Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces (450g) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 6 ounces (170g) white chocolate chips or chopped white chocolate, melted and slightly cooled
- ¼ cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper with overhang on two sides.
- Make the crust: combine graham cracker crumbs, melted butter, and sugar. Press firmly into the pan and bake for 10 minutes. Cool slightly.
- Prepare raspberry swirl: cook raspberries, sugar, and lemon juice over medium heat for 5 minutes until thickened. Strain if desired and cool.
- Make cheesecake filling: beat cream cheese with sugar until smooth. Add eggs one at a time, then vanilla and sour cream until combined. Fold in melted white chocolate gently.
- Assemble bars: pour filling over crust and smooth. Dollop raspberry sauce and swirl with knife or skewer.
- Bake 35-40 minutes until edges are set and center jiggles slightly.
- Cool 1 hour at room temperature, then refrigerate at least 4 hours or overnight.
- Use parchment overhang to lift bars from pan. Cut into 12 squares using sharp knife dipped in hot water. Serve chilled or at room temperature.
Notes
- Melt white chocolate slowly to avoid burning.
- Let cream cheese come to room temperature to avoid lumps.
- Chill bars overnight for best texture.
- Use a sharp knife warmed under hot water for clean cuts.
- For gluten-free, substitute graham cracker crumbs with almond flour or gluten-free crumbs.
- For dairy-free, use vegan cream cheese and coconut-based sour cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American