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Creamy White Chocolate Raspberry Cheesecake Bars

white chocolate raspberry cheesecake bars - featured image
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These cheesecake bars feature a buttery graham cracker crust, a creamy white chocolate cheesecake filling, and a vibrant raspberry swirl. Easy to make and perfect for sharing, they’re a crowd-pleasing dessert for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 16 oz cream cheese, softened
  • 6 oz white chocolate, chopped
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/4 cup sour cream
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar (for raspberry swirl)
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 350°F.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, 2 tablespoons sugar, and a pinch of salt. Mix until the texture resembles wet sand. Press firmly into the prepared pan for an even layer. Bake for 10 minutes, then set aside to cool slightly.
  3. In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring and mashing berries, until juicy (about 4-5 minutes). Stir in cornstarch and simmer until thickened, about 1 more minute. Strain to remove seeds if desired. Let cool.
  4. Melt white chocolate in a heatproof bowl in the microwave in 20-second bursts, stirring until smooth, or over a pan of simmering water. Let cool slightly.
  5. In a large bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add 1/2 cup sugar and beat again. Mix in melted white chocolate until fully combined. Add eggs one at a time, beating after each. Stir in vanilla, flour, and sour cream until just combined.
  6. Pour cheesecake filling over cooled crust and smooth with a spatula. Dollop spoonfuls of cooled raspberry sauce on top. Swirl with a toothpick or skewer for a marbled effect.
  7. Bake at 350°F for 30-35 minutes, until the center is just set but still slightly wobbly. Edges should be firm and top pale and shiny.
  8. Cool at room temperature for at least 1 hour, then refrigerate for at least 3 hours (overnight is best).
  9. Lift bars out using parchment overhang. Slice with a sharp knife wiped clean between cuts. Serve chilled.

Notes

For best results, use room temperature cream cheese and eggs. Don’t overmix after adding eggs to avoid cracks. Chill thoroughly for clean slices. Use gluten-free graham crackers and flour for a gluten-free version. Swap berries or use a nut crust for variations. Bars can be made ahead and are best served chilled.

Nutrition

Keywords: cheesecake bars, white chocolate, raspberry, dessert, easy, buttery crust, creamy, bake sale, party, potluck

Find it online: https://katedishes.com/creamy-white-chocolate-raspberry-cheesecake-bars-recipe-easy-dessert-with-buttery-crust/