Raspberry White Chocolate Bars (Printable)

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

# What You'll Need:

→ 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 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into bottom of 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 raspberries break down and sauce thickens, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Allow to 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. Stir in vanilla extract and sour cream. Incorporate melted white chocolate until combined. Fold in white chocolate chips.
05 - Pour cheesecake filling over crust and smooth the surface. Drop spoonfuls of raspberry puree onto filling and gently swirl with a knife or skewer to create a marbled effect.
06 - Bake for 30 to 32 minutes until edges are set and center slightly jiggles. Remove from oven and cool to room temperature. Refrigerate for at least 3 hours before slicing into bars.

# Expert Advice:

01 -
  • Creamy, tangy, sweet, and tart all at once, so you're never bored with a single bite.
  • The graham cracker crust stays buttery and crisp even after chilling, not soggy or crumbly.
  • You can make these a day ahead and they taste even better the next day, so no last-minute stress.
02 -
  • Don't bake these past the point where the center is set, or they'll be dense and crumbly instead of creamy; that slight jiggle in the middle is your indicator of perfection.
  • Let the raspberry puree cool completely before swirling, or it will sink and the flavors will muddy together instead of staying distinct.
  • The parchment paper overhang is not optional—it's the only way to lift these bars out cleanly without crumbling the edges.
03 -
  • Use room-temperature cream cheese from the start, not cold from the fridge—this prevents lumps and makes beating easier.
  • Don't open the oven door during the last 10 minutes of baking; cracks often come from temperature fluctuations.

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