an extra 5-10 minutes. For smaller batches, halve the ingredients and use a loaf pan instead.

Troubleshooting tips: common issues and how to fix them

• Cracked top: Cheesecake can crack if it cools too quickly. Let it cool in the oven with the door slightly open before refrigerating.
• Lumpy batter: Make sure your cream cheese is at room temperature before mixing. Cold cream cheese doesn’t blend as smoothly.
• Burnt crust: Be sure not to over-bake. The cheesecake should still have a slight jiggle in the center when it’s done.

Ready to try this raspberry white chocolate cheesecake square recipe?

I hope you’re as excited as I am to make these creamy, dreamy cheesecake squares! They’re a true crowd-pleaser with a perfect balance of flavors, and they’re surprisingly easy to pull off. Give them a try, and don’t be afraid to make the recipe your own with the variations. Let me know how it goes—and if you manage to save any leftovers!

FAQs

1. Can I use fresh raspberries instead of pie filling?
Yes, but you’ll need to cook them down with a bit of sugar and cornstarch to thicken.

2. Can I use milk chocolate instead of white chocolate?
Absolutely, though it’ll change the flavor profile. Milk chocolate will make the bars slightly less sweet and creamy.

3. How can I tell when the cheesecake is done?
Look for slightly set edges with a soft jiggle in the center. It’ll firm up as it cools.

4. Can I make these ahead?
Yes! They actually taste even better after a day in the fridge, so feel free to prepare them in advance.

5. Can I freeze these cheesecake squares?
Yes, wrap each square in plastic wrap and freeze for up to a month. Thaw in the fridge overnight before serving.

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