Raspberry White Chocolate Bars (Printable Format)

Creamy bars with tangy raspberry swirls and sweet white chocolate on a buttery graham crust.

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 14 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 4 ounces white chocolate, melted and slightly cooled
10 - 1/4 cup sour cream

→ Raspberry Swirl

11 - 1 cup fresh or thawed frozen raspberries
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon lemon juice

# How-To Steps:

01 - Set oven to 350°F. Line a 9-inch square baking pan with parchment paper, ensuring the edges overhang for easy removal.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then cool slightly.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, mashing berries until thickened, about 5 minutes. Strain to remove seeds and let cool.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream, then fold in melted white chocolate until combined.
05 - Pour cheesecake filling over cooled crust and spread evenly. Spoon raspberry puree over the filling, swirling gently with a knife to create a marble effect.
06 - Bake 25 to 27 minutes until the center is set but still slightly jiggly. Avoid overbaking.
07 - Allow to cool at room temperature, then refrigerate for at least 2 hours before slicing into bars.

# Expert Suggestions:

01 -
  • The white chocolate makes the cheesecake taste richer without being heavy, and people always ask what your secret is.
  • Fresh raspberries cook down into this gorgeous tart swirl that cuts through the sweetness perfectly.
  • You get a proper dessert bar that feels bakery-quality but comes together in under an hour of active work.
02 -
  • The jiggle in the center when it comes out of the oven is not a sign you've failed—it's the only way to know it's truly creamy inside and not overcooked.
  • If your white chocolate seizes or gets lumpy when melting, add a teaspoon of coconut oil or shortening and stir gently; it will come back together and you don't have to start over.
  • Room temperature cooling is important enough to plan for; pulling a hot cheesecake straight into the fridge can cause cracks on the surface.
03 -
  • Add a tablespoon or two of chopped nuts to your crust mixture if you like crunch; pecans or almonds add a subtle depth that makes everything taste more sophisticated.
  • If you don't have a 9-inch square pan, an 8-by-11 rectangular pan works fine—just adjust baking time by a minute or two since the surface area is slightly larger.

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