Raspberry White Chocolate Bars (Printable Version)
Luscious bars blending creamy white chocolate and tangy raspberry over a crisp graham base.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 14 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 4 ounces white chocolate, melted and slightly cooled
10 - 1/4 cup sour cream
→ Raspberry Swirl
11 - 1 cup fresh raspberries (or thawed frozen)
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon lemon juice
# Method:
01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 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 thickened, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
04 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream. Fold in the melted white chocolate until just incorporated.
05 - Pour the cheesecake filling over the cooled crust and spread evenly. Drop spoonfuls of the raspberry puree over the filling. Use a knife or skewer to gently swirl the raspberry through the filling to create a marbled effect.
06 - Bake for 25 to 27 minutes or until the center is just set but still slightly jiggly. Avoid overbaking.
07 - Cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.
# Chef's Tips:
01 -
- No springform pan means less cleanup and no water bath guessing games.
- White chocolate softens the tartness of raspberries in a way that feels almost elegant.
- They taste even better the next day when the flavors have gotten to know each other.
- Freezes beautifully for up to two months, so you can make them whenever and enjoy them whenever.
02 -
- White chocolate scorches easily, so melt it gently over a bowl of hot (not boiling) water or in short bursts in the microwave, then let it cool before folding into the filling.
- Straining the raspberry puree to remove seeds is not optional—seeds catch between your teeth and make the texture feel gritty rather than smooth.
03 -
- Room temperature cream cheese is not negotiable—cold cream cheese creates lumps that no amount of beating will fix.
- A hot, wet knife makes cutting clean bars possible; wipe the blade between each cut and dip it in hot water from the kettle to keep it warm.