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Delicious Raspberry White Chocolate Cheesecake Bars

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These cheesecake bars combine a buttery graham cracker crust with a creamy white chocolate cheesecake filling and a fresh raspberry swirl, perfect for any occasion and easy to make.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (163°C). Line your 8×8-inch pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. In a bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Bake for 10 minutes until it’s just set and golden around the edges. Let it cool slightly.
  3. In a small bowl, gently mash 1 cup raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Let it sit for 5 minutes to macerate and release juicy goodness. Strain a bit if you want a smoother swirl, but leaving some seeds is preferred for texture.
  4. Using an electric mixer, beat 16 oz softened cream cheese and ½ cup sugar until smooth and fluffy (about 2-3 minutes). Add 2 eggs one at a time, mixing well after each. Stir in ½ cup sour cream and 1 teaspoon vanilla extract. Fold in the melted white chocolate carefully so it doesn’t seize or harden. The batter should be silky and thick.
  5. Pour half the cheesecake filling over the crust and smooth with a spatula. Dollop half the raspberry mixture over the surface in spoonfuls. Repeat with the remaining filling and raspberries. Using a butter knife or skewer, swirl the raspberries gently through the batter to create pretty marbling—don’t overmix! Bake for 40-45 minutes, or until the edges look set and the center is slightly jiggly. Cool completely on a wire rack, then chill in the fridge for at least 4 hours before slicing.

Notes

Use room temperature ingredients to avoid lumps and cracking. Melt white chocolate slowly to prevent seizing. Chill bars overnight for best flavor and easier slicing. Swirl raspberries gently to maintain marbled look. Substitute almond flour for gluten-free crust and coconut yogurt for dairy-free version.

Nutrition

Keywords: raspberry cheesecake bars, white chocolate cheesecake, easy dessert, raspberry swirl, creamy cheesecake bars, graham cracker crust

Find it online: https://breezybake.com/delicious-raspberry-white-chocolate-cheesecake-bars-easy-5-step-recipe-for-perfect-dessert/