Sweet Raspberry White Chocolate Cheesecake Squares Recipe

Decadent desserts don’t get much more luxurious than a raspberry white chocolate cheesecake squares recipe that melts in your mouth.

Sweet-tart raspberries dance beautifully with creamy white chocolate in this irresistible treat.

Rich cream cheese creates a silky base that complements the bright fruit perfectly.

Each square promises a delightful burst of flavor and smooth texture that will wow everyone at the table.

The combination of tangy berries and velvety chocolate makes this dessert a true showstopper.

Layers of delicate flavors and textures come together in one stunning bite that feels like pure indulgence.

You won’t be able to resist these elegant, mouthwatering squares.

Variants For Raspberry White Chocolate Cheesecake Squares

• Gluten-Free Version: Replace chocolate cookie crumbs with gluten-free graham cracker crumbs or almond flour-based cookie crumbs for a celiac-friendly dessert.
• Vegan Alternative: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and choose dairy-free white chocolate chips for a plant-based treat.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, use sugar-free white chocolate, and replace raspberry pie filling with fresh raspberries to reduce overall sugar content.
• Keto-Friendly Adaptation: Create a nut-based crust using ground almonds or pecans, use cream cheese, sugar-free white chocolate, and fresh raspberries to keep carbohydrate content minimal.

FAQs

• Can I use fresh raspberries instead of raspberry pie filling?

Yes, you can! Crush fresh raspberries with a little sugar and strain to remove seeds. Use about 1 cup of this homemade raspberry sauce as a replacement.

• What if I don't have a double boiler for melting white chocolate?

No problem. Use the microwave in 30-second intervals, stirring between each interval, or use a heatproof bowl set over a pot of simmering water to melt the white chocolate safely.

• How do I get clean, precise cuts for the cheesecake squares?

Wipe your knife with a warm, damp cloth between each cut. This prevents the cheesecake from sticking to the blade and helps you create neat, professional-looking squares.

• Can I freeze these cheesecake squares?

Absolutely! Wrap each square individually in plastic wrap, then store in a freezer-safe container. They’ll keep well for up to 3 months. Thaw in the refrigerator overnight before serving.

What’s So Good About Raspberry White Chocolate Cheesecake Squares

• Discover an incredibly simple recipe that even novice bakers can master without stress, requiring minimal cooking skills and basic kitchen tools.
• Create a show-stopping treat perfect for potlucks, family gatherings, and special celebrations that will have everyone asking for seconds and the recipe.
• Swap ingredients like different cookie crumbs or fruit fillings to make this recipe your own, allowing endless delicious variations to suit any taste preference.
• Achieve a stunning marbled effect with minimal effort, transforming an ordinary dessert into a visually gorgeous treat that looks professionally prepared.

Raspberry White Chocolate Cheesecake Squares Ingredients

• Chocolate Cookie Crumbs: A crunchy foundation that provides a rich, chocolatey backdrop for the cheesecake.
• Unsalted Butter: Helps bind the cookie crumbs together and creates a solid, compact crust.

• Cream Cheese: The primary ingredient that gives the cheesecake its smooth, creamy texture and tangy flavor.
• Granulated Sugar: Adds sweetness and helps balance the richness of the cream cheese.
• Large Eggs: Provide structure and help the cheesecake set properly.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet essence.
• Lemon Zest: Adds a bright, citrusy note that cuts through the richness.
• White Chocolate Chips: Contribute a creamy, sweet layer that melts into the cheesecake batter.

• Raspberry Pie Filling: Adds a vibrant, fruity swirl and topping that complements the creamy cheesecake.

How To Make Cheesecake Squares From Scratch

Step 1: Prepare Baking Station

Warm up the oven to 325°F.

Line an 8×8-inch pan with parchment paper, creating little handles for easy removal later.

Step 2: Create Chocolate Cookie Crust

Grab your chocolate cookie crumbs and melted butter.

Mix them together until the crumbs are completely coated and glossy.

Press the mixture firmly into the pan’s bottom, creating a solid base for your cheesecake.

Let it sit while you work on the filling.

Step 3: Whip Creamy Cheesecake Base

In a large mixing bowl, beat cream cheese and sugar until silky smooth.

Add eggs, vanilla extract, and lemon zest.

Blend everything until perfectly combined and no lumps remain.

Step 4: Melt Luxurious White Chocolate

Set up a double boiler and gently melt white chocolate chips.

Stir occasionally until they transform into a glossy, smooth liquid.

Allow the chocolate to cool slightly before incorporating into the cheesecake mixture.

Step 5: Layer Raspberry Swirl Magic

Pour half the cheesecake batter over the crust.

• Raspberry pie filling
• Butter knife

Dollop raspberry filling across the batter.

Use the knife to create beautiful marble patterns by swirling gently.

Add remaining cheesecake batter on top.

Step 6: Bake to Perfection

Slide the pan into the oven.

Bake approximately 25 minutes until edges are set but center remains slightly jiggly.

The cheesecake will continue firming up during cooling.

Step 7: Cool and Set

Remove from oven and let cool to room temperature.

Spread remaining raspberry filling across the top.

Refrigerate for at least one hour to allow complete setting.

Step 8: Slice and Serve

Once chilled, lift cheesecake out using parchment paper handles.

Place on cutting board and slice into 12 delectable squares.

Serve and watch everyone swoon!

Raspberry Cheesecake Square Prep Tips

• Mix chocolate cookie crumbs with melted butter thoroughly to ensure a compact, stable base that holds together perfectly when cutting and serving.
• Beat cream cheese and sugar at room temperature to eliminate lumps, creating a silky, creamy filling without grainy consistency.
• Use a butter knife and gentle, light strokes when marbling raspberry filling to create beautiful, random patterns without overmixing the batter.
• Watch the cheesecake edges carefully during baking – they should look set while the center remains slightly jiggly, which prevents overbaking and ensures a creamy texture.
• Refrigerate the cheesecake for at least an hour before cutting to allow flavors to meld and squares to set firmly, making slicing clean and precise.

How To Store And Reheat Cheesecake Squares

• Store leftovers in an airtight container or tightly wrapped with plastic wrap. Keep chilled for up to 5 days in the refrigerator, ensuring the cheesecake remains fresh and delicious.
• Wrap individual squares in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Let squares sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as it can make the texture soggy and affect the creamy consistency.
• For best taste and texture, enjoy these cheesecake squares directly from the refrigerator. The cold temperature helps maintain their smooth, rich flavor and prevents melting.

Delicious Pairings With Cheesecake Squares

• Pair with Fruity Moscato: Complement the sweet raspberry and white chocolate notes with a light, slightly fizzy Moscato wine that enhances the dessert's delicate flavors.
• Serve with Fresh Raspberry Sorbet: Create a refreshing contrast by adding a scoop of tangy raspberry sorbet alongside the cheesecake squares, intensifying the fruit's brightness.
• Match with Chamomile Tea: Balance the rich, creamy cheesecake with a gentle chamomile tea that provides a soothing counterpoint to the dessert's decadent texture.
• Accompany with Vanilla Bean Latte: The smooth, creamy coffee drink echoes the white chocolate's richness while offering a warm, comforting companion to the cool cheesecake squares.

Raspberry White Chocolate Cheesecake Squares Recipe

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4.7 from 26 reviews

• Total Time: 45 minutes
• Yield: 16 1x

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Description

Sweet raspberry ribbons dance through creamy raspberry white chocolate cheesecake squares, blending rich indulgence with tangy berry brightness. Classic dessert perfection promises pure pleasure, inviting you to savor each luxurious, silky bite.

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Ingredients

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Main Ingredients:

• 2 packages cream cheese (16 ounces/450 grams), at room temperature
• 2 eggs, lightly beaten
• 1.5 cups raspberry pie filling

Crust Ingredients:

• 1.5 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted

Additional Ingredients:

• 1/3 cup granulated sugar
• 1/2 cup white chocolate chips
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest

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Instructions

1. Prepare an 8×8-inch baking pan by lining with parchment paper, ensuring overhangs for easy removal. Preheat oven to 325°F (160°C).
2. Create the crust by thoroughly mixing chocolate cookie crumbs with melted butter, then press the mixture firmly and evenly into the pan’s bottom.
3. In a large mixing bowl, cream together cream cheese and sugar until smooth and uniform in texture.
4. Incorporate eggs, vanilla extract, and lemon zest into the cream cheese mixture, blending until completely integrated.
5. Using a double boiler, gently melt white chocolate chips, stirring occasionally until completely smooth. Allow to cool slightly.
6. Fold the melted white chocolate into the cheesecake batter, ensuring thorough and even distribution.
7. Pour half the cheesecake batter over the prepared crust, spreading to cover completely.
8. Distribute raspberry pie filling across the initial batter layer, using a knife to create elegant marbled swirls throughout.
9. Add remaining cheesecake batter, carefully covering the raspberry layer.
10. Bake for approximately 25 minutes, watching for edges to set while center remains slightly soft.
11. Remove from oven and allow to cool completely at room temperature.
12. Spread additional raspberry filling across the top of the cooled cheesecake.
13. Refrigerate for minimum one hour to allow complete setting and flavor melding.
14. Using parchment paper overhangs, remove cheesecake from pan and transfer to cutting board.
15. Slice into 12 precise squares, serving chilled for optimal texture and taste.

Notes

• Opt for room temperature ingredients to ensure a smooth, lump-free cheesecake batter that blends perfectly.
• Prevent cracks by avoiding overmixing the batter and baking at a low, consistent temperature.
• Customize the recipe by swirling in different fruit preserves like blueberry or strawberry for variety.
• For a gluten-free version, replace chocolate cookie crumbs with almond flour or gluten-free graham cracker crumbs.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 284
• Sugar: 14 g
• Sodium: 218 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 52 mg