Raspberry White Chocolate Bars (Print Version)

Creamy white chocolate and tart raspberry swirls atop a buttery graham crust for an indulgent treat.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened
05 - 1/2 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 4 oz white chocolate, melted and slightly cooled
09 - 1/4 cup sour cream

→ Raspberry Swirl

10 - 3/4 cup fresh raspberries or thawed frozen raspberries
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon lemon juice

# Directions:

01 - Preheat the oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then let cool slightly.
03 - In a small bowl, mash raspberries with sugar and lemon juice until slightly syrupy. Set aside.
04 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in vanilla, then blend in melted white chocolate and sour cream until fully incorporated.
05 - Pour cheesecake filling over the cooled crust and smooth the top. Drop spoonfuls of the raspberry mixture over the cheesecake batter. Use a skewer or knife to gently swirl the raspberry sauce into the filling.
06 - Bake for 30 to 35 minutes, or until the center is just set and the edges are lightly golden. Allow bars to cool to room temperature, then refrigerate for at least 2 hours before slicing.
07 - Lift the bars out using the parchment overhang. Cut into 16 squares and serve chilled.

# Insider Tips:

01 -
  • The tart raspberry cutting through sweet white chocolate creates that perfect balance we all chase in desserts
  • You get all the luxury of cheesecake without worrying about cracks or water baths
  • These bars travel beautifully and actually taste better after chilling overnight
02 -
  • Room temperature ingredients are non negotiable here cold cream cheese creates lumps that never disappear
  • Do not overbake those bars should still have a slight wobble in the center when you pull them out
  • Run your knife under hot water between cuts for picture perfect squares
03 -
  • Use fresh white chocolate baking bars instead of chips for the smoothest melting
  • If your raspberry mixture seems too thick add just a teaspoon of water to loosen it

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