Raspberry White Chocolate Bars (Printable)

Tangy raspberry and creamy white chocolate layered over a buttery graham crust for a delightful treat.

# What You'll Need:

→ Crust

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

→ Raspberry Swirl

04 - 1 cup fresh or frozen raspberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice

→ Cheesecake Filling

07 - 16 ounces cream cheese, softened
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/3 cup sour cream
12 - 6 ounces white chocolate, melted and slightly cooled

# How-To Steps:

01 - Preheat oven to 325°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl until blended. Firmly press mixture into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing, until the raspberries break down and the mixture thickens, approximately 5 minutes. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
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. Stir in vanilla extract and sour cream. Gently fold in the melted white chocolate until just incorporated.
05 - Pour the cheesecake filling evenly over the cooled crust. Drop spoonfuls of the raspberry puree on top and use a toothpick or skewer to create a gentle swirl effect.
06 - Bake for 30 to 35 minutes, until the center is nearly set and edges are slightly puffed. Avoid overbaking to maintain a creamy texture.
07 - Allow bars to cool to room temperature, then refrigerate for at least 3 hours before cutting into 16 bars.

# Expert Advice:

01 -
  • The raspberry swirl cuts through the richness of white chocolate in a way that keeps you reaching for another piece.
  • They slice cleanly once properly chilled, making them look bakery-perfect with almost no effort.
  • You can make them a day ahead and let the fridge do the work while you do something else.
02 -
  • The center should still jiggle slightly when you pull them from the oven. They firm up as they cool, and overbaking turns them chalky.
  • Run your knife under hot water and wipe it dry between cuts. Cold cheesecake sticks to a cold blade and ruins the swirl pattern.
03 -
  • Let the cream cheese sit out for at least an hour before you start. Cold cream cheese will never beat smooth no matter how long you try.
  • Use a light hand when swirling. Three or four passes with the toothpick is enough to create a beautiful pattern without mixing the colors into mud.

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