Raspberry White Chocolate Bars (Print Version)

Luscious bars with tangy raspberry puree and creamy white chocolate on a buttery graham crust.

# 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 cooled slightly

# How-To Steps:

01 - Preheat oven to 325°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl, then press firmly into the bottom of the baking pan. Bake for 10 minutes and let cool slightly.
03 - In a small saucepan, mix raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing until thickened, about 5 minutes. Strain through a fine mesh sieve and cool.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream, then fold in melted white chocolate gently.
05 - Pour the cheesecake filling over the crust. Add dollops of raspberry puree on top and use a toothpick or skewer to swirl the mixture gently.
06 - Bake for 30 to 35 minutes until the center is just set and edges are slightly puffed. Avoid overbaking.
07 - Allow to cool at room temperature, then refrigerate for at least 3 hours before cutting into bars.

# Expert Tips:

01 -
  • The tangy raspberry cuts through the richness of white chocolate in a way that feels balanced, not cloying.
  • They slice cleanly and hold their shape, so you can serve them without the mess of a traditional cheesecake.
  • You can make them a day ahead and let the flavors deepen in the fridge while you handle everything else.
02 -
  • Don't skip straining the raspberry puree or you'll end up with gritty seeds in every bite.
  • Let the white chocolate cool slightly before folding it in, or it will scramble the eggs and turn the filling grainy.
  • Use the parchment overhang to lift the whole slab out before slicing, and wipe your knife clean between cuts for perfect edges.
03 -
  • Run your knife under hot water and wipe it dry before each cut to get those clean, professional-looking edges.
  • If your cream cheese is still cold, microwave it in 10-second bursts until it's soft enough to beat smoothly without lumps.
  • Don't open the oven door while the bars bake or the temperature drop can cause them to crack down the center.

Go Back