White Chocolate Raspberry Cheesecake
Few desserts feel as indulgent and luxurious as a White Chocolate Raspberry Cheesecake. It’s the kind of dessert that turns an ordinary evening into a celebration. With its silky smooth texture, bursts of tart raspberry, and rich white chocolate flavor, this cheesecake has quickly become a family favorite for birthdays, holidays, and special occasions.
The first time I made this, my family couldn’t stop raving about it—and neither could our guests! It’s elegant yet surprisingly simple to make, making it a perfect dessert when you want to impress without spending all day in the kitchen. If you’re ready to wow your loved ones, this recipe will do just that.
Questions I Often Get Asked About This Recipe
Q: Can I use frozen raspberries instead of fresh ones?
A: Yes! Frozen raspberries work just as well. Just be sure to thaw and drain them before using to avoid excess moisture in your cheesecake.
Q: How do I prevent cracks in the cheesecake?
A: Baking your cheesecake in a water bath (bain-marie) helps keep the temperature steady, preventing cracks. Letting it cool gradually in the oven also makes a big difference.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! It actually tastes better the next day after the flavors have melded together. Just store it in the fridge, covered, for up to 3 days.
Q: What type of white chocolate should I use?
A: Use high-quality white chocolate bars rather than chips, as they melt more smoothly and give a richer flavor.
Q: Can I freeze leftover cheesecake?
A: Yes! Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
What You Need to Make White Chocolate Raspberry Cheesecake
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 6 ounces white chocolate, melted and slightly cooled
How to Make White Chocolate Raspberry Cheesecake
- Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling. - Make the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and cornstarch slurry. Simmer until thickened, then strain through a sieve to remove seeds. Set aside to cool. - Prepare the Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time. Stir in sour cream and melted white chocolate until smooth. - Assemble the Cheesecake:
Pour half of the cheesecake filling over the crust. Spoon half of the raspberry sauce on top and swirl gently with a toothpick. Repeat with the remaining filling and raspberry sauce. - Bake in a Water Bath:
Wrap the springform pan in foil and place it in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 55–65 minutes, or until the center is just set. - Cool and Chill:
Turn off the oven, leaving the door slightly open. Let the cheesecake cool for 1 hour before refrigerating for at least 4 hours or overnight. - Serve and Enjoy:
Slice and serve with fresh raspberries and white chocolate shavings for a stunning presentation.
Tips for Perfect White Chocolate Raspberry Cheesecake
- Room Temperature Ingredients: Make sure all your ingredients, especially cream cheese and eggs, are at room temperature to avoid lumps.
- Avoid Overmixing: Mix ingredients just until combined to prevent air bubbles, which can cause cracks.
- Chill Completely: Don’t rush the chilling process—overnight chilling results in the best flavor and texture.
- Decorate Just Before Serving: Fresh raspberries and white chocolate curls make a beautiful garnish, but add them right before serving to keep them looking fresh.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This cheesecake is divine! The raspberry swirl gives it just the right tartness to balance the rich white chocolate.” – Jessica
⭐️⭐️⭐️⭐️⭐️ “I made this for a dinner party, and it was the star of the night. Everyone asked for the recipe!” – Mark
⭐️⭐️⭐️⭐️⭐️ “The water bath tip was a lifesaver—no cracks in my cheesecake! The flavors are incredible.” – Emily
⭐️⭐️⭐️⭐️ “I was nervous about baking a cheesecake, but this recipe was foolproof. Will definitely make again!” – Rachel
⭐️⭐️⭐️⭐️⭐️ “The combination of creamy cheesecake and tart raspberry is absolutely perfect. Highly recommend!” – David
Printable Recipe
White Chocolate Raspberry Cheesecake
This White Chocolate Raspberry Cheesecake features a rich and creamy texture, tart raspberry swirls, and a buttery graham cracker crust. Perfect for any occasion!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Raspberry Swirl:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 6 ounces white chocolate, melted and slightly cooled
Instructions
Prepare the Crust:
- Mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
Make the Raspberry Sauce:
- In a small saucepan, combine raspberries, sugar, and cornstarch slurry. Simmer until thickened, then strain through a sieve to remove seeds. Set aside to cool.
Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time. Stir in sour cream and melted white chocolate until smooth.
Assemble the Cheesecake:
- Pour half of the cheesecake filling over the crust. Spoon half of the raspberry sauce on top and swirl gently with a toothpick. Repeat with the remaining filling and raspberry sauce.
Bake in a Water Bath:
- Wrap the springform pan in foil and place it in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F for 55–65 minutes, or until the center is just set.
Cool and Chill:
- Turn off the oven, leaving the door slightly open. Let the cheesecake cool for 1 hour before refrigerating for at least 4 hours or overnight.
Serve and Enjoy:
- Slice and serve with fresh raspberries and white chocolate shavings for a stunning presentation.
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
Did this White Chocolate Raspberry Cheesecake win over your taste buds? If so, don’t keep it to yourself—share it with friends and family! Whether it’s for a special occasion or just a treat-yourself moment, this cheesecake is sure to impress.
Tag me in your photos on social media—I’d love to see how your cheesecake turned out! Sharing is caring, so pass this recipe along to anyone who loves dessert as much as you do.
