Raspberry White Chocolate Bars (Printable)

Creamy bars with tangy raspberry swirls and white chocolate atop a buttery graham crust.

# 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

# How To Make It:

01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes. Set aside 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 - Beat cream cheese and sugar in a large bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream, then fold in melted white chocolate until just combined.
05 - Pour cheesecake filling over the cooled crust and spread evenly. Drop spoonfuls of raspberry puree over the filling. Swirl gently using a knife or skewer to create a marbled effect.
06 - Bake for 25 to 27 minutes, until the center is just set but slightly jiggly. Avoid overbaking.
07 - Cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.

# Tips from dashanddishes:

01 -
  • They're fancy enough for company but simple enough to make on a Wednesday night without stress.
  • The tartness of fresh raspberries cuts through the richness so perfectly you can eat more than you probably should.
  • One pan, minimal cleanup, and they stay fresh in the fridge for days—a win on every level.
02 -
  • Cold cream cheese will ruin everything—take it out of the fridge 30 minutes before you start, or you'll have lumpy filling that no amount of beating will fix.
  • The bake time is shorter than you think it should be; that slight jiggle in the center is what keeps the bars creamy instead of dense and cake-like.
  • Don't skip straining the raspberries—seeds between the teeth are a mood killer, and the puree actually sets better without them.
03 -
  • Use a hot knife for clean slices—dip it in hot water, wipe it on a towel, and cut slowly rather than sawing back and forth.
  • If you want a crunchier crust, stir 2 tbsp of chopped nuts into the graham cracker mixture before pressing it into the pan.

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