Raspberry White Chocolate Bars (Printable)

Creamy bars with tart raspberry swirls and white chocolate over a buttery graham cracker 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 an overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared pan. Bake for 8 minutes. Remove and cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing until thickened, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Cool completely.
04 - Beat cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream. Mix in melted white chocolate, then fold in white chocolate chips.
05 - Pour cheesecake filling over the crust and smooth the top. Drop spoonfuls of raspberry puree over filling and swirl gently with a knife or skewer to create a marbled effect.
06 - Bake for 30 to 32 minutes until edges are set and center is slightly jiggly. Cool to room temperature. Refrigerate at least 3 hours before slicing into bars.

# Expert Advice:

01 -
  • The tartness of raspberry keeps the sweetness from being cloying, making these addictively shareable.
  • White chocolate melts into the filling, giving you creamy richness without the bitterness of dark chocolate.
  • They're almost impossible to mess up once you understand the basic technique, so even nervous bakers feel confident.
02 -
  • The center will look slightly underbaked when you remove it—this is correct, and it will set firmly as it cools and chills.
  • Straining the raspberry puree through a fine mesh sieve isn't optional if you want a refined texture; skipping this step leaves grainy, seed-filled bars.
  • Room temperature cream cheese is non-negotiable; even 15 minutes out of the fridge makes the difference between smooth and lumpy.
03 -
  • Use parchment paper with a slight overhang on two sides—it transforms the final cutting and removal from stressful to effortless.
  • Don't skip the mesh sieve when straining raspberries; it's the difference between restaurant-quality bars and homemade texture.
  • Cold cream cheese is the enemy of smooth cheesecake; set it on the counter for at least 30 minutes before you start.

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