Raspberry White Chocolate Cheesecake Squares Recipe

There’s just something irresistible about the combination of creamy cheesecake, rich white chocolate, and the tart sweetness of raspberries. These raspberry white chocolate cheesecake squares have all the elegance of a fancy dessert but are easy enough for a casual treat. Each bite brings a lovely balance between the smooth, rich filling and the slight crunch of the chocolate cookie crust. Whether you’re making them for a family gathering or just because you’re in the mood for something indulgent, these squares hit the spot every time.

Let me tell you, the first time I made these, they disappeared before I could even grab a second square! I’d brought them to a friend’s potluck, and I swear, they were gone within minutes. There’s a certain satisfaction in watching people go back for seconds and thirds, and these little cheesecake squares will do just that. If you’re a fan of cheesecake and want to try a twist with white chocolate and raspberry, these will soon become your go-to dessert.

this RECIPE

A little background on this delightful dessert 🍰

Cheesecake has been around for centuries, dating all the way back to ancient Greece! While classic New York-style cheesecake has its charms, this version combines the classic creaminess with white chocolate and a fruity swirl. Raspberries add a slightly tart, fresh flavor that contrasts beautifully with the sweet white chocolate and rich cheesecake filling. Adding them as a swirl through the batter is not only delicious but also creates a beautiful marbled effect that’s as appealing to the eyes as it is to the taste buds.

Let’s talk ingredients: chocolate, raspberries, and creamy goodness

The ingredients here are simple, but each one plays an important role. Let’s dive into why they’re essential and some tips to get the best out of each.

• Chocolate cookie crumbs: These form the base of the crust, giving it a nice, crunchy texture to complement the smooth cheesecake layer. You can substitute with graham cracker crumbs if you prefer a milder flavor, but the chocolate adds a bit of extra depth.
• Cream cheese: The heart of any cheesecake, cream cheese gives that luscious, creamy texture. Make sure it’s at room temperature before you start – this helps it blend smoothly and avoids lumps in your batter.
• White chocolate chips: Melted and mixed into the batter, the white chocolate adds sweetness and a subtle hint of chocolate flavor. If you’re out of white chocolate, try using a bit of dark chocolate for a more intense flavor.
• Raspberry pie filling: This adds that beautiful tartness and a vibrant color. Fresh raspberries could work as a substitute if you prefer, but pie filling spreads easily and creates the perfect swirl.
• Lemon zest: Just a little bit of zest brightens up the flavors, enhancing the raspberries and adding a subtle freshness.

Kitchen gear you’ll need (and alternatives that work)

You don’t need any fancy tools to make these cheesecake squares, which is part of what makes them so fun and accessible. Here’s what will help make the process easier:

• 8×8 baking pan: This size is perfect for achieving just the right thickness. If you only have a 9×9 pan, you can still use it, but the cheesecake squares may come out a bit thinner.
• Parchment paper: Essential for easy removal. With parchment, you can lift the whole cheesecake out after it’s set, making it easy to cut into squares.
• Double boiler: If you have one, it’s great for melting the white chocolate gently. If not, a heatproof bowl over a pot of simmering water works just as well.
• Hand mixer: While you can mix by hand, a hand mixer helps achieve a smooth, lump-free cheesecake batter in less time.

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

Ready to dive into the recipe? Here’s how to make these dreamy cheesecake squares, step-by-step:

1. Preheat and prep: Preheat your oven to 325ºF (160ºC) and line an 8×8 baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the cheesecake out later.
2. Make the crust: Melt the butter and combine it with the chocolate cookie crumbs. Mix until all the crumbs are evenly coated. Press the mixture firmly into the bottom of your prepared pan, creating an even layer. A flat-bottomed glass or measuring cup helps pack it down nicely.
3. Prepare the cheesecake batter: In a large bowl, beat the cream cheese and sugar together with a hand mixer until smooth and creamy. Then, add in the eggs, vanilla extract, and lemon zest. Mix again until everything is well combined and no lumps remain.
4. Melt the white chocolate: In a double boiler (or a heatproof bowl over simmering water), melt the white chocolate chips. Stir until smooth, then let it cool slightly before adding to the batter. Once it’s cooled a bit, pour the white chocolate into the cheesecake batter and mix until it’s fully incorporated.
5. Assemble the layers: Pour half of the cheesecake batter over the prepared crust, spreading it out evenly. Dollop about 1 cup of the raspberry pie filling on top and use a butter knife to swirl it gently through the batter to create a marbled effect. Pour the rest of the cheesecake batter on top, smoothing it out carefully.
6. Bake and cool: Bake in the preheated oven for 25 minutes. The cheesecake should be set but may still have a slight jiggle in the center. Remove it from the oven and let it cool completely at room temperature.
7. Add the final raspberry layer: Once cooled, spread the remaining ½ cup of raspberry pie filling on top. This creates a lovely, glossy topping that’s full of raspberry flavor.
8. Chill and slice: Refrigerate for at least an hour before cutting. When ready, use the parchment paper to lift the cheesecake out of the pan, place it on a cutting board, and cut into 12 squares.

Variations and adaptations for any occasion

If you want to make these cheesecake squares your own, here are a few ideas to switch things up:

• Berry swap: Try using blueberry or strawberry pie filling instead of raspberry. Each berry brings its own unique flavor, and they all pair beautifully with white chocolate.
• Dark chocolate twist: Substitute dark chocolate chips for white chocolate if you prefer a richer, less sweet flavor. The dark chocolate works especially well with the tartness of the raspberry.
• Gluten-free crust: Use gluten-free chocolate cookies to make the crust if you’re serving this to someone with gluten sensitivities. It’s just as delicious!
• Vegan option: Substitute dairy-free cream cheese and white chocolate (both are available at most specialty stores) for a vegan-friendly version.
• Citrus kick: Add more lemon zest or even a touch of orange zest to the cheesecake batter for a brighter, citrusy flavor that complements the berries.

Serving and presentation ideas to impress

Serve these cheesecake squares on a white platter for a striking contrast with the vibrant raspberry topping. Garnish each square with a fresh raspberry or a small mint leaf for an elegant touch. For a party, consider arranging them on a tiered dessert stand – it adds that special-occasion feel. They’re perfect as finger food for casual gatherings or plated with a fork for a more formal dessert.

Suggested beverages to pair with

These cheesecake squares pair beautifully with a variety of beverages. A chilled glass of sparkling water with a slice of lemon is refreshing and cuts through the richness. For a cozy pairing, try a cup of herbal tea – chamomile or a mild raspberry tea enhances the flavors without overpowering them. In the summer, a glass of iced hibiscus tea adds a hint of tartness that works well with the cheesecake’s sweetness.

Storage and reheating tips

If you have leftovers (although that’s rare with these!), store them in an airtight container in the fridge. They’ll keep well for up to 5 days. You can also freeze the squares individually wrapped in plastic wrap, then place them in a freezer bag. They’ll last up to a month this way – just thaw in the fridge overnight before serving.

Scaling the recipe for different occasions

If you’re making these for a larger crowd, you can easily double the recipe and bake in a 9×13-inch pan. Just keep an eye on the baking time; they may need an extra 5-10 minutes. For smaller gatherings, you could halve the recipe and use a loaf pan, though your squares will come out thicker.

Troubleshooting common issues

If your cheesecake cracks, don’t worry – the top raspberry layer will cover it up! Also, if your crust seems too crumbly, add an extra tablespoon of melted butter to help it hold together. Finally, be patient with the chilling process. These squares need that time in the fridge to fully set and make clean cuts.

Frequently asked questions

1. Can I use fresh raspberries instead of pie filling? Yes, you can mash fresh raspberries with a little sugar for a similar effect, but it won’t be as smooth as pie filling.
2. How long do these cheesecake squares last? They last up to 5 days in the fridge or up to a month if frozen.
3. Can I make this recipe in a larger pan? Absolutely! Just double the ingredients for a 9×13-inch pan.
4. Can I use dark chocolate instead of white? Yes, dark chocolate adds a richer flavor that pairs well with raspberry.
5. What’s the best way to cut the squares cleanly? Use a sharp knife dipped in hot water, wiping it between each cut for neat edges.

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