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White Chocolate Raspberry Cheesecake is the dessert I make when I want an audible gasp at the table, ribbons of tangy raspberry swirled through a silky white chocolate filling over a dark Oreo crust, and every holiday season it disappears faster than anything else on the dessert table. If turning the oven on is not happening today, our no bake white chocolate raspberry cheesecake delivers the same flavors chilled.
The raspberry swirl is not just gorgeous, its tartness is exactly what keeps the white chocolate from being too sweet.
White Chocolate Raspberry Cheesecake Quick Look
- 🕒 Prep Time: 45 minutes
- 🌡️ Cook Time: 1 hour
- ⏳ Total Time: 4 hours
- 🍽️ Serving: 12 servings
- ⚡ Calories: 678kcal
- 🌶️ Flavor Profile: Sweet white chocolate balanced by bright, tangy raspberry
- ✋ Difficulty: Intermediate, a step up from our no bake cheesecake
Quick Answer
Press an Oreo and butter crust into a 9 inch springform pan. Cook frozen raspberries with sugar and lemon juice into a sauce and strain it. Melt white chocolate chips with heavy cream, then beat cream cheese and sugar until fluffy and mix in sour cream, vanilla, eggs, and the melted white chocolate. Layer half the filling and half the raspberry sauce in the pan, swirl with a knife, repeat, then bake at 350 degrees Fahrenheit for about 60 minutes until just slightly jiggly. Cool for an hour, then chill before serving.
Jump to:
- White Chocolate Raspberry Cheesecake Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make White Chocolate Raspberry Cheesecake
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- White Chocolate Raspberry Cheesecake FAQs
- Other Recommended Cheesecake Recipes
- White Chocolate Raspberry Cheesecake
Why This Recipe Works
Click to see the technique science
- Raspberry cuts the sweetness. White chocolate is rich and sweet, and the tart raspberry swirl balances every bite, which is why this flavor pairing is a bakery classic.
- Melted chocolate, not chips, in the filling. Melting the white chocolate with heavy cream first means it blends seamlessly into the batter instead of leaving waxy pockets.
- The whole Oreo is the crust. Blitzing cookies with their filling means the crumbs already carry sugar and fat, just a little butter binds them.
- Straining the swirl keeps it silky. Pushing the raspberry sauce through a sieve removes the seeds so the ribbons stay smooth against the creamy filling.
- Layer then swirl, twice. Swirling in two rounds distributes raspberry through the whole depth of the cheesecake, not just the top.
- Slightly jiggly is exactly right. Pulling the cheesecake when the center still wobbles slightly means a creamy, crack free texture once it cools and sets.
Why You’ll Love This Recipe
- That bakery style raspberry swirl looks impressive and takes zero artistic skill.
- The Oreo crust beats a plain graham crust with white chocolate, ask anyone.
- It is the baked big sibling of our no bake white chocolate raspberry cheesecake, richer, denser, and worth the oven time.
Key Ingredients
A few dairy aisle staples plus two star flavors, white chocolate and raspberries.
- Cream cheese: Three full blocks, softened, for that dense, creamy New York style body.
- White chocolate chips: Melted with heavy cream into the filling for sweetness and silky texture.
- Frozen raspberries: Cooked down with sugar and lemon juice into the tangy swirl. No need to thaw first.
- Oreos: The whole cookie, filling and all, blitzed with butter into a chocolate crust.
- Sour cream and eggs: Sour cream adds tang and a creamy set, eggs bind the filling as it bakes.
See recipe card for exact quantities.
Variations and Substitutions
Make this swirl your own.
- Swap the frozen raspberries for strawberries or blackberries in the swirl.
- Use a golden sandwich cookie or graham cracker crust for a lighter look.
- Fold a handful of white chocolate chunks into the filling for melty pockets.
- Serve slices with a pour of our fresh strawberry sauce for a double berry moment.
How to Make White Chocolate Raspberry Cheesecake
- Process the Oreos into crumbs in a food processor, pulse in the softened butter, then press the crust into a greased 9 inch springform pan, covering the bottom and about an inch up the sides. Refrigerate while you work.
- Combine the raspberries, sugar, and lemon juice in a saucepan over medium heat and cook about 5 minutes until the berries break down into a sauce. Push it through a fine mesh strainer and set aside to cool. Preheat the oven to 350 degrees Fahrenheit.
- Melt the white chocolate chips with the heavy cream in a saucepan over medium heat, stirring until smooth.
- Beat the cream cheese and sugar until fluffy with a hand mixer, then beat in the sour cream, vanilla, and eggs one at a time until smooth. Stir in the melted white chocolate mixture.
- Pour half the filling over the crust, dollop on about half the raspberry sauce, and swirl gently with a sharp knife. Add the remaining filling and sauce and swirl the top the same way.
- Bake for about 60 minutes until only slightly jiggly in the middle. Cool at room temperature for 1 hour, then chill in the refrigerator for 1 to 2 hours until cold. Garnish and serve.
Recipe Tips & Tricks
- Soften the cream cheese fully. Cold cream cheese is the number one cause of lumpy filling, give it a solid hour on the counter.
- Cool the white chocolate slightly before mixing it in so it does not scramble the eggs or thin the batter.
- Swirl less than you think. A few figure eights with a knife makes bold ribbons, overworking blends everything pink.
- Do not overbake. Pull it when the center still jiggles like set gelatin, it firms as it cools.
- Cool it gradually. The hour at room temperature before chilling helps prevent the dreaded surface crack.
- Use a hot, clean knife for slicing. Dip it in hot water and wipe between cuts for those perfect bakery slices.
Serving Ideas and Suggestions
Serve each slice with a swirl of our stabilized whipped cream, a few fresh raspberries, and a scatter of white chocolate shavings, exactly like the bakery case.
It is a natural centerpiece for holidays and birthdays, and it plays well on a dessert spread next to our mini cheesecakes for the grab and go crowd.
If your family are cheesecake people, our Cheesecake Factory pineapple upside down cheesecake and decadent red velvet cheesecake cake belong on the rotation too.
Store the cheesecake covered in the refrigerator for up to 5 days, it slices even better on day two. For longer storage, freeze whole or in slices wrapped in plastic and foil for up to 2 months, then thaw overnight in the refrigerator.
White Chocolate Raspberry Cheesecake FAQs
Do not overbake it and do not rush the cooling. Pull it from the oven while the center still jiggles slightly, then let it rest at room temperature for a full hour before refrigerating. Cracks come from overcooked edges and sudden temperature changes, and worst case, the whipped cream garnish hides everything.
Yes, the same 12 ounces works perfectly. Fresh berries break down a touch faster, so the sauce may be done a minute or two sooner. Frozen raspberries are picked ripe and often cheaper, which is why the recipe calls for them.
No, this recipe skips it. The sour cream and white chocolate keep the filling creamy, and the slightly jiggly bake plus gradual cooling prevents major cracking. If you want extra insurance, a pan of hot water on the rack below adds steam without the leaky pan risk.
Gently shake the pan at the 55 to 60 minute mark. The outer ring should look set while a circle in the center about the size of your palm still wobbles like set gelatin. It finishes setting as it cools, if the whole top sloshes, give it 5 to 10 more minutes.
Absolutely, it is actually better made a day ahead so it can chill completely. Bake it, cool it, and refrigerate it covered overnight, then garnish just before serving. It keeps up to 5 days refrigerated or 2 months frozen.
It was probably too hot or too cool. Melt the chips gently with the heavy cream just until smooth, let it cool for a few minutes, then stir it into the batter. Overheated white chocolate seizes into grainy bits, and fully cooled white chocolate hardens before it blends.
Made this White Chocolate Raspberry Cheesecake? I would love to hear how it turned out, leave a comment and a star rating below!
Double down on white chocolate with a drizzle of our white chocolate sauce.
For the vanilla lover in your life, my speckled vanilla bean cheesecake is pure elegance.
White Chocolate Raspberry Cheesecake
Ingredients
Raspberry Swirl
- 12 ounces Frozen Raspberries
- ⅔ cup Granulated sugar
- 1 teaspoon Lemon Juice fresh squeezed
Filling
- 1 ½ cups White Chocolate Chips
- 1 cup Heavy Cream
- 24 ounces Cream Cheese softened
- ¾ cup Granulated Sugar
- ½ cup Sour Cream
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
Instructions
- Make the crust by adding the Oreos to a food processor and process until they are crumbs, then pulse in the butter.25 Oreos, ¼ cup Butter
- Spray a 9-inch springform pan with cooking spray, then press the crust into the pan to fill the bottom and about an inch up the side. Set aside in the fridge while you make the rest of the cheesecake.
- Make the swirl. Combine raspberries, sugar, and lemon juice in a saucepan on medium heat for about 5 minutes, or until the raspberries break down into a sauce; push through a fine mesh strainer, then set aside to cool.12 ounces Frozen Raspberries, ⅔ cup Granulated sugar, 1 teaspoon Lemon Juice
- Preheat the oven to 350℉.
- Make the filling by melting the white chocolate chips and heavy cream in a saucepan over medium heat until the chocolate is melted.1 ½ cups White Chocolate Chips, 1 cup Heavy Cream
- Then, in a large bowl, beat the cream cheese and sugar together until fluffy with an electric hand mixer.24 ounces Cream Cheese, ¾ cup Granulated Sugar
- Add in the sour cream, vanilla, and eggs, one at a time, while beating the mixture until smooth.½ cup Sour Cream, 1 teaspoon Vanilla Extract, 3 Large Eggs
- Stir in the melted white chocolate mixture.
- Now assemble the cheesecake by adding half of the filling to the crust in your springform pan, then about half of the swirl mixture and swirling it in gently with a sharp knife.
- Pour the rest of the filling on top and then the rest of the swirled mixture, swirling gently with a knife again.
- Bake for about 60 minutes or until only slightly jiggly in the middle.
- Let cool at room temperature for 1 hour, then chill in the fridge for 1 to 2 hours or until cold to the touch.
- Add garnishes if desired and serve.Whipped Cream, White Chocolate Shavings, Fresh Raspberries
Notes
- Use Room Temperature Ingredients: This ensures a smooth cheesecake batter without lumps.
- Prevent a Soggy Crust: Wrap the outside of your springform pan with foil if using a water bath.
- Don’t Overmix: Mix the batter on low speed to avoid incorporating too much air.
- Clean Knife Between Cuts: Wipe your knife clean after each slice for neat servings.
- Plan Ahead: This cheesecake needs time to cool and chill, so make it a day before you plan to serve it.
Nutrition
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