White Chocolate Cheesecake Bars are a delightful dessert featuring a creamy, luscious cheesecake filling infused with white chocolate and set atop a buttery graham cracker crust. These bars strike the perfect balance between rich, sweet, and slightly tangy flavors, making them an excellent choice for special occasions or casual indulgence.

Why You’ll Love This Recipe

Smooth and creamy texture with a rich white chocolate flavor
Easy to make and perfect for serving a crowd
A delicious twist on classic cheesecake in a convenient bar form
Versatile recipe with customization options for different toppings and flavors
Ideal for holidays, gatherings, or as an everyday treat

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
White chocolate, melted
Granulated sugar
Eggs
Vanilla extract
Heavy cream

Directions

Prepare the Crust: Preheat the oven to 325°F (163°C). Line a baking pan with parchment paper. In a bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate until fully incorporated.
Assemble and Bake: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 30-35 minutes, or until the edges are set and the center has a slight jiggle.
Cool and Chill: Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours, or overnight for best results.
Slice and Serve: Once fully chilled, cut into bars and serve as is or with optional toppings like whipped cream, fresh berries, or a drizzle of white chocolate.

Servings and Timing

Servings: 12-16 bars
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Chilling Time: 4+ hours

Variations

Berry Swirl: Add a swirl of raspberry or strawberry sauce to the cheesecake filling before baking for a fruity contrast.
Cookie Crust: Substitute graham crackers with crushed Oreos or shortbread cookies for a different base flavor.
Nutty Twist: Mix chopped nuts into the crust for added texture.
Citrus Flavor: Add a bit of lemon or orange zest to the filling for a fresh citrus note.
Dark Chocolate Drizzle: Drizzle melted dark chocolate over the bars for extra richness.

Storage/Reheating

Refrigeration: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual bars tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Reheating: Cheesecake bars are best enjoyed chilled, but if you prefer them slightly warm, let them sit at room temperature for 10-15 minutes before serving.

FAQs

How do I prevent cracks in my cheesecake bars?

Ensure all ingredients are at room temperature and avoid overmixing the batter. Baking in a low-temperature oven and allowing the cheesecake to cool gradually can also help prevent cracks.

Can I use white chocolate chips instead of a chocolate bar?

Yes, but make sure to melt them properly and stir well to avoid clumping. High-quality white chocolate will give the best flavor and texture.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free graham crackers or cookies for the crust.

What can I use instead of graham crackers for the crust?

Crushed vanilla wafers, shortbread cookies, or Oreos can be used as alternatives.

Can I add fruit to the cheesecake batter?

Yes, but be cautious with juicy fruits as they can affect the texture. Dried or pureed fruits work best.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle. Overbaking can result in a dry texture.

Can I make these bars in advance?

Yes, they can be made a day or two in advance and stored in the refrigerator until ready to serve.

What size pan should I use?

An 8×8-inch or 9×9-inch square baking pan works well for this recipe. If using a larger pan, the bars may be thinner.

Can I use milk chocolate instead of white chocolate?

Yes, but it will significantly alter the flavor. White chocolate provides a creamy sweetness that balances the tanginess of the cream cheese.

How do I get clean slices when cutting the bars?

Use a sharp knife and wipe it clean between cuts to ensure neat slices. Chilling the bars thoroughly before slicing also helps.

Conclusion

White Chocolate Cheesecake Bars are an indulgent yet easy-to-make dessert perfect for any occasion. With a creamy, rich texture and a buttery crust, these bars offer the perfect bite-sized treat for cheesecake and white chocolate lovers alike. Whether you enjoy them as-is or with creative toppings, they are sure to be a crowd-pleaser. Try this recipe today and enjoy a delightful homemade dessert!

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These White Chocolate Cheesecake Bars are the ultimate dessert for white chocolate lovers! With a buttery graham cracker crust, a creamy cheesecake filling, and a luscious white chocolate topping, these bars are perfect for any occasion.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat oven to 325°F (163°C). Line a baking pan with parchment paper.
Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 10 minutes.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla. Fold in melted white chocolate.
Bake: Pour over the crust and bake for 25–30 minutes until set. Let it cool.
Prepare topping: Heat heavy cream until warm, then mix with melted white chocolate. Pour over the cooled cheesecake.