Strawberry White Chocolate Cheesecake Bars

Strawberry white chocolate cheesecake bars have a chocolate cookie-like crust and strawberry jam topping. These are so good!  Recipe contains a gluten-free option.

Strawberry white chocolate cheesecake bars have a chocolate cookie-like crust and strawberry jam topping and are perfect for Valentine’s Day. With a gluten-free option.

With Valentine’s Day coming up, I wanted to make something extra decadent. I’m not one to fuss about Valentine’s Day but I do love an excuse to bake!

I’m guessing I may be in the minority here, but I think white chocolate and berries is one of the most divine combinations ever. I thought about making a white chocolate cheesecake but I’m always in the mood for easy so I went with these strawberry white chocolate cheesecake bars instead.

One thing I don’t understand about the foodie world is why so many people shun white chocolate. I’m thinking that maybe some people just haven’t had good white chocolate before. I’ve tried a lot of grocery store brands that taste like a mix of sugar and chemicals, so that I could understand. If you don’t already have a brand you really like, try Ghiradelli!

Strawberry White Chocolate Cheesecake Bars are the perfect sweet for your sweetie. Recipe contains a gluten-free option.

One thing you can’t do with this recipe is sub semi-sweet chocolate for the white chocolate. I thought I’d try it out so I could offer an alternative to the white chocolate but that version was totally lacking in the flavor department.

When I first made these bars, I dolloped the jam on top and swirled it into the batter. I’m a terrible swirler so there’s no surprise that my bars came out looking pretty sad, but there was something off about them. The color of the jam just looked unpleasant. I’m guessing raspberry jam wouldn’t have that off color (and I’m 100% sure it would be ridiculously delicious!) but I haven’t tried it myself.

So the next time around, I just spread on a thin layer of jam. I used 3/4 cup and the layer was pretty thin so if you want more of a substantial layer, add 1 cup or even a tad bit more!

Strawberry White Chocolate Cheesecake Bars are sweet, delicious and the perfect dessert for any occasion.  Recipe contains a gluten-free option!

If you want to top the bars off with sliced strawberries, only put them on before serving. Depending on how juicy the berries are, they can make the topping a little wet after a while. One fun idea would be to cut the berries in half like I did and then cut out a heart with a knife or a small heart-shaped cookie cutter. Of course I only think of these things as I’m writing up the post. ;)

Not celebrating Valentine’s Day with a crowd? Try these gluten-free lava cakes with a raspberry center. And if you don’t feel like turning on the oven, try this white chocolate raspberry mousse for two!

For more delicious gluten-free recipes, be sure to check out these Gluten-Free Chocolate Chip Cookies and this Mint Chocolate Tart.

Strawberry White Chocolate Cheesecake Bars

Yield: 12 bars

Prep Time: 20 minutes

Cook Time: 40 minutes


For the Crust:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour or buckwheat flour for a gluten-free version*
  • 1/2 cup Dutch-process cocoa powder or Hershey's Special Dark cocoa powder
  • 1/8 teaspoon salt
  • 5 1/2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 1 pound (two 8-ounce packages) cream cheese, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup (6 ounces) white chocolate chips or chopped white chocolate, melted
  • 2 large eggs, room temperature
  • 3/4 cup seedless strawberry jam
Note: If you need these bars to be gluten-free, make sure all your ingredients are certified gluten-free.


  1. Preheat the oven to 350°F and line an 8"x8" pan with a piece of parchment paper. Note that this crust recipe does not work in a regular pie pan - only as bars.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Stir in the melted butter until well combined. If you have difficulties incorporating the butter, use your hands. The mixture will be sticky.
  3. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. When you remove it from the oven, the crust will still be quite soft but will harden a little as it cools. Let cool for at least 15 minutes while preparing the cheesecake.
  4. Reduce the temperature to 325°F.
  5. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the vanilla, salt and melted white chocolate and beat on low until combined. Add the eggs, one at a time, beating on low after each addition. Do not over mix.
  6. Pour evenly over the prepared crust and spread the jam evenly over the top.
  7. Bake for 30 minutes or until the center jiggles just slightly when the pan is tapped.
  8. Let cool completely, about 2 hours, and then refrigerate for at least 2 hours before serving.
  9. Cover and refrigerate for up to 4 days.

by Erin Dooner

Hi there! I'm Erin and I'm the blogger behind Texanerin Baking, which focuses on making healthier desserts that taste just as delicious and decadent as their unhealthy counterparts. I also firmly believe that no meal is complete without at least a little dessert and that we'd all be a bit happier if we'd just indulge in more cheese and carbs.

more by Erin »

28 Responses to “Strawberry White Chocolate Cheesecake Bars”

  1. Karen @ Seasonal Cravings — February 9, 2016 at 2:20 pm

    What a gorgeous treat for Valentine’s Day.  Any sweetheart would be lucky to get that!

    • Erin — February 9th, 2016 at 2:22 pm

      Thank you, Karen! I totally agree with you. :)

  2. Elaine — February 9, 2016 at 3:15 pm

    Yes, I will be making those!

    • Erin — February 10th, 2016 at 5:54 am

      I hope you’ll enjoy them as much as I did! :)

  3. TERESA — February 9, 2016 at 7:00 pm


    • Erin — February 10th, 2016 at 5:54 am

      Do you mean white chocolate almond bark? If so, I wouldn’t recommend it because I think bark has more fat and less chocolate than regular white chocolate. It’s just a guess, though!

  4. Low Carb Desserts — February 10, 2016 at 11:23 am

    I thought the white chocolate chips in the photo were macadamia nuts and got excited haha. I think some macadamias in the crust or sprinkled somewhere would work well here too though, crunchy and salt with the sweet creamy cheesecake!

    • Erin — February 10th, 2016 at 12:30 pm

      Haha. Sorry for the lack of macadamia nuts here! ;) I love your idea, though. I’ll have to try that soon!

  5. Vanita — February 10, 2016 at 12:15 pm

    Can we make it with out eggs?

    • Erin — February 10th, 2016 at 12:29 pm

      Unfortunately not. Sorry about that!

  6. Summer — February 11, 2016 at 4:41 am

    These look so gorgeous and delightful ♥

    • Erin — February 11th, 2016 at 4:54 am

      Thanks so much!

  7. Duduzile — February 11, 2016 at 4:43 am

    good day Erin

    I really like your recipes and would like to try them out,bt some measurements really confuse me,for instance what is 1pound in south African measurement?

    • Erin — February 11th, 2016 at 5:00 am

      Hello! I’m not familiar with the South African measurement system. Do you use metric there? If so, just google “1 pound in grams” or “1/2 cup in dl” and that should give you the info you need. :)

  8. Ashley — February 12, 2016 at 4:59 pm

    How in the WORLD did you spread the jam on top? I may have to say my daughter made this one lol it does taste wonderful though!

    • Erin — February 12th, 2016 at 5:03 pm

      Haha. I do the same with my husband and treats that turn out ugly. “Oh, Alex made these!” :D I’m happy that they taste good, though! Did you use seedless jam? I found it pretty easy to spread on top but I can imagine regular, lumpy jam or preserves being more difficult to spread.

  9. Abby — February 14, 2016 at 8:25 am

    Thank you so much Jamie, I have to go and buy me a new laptop. I have just ruined my current one by absolutely drooling all over the keyboard. This looks amazing and so simple to make. Thanks for sharing.

    • Jamie — February 14th, 2016 at 10:37 am

      Thanks so much for stopping by, Abby.

  10. Matthew Alford — March 14, 2016 at 10:45 pm

    These are in the oven as I type this. I think this is the 4th or even the 5th recipe of yours I have tried – and they have all come out wonderful. I never considered myself much of a baker but with your easy to follow directions I feel like a pro.

    • Erin — March 15th, 2016 at 5:41 am

      I’m so happy that you’re enjoying the recipes. :) I hope you enjoy the cheesecake bars and thanks a bunch for your comment!

  11. Maria — March 26, 2016 at 9:45 am

    I was curious what difference it would make to apply strawberry jam after baking?

    • Erin — March 26th, 2016 at 9:58 am

      Baking it with the jam layer removes some of the moisture in the jam, makes it firmer and makes it a little more gelled. Have you ever made jam thumbprints? It’s like that!

  12. Diahann — April 2, 2016 at 5:31 am


    I’m planning on baking this today and I don’t have an 8 by 8. I was wondering why I couldn’t use a pie pan instead.


    • Erin — April 2nd, 2016 at 6:03 am

      Hi there! It depends on your pie pan but some 9″ pie pans aren’t actually 9″ across the bottom. I just measured one of my pie pans that was sold as a 9″ but it’s actually only 7″ across the bottom! If you have one that really is 9″, that should work. If not, do you have a 9″ round cake pan? That should work, too. I hope you’ll enjoy the bars!

  13. Allyson — April 2, 2016 at 5:02 pm

    I’m making these, for the second time, today.  They’ve been in the oven for 40 minutes now and they’re still very wet it the middle. The same thing happened the first time… It ended up taking almost an hour. Am I doing something wrong?  Is that happening to anyone else?  Regardless, they are delicious. I use seedless raspberry jam. My husband, who despises cheesecake,  loves them! 

    • Erin — April 2nd, 2016 at 5:11 pm

      I only need 30 minutes for these to bake so it sounds like something is going on! Do you have an oven thermometer? It sounds like your oven may be running low. Even if you made some changes to the recipe, it shouldn’t take 50-60 minutes. The bars will still be wet once they’re ready and the bars should be slightly jiggly when the pan is tapped. They’ll firm up once you refrigerate them. I’m happy you found them tasty. :)

  14. Shonann — April 15, 2016 at 12:36 pm

    I want to make this but do not have chocolate right now. Can I just add more cheese or make as is without the chocolate? I’ll try out the chocolate version when I have some.


    P.S. love your posts. I have a bunch saved to try out. 

    • Erin — April 15th, 2016 at 2:19 pm

      I just compared it to this mini cheesecake recipe and to make these bars without chocolate, I’d recommend increasing the sugar to 1/2 cup to make up for the missing sugar in the chocolate. You may also need to adjust the baking time. I hope you’ll enjoy them and I’m happy to hear that you’re enjoying the recipes. :)

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