This White Chocolate Raspberry Cheesecake is rich, creamy, and totally worthy of a celebration. You get a buttery crust, silky cheesecake filling with melted white chocolate, and bright raspberry swirls that look fancy but are actually easy. The flavor is sweet, tangy, and fruity—like a cozy copycat restaurant dessert you can make right at home.
Introduction
If cheesecake feels intimidating, you’re in good hands. This White Chocolate Raspberry Cheesecake is all about simple steps and big payoff. The white chocolate melts into the batter and makes it extra smooth, while the raspberry swirl adds a fresh, slightly tart contrast.
The standout tip is baking gently and letting it cool slowly. That’s how you avoid cracks and get that dreamy, creamy texture. This White Chocolate Raspberry Cheesecake is a fan-favorite for birthdays, holidays, and anytime you want a dessert that makes people say, “Wow.”
Why You’ll Love This White Chocolate Raspberry Cheesecake
- Copycat restaurant vibe: Rich, creamy, and totally impressive.
- Perfect sweet-tart balance: White chocolate sweetness + raspberry brightness.
- Make-ahead friendly: Cheesecake tastes best after chilling overnight.
- Gorgeous swirl: Looks fancy with minimal effort.
- Sliceable and creamy: Slow cooling helps the texture set just right.
Ingredients for White Chocolate Raspberry Cheesecake
Crust
- Graham cracker crumbs: Classic cheesecake base; crushed chocolate wafers also work.
- Granulated sugar: Adds sweetness and helps bind.
- Melted butter: Holds the crust together.
Raspberry Swirl
- Raspberries: Fresh or frozen both work; frozen is great year-round.
- Granulated sugar: Sweetens the sauce.
- Cornstarch: Thickens so the swirl stays defined.
- Lemon juice (optional): Brightens the berry flavor.
Cheesecake Filling
- Cream cheese: Use brick-style, softened for a smooth batter.
- Granulated sugar: Sweetens without making it heavy.
- Sour cream: Adds tang and creaminess; full-fat Greek yogurt works too.
- Eggs: Helps it set; add one at a time to avoid overmixing.
- Vanilla extract: Adds warmth and rounds out flavor.
- White chocolate: Use good-quality bars or chips; melt and cool slightly before adding.
- Pinch of salt: Balances sweetness.
How to Make White Chocolate Raspberry Cheesecake
- 1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with foil if you plan to use a water bath.
- 2. Mix graham crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake 8–10 minutes, then cool slightly.
- 3. Simmer raspberries with sugar in a small pot over medium heat, about 5–7 minutes. Whisk cornstarch with a splash of water, stir it in, and cook 1 minute until thick. Cool.
- 4. Beat cream cheese and sugar on medium speed until smooth, about 2 minutes. Scrape the bowl well.
- 5. Mix in sour cream, vanilla, and salt. Beat in eggs one at a time on low, just until combined.
- 6. Stir in melted, slightly cooled white chocolate. The batter should look glossy and thick.
- 7. Pour batter over crust. Dollop raspberry sauce on top and swirl gently with a knife.
- 8. Bake 55–70 minutes, until edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let it sit 45 minutes.
- 9. Cool at room temperature, then chill at least 6 hours (overnight is best) before slicing.
Tips for Perfect White Chocolate Raspberry Cheesecake
- Use room temperature cream cheese: It prevents lumps.
- Mix on low after adding eggs: Overmixing adds air and can cause cracks.
- Cool slowly: The gentle cool-down helps prevent sinking and cracking.
- Chill overnight: Flavor and texture get even better.
- Clean slices: Wipe your knife between cuts.
Variations & Substitutions
- Crust swap: Use chocolate cookie crumbs for a richer base.
- Berry swap: Use strawberries or blackberries instead of raspberries.
- Extra swirl: Reserve some raspberry sauce for drizzling on slices.
- Mini version: Bake in muffin cups with liners for individual cheesecakes.
- Lighter topping: Use whipped topping instead of a sauce drizzle.
Make-Ahead & Freezing
Keep cheesecake covered in the fridge for up to 5 days.
To freeze, freeze the fully chilled cheesecake (or slices) wrapped tightly for up to 2 months. Thaw overnight in the fridge.
Serving Suggestions & Pairings
- Serve with extra raspberry sauce on the side.
- Pair with coffee or a simple black tea.
- Add fresh raspberries for a pretty finish.
- Perfect for birthdays, holidays, and special dinners.
Reader Review: “This White Chocolate Raspberry Cheesecake tasted like a restaurant dessert. The swirl was gorgeous and the texture was unbelievably creamy!”
Recipe Card
White Chocolate Raspberry Cheesecake
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 40 minutes + chilling
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
Raspberry Swirl
- 2 cups raspberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch + 2 tablespoons water
- Optional: 1 teaspoon lemon juice
Filling
- 2 pounds brick-style cream cheese, softened
- 2/3 cup granulated sugar
- 8 ounces sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 8 ounces white chocolate, melted and cooled slightly
- Pinch of salt
Instructions
- 1. Heat oven to 325°F. Prepare a 9-inch springform pan.
- 2. Mix crust ingredients, press into pan, bake 8–10 minutes.
- 3. Cook raspberries with sugar; thicken with cornstarch slurry. Cool.
- 4. Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and salt.
- 5. Add eggs one at a time on low. Stir in melted white chocolate.
- 6. Pour into crust. Dollop raspberry sauce and swirl.
- 7. Bake 55–70 minutes until edges set and center slightly jiggles. Cool slowly.
- 8. Chill at least 6 hours before slicing.
If you make this White Chocolate Raspberry Cheesecake, leave a rating and comment. Do you go heavy on the raspberry swirl, or keep it subtle and elegant?