Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs (or gluten-free cookie crumbs)
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the cheesecake layer:
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz (115g) high-quality white chocolate, melted and cooled slightly
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- Optional: ½ tsp cornstarch (to thicken if using frozen berries)
Instructions
- Prep: Preheat oven to 325°F (160°C). Line an 8×8″ baking pan with parchment paper, leaving overhang.
- Make crust: Mix graham crumbs, melted butter, and sugar. Press firmly into bottom of pan. Bake 8–10 minutes. Cool slightly.
- Make raspberry swirl: In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer 5–7 minutes until broken down. For smoother swirl, strain seeds. If using frozen berries, stir in cornstarch and cook 1 extra minute. Cool completely.
- Make cheesecake batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in melted white chocolate until fully blended.
- Assemble: Pour cheesecake batter over crust. Drop spoonfuls of raspberry sauce on top. Swirl gently with a toothpick or knife.
- Bake 35–40 minutes, until edges are set but center jiggles slightly.
- Cool completely in pan on a wire rack, then chill at least 4 hours (preferably overnight).
- Lift out using parchment, then cut into squares.
💡 Pro Tips:
– Use real white chocolate (with cocoa butter)—avoid “white confectionery coating” for best flavor.
– Don’t over-swirl—keep the pattern light for a marbled look.
– Store covered in fridge up to 5 days or freeze for 2 months.
Prep Time & Nutrition (per bar, makes 16):
Prep Time: 25 min | Cook Time: 40 min | Chill Time: 4+ hr | Total Time: 5 hr 5 min
Servings: 16 | Calories: 190 | Net Carbs: 16g | Fats: 13g | Protein: 4g
Servings: 16 | Calories: 190 | Net Carbs: 16g | Fats: 13g | Protein: 4g