Raspberry White Chocolate Bars (Printable)

Tangy raspberry puree swirled with creamy white chocolate on a buttery graham crust, chilled to perfection.

# What You'll Need:

→ 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 slightly 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 the 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, 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 and let cool.
04 - In a large bowl, beat cream cheese and sugar 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 the cooled crust. Spoon raspberry puree over the top and gently swirl using a toothpick or skewer.
06 - Bake for 30 to 35 minutes until the center is set and edges are slightly puffed. Avoid overbaking.
07 - Let cool completely at room temperature, then refrigerate for at least 3 hours before cutting into bars.

# Expert Advice:

01 -
  • The raspberry swirl cuts through the richness of white chocolate in a way that feels balanced, not cloying.
  • You can make these a day ahead and they actually taste better after sitting in the fridge overnight.
  • They look fancy enough for a dinner party but forgiving enough that small imperfections just add character.
02 -
  • Do not skip straining the raspberry puree, the seeds get stuck in your teeth and ruin the smooth texture.
  • If the white chocolate seizes when you fold it in, it was too hot, let it cool for five minutes next time before adding.
  • The bars will look slightly underbaked in the center when you take them out, trust the timing and let carryover heat finish the job.
03 -
  • Run your offset spatula under hot water before smoothing the filling, it glides without dragging.
  • Use a light hand when swirling, two or three passes with the toothpick is enough, more than that and you lose the contrast.
  • If you want cleaner slices, freeze the whole pan for an hour before cutting, then let the bars thaw slightly before serving.

Return