Raspberry White Chocolate Cheesecake Squares


  • 1-1/2 Cups (375ml) chocolate cookie crumbs
  • ¼ Cup (60ml) unsalted butter, melted
  • 2- 8oz. (16oz:450g) packages cream cheese, room temperature
  • 1/3 Cups (75ml) granulated sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon (5ml) Vanilla extract
  • 1/2 Teaspoon (2ml) lemon zest
  • 1/2 Cup (125ml) white chocolate chips
  • 1-1/2 Cups (375ml) ED Smith Raspberry Pie filling, divided

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  1. Preheat oven to 325ºF (160ºC)
  2. Line 8-inch x 8-inch baking pan with parchment

 For the crust:

  1. melt butter and mix with chocolate crumbs. Press firmly into prepared baking pan. 

For the cheesecake batter:

  1. In a large bowl, add cream cheese and sugar, beating until well blended with a hand mixer.
  2. Add eggs, sugar, vanilla and lemon zest and mix until well combined.
  3. In a double boiler, over simmering water, place ½ Cup (125ml) white chocolate chips. Stir until melted then remove from heat to let cool slightly.
  4. Add cooled white chocolate to cheesecake batter and mix until smooth.
  5. Pour ½ cheesecake batter over crust.
  6. Spread 1 Cup (250ml) E.D.SMITH Raspberry Pie filling evenly over cheesecake batter and swirl with a butter knife to make a marbled effect.
  7. Pour balance of cheesecake batter over marbled layer.
  8. Bake 25 minutes. Remove from the oven and set aside to cool.
  9. Spread remaining ½ Cup (125ml) E.D.SMITH Raspberry Pie filling over top of baked cheesecake. Refrigerate for 1 hour.
  10. Using the parchment, pull cooled cheesecake out of the pan and place on a cutting board. Cut into 12 squares and serve.


  • Impress your guests by dividing the remaining ½ cup pie filling divided between dessert plates. Place square on top and serve with fresh berries.
  • Melt ¼ Cup white chocolate chips in a double boiler over simmering water. Drizzle over top of chilled cheesecake, cut into squares and serve.
  • Freeze squares for 1 hour before cutting for a crisp edge