Raspberry White Chocolate Cheesecake Bars (Printable Version)

Creamy vanilla bars marbled with tart raspberry sauce and studded with white chocolate on a crispy graham crust.

# What You'll Need:

→ Crust

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened
05 - ½ cup granulated sugar
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - 4 oz white chocolate, chopped

→ Raspberry Swirl

09 - 1 cup fresh or frozen raspberries
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice

# Method:

01 - Preheat oven to 350°F. Line a 9-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 until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool slightly.
03 - Combine raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring and mashing occasionally, until raspberries break down and mixture thickens, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Allow to cool completely.
04 - Beat cream cheese and sugar with an electric mixer until smooth and creamy, scraping down sides as needed. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract. Gently fold in chopped white chocolate.
05 - Pour cheesecake filling over the cooled crust. Drop spoonfuls of raspberry sauce onto the surface. Use a knife or skewer to gently swirl the sauce into the filling for a marbled effect.
06 - Bake for 35 to 37 minutes, until edges are set and center is slightly jiggly. The cheesecake will continue to set as it cools.
07 - Let bars cool completely at room temperature, approximately 1 hour. Refrigerate for at least 2 hours until fully chilled before slicing into 16 bars.

# Chef's Tips:

01 -
  • The combination of tangy raspberry and sweet white chocolate creates the perfect balance that keeps everyone coming back for seconds
  • These bars travel beautifully and actually taste better after a night in the fridge making them ideal for make ahead entertaining
02 -
  • Room temperature ingredients are non negotiable here cold cream cheese will never give you that silky smooth texture you want
  • The jiggly center is not underbaked it is exactly how cheesecake should look when it comes out of the oven
03 -
  • Run your knife under hot water and dry it between each cut for picture perfect slices
  • Do not open the oven door during baking or the sudden temperature change can cause those frustrating cracks

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