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White Chocolate Raspberry Cheesecake Bars

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Delight in these creamy white chocolate raspberry cheesecake bars featuring a buttery crust and swirls of fresh raspberries for a perfect balance of sweetness and tartness.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 8 oz white chocolate, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press firmly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 8–10 minutes until lightly golden. Remove and let cool slightly.
  4. In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Mix in the melted white chocolate and vanilla extract until fully incorporated.
  7. Pour half of the cheesecake mixture over the crust. Drop half of the raspberries evenly on top and gently swirl with a knife.
  8. Pour the remaining cheesecake batter over the swirled layer, then top with the remaining raspberries, swirling again lightly.
  9. Bake for 35–40 minutes or until the center is set and edges are slightly golden.
  10. Allow to cool completely in the pan, then refrigerate for at least 3 hours before cutting into bars.

Notes

For extra flavor, dust bars lightly with powdered sugar before serving or add a drizzle of white chocolate ganache on top.

Find it online: https://grilldrip.com/white-chocolate-raspberry-cheesecake-bars/