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Creamy White Chocolate Raspberry Cheesecake Bars

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These creamy cheesecake bars feature a buttery graham cracker crust, a silky white chocolate cheesecake filling, and vibrant raspberry swirls. They’re easy to make, visually stunning, and perfect for sharing at gatherings or enjoying as a special treat.

Ingredients

Scale
  • 2 cups graham cracker crumbs (200g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (25g)
  • Pinch of salt
  • 16 ounces cream cheese, softened (450g)
  • 6 ounces white chocolate, chopped (170g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream (60g) or plain Greek yogurt
  • 1 cup fresh or frozen raspberries (120g), thawed if frozen
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8 inch pan with parchment paper, leaving overhang for easy removal.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until mixture resembles damp sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool slightly.
  3. Place chopped white chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until smooth (or melt using a double boiler). Let cool to room temperature.
  4. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until berries break down and form a sauce (about 4-5 minutes). Press through a fine sieve to remove seeds and set aside.
  5. In a large bowl, beat cream cheese until smooth (about 1 minute). Add sugar and beat until fluffy. Add eggs one at a time, mixing just until blended. Stir in vanilla extract and sour cream. Fold in melted white chocolate until smooth.
  6. Pour cheesecake filling over cooled crust and smooth the top. Dollop raspberry sauce in spoonfuls over the filling. Swirl gently with a knife or toothpick.
  7. Bake at 325°F (163°C) for 30-35 minutes, until edges are set but center still jiggles slightly. Tent with foil if browning too quickly.
  8. Let bars cool to room temperature, then refrigerate for at least 3 hours (overnight is best).
  9. Lift bars out using parchment handles. Slice into squares with a sharp knife, wiping blade between cuts. Serve chilled.

Notes

Use room temperature cream cheese and eggs for a smooth filling. Melt white chocolate gently to avoid burning. Swirl raspberry sauce lightly for vibrant patterns. Chill bars thoroughly before slicing for clean edges. For gluten-free, use GF cookies for the crust. Bars can be made ahead and freeze well.

Nutrition

Keywords: cheesecake bars, white chocolate, raspberry, dessert, easy, creamy, swirled, potluck, baking, family recipe

Find it online: https://avabake.com/creamy-white-chocolate-raspberry-cheesecake-bars-recipe-easy-swirled-dessert/