Raspberry White Chocolate Bars (Print Version)
Creamy bars with raspberry swirls and white chocolate chunks atop a buttery graham crust.
# What You'll Need:
→ Crust
01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted
→ Cheesecake Filling
04 - 16 oz cream cheese, softened
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 4 oz white chocolate, chopped
→ Raspberry Swirl
09 - 1 cup fresh or frozen raspberries
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice
# Steps:
01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing, until the raspberries break down and the mixture thickens (about 5 minutes). Strain through a fine mesh sieve to remove seeds. Let cool.
04 - In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract. Fold in chopped white chocolate.
05 - Pour the cheesecake filling over the cooled crust. Spoon small dollops of raspberry sauce over the surface, then swirl gently with a knife or skewer for a marbled effect.
06 - Bake for 35–37 minutes, or until the edges are set but the center is slightly jiggly.
07 - Cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
# Expert Tips:
01 -
- The raspberry swirl creates this gorgeous marble pattern that makes everyone think you spent hours on presentation
- White chocolate chunks scattered throughout give you these molten pockets of sweetness in every single bite
02 -
- Cheesecake continues baking while cooling, so that slight jiggle in the center is actually your friend not a mistake
- Room temperature ingredients are nonnegotiable because cold cream cheese creates lumps that no amount of mixing will fix
03 -
- Chill your mixing bowl for 10 minutes before making the filling if your kitchen is particularly warm
- Use an oven thermometer because cheesecake is surprisingly sensitive to temperature fluctuations