White Chocolate Raspberry Cheesecake Bars
Rich and creamy white chocolate raspberry cheesecake bars with a buttery graham cracker crust and a vibrant raspberry swirl that makes every bite feel indulgent and elegant.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 6 ounces white chocolate, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups raspberries (fresh or frozen)
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat the oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then let cool slightly.
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and mix until well combined.
- Mix in the melted white chocolate.
- Add the eggs one at a time, mixing just until incorporated.
- Stir in vanilla extract and salt.
- In a small saucepan or blender, cook or blend raspberries with lemon juice until smooth. Strain if desired.
- Pour the cheesecake filling over the crust.
- Spoon raspberry sauce on top and gently swirl with a knife.
- Bake for 35–40 minutes, until the edges are set and the center slightly jiggles.
- Cool completely, then refrigerate for at least 3 hours before slicing into bars.
Notes
- Do not overmix the batter to avoid cracks.
- Chill thoroughly for clean slices.
- Bars taste even better the next day.
Nutrition
- Serving Size: 1 bar
- Calories: 330 kcal
- Sugar: 23 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg
