Raspberry White Chocolate Bars (Printer-friendly)
Creamy bars swirled with raspberry and white chocolate on a buttery cookie crust, chilled to perfection.
# What You'll Need:
→ Crust
01 - 1 2/3 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 pure vanilla extract
09 - 4 ounces white chocolate, melted and slightly cooled
10 - 1/2 cup sour cream
11 - 1 tablespoon all-purpose flour
→ Raspberry Swirl
12 - 1 cup fresh raspberries (or thawed frozen)
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon lemon juice
# How To Make It:
01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
03 - In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat for 4 to 5 minutes, stirring and mashing until thickened. Strain through a fine sieve if desired to remove seeds. Let cool.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream. Fold in melted white chocolate and flour until just combined.
05 - Pour cheesecake filling over cooled crust and smooth the surface. Drop raspberry sauce over the filling in spoonfuls and swirl gently with a skewer or knife.
06 - Bake for 30 minutes, until edges are set and center remains slightly wobbly. Cool to room temperature, then refrigerate for at least two hours before cutting into bars.
# Expert Tips:
01 -
- They're elegant enough for company but easy enough that you won't stress while making them.
- The tangy-sweet raspberry swirl cuts through the richness in a way that keeps you reaching for another piece.
- Once chilled, they're waiting in your fridge ready to slice and serve—no last-minute plating required.
02 -
- Don't skip letting the crust cool before adding the filling—a warm crust can cause the cheesecake to bake unevenly.
- That jiggle in the center when you pull them from the oven isn't a mistake; it's exactly what you want for a creamy texture.
- Use parchment overhang to lift the whole block out of the pan before slicing—it's easier to cut and cleaner results.
03 -
- Weigh your ingredients if you have a scale—baking is chemistry, and ounces are more precise than cups.
- Room-temperature cream cheese is non-negotiable; cold cheese won't blend smoothly and you'll end up with lumps.