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Creamy Raspberry White Chocolate Cheesecake Bars

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These creamy raspberry white chocolate cheesecake bars combine a luscious white chocolate cheesecake with a fresh raspberry swirl on a buttery graham cracker crust. Perfect for any occasion, they offer a smooth, melt-in-your-mouth texture with a sweet-tart raspberry pop.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 oz (170 g) white chocolate, chopped
  • ⅓ cup sour cream
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 325°F (160°C). Line your 8×8-inch pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and look like wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan (about 1/3 inch thick). Use the bottom of a glass or measuring cup to compact it well. Bake for 10 minutes, then remove and set aside to cool slightly.
  3. Melt the white chocolate: Place chopped white chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until fully melted and smooth. Be careful not to overheat to avoid burning. Set aside to cool slightly but don’t let it harden.
  4. Prepare the raspberry swirl: In a small bowl, gently mash raspberries with sugar and lemon juice. Set aside to macerate for at least 10 minutes.
  5. Make the cheesecake batter: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy (about 2-3 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until combined.
  6. Fold in the white chocolate: Slowly pour the melted white chocolate into the cream cheese mixture, folding gently with a spatula until fully incorporated and smooth. Don’t overmix; keep the batter light.
  7. Assemble the bars: Pour the cheesecake batter over the baked crust and smooth the top. Drop spoonfuls of the raspberry mixture over the batter. Use a knife or skewer to swirl the raspberries gently into the cheesecake layer, creating marbled patterns.
  8. Bake for 35-40 minutes or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  9. Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight.
  10. Use the parchment overhang to lift the bars from the pan. Cut into 12 squares with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled or slightly cool.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Melt white chocolate slowly to prevent burning. Do not overbake; the center should jiggle slightly. Chill bars overnight for best texture and flavor. Use parchment paper for easy removal and clean slicing. For gluten-free, substitute graham cracker crumbs with almond flour. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: cheesecake bars, raspberry cheesecake, white chocolate dessert, easy cheesecake bars, homemade cheesecake, creamy dessert, raspberry swirl

Find it online: https://blingbite.com/creamy-raspberry-white-chocolate-cheesecake-bars-easy-homemade-recipe/