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Creamy White Chocolate Raspberry Cheesecake Bars

white chocolate raspberry cheesecake bars - featured image
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These creamy cheesecake bars feature a buttery graham cracker crust, luscious white chocolate cheesecake filling, and a vibrant raspberry swirl. Easy to make and perfect for sharing, they’re a crowd-pleasing dessert for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 12 sheets, crushed fine)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 1/2 cups fresh raspberries (or thawed frozen berries)
  • 2 tablespoons granulated sugar (for raspberry swirl)
  • 2 teaspoons lemon juice
  • 8 oz premium white chocolate, chopped
  • 16 oz cream cheese, softened to room temperature
  • 2/3 cup granulated sugar (for filling)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon all-purpose flour
  • Pinch of salt (for filling)

Instructions

  1. Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, pinch of salt, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
  3. In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring and mashing, until thickened (5–7 minutes). Strain to remove seeds if desired. Cool.
  4. Melt white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Let cool slightly.
  5. In a large bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add 2/3 cup sugar and mix until combined. Add cooled white chocolate and mix until smooth. Beat in eggs one at a time, then add sour cream, vanilla, flour, and a pinch of salt. Mix just until combined.
  6. Pour cheesecake filling over cooled crust and smooth the top. Dollop spoonfuls of raspberry sauce over filling (use about 2/3 of the sauce). Swirl gently with a knife or toothpick for a marbled effect.
  7. Bake for 35–40 minutes, or until edges are set and center has a slight wobble. Tent with foil if browning too quickly.
  8. Cool bars completely at room temperature (about 1 hour), then refrigerate at least 3 hours (overnight is best).
  9. Lift bars out using parchment overhang. Slice into 16 squares, wiping knife clean between cuts. Drizzle with extra raspberry sauce or white chocolate shavings if desired.

Notes

Use room temperature cream cheese and eggs for a smooth filling. Melt white chocolate slowly to avoid scorching. For gluten-free, substitute GF graham crackers and flour. Bars are best chilled and can be made ahead. Use a warm, clean knife for perfect slices.

Nutrition

Keywords: cheesecake bars, white chocolate, raspberry, easy dessert, creamy, bake sale, potluck, party dessert, summer dessert, cheesecake recipe

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