Raspberry White Chocolate Bars (Printable)

Creamy bars with tart raspberries and melted white chocolate on a graham cracker crust.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted

→ Raspberry Swirl

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

→ Cheesecake Filling

07 - 16 oz cream cheese, softened
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/4 cup sour cream
12 - 4 oz white chocolate, chopped and melted
13 - 1/3 cup white chocolate chips

# How-To Steps:

01 - Preheat oven to 325°F. Line an 8-inch square 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 allow to cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing until raspberries break down and sauce thickens, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Let 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. Blend in melted white chocolate until fully incorporated. Fold in white chocolate chips.
05 - Pour cheesecake filling over crust and smooth the top. Drop spoonfuls of raspberry puree over the filling. Swirl gently with a knife or skewer to create a marbled effect.
06 - Bake for 30 to 32 minutes until edges are set and center is slightly jiggly. Remove from oven and cool to room temperature. Refrigerate a minimum of 3 hours before cutting into bars.

# Expert Advice:

01 -
  • The tartness of fresh raspberries cuts through the richness so perfectly that you can actually eat more than one without feeling weighed down.
  • White chocolate melts into the filling, making it taste luxurious without requiring any fancy techniques or special skills.
  • They look like you spent hours in the kitchen when really you're done in under an hour of hands-on work.
02 -
  • Don't overbake the filling or it will crack on top and taste dense instead of creamy—that slight jiggle in the center is exactly what you want.
  • Straining the raspberry puree through a sieve might feel fussy, but those tiny seeds catch between your teeth in a way that completely changes the eating experience.
  • Let them chill fully before cutting; a warm cheesecake bar will fall apart, but a cold one slices cleanly and tastes even better the next day.
03 -
  • For extra crunch and visual interest, sprinkle chopped pistachios or sliced almonds on top before baking—they toast slightly and add a sophisticated bite.
  • If you don't have a fine mesh sieve, you can push the raspberry mixture through a regular strainer with the back of a spoon, though it will take longer and won't be quite as smooth.

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