Raspberry White Chocolate Bars (Print Version)

Creamy bars swirled with raspberry puree and dotted with white chocolate chips on a graham crust.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted

→ Raspberry Swirl

04 - 1 cup fresh raspberries (or thawed frozen raspberries)
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon lemon juice

→ Cheesecake Filling

07 - 16 ounces cream cheese, softened
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/4 cup sour cream
12 - 4 ounces white chocolate, chopped and melted
13 - 1/3 cup white chocolate chips

# How-To Steps:

01 - Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving overhang for removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of the pan. Bake for 8 minutes, then cool slightly.
03 - In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat, stirring and mashing until thickened (about 5 minutes). Strain through fine mesh sieve to remove seeds. 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. Blend in melted white chocolate. Fold in white chocolate chips.
05 - Pour filling over crust and smooth top. Drop raspberry puree by spoonfuls and gently swirl with knife or skewer to create marbled effect.
06 - Bake 30–32 minutes until edges are set and center is slightly jiggly. Cool to room temperature, then refrigerate at least 3 hours before slicing.

# Expert Tips:

01 -
  • The white chocolate melts into the filling for pure luxury without the fuss of a full cheesecake.
  • Fresh raspberries give you that tart brightness that balances the richness, so it doesn't feel heavy.
  • You get a stunning marbled look that makes people think you've been baking professionally for years.
  • Makes 16 bars, which means you can share generously or quietly enjoy them yourself over several days.
02 -
  • Don't skip the straining step for the raspberry puree—those seeds will feel gritty in every bite, and nobody wants that in a cheesecake bar.
  • The filling will look slightly jiggly in the center when you pull it from the oven, and that's when you know it's done; overbaking makes it dry and cake-like instead of creamy.
  • Let the crust cool before adding the filling, or it can create an uneven base and affect how everything bakes together.
03 -
  • Room temperature cream cheese is non-negotiable—it beats in smoothly and gives you that silky filling without lumps or streaks.
  • The parchment paper overhang is your secret weapon for lifting the entire slab out intact, making cutting easier and keeping edges clean.
  • If your marble effect doesn't look perfect, don't worry—the flavors and texture are what matter, and imperfect swirls actually look more homemade and charming.

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