Raspberry White Chocolate Bars (Printable)

Creamy bars with raspberry swirls and melted white chocolate on a buttery graham crust.

# What goes in:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 14 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 4 ounces white chocolate, melted and slightly cooled
10 - 1/4 cup sour cream

→ Raspberry Swirl

11 - 1 cup fresh raspberries (or thawed frozen)
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon lemon juice

# Directions:

01 - Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then allow to 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. Set aside to cool.
04 - Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each. Incorporate vanilla extract and sour cream. Gently fold in melted white chocolate until combined.
05 - Pour cheesecake filling evenly over cooled crust.
06 - Drop spoonfuls of raspberry puree atop the filling. Swirl gently using a knife or skewer to create a marbled pattern.
07 - Bake for 25 to 27 minutes until the center is set but still slightly jiggly. Avoid overbaking.
08 - Allow to cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.

# Expert Advice:

01 -
  • They're less fussy than a whole cheesecake but taste just as indulgent.
  • The raspberry-white chocolate combo hits that perfect balance between tart and sweet.
  • You can make them ahead and they actually taste better after a night in the fridge.
02 -
  • The center will look slightly underbaked—trust this, because it continues to set as it cools and becomes perfectly creamy rather than rubbery.
  • Straining the raspberry puree removes the seeds and gives you the silky swirl instead of a grainy one that catches on your teeth.
  • Use parchment paper with overhang, or you'll tear the bars trying to remove them from the pan.
03 -
  • If your white chocolate seizes while melting, rescue it by stirring in a tiny bit of coconut oil or shortening—water is the enemy, so keep it away from steam.
  • Frozen raspberries often have more juice than fresh ones, which sounds like a problem but actually gives you a more vibrant, intense swirl.

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