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Creamy Pink Raspberry White Chocolate Cheesecake Bars

raspberry white chocolate cheesecake bars - featured image
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These creamy pink raspberry white chocolate cheesecake bars are a quick and easy dessert with a smooth, rich texture and a beautiful raspberry swirl. Perfect for last-minute gatherings or special occasions.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) white chocolate, melted and slightly cooled
  • ½ cup sour cream
  • 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess liquid)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until evenly coated and press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until slightly golden. Remove and cool.
  3. In a small saucepan, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring gently, until berries break down and mixture thickens slightly, about 5 minutes. Remove from heat and strain through a fine sieve to remove seeds. Let cool completely.
  4. In a large bowl, beat softened cream cheese with ½ cup sugar until 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, ensuring it is not too hot.
  5. Pour half of the cheesecake batter over the cooled crust and spread evenly. Drop half of the raspberry sauce by spoonfuls over the batter. Repeat with remaining batter and raspberry sauce. Use a butter knife or skewer to gently swirl the raspberry sauce into the batter to create pink ribbons.
  6. Bake for 35-40 minutes, until edges are set but center jiggles slightly when nudged. Avoid overbaking.
  7. Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight to set.
  8. Use parchment paper overhang to lift bars from pan. Cut into 12 squares, wiping knife between cuts for clean edges.

Notes

Bring cream cheese and eggs to room temperature before mixing to avoid lumps. Melt white chocolate gently to prevent seizing. Use a gentle swirling motion for raspberry sauce to create pretty ribbons without overmixing. Chill bars overnight for best texture and flavor. Cracks on top are masked by raspberry swirl and white chocolate.

Nutrition

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

Find it online: https://atomicbite.com/creamy-pink-raspberry-white-chocolate-cheesecake-bars-recipe-easy-and-delicious-dessert-bars/