Description
These raspberry white chocolate cheesecake bars feature a buttery graham cracker crust, creamy lemon-infused cheesecake, juicy raspberries, and chunks of white chocolate. Easy to make and perfect for any occasion, they’re a crowd-pleasing treat with a bright citrus twist.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/3 cup sour cream or Greek yogurt
- 1 cup fresh raspberries (or frozen, unthawed)
- 3/4 cup white chocolate chunks or chips
- Powdered sugar, for dusting (optional)
- Extra raspberries and lemon zest, for serving (optional)
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and a pinch of salt. Add melted butter and stir until evenly moistened. Press firmly into the pan to form an even layer. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese until smooth (about 1 minute with a mixer). Add 2/3 cup sugar and beat until fluffy. Add eggs one at a time, mixing just until incorporated.
- Stir in vanilla extract, lemon zest, and lemon juice. Add sour cream or Greek yogurt and mix until just combined.
- Pour half the cheesecake mixture over the crust. Scatter half the raspberries and half the white chocolate over the batter. Pour the remaining cheesecake mixture on top, then sprinkle the rest of the raspberries and white chocolate. Gently press them in.
- Bake at 325°F (163°C) for 35-40 minutes, until edges are set but center is slightly wobbly. If the top browns too quickly, tent loosely with foil after 25 minutes.
- Cool at room temperature for 1 hour, then refrigerate for at least 2 hours (overnight is best) before slicing.
- Lift bars out using the parchment overhang. Cut into squares with a sharp, hot knife, wiping between cuts. Dust with powdered sugar and garnish with extra raspberries and lemon zest if desired.
Notes
For best results, use room temperature dairy ingredients and avoid overbeating after adding eggs. Chill bars thoroughly before slicing for clean edges. You can substitute gluten-free cookies or almond flour for the crust to make these gluten-free. Swap in other berries or chocolate types for variations. Bars store well in the fridge for up to 4 days or can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 220
- Sugar: 17
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: raspberry cheesecake bars, white chocolate cheesecake, lemon cheesecake bars, easy cheesecake bars, raspberry dessert, summer dessert, potluck dessert, cheesecake squares, fruit cheesecake bars, lemon raspberry bars