Go Back
white chocolate strawberry cheesecake bars featured
Avatar photoNico Martinez

White Chocolate Strawberry Cheesecake Bars

Creamy white chocolate cheesecake swirled with fresh strawberry jam on a buttery graham crust—these bars blend tangy fruit and silky sweetness for an irresistible American dessert. Perfect for parties, they slice cleanly and chill ahead for stress-free indulgence.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • FOR THE FILLING:
  • 16 oz cream cheese, softened
  • 1 cup white chocolate chips, melted
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream
  • FOR THE TOPPING:
  • 1 cup strawberry jam

Equipment

  • 9x13 baking pan
  • Food processor
  • Mixing bowl

Method
 

  1. white chocolate strawberry cheesecake bars recipeCard1
  2. Step 1: Preheat oven to 325°F. Mix graham crumbs, melted butter, and sugar; press into lined 9x13 pan. Bake 10 minutes, cool fully for a sturdy base that holds the creamy layers without sogginess.
  3. Step 2: Melt white chocolate with cream in microwave bursts, stirring smooth; cool slightly. This prevents egg curdling and ensures velvety texture in every bite of white chocolate strawberry cheesecake bars.
  4. Step 3: Beat cream cheese and sugar fluffy, add vanilla, eggs one-by-one, then white chocolate mix. Pour over crust evenly, scraping sides for uniform filling.
  5. Step 4: Dollop strawberry jam on batter, swirl with knife for marbled effect. Avoid overmixing to preserve vibrant streaks.
  6. Step 5: Bake in water bath 30-35 minutes until edges set, center jiggles. Cool in oven 1 hour, then chill 4 hours for perfect set.
  7. Step 6: Slice into 16 bars with hot knife; serve chilled for best flavor and texture.

Nutrition

Calories: 350 | Carbohydrates: 32 | Protein: 5 | Fat: 23 | Fiber: 1 | Sugar: 22

Notes

STORAGE: Refrigerate airtight up to 5 days or freeze 2 months. Thaw in fridge.
MAKE AHEAD: Assemble and chill unbaked up to 24 hours, then bake fresh.
SUBSTITUTIONS: GF crumbs for gluten-free; Neufchâtel for lighter version.
PRO TIPS: Water bath prevents cracks; room-temp everything for smoothness; chill fully before cutting.
SERVING SUGGESTIONS: Dust with powdered sugar, top fresh berries; pair with coffee or ice cream for decadence.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!