Raspberry White Chocolate Bars (Printable)

Creamy bars with tangy raspberry swirl and smooth white chocolate atop a crisp 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 slightly cooled

# How-To Steps:

01 - Preheat oven to 325°F. 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. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring and mashing until thickened, approximately 5 minutes. Strain through a fine mesh sieve to remove seeds and let cool.
04 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each. Incorporate vanilla extract and sour cream. Fold in melted white chocolate until just combined.
05 - Pour cheesecake filling over the cooled crust. Spoon raspberry puree over the surface and use a toothpick or skewer to gently swirl the layers.
06 - Bake for 30 to 35 minutes until the center is just set and edges are slightly puffed. Avoid overbaking.
07 - Allow to cool completely at room temperature, then refrigerate for at least 3 hours before slicing into bars.

# Expert Advice:

01 -
  • The raspberry swirl cuts through the richness of white chocolate in a way that feels bright and balanced, not cloying.
  • You get all the luxury of cheesecake without wrestling with a springform pan or worrying about cracks.
  • These bars slice cleanly and hold their shape, so they look polished even if you're not a dessert perfectionist.
  • They taste even better the next day after the flavors settle together in the fridge.
02 -
  • If your cream cheese isn't fully softened, microwave it in 10-second bursts until it's room temperature or the filling will have stubborn lumps.
  • Don't skip straining the raspberry puree, the seeds ruin the smooth texture and get stuck in your teeth.
  • Overbaking will make the bars dry and crumbly instead of creamy, so pull them when the center still has a slight wobble.
  • Use parchment paper with plenty of overhang or you'll struggle to lift the slab out of the pan without cracking it.
03 -
  • Run your knife under hot water and wipe it dry between cuts for the cleanest, most professional-looking slices.
  • Let the white chocolate cool for a few minutes after melting so it doesn't warm the cream cheese and thin out the filling.
  • If your raspberries are very tart, taste the puree and add an extra teaspoon of sugar to balance the acidity.
  • Press the crust all the way to the edges and corners so every bite has a solid base and the bars don't fall apart.

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