Raspberry White Chocolate Bars (Printable version)

Creamy white chocolate blends with tangy raspberry on a crunchy graham crust.

# Ingredient List:

→ 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 cooled

# How to Make It:

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 - In a small saucepan, mix 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 and let cool.
04 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream. Fold in melted white chocolate until just combined.
05 - Pour cheesecake filling over cooled crust. Spoon raspberry puree atop filling and gently swirl with a toothpick or skewer.
06 - Bake for 30 to 35 minutes, until the center is just set and edges slightly puffed. Avoid overbaking.
07 - Cool completely at room temperature, then refrigerate for at least 3 hours before cutting into bars.

# Expert Suggestions:

01 -
  • The raspberry swirl cuts through the richness of white chocolate perfectly, giving you bright flavor in every bite without overwhelming sweetness.
  • These bars slice cleanly and hold their shape, making them easy to serve at gatherings or pack up as gifts.
  • You can make them a day ahead and they actually taste better after chilling overnight in the fridge.
02 -
  • Softened cream cheese is non-negotiable, cold cream cheese will create lumps no matter how long you beat it.
  • Do not skip straining the raspberry puree, the seeds will ruin the smooth swirl and get stuck in your teeth.
  • Let the white chocolate cool for a few minutes before folding it in, or it will scramble the eggs and create grainy streaks in the batter.
03 -
  • Use a light hand when swirling, overdoing it will blend the raspberry into the batter and you will lose the contrast.
  • If your white chocolate seizes or clumps, it got too hot or moisture got in, start over with a fresh batch melted gently over low heat.
  • For extra raspberry flavor, fold a handful of chopped freeze-dried raspberries into the batter before pouring it into the pan.

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