Description

These kid-friendly cheesecake bars feature a buttery graham cracker crust, a creamy white chocolate filling, and a vibrant raspberry swirl. They are forgiving, easy to make, and perfect for baking with children.

Ingredients

Scale

2 cups (200g) graham cracker crumbs
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
24 ounces (680g) full-fat cream cheese, softened
1 cup (200g) granulated sugar
1/2 cup (120g) full-fat sour cream
3 large eggs, room temperature
1 teaspoon (5ml) vanilla extract
1 cup (170g) white chocolate chips
1/2 cup (150g) seedless raspberry jam or preserves
2 tablespoons (28g) butter

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden, then let cool completely.
In a large bowl, beat softened cream cheese on medium speed until smooth. Add sugar and beat until combined. Add sour cream, vanilla, and eggs. Mix on low speed just until combined; do not overmix.
Pour the filling over the cooled crust.
Melt white chocolate chips and 2 tablespoons butter in the microwave in 30-second intervals, stirring until smooth. Mix in the raspberry jam.
Drop spoonfuls of the white chocolate-raspberry mixture over the cheesecake batter. Use a toothpick or knife to swirl the colors together.
Bake for 40-45 minutes until edges are set but the center has a slight jiggle. If the top browns too much, cover loosely with foil after 30 minutes.
Cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours (preferably overnight) until firm.
Lift bars out using parchment overhang and cut into squares with a sharp knife.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Do not overmix the batter to avoid cracks. For clean cuts, chill the bars completely and wipe the knife between cuts. The bars can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 28
Sodium: 180
Fat: 15
Saturated Fat: 9
Carbohydrates: 35
Protein: 4

Keywords: white chocolate raspberry cheesecake, no-bake cheesecake bars, kid-friendly baking, easy dessert, raspberry swirl, graham cracker crust