White Chocolate Raspberry Cheesecake

Creamy, rich, and beautifully balanced between sweet and tart, this white chocolate raspberry cheesecake is everything I crave in a dessert. A buttery graham cracker crust supports a silky cheesecake filling that’s laced with swirls of fresh raspberry sauce and mellow white chocolate. Whether I’m hosting a celebration or just want something extra special, this is the showstopper I turn to.

Why You’ll Love This Recipe

I love this cheesecake because it combines luxurious textures with vibrant flavor. The tart raspberries cut through the richness of the white chocolate, keeping every bite from feeling too heavy. It’s a guaranteed crowd-pleaser for holidays, birthdays, or anytime I want to impress. Plus, the marbled swirl on top makes it look bakery-quality with surprisingly little effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

For the raspberry sauce:

2 cups fresh or frozen raspberries

2 tablespoons sugar

2 teaspoons cornstarch

2 teaspoons water

For the cheesecake filling:

4 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1/3 cup sour cream

1/3 cup heavy cream

6 oz white chocolate, melted and slightly cooled

For garnish (optional):

White chocolate curls

Fresh raspberries

Directions

I start by preheating the oven to 325°F (163°C). I line the bottom of a 9-inch springform pan with parchment and wrap the outside with foil to make it water bath-ready.

For the crust, I mix graham cracker crumbs, sugar, and melted butter, then press the mixture into the pan. I bake this for 10 minutes and let it cool.

To make the raspberry sauce, I combine raspberries, sugar, cornstarch, and water in a saucepan. After bringing it to a boil, I let it simmer for 5–7 minutes until thickened. I strain out the seeds and let it cool.

In a large bowl, I beat the cream cheese until creamy, then add sugar and vanilla. I add eggs one at a time, then mix in the sour cream and heavy cream.

I fold in the melted white chocolate gently.

Next I pour half the cheesecake batter into the crust. I dollop on half the raspberry sauce and swirl it lightly with a knife. Then I repeat with the remaining batter and sauce.

I place the springform pan in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides.

I bake for 55–70 minutes, just until the edges are set but the center is still a little jiggly. Then I turn the oven off and let the cheesecake rest inside for an hour.

Once cooled at room temperature, I refrigerate the cheesecake for at least 6 hours or overnight.

Before serving, I garnish it with fresh raspberries and white chocolate curls for that final elegant touch.

Servings and timing

This recipe makes 12 generous servings.

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Chill Time: 6 hours or overnight

Total Time: About 8 hours

Calories: Approximately 475 kcal per slice

Variations

I sometimes use dark chocolate or semi-sweet chocolate instead of white for a richer twist.

Swapping raspberries with blackberries or strawberries gives it a fresh flavor change.

For a nutty twist, I add finely chopped almonds to the crust mixture.

A chocolate cookie crust works beautifully if I’m craving a more decadent base.

When I want a lighter version, I use light cream cheese and Greek yogurt in place of sour cream.

Storage/Reheating

I store leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. If I want to make it ahead, I freeze it (without garnish) for up to 2 months. I wrap it in plastic and then foil. To serve, I thaw it in the refrigerator overnight. I never microwave cheesecake to reheat—it’s best enjoyed chilled or at room temperature.

Related Recipes:

• No Bake Raspberry Cheesecake
• No Bake Raspberry Cream Pie
• Raspberry Almond Cookies

FAQs

How do I know when the cheesecake is done baking?

I look for set edges and a slightly jiggly center. It continues to set as it cools in the oven and fridge, so I don’t wait until it’s fully firm in the oven.

Can I use store-bought raspberry sauce?

Yes, if I’m short on time, a good-quality raspberry sauce works, though I prefer the freshness of homemade.

What’s the purpose of the water bath?

It helps the cheesecake bake evenly and prevents cracks. I always wrap the pan tightly with foil to keep water from leaking in.

Can I skip the white chocolate?

I can, but it adds a lovely richness and mellow sweetness. Without it, the cheesecake will still be good but slightly tangier.

Why did my cheesecake crack?

Overbaking or cooling too quickly can cause cracks. I always let it cool slowly in the oven and avoid overmixing the eggs to prevent incorporating too much air.

Conclusion

This white chocolate raspberry cheesecake is a dessert I keep coming back to. It’s decadent, balanced, and always impresses. From the creamy texture to the stunning swirl, it’s as delightful to eat as it is to serve. Whether it’s a holiday, birthday, or quiet weekend, it brings that extra touch of luxury to the table.

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