This white chocolate raspberry cheesecake is a creamy cheesecake recipe swirled with bright, juicy raspberries in a buttery chocolate cookie crust.
Try substituting raspberries with blackberries to make a blackberry cheesecake instead! Also, try my strawberry cheesecake bars, which are perfect for slicing and sharing.
Jump to:
I can't wait for this creamy white chocolate raspberry cheesecake to be the centerpiece of our next holiday dessert table. The colors make it perfect for the Christmas season.
This is my easy homemade white chocolate cheesecake recipe jazzed up with a tangy raspberry swirl. It's ultra-rich, creamy, and indulgent.
Simple tricks, such as using room temperature ingredients, checking the cheesecake's internal temperature for doneness, and cooling it gradually, yield the best white chocolate cheesecake. Let's get started.
Why You'll Love This White Chocolate Raspberry Cheesecake
- Creamy and decadent. This is one of my best cheesecake recipes! I love the contrast of creamy white chocolate, tangy raspberries, and rich chocolate crust.
- Easy to make at home. I'll show you how to make this easy homemade cheesecake with simple ingredients. Move over, Cheesecake Factory.
- Any occasion. This raspberry cheesecake recipe is great for holidays, and I think it would make a perfect romantic dessert for Valentine's Day.
Main Ingredients
These are the ingredients you'll need to make this baked white chocolate raspberry cheesecake with an Oreo crust. Scroll down to the printable recipe card for the full ingredients list, amounts, and step-by-step instructions.
- Chocolate Sandwich Cookies: I usually use Oreos, but generic Great Value brand chocolate sandwich cookies can also be used as a substitute for this crust.
- Butter: The melted butter holds the cookie crumbs together in the crust.
- Raspberry Preserves: Raspberry jam can also be used as an alternative. Either way, you will need to strain the sauce once it has been heated. Do not substitute a syrup, as it will not have the desired thickness for this sauce.
- Frozen Raspberries: Fresh raspberries can also be used, but I recommend adding 2 Tablespoons of water in this case. Or fresh raspberries (or raspberry jam for swirl).
- White Chocolate Chips: You could also use white baking chocolate or chopped white chocolate.
- Heavy Cream: For the creamiest homemade cheesecake, use full-fat heavy cream.
- Cream Cheese: Brought to room temperature.
- Powdered Sugar: White, granulated sugar can be used as a substitute, but only use half of what is called for in the recipe.
- Sour Cream: Plain Greek yogurt is the best substitute.
- Eggs: For structure. Bring the eggs to room temperature before you start so they blend more smoothly with the other cheesecake batter ingredients.
The Perfect Cheesecake Crust
Before we assemble our cheesecake, this recipe starts with a par-baked crust made from sandwich cookies and melted butter. Both my Graham cracker crust and Oreo crust are fantastic for cheesecake! Whichever crust you use, the process to mix and bake it is similar:
- Prepare the crust. Blend the sandwich cookies in a food processor with the melted butter, and press the crust into the bottom of a 9-inch springform pan.
- Bake. Par-bake the crust for 10-12 minutes. Afterward, let the crust cool and lower the oven temperature to 325ºF.
You can also make this white chocolate raspberry cheesecake with a ready-made crust from the store. In this case, you'll need to prepare and, if needed, par-bake it according to the package directions.
Homemade Raspberry Sauce
I make this raspberry sauce similarly to my blueberry sauce, without using cornstarch (see the steps below for instructions). If you'd like a thicker sauce, you can make a cornstarch slurry by combining 1 Tablespoon of cornstarch with 1 Tablespoon of water and adding it to the sauce at the end of cooking. Boil for 1 minute to thicken.
Be sure to strain the raspberry sauce to remove any seeds and clumps before you add it to the cheesecake.
How to Make a White Chocolate Raspberry Cheesecake
I like to prepare the cookie crust and raspberry sauce for the cheesecake first. This way, both can cool completely while I prepare the white chocolate cheesecake filling.
- Prepare the raspberry sauce. Heat the raspberry preserves and frozen berries in a saucepan on the stovetop. You'll want to simmer the mixture for 5-10 minutes until it's thick and bubbly. Then, strain the mixture through a fine-mesh sieve and discard the seeds.
- Melt the white chocolate. Next, heat the heavy cream for the white chocolate ganache until it's steaming (not boiling), and then pour the hot cream over the white chocolate chips. Wait 5 minutes, and stir until the chocolate is melted and creamy.
- Make the cheesecake filling. Beat the cream cheese and powdered sugar until smooth, followed by the sour cream. Slowly add the melted white chocolate, then mix in the eggs, one at a time, for a rich and creamy texture.
Assemble and Bake
With the oven set to 325°F, place a sheet pan on the very bottom rack. Fill the pan about halfway with boiling water. The steam from the water helps prevent the cheesecake from cracking while it bakes, without actually having to bake IN a water bath.
- Create the raspberry swirl. Start by pouring half the cheesecake batter into your prepared, cooled cookie crust. Then, swirl about ¼ cup of raspberry sauce into the batter. Top this with the remaining cheesecake batter, and swirl in another ¼ cup of raspberry sauce to create a marbled effect.
- Bake the cheesecake. Now, place the cheesecake on the middle rack of your oven, with the waterbath underneath. Bake for 75-90 minutes, or until the internal temperature of the cheesecake reaches 150°F. It will be golden brown and only slightly jiggly in the middle (though I still recommend checking the temperature, see below).
- Cool the cheesecake gradually. Crack the door and turn off the oven. Leave the pan inside to cool for 10 minutes. Then, remove the cheesecake and let it cool at room temperature for an additional hour.
- Chill and garnish. Finally, cover the pan and refrigerate it overnight. When it's time to serve, drizzle the remaining raspberry sauce over the cheesecake and top it with whipped cream and fresh raspberries.
How to Tell When Your Cheesecake Is Done
To avoid overbaking, I highly recommend using a digital thermometer to check the internal temperature of your cheesecake for doneness. Once it reads 150ºF, it is fully baked.
Because this cheesecake is made with chocolate, it will have a more pronounced wobble than a typical baked cheesecake (the melted chocolate sets as it cools, along with the other cheesecake ingredients). For this reason, using the wobble test alone can result in an overbaked cheesecake.
BruCrew Tips & Variation Ideas
- Use room temperature ingredients. Bring your cream cheese, sour cream, and eggs to room temperature before you start. This yields a smooth, creamy cheesecake filling without lumps and prevents overmixing, which can lead to cracking.
- Avoid a cracked cheesecake. To prevent cracks in the baked cheesecake, avoid overmixing the batter and refrain from overbaking it.
- Add a steam bath. Baking the cheesecake above a pan of water helps regulate the temperature and minimizes cracking. Keeping them separate also means there's no need to wrap the pan or fuss with a baking bag. Be sure to use hot or boiling water in the bath for the best results.
- Swirl gently. When adding and swirling the raspberry sauce into the cheesecake layers, use a gentle hand and avoid overmixing, as it can muddle the design. Using a butter knife or chopstick and making figure-eight lines helps maintain the color contrast.
- Cool gradually. After baking, allow the cheesecake to cool gradually. First, cool in the turned-off oven with the door ajar for 10 minutes. Then, let it cool at room temperature for another hour before refrigerating. This gradual cooling helps prevent the cheesecake from cracking and sinking.
- Refrigerate overnight. For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
- Try mini cheesecakes. Make mini cheesecakes swirled with raspberry sauce by baking in a lined muffin pan. They're great for parties!
- Bake cheesecake bars. Create white chocolate raspberry cheesecake bars by assembling and baking the batter in a 9x13-inch pan.
How to Store a Cheesecake
- Refrigerate. Store this white chocolate raspberry cheesecake tightly covered in the fridge for 3-4 days.
- Freeze. For longer storage, freeze the cheesecake by wrapping it in plastic wrap and foil or placing it in an airtight container. It can be frozen for up to 1-2 months. To enjoy, thaw the frozen cheesecake in the refrigerator overnight and serve chilled.
More Cheesecake Recipes to Try
Love a recipe you tried from Inside BruCrew Life?
Please consider leaving a 5-star ⭐️ rating in the recipe card below and/or a review in the comments section further below.
Recipe
White Chocolate Raspberry Cheesecake
This easy white chocolate raspberry cheesecake is a creamy cheesecake recipe swirled with tangy, juicy raspberries in a buttery chocolate cookie crust.
Ingredients
Crust:
- 22 chocolate sandwich cookies (Oreos or generic Great Value)
- 4 tablespoons butter, melted
Raspberry Sauce:
- 1 cup raspberry preserves
- 2 cups frozen raspberries
Cheesecake:
- 1 (11 ounce) bag white chocolate chips
- ¾ cup heavy cream
- 3 (8 ounce) packages cream cheese, room temperature
- ¾ cup powdered sugar
- ½ cup sour cream, room temperature
- 3 large eggs, room temperature
- Whipped topping, optional garnish
- Fresh raspberries, optional garnish
Instructions
- Preheat the oven to 350° F and assemble a 9-inch springform pan.
- Place the sandwich cookies in a food processor and process until well crumbled. Pour in the melted butter and pulse to combine. Press the mixture into the bottom of the prepared pan in an even layer.
- Bake for 10-12 minutes or until set.
- Remove the pan from the oven, reduce the heat to 325°F, and let the crust cool completely. Place a sheet pan on the bottom oven rack and fill halfway with water.
- While the crust is cooking, make the raspberry sauce by combining the raspberry preserves and frozen raspberries in a large saucepan.
- Heat over medium to medium-high heat until the mixture melts and comes to a boil. Simmer for 5-10 minutes, or until the mixture is thick and bubbly.
- Remove from heat and strain well through a fine mesh strainer into a bowl. Scrape the sauce off the bottom of the strainer into the same bowl and discard the seeds. Set the sauce aside and let it cool completely.
- While the crust and sauce are cooling, begin making the cheesecake. Place the white chocolate chips in a large bowl.
- Heat the heavy cream either in the microwave in 30-second increments or over low heat until steaming. Do not boil, but get the cream to a hot, steaming temperature. Pour the hot cream over the white chocolate chips and let sit for 5 minutes. Whisk together the cream and white chocolate chips in their bowl until smooth and creamy.
- In a large mixing bowl, beat together the cream cheese and powdered sugar using a hand or stand mixer until light and fluffy. Add in the sour cream and mix until combined. Slowly beat the white chocolate mixture into the cream cheese mixture until fully combined, beating on low continuously.
- Add 1 egg and gently mix it into the cheesecake filling. Repeat this process with the remaining two eggs, one at a time, until they are fully combined. Do not beat at high speeds.
- Pour half of the cheesecake mixture into the crust and tap several times on the counter to pop any air bubbles.
- Drizzle on ¼ cup of the cooled raspberry sauce and swirl lightly using the figure-eight pattern with a butter knife or chopstick (right side up).
- Gently scoop the remaining cheesecake and spread it out into an even layer, covering all the raspberry sauce. Tap the pan several more times on the counter to pop any air bubbles.
- Drizzle on ¼ cup more of the remaining raspberry sauce and swirl with a butter knife or chopstick into your desired design.
- Place the cheesecake on the middle rack of the oven. Close the oven and bake for 75-90 minutes, or until the cheesecake reaches an internal temperature of 150° Fahrenheit. If you don’t have a thermometer, you will know your cheesecake is done when it begins to get golden brown and the center has only a slight wobble.
- Open the oven and turn off the heat. Allow the cheesecake to cool for 10 minutes.
- Remove the cheesecake from the oven. Run a knife around the outside edge to loosen it from the pan, and allow it to cool at room temperature for an additional hour or until it cools completely.
- Cover the dish well with plastic wrap and place it in the refrigerator overnight.
- When ready to serve, remove the springform pan. Garnish the top with the remaining raspberry sauce, whipped topping, and fresh raspberries (optional). Slice and serve.
Notes
- Use room temperature ingredients. Bring your cream cheese, sour cream, and eggs to room temperature before you start. This yields a smooth, creamy cheesecake filling without lumps and prevents overmixing, which can lead to cracking.
- Avoid a cracked cheesecake. To prevent cracks in the baked cheesecake, avoid overmixing the batter and refrain from overbaking it.
- Add a steam bath. Baking the cheesecake above a pan of water helps regulate the temperature and minimizes cracking. Keeping them separate also means there's no need to wrap the pan or fuss with a baking bag. Be sure to use hot or boiling water in the bath for the best results.
- Swirl gently. When adding and swirling the raspberry sauce into the cheesecake layers, use a gentle hand and avoid overmixing, as it can muddle the design. Using a butter knife or chopstick and making figure-eight lines helps maintain the color contrast.
- Cool gradually. After baking, allow the cheesecake to cool gradually. First, cool in the turned-off oven with the door ajar for 10 minutes. Then, let it cool at room temperature for another hour before refrigerating. This gradual cooling helps prevent the cheesecake from cracking and sinking.
- Refrigerate overnight. For the best flavor and texture, refrigerate the cheesecake overnight. This allows the flavors to meld and the cheesecake to set properly.
- Try mini cheesecakes. Make mini cheesecakes swirled with raspberry sauce by baking in a lined muffin pan. They’re great for parties!
- Bake cheesecake bars. Create white chocolate raspberry cheesecake bars by assembling and baking the batter in a 9x13-inch pan.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 355Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 83mgSodium: 110mgCarbohydrates: 44gFiber: 3gSugar: 32gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Leave a Reply