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Creamy Raspberry White Chocolate Cheesecake Bars

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These creamy raspberry white chocolate cheesecake bars are an easy, indulgent dessert perfect for gatherings or late-night cravings. They combine a smooth white chocolate cream cheese filling with a tangy raspberry swirl on a graham cracker crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 oz (170 g) white chocolate, chopped
  • ½ cup sour cream
  • 1 cup fresh or frozen raspberries, thawed if frozen
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 325°F (160°C). Line a 9×9-inch pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until texture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Set aside to cool slightly.
  4. In a large bowl, beat softened cream cheese with sugar until creamy and smooth, about 2-3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined. Slowly fold in melted white chocolate gently with a spatula.
  5. In a small bowl, mash raspberries with powdered sugar and lemon juice until mostly smooth. For a seedless swirl, strain through a fine sieve.
  6. Pour cheesecake filling over the cooled crust and spread evenly. Spoon dollops of raspberry puree on top. Use a knife or skewer to swirl the raspberry sauce gently through the cheesecake layer.
  7. Bake for 35-40 minutes until edges are set and center is slightly jiggly. Avoid overbaking.
  8. Cool bars completely at room temperature, then refrigerate for at least 4 hours or overnight.
  9. Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife.

Notes

Use room temperature cream cheese and eggs for smooth batter. Melt white chocolate gently to avoid graininess. Do not overmix after adding eggs. Slight wobble in center after baking is perfect. Chill bars for at least 4 hours for best texture. For gluten-free, substitute graham crackers with almond flour or gluten-free crumbs. For dairy-free, use vegan cream cheese and coconut cream.

Nutrition

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

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