Raspberry White Chocolate Cheesecake Bars (Print)

Creamy bars swirled with tangy raspberry and white chocolate atop a buttery crust.

# What You Need:

→ Crust

01 - 1 2/3 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 14 oz cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 4 oz white chocolate, melted and slightly cooled
10 - 1/2 cup sour cream
11 - 1 tablespoon all-purpose flour

→ Raspberry Swirl

12 - 1 cup fresh raspberries
13 - 2 tablespoons granulated sugar
14 - 1 teaspoon lemon juice

# How To Make It:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the texture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 4–5 minutes, stirring and mashing the berries until thickened. Strain through a fine sieve to remove seeds, if desired. Let cool.
04 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract and sour cream. Add melted white chocolate and flour; blend just until combined.
05 - Pour cheesecake filling over the cooled crust and smooth the top. Dollop raspberry sauce over the filling in small spoonfuls. Use a skewer or knife to gently swirl the raspberry sauce into the cheesecake.
06 - Bake for 30 minutes, or until edges are set and center is slightly wobbly. Cool to room temperature, then chill in the refrigerator for at least 2 hours before slicing into bars.

# Expert Advice:

01 -
  • They taste indulgent but come together faster than you'd expect, perfect for impressing without the fuss.
  • The white chocolate melts into the filling like silk, making each bite taste like it came from a bakery case.
  • Fresh raspberries give you that beautiful tartness that cuts through the richness in the most satisfying way.
02 -
  • Room temperature cream cheese is absolutely essential—cold cream cheese won't blend smoothly and you'll end up with lumps no matter how much you beat it.
  • Don't overbake these; the center should still have the slightest wobble when you pull them out, because they'll continue to set as they cool and chill.
  • Strain the raspberry sauce only if you really dislike seeds in your swirl; otherwise, that texture adds something real and rustic.
03 -
  • Use a hot knife dipped in water to slice these bars cleanly—the heat helps cut through the cheesecake without cracking or dragging it around the pan.
  • If you want to make these a day or two ahead, they actually taste better after sitting in the fridge; the flavors meld and deepen overnight.
  • Frozen berries work perfectly fine if fresh raspberries aren't available or are prohibitively expensive; just thaw them before using.

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