White Chocolate Raspberry Cheesecake Bars Recipe

Rich, creamy white chocolate cheesecake bars recipe with a buttery graham cracker crust and tangy raspberry swirls — the perfect balance of sweet and tart.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American, Comfort Food

Prep Time: 20

Cook Time: 40

Chill Time: 4

Total Time: 5

Servings: bars

Calories: 315kcal

Cost: $12

Equipment

1 9x13 inch baking pan Metal pan recommended for even heating
1 Parchment paper For lining the pan
1 Electric mixer Hand or stand mixer
1 Mixing bowls Medium and large sizes
1 Flat-bottomed measuring cup For pressing crust
1 Offset spatula To spread filling evenly
1 Fine-mesh sieve To strain raspberry seeds
1 Sharp knife For clean cuts

Ingredients

Crust

1 ½ cups Graham cracker crumbs About 12 crackers
⅓ cup Butter, melted Unsalted
¼ cup Granulated sugar For crust
1 pinch Salt Enhances crust flavor

Cheesecake Filling

24 oz Cream cheese Softened to room temperature
¾ cup Granulated sugar For filling
3 large Eggs Room temperature
1 teaspoon Vanilla extract
8 oz White chocolate Melted, slightly cooled
½ cup Sour cream Adds creaminess
2 tablespoon All-purpose flour Helps stabilize filling

Raspberry Swirl

1 cup Fresh or frozen raspberries For swirl
3 tablespoon Granulated sugar For swirl
1 tablespoon Cornstarch Thickener for raspberry swirl
1 tablespoon Lemon juice Brightens flavor

Instructions

Preheat oven to 325°F, line pan with parchment.
Mix crust ingredients, press into pan, bake 10 mins.
Beat cream cheese until smooth, add sugar, eggs, vanilla.
Blend in white chocolate, sour cream, flour.
Cook raspberries with sugar, cornstarch, lemon juice until thick. Strain seeds.
Spread filling over crust, spoon raspberry mixture, swirl with knife.
Bake 28–32 mins until almost set, cool completely.
Chill 4 hours before cutting into bars.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition