Raspberry White Chocolate Bars (Printable)
Tangy raspberry and sweet white chocolate layered on a buttery graham crust for a creamy dessert delight.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 14 ounces cream cheese, softened
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 4 ounces white chocolate, melted and slightly cooled
10 - 1/4 cup sour cream
→ Raspberry Swirl
11 - 1 cup fresh raspberries (or thawed frozen)
12 - 2 tablespoons granulated sugar
13 - 1 teaspoon lemon juice
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to facilitate removal.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes and allow to cool slightly.
03 - In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing berries until thickened, about 5 minutes. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
04 - Beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and sour cream, then gently fold in melted white chocolate until combined.
05 - Pour cheesecake filling over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree over the filling and use a knife or skewer to swirl the puree for a marbled effect.
06 - Bake for 25 to 27 minutes, until the center is just set but still slightly jiggly. Avoid overbaking.
07 - Allow to cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.
# Expert Tips:
01 -
- They're creamy and tangy at the same time, with little pockets of white chocolate that melt on your tongue.
- You can make them ahead and keep them in the fridge, perfect for when you need something elegant but don't want to stress on the day.
- The graham cracker crust stays buttery and crisp, not soggy, which honestly surprised me the first time I got it right.
02 -
- Don't skip the parchment paper overhang or you'll destroy your bars trying to get them out of the pan.
- That jiggle in the center is crucial; if they look completely set, they'll be overcooked and dry once chilled.
- Straining the raspberry puree makes all the difference between a grainy swirl and a silky one.
03 -
- A hot, damp knife makes slicing through these bars clean and easy instead of messy.
- Make the raspberry puree a day ahead if you want to simplify your baking day, as it keeps perfectly in the fridge.