Raspberry White Chocolate Cheesecake Bars (Print Version)
Rich, creamy cheesecake bars with raspberry swirl and white chocolate chunks on a buttery graham cracker crust.
# What You'll Need:
→ For the Crust
01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted
→ For the Cheesecake Filling
04 - 16 oz cream cheese, softened
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 4 oz white chocolate, chopped
→ For the Raspberry Swirl
09 - 1 cup fresh or frozen raspberries
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing, until the raspberries break down and the mixture 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 with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Fold in chopped white chocolate.
05 - Pour the cheesecake filling over the cooled crust. Spoon small dollops of raspberry sauce over the surface, then swirl gently with a knife or skewer for a marbled effect.
06 - Bake for 35–37 minutes, or until the edges are set but the center is slightly jiggly.
07 - Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
# Expert Tips:
01 -
- The combination of tart raspberry and sweet white chocolate hits that perfect balance youre always looking for in desserts
- They look impressive but actually come together faster than a full sized cheesecake with way less stress about cracking
02 -
- Room temperature ingredients are non negotiable here because cold cream cheese creates tiny lumps that never fully disappear
- Overbaking is the enemy so pull them out when the center is still slightly jiggly since they continue cooking as they cool
03 -
- Run hot water over your knife between cuts for the cleanest slices
- Line your pan with parchment paper that has overhangs on all sides so you can lift the whole batch out at once