Creamy White Chocolate Raspberry Cheesecake Bars
These creamy white chocolate raspberry cheesecake bars combine a buttery graham cracker crust with a smooth white chocolate cheesecake filling and a fresh raspberry swirl, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces (450g) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces (170g) white chocolate chips or chopped white chocolate, melted and slightly cooled
- ¼ cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Line your 8×8-inch pan with parchment paper, leaving an overhang on two sides to help lift the bars out later.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and resemble wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
- Prepare the raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until raspberries break down and mixture thickens slightly. Strain if desired. Set aside to cool.
- Make the cheesecake filling: In a large bowl, beat cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined.
- Melt the white chocolate using a double boiler or microwave in 20-second bursts. Let cool slightly, then fold gently into the cream cheese mixture.
- Assemble the bars: Pour cheesecake filling over the baked crust and smooth the top. Dollop raspberry sauce evenly over the filling and gently swirl with a knife or skewer to create a marbled effect.
- Bake for 35-40 minutes, or until edges are set but center jiggles slightly when shaken.
- Cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight.
- Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife dipped in hot water for clean edges. Serve chilled or at room temperature.
Notes
Melt white chocolate slowly to avoid burning. Let cream cheese come to room temperature to avoid lumps. Chill bars overnight for best texture. Use a sharp knife warmed under hot water for clean cuts. For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut-based sour cream.
Nutrition
- Serving Size: 1 bar (1/12 of recip
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: white chocolate, raspberry, cheesecake bars, dessert bars, creamy cheesecake, easy dessert, potluck dessert