Description

These white chocolate raspberry cheesecake bars have a buttery graham cracker crust, a creamy white-chocolate cheesecake filling, and a bright raspberry swirl—perfect for make-ahead desserts and parties.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces full-fat cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Pinch of salt
6 ounces white chocolate, melted and slightly cooled
1 1/2 cups raspberries (fresh or frozen)
2 tablespoons granulated sugar
1 teaspoon lemon juice
Optional: 1 1/2 teaspoons cornstarch + 1 tablespoon water (to thicken)

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Instructions

Heat oven to 325°F. Line a 9-inch square pan with parchment, leaving overhang for lifting.
Make crust: Mix graham crumbs, sugar, and melted butter. Press firmly into pan. Bake 10 minutes.
Make raspberry swirl: Cook raspberries, sugar, and lemon juice over medium heat 5–7 minutes, mashing until saucy. Optional: stir in cornstarch slurry and cook 1 minute until thicker. Cool slightly.
Melt white chocolate in short microwave bursts, stirring until smooth. Cool 2–3 minutes.
Make filling: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and salt. Add eggs one at a time on low speed just until combined. Stir in melted white chocolate.
Pour filling over crust. Spoon raspberry sauce on top and gently swirl with a knife.
Bake 35–40 minutes, until edges are set and center slightly jiggles. Turn oven off, crack door, and rest 10 minutes.
Cool 1 hour at room temp, then refrigerate at least 4 hours (overnight best). Lift out and slice.

Notes

– Shortcut swirl: Warm 1/3 cup raspberry jam and swirl in instead of cooking berries.

– Clean slices: Use a hot, dry knife and wipe between cuts.

– Make-ahead: Best made 1 day ahead for the cleanest texture.

– Tools: 9-inch square pan, parchment paper, mixer, saucepan (for swirl).

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 260
Fat: 17g
Protein: 4g