White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 16 oz cream cheese, softened; 1 cup white chocolate chips, melted; 1/2 cup granulated sugar; 1/4 cup sour cream; 3 large eggs; 1 tsp vanilla extract; 1 cup raspberry puree; 1 cup fresh raspberries; 1 1/2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar

Highlighted under: Baking & Desserts

I absolutely adore this White Chocolate Raspberry Cheesecake! The combination of creamy white chocolate and tangy raspberries creates an indulgent dessert that never fails to impress. Making this cheesecake is a delightful experience, from melting the chocolate to folding in the raspberry puree. With a smooth texture and rich flavor, it’s become a favorite among my friends and family—perfect for birthdays, anniversaries, or just a cozy night in. I can’t wait for you to try this recipe and enjoy it as much as I do!

Created by

Ruby Lawson

Last updated on 2026-01-07T10:49:14.283Z

As I crafted this cheesecake, I discovered how essential the balance between sweet white chocolate and the tartness of raspberries is. The method of gently folding in the raspberry puree made sure I retained those beautiful swirls that add a touch of elegance to the dessert. I even had fun experimenting with the crust, blending vanilla and almond flavors to make each slice exciting!

One tip that worked wonders for me was allowing the cheesecake to cool slowly in the oven after baking. This prevents cracks and helps maintain that stunning smooth surface. Seeing the final result makes all the effort worthwhile!

        Why You'll Love This Recipe
        Decadent white chocolate paired with fresh, tart raspberries
Silky, creamy texture that is simply irresistible
Show-stopping dessert for any occasion or gathering

      

Fine-Tuning the Texture

Achieving the perfect texture in your White Chocolate Raspberry Cheesecake is crucial. The cream cheese should be softened adequately—this means letting it sit at room temperature for about 30 minutes to 1 hour. Beat the cream cheese meticulously until it's creamy and smooth, as lumps can lead to an uneven filling. If your filling appears too thick after adding eggs, a splash of milk can help achieve that silky consistency without compromising flavor.

When incorporating the melted white chocolate, ensure it has cooled slightly but is still pourable. You'll want it to blend effortlessly into the creamy mixture, creating a harmonious texture that's creamy yet firm once baked. Too hot, and it can scald the eggs added later; too cool, and it may clump up. Keep an eye on its temperature, ideally around body temperature (98.6°F/37°C) for seamless integration.

Mastering the Raspberry Swirl

The raspberry puree adds a vibrant color contrast and a delightful tartness to the cheesecake's overall flavor. To make the puree, blend fresh raspberries on low speed until smooth, then push through a fine mesh sieve to remove the seeds. This process not only enhances the aesthetics of your cheesecake but also ensures a velvety mouthfeel. Be sure to reserve a few fresh raspberries for garnish to elevate your presentation.

When folding in the raspberry puree and fresh raspberries, it's essential to do so gently. Use a spatula and a light hand to maintain the color and allow for those beautiful swirls without completely blending the puree into the filling. The goal is to create a marbled effect, which adds a visual depth and flavor complexity; try to create a pattern rather than a uniform color throughout.

Ingredients

Ingredients for White Chocolate Raspberry Cheesecake

Cheesecake Filling

16 oz cream cheese, softened
1 cup white chocolate chips, melted
1/2 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 tsp vanilla extract
1 cup raspberry puree
1 cup fresh raspberries

Crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Add a delicious touch by garnishing with extra raspberries!

Instructions

How to Make White Chocolate Raspberry Cheesecake

Prepare the Crust

Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove and let cool.

Make the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the melted white chocolate and sugar until well blended. Add in the sour cream, eggs one at a time, and vanilla extract, mixing until just combined.

Add Raspberry Swirls

Gently fold in the raspberry puree and fresh raspberries, taking care not to overmix. Pour the filling over the cooled crust in the springform pan.

Bake the Cheesecake

Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool slowly inside for an hour.

Chill and Serve

Remove the cheesecake from the oven, allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Serve chilled, ideally with extra raspberry sauce on top!

Enjoy each delectable slice with family and friends!

Pro Tips

For a richer flavor, consider adding a dash of almond extract to the crust mixture. This will elevate the overall taste of your cheesecake!

Storage Tips

To keep your White Chocolate Raspberry Cheesecake fresh and delicious, store it in an airtight container in the refrigerator. It can be stored for up to five days, allowing the flavors to develop further. If you love the taste of chilled cheesecake, it's best enjoyed after a night in the fridge, letting the creamy texture settle and the flavors meld beautifully.

If you plan to make the cheesecake ahead of time, consider freezing it. Wrap individual slices in plastic wrap followed by aluminum foil to protect from freezer burn. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving for the best texture.

Serving Suggestions

For an elegant touch, serve your cheesecake slices with a drizzle of homemade raspberry sauce. To prepare this sauce, simply simmer fresh raspberries with sugar and a splash of lemon juice until thickened. This not only enhances the flavor profile but also creates a stunning visual that impresses your guests at gatherings.

Pairing the cheesecake with a dollop of whipped cream can also add a delightful creaminess that contrasts the cake's richness. For extra flair, try infusing the whipped cream with a hint of vanilla or almond extract for a complementary flavor twist that elevates the whole dessert experience.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries! Just thaw them and drain any excess liquid before using them in the cheesecake.

→ How long does the cheesecake last?

The cheesecake can last in the refrigerator for up to 5 days, but it's best enjoyed within the first 3 days for optimal freshness.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making a day or two in advance, allowing the flavors to meld beautifully.

→ What can I substitute for cream cheese?

If you're looking for a substitute, mascarpone cheese works well, though the flavor and texture will be slightly different.