Raspberry white chocolate bars (Printable version)

Creamy bars featuring tart raspberries and white chocolate on a buttery graham crust, perfect for sharing.

# Ingredient List:

→ 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
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 Make It:

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 the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, mashing and stirring until thickened, about 5 minutes. Strain to remove seeds and cool.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, incorporating well. Mix in vanilla and sour cream. Stir in melted white chocolate until combined, then fold in white chocolate chips.
05 - Pour filling over crust and smooth surface. Spoon raspberry puree over filling and swirl gently with a knife or skewer to create marbling.
06 - Bake for 30–32 minutes until edges are set and center jiggles slightly. Cool to room temperature, then refrigerate at least 3 hours before cutting into bars.

# Expert Suggestions:

01 -
  • They taste like fancy bakery cheesecake but come together faster than you'd think.
  • The raspberry swirl gives you that bright, tart punch that keeps these from feeling one-note and heavy.
  • White chocolate makes them feel indulgent without being pretentious—they're just genuinely delicious.
  • Once they're chilled, you can slice them cleanly and serve them straight from the pan, making them perfect for gatherings.
02 -
  • Overbaking is the enemy—that slightly jiggly center is actually what you want, because cheesecake continues to cook as it cools and firms up in the fridge.
  • Don't skip straining the raspberry sauce; seeds make the texture feel gritty and break the whole vibe.
  • The crust needs to be packed down firmly, or it'll shift around and separate from the filling as it bakes.
03 -
  • If you want extra texture, sprinkle chopped pistachios or sliced almonds on top before baking—they add a sophisticated crunch that plays beautifully against the creamy filling.
  • Room temperature cream cheese is truly non-negotiable; cold cream cheese will result in lumps and an uneven texture no matter how long you beat it.

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