White Chocolate Raspberry Cheesecake - Creamy and decadent combination of white chocolate and a tangy, raspberry swirl perfectly baked for a perfect dessert for any occasion.

Don't delay doing this decadent dessert! You are going to love this white chocolate raspberry cheesecake, (especially the raspberry swirl on the top of the cheesecake)

Who does not love a creamy cheesecake? Probably the same people who think the cheesecake factory has the best cheesecake. This white chocolate raspberry cheesecake recipe deserves a five star rating. In fact, forget the individual slices just grab a spoon and enjoy the creamy texture, graham cracker crumbs, and fresh raspberry sauce.

So break out your water bath and springform pan and get baking!

For more cheesecake recipes, here are some you will LOVE

Why you need to make this White Chocolate Raspberry Cheesecake

Raspberry Swirl- If the top of the cheesecake has a raspberry swirl, count me IN! Making it is so satisfying.

Creamy- I'm not kidding you. You should be able to cut this cake with a butter knife, but no soggy crust. Perfection.

Jake likes it- Jake is not a big dessert person other than 99% dark chocolate (sicko). But he loves this cheesecake. Which is saying a lot.

Sides of the pan- The best part of making cheesecake is releasing your springform pan and running your finger across the sides of the pan and getting that excess creamy cheesecake batter.

Pro Tip: This recipe does call for whipped cream. If you have a whisk attachment and a stand mixer, you can get this done in a few minutes.

Key Ingredients

White Chocolate Chips- You could also use white chocolate shavings if you are fancy. Either way the creamy white chocolate raspberry cheesecake will be perfect with the melted white chocolate.
Heavy Cream- This will be for your whipped cream.
Graham Cracker- You gotta have graham cracker crumbs to make a good graham cracker crust for the best cheesecake. Save your Oreo cookie crust for this recipe.
Fresh Raspberries- You combine raspberries with creamy white chocolate cheesecake and get the greatest
Cream Cheese- Make sure it is a full fat cream cheese. Make sure to bring it to room temperature so it can become softened cream cheese.
Fine Mesh Strainer- To make sure your raspberry mixture is seed free. Use fresh berries and send them through your fine mesh strainer. If you don't have one. Now is your chance.

DO NOT SUBSTITUTE SOUR CREAM.

How To Make White Chocolate Raspberry Cheesecake

Need some help making this recipe? I have you. Here are Molly's tips and tricks for making this recipe! If you have any questions, please feel free to ask them in the question box at the end of recipe card box.

Make sure your cream cheese, eggs, and white chocolate are at room temperature. This prevents a clump batter
When pressing the graham cracker crust into the pan, pay attention to an even thickness across the bottom and the sides.
To minimize the risk of cracks on the top of your cheesecake, DONT OVERMIX the batter once the eggs are added. Overmixing can introduce too much air into the batter, leading to cracks during baking.
Placing the cheesecake in a water bath helps maintain a moist baking environment, preventing the edges from drying out and reducing the likelihood of cracks.
Keep a close eye on the baking time. The center of the cheesecake should be barely set with a slight jiggle. Overbaking can result in a dry texture.
low the cheesecake to cool gradually. After baking, let it sit in the turned-off oven with the door slightly ajar for about 10-15 minutes before transferring it to the fridge.
For the best texture and flavor, refrigerate the cheesecake for at least 4 hours, preferably overnight. This allows the flavors to meld, and the texture to set properly.
When swirling the raspberry sauce on top of the cheesecake, use a toothpick to create a decorative pattern. Be careful not to over-swirl to maintain a distinct marbled effect.
Use high-quality ingredients, especially in the white chocolate and raspberry components, to elevate the overall taste of the cheesecake.

What Tools I Used To Make This Recipe

Mixing Bowls - Tried and true! Love these ones so much!
Hand Mixer - Will forever be my most used item in my kitchen.
Spatula - This is my favorite and hasn't ever been replaced and I have had it for 6 years!
Measuring Cups and Spoons - these ones are cute, but these ones are practical.
Springform Pan - The tighter the better!
Baking Sheet or Roasting Pan - I use a baking sheet, but if you find a roasting pan that you like, feel free to use it!
Small Saucepan - Again, my all time favorite pan! Never sticks and just amazing.
Whisk - I like using a French whisk, it's smaller and thinner.

Frequently Asked Questions - White Chocolate Cheesecake

Can I use fresh raspberries instead of frozen for the sauce?

Yes, fresh raspberries can be used. Adjust the sugar quantity as needed, as fresh raspberries may vary in sweetness.

Do I have to use a water bath for baking the cheesecake?

While not strictly necessary, a water bath helps prevent cracks and ensures a moist texture. It's recommended for optimal results.

What should I do if my cheesecake has cracks on the surface?

If cracks occur, consider topping the cheesecake with additional sauce or decorative elements. Cracks won't affect the taste, and proper cooling helps prevent them.

Can I make the cheesecake a day or two in advance for an event?

Yes, making it a day in advance allows flavors to meld, enhancing the taste.

Do I need to grease the springform pan before adding the crust?

Greasing is not necessary; the removable bottom makes it easy to release the chilled cheesecake.

Storing And Freezing

To store the white chocolate raspberry cheesecake, cover it with plastic wrap or place it in an airtight container. Refrigerate for optimal freshness, and consume within a week for the best taste and texture.

Freezing - white chocolate raspberry cheesecake

To freeze the white chocolate raspberry cheesecake, ensure it is completely cooled. Wrap the cheesecake tightly in multiple layers of plastic wrap, followed by a layer of aluminum foil to prevent freezer odors and maintain freshness. Place it in the freezer, and when ready to enjoy, thaw the cheesecake in the refrigerator overnight. This method helps preserve the texture and flavor of the cheesecake during storage.

Assembly: I decorated with some whipped cream and strawberries! I made whipped cream by whipping some cream and sugar together, and piping it on top! I used fresh raspberries, but feel free to leave it blank!

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

White Chocolate Cheesecake

Molly Murphy

Creamy and decadent combination of white chocolate and a tangy, raspberry swirl perfectly baked for a perfect dessert for any occasion.

5 from 4 votes

Print Recipe Pin Recipe

Servings slices

Ingredients

Raspberry sauce (Do first)

10 ounce package frozen raspberries
½ cup water
½ cup granulated sugar
2 tablespoons cornstarch
⅓ cup water for the cornstarch slurry

Graham Cracker Crust

2 cups graham cracker crumbs fine crumb
¼ cup granulated sugar
½ cup unsalted butter melted

For The Cheesecake Filling

32 ounces full fat cream cheese 4 blocks room temperature
¾ cup granulated sugar
1 large egg yolk room temperature
2 large whole eggs room temperature
10 ounces melted and cooled white chocolate

Instructions

Raspberry Sauce:

In a medium saucepan, combine the frozen raspberries, ½ cup water, and granulated sugar.
Cook over medium heat, stirring occasionally, until the raspberries have broken down and the mixture starts to simmer.
In a small bowl, mix cornstarch with ⅓ cup water to create a slurry.
Add the cornstarch slurry to the raspberry mixture, stirring continuously until the sauce thickens.
Once thickened, remove the saucepan from the heat and let the raspberry sauce cool to room temperature.

Graham Cracker Crust:

Preheat your oven to 325°F.
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Add the melted unsalted butter to the crumb mixture and mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, with the bottom of a flat cup or your hand creating an even layer. Go halfway up the sides!
Bake the crust in the preheated oven for 14 minutes. Remove from the oven and let it cool while you prepare the raspberry sauce.

For the cheesecake filling:

Preheat or lower your oven to 325°F. Pour water into a sheet pan or roasting pan, filling up only a little less than halfway of the pan. Set aside.
In a large mixing bowl, using a handheld electric mixer, or in a bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy.
While the mixer is on low, gradually add the granulated sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once and mix just until incorporated. With a rubber spatula, scrape the bottom and the sides of the bowl.
With a rubber spatula, gently fold in a pinch of salt and the melted/cooled white chocolate. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
Carefully pour the cheesecake filling into the baked graham cracker crust. With the back of the spoon, evenly spread the cheesecake across the top. Drop 6-7 spoonfuls of raspberry sauce and using a toothpic, swirl the raspberry sauce evenly across the top of the cheesecake.
Place the cheesecake in the prepped water bath.
Bake in the oven for 50-55 minutes, bake until the middle is barely set and slightly jiggled. If the cake is still jiggling, bake for 5 more minutes. You don't want any browning on the top.
Once the cake is done baking, let it sit for 10-15 minutes, and then place it in the fridge for at least 4 hours or overnight to set!
Once the cake has set, top with whip cream and fresh raspberries! Serve cold!

Tried this recipe?Let us know how it was!

Best White Chocolate Raspberry Cheesecake Recipe