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Creamy White Chocolate Raspberry Cheesecake Bars

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These creamy white chocolate raspberry cheesecake bars combine a smooth cheesecake base with tart raspberry swirls, baked into easy-to-slice bars perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 oz (170g) white chocolate, chopped
  • ¼ cup sour cream
  • 1 cup fresh or frozen raspberries (thawed if frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until evenly moistened. Press firmly into the bottom of the prepared pan. Set aside.
  3. Prepare the raspberry swirl: In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens slightly (about 5 minutes). Mash gently and strain through a fine mesh sieve to remove seeds if desired. Let cool.
  4. Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, or use a double boiler. Allow to cool slightly but do not let it harden.
  5. Make the cheesecake filling: In a large bowl, beat softened cream cheese with ½ cup sugar until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream. Slowly fold in melted white chocolate until fully incorporated.
  6. Assemble the bars: Pour cheesecake filling over the crust and spread evenly. Drop spoonfuls of raspberry sauce over the top. Use a skewer or knife to swirl the raspberry sauce gently into the filling to create marbled patterns.
  7. Bake for 35-40 minutes, or until edges are set but center jiggles slightly when shaken gently. Avoid overbaking.
  8. Cool bars on a wire rack for about 1 hour, then refrigerate for at least 3 hours or overnight for best slicing and flavor.
  9. Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife, wiping blade clean between cuts.

Notes

Use room temperature ingredients to avoid lumps. Melt white chocolate slowly to prevent burning. Avoid overmixing after adding eggs to prevent cracks. Use a serrated knife warmed under hot water for clean slicing. For gluten-free, substitute graham crackers with gluten-free cookies. Vegan options include vegan cream cheese and dairy-free white chocolate.

Nutrition

Keywords: white chocolate, raspberry, cheesecake bars, dessert, easy recipe, creamy, homemade, quick dessert

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