If you love a creamy dessert, you’re in for a real sweet treat today. I’m sharing two fantastic white chocolate raspberry cheesecake recipes that are perfect for any occasion.
These recipes bring together the bright taste of fresh raspberries with the smooth sweetness of white chocolate. You’ll find a classic version and a beautiful swirled option to try, both sure to be a hit!
Jump to Recipe:
Classic White Chocolate Raspberry Cheesecake
This classic white chocolate raspberry cheesecake is rich and wonderfully smooth. It features a bright raspberry topping that balances the sweet white chocolate flavor.
Key Ingredients & Tips for Cheesecake
- Cream Cheese: Use full-fat cream cheese, softened, for the best smooth texture. This helps prevent lumps in your batter.
- Raspberry Puree: Fresh or frozen raspberries work well for the topping. Strain them for a very smooth sauce.
- Water Bath: Baking your cheesecake in a water bath helps it cook evenly and prevents cracks on top.
What You Need for this Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup melted unsalted butter
- 3 (8 oz) packages full-fat cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 6 oz white chocolate, melted and cooled
- 1 ½ cups fresh or frozen raspberries
- 2 tablespoons lemon juice
⏱️ Time: 1 hour 30 minutes (plus chilling)🍽️ Yields: 10-12 servings
How to Make Your Raspberry Cheesecake
Step 1: Make the Crust
Combine graham cracker crumbs with melted butter in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then let it cool completely.
Step 2: Prepare the Filling
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Mix in eggs one at a time, just until combined. Gently fold in the melted and cooled white chocolate. Pour this delicious filling over your cooled crust.
Step 3: Bake and Chill
Place your springform pan into a larger pan with about an inch of hot water (this is your water bath). Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center still jiggles slightly. Cool completely on a wire rack, then refrigerate for at least 4 hours, or ideally overnight. Top with raspberry sauce before serving.
📝 Final Note
For a really clean slice, dip your knife in hot water and wipe it clean between each cut. This makes for beautiful presentation.
Beautiful White Chocolate Raspberry Swirl Cheesecake
This cheesecake takes the delicious white chocolate raspberry combination and adds a stunning swirl pattern. It’s a beautiful dessert that tastes just as good as it looks.
Key Baking Insights & Raspberry Tips
- Swirl Method: After pouring the white chocolate batter, dollop raspberry puree on top. Gently swirl with a knife or skewer for a pretty effect, but be careful not to overmix.
- White Chocolate Quality: Use good quality white chocolate chips or baking bars for melting. This really makes a difference in the overall flavor of your cheesecake.
- Room Temperature Items: Make sure your cream cheese and eggs are at room temperature. This helps all ingredients mix smoothly and keeps your batter lump-free.
What You Need for this Swirl Cheesecake
- 1 ½ cups Oreo cookie crumbs
- ¼ cup melted unsalted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 6 oz white chocolate, melted and cooled
- ¾ cup raspberry puree (strained)
⏱️ Time: 1 hour 45 minutes (plus chilling)🍽️ Yields: 10-12 servings
How to Make Your Swirled Raspberry Cheesecake
Step 1: Make the Cookie Base
Mix Oreo cookie crumbs with melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8 minutes, then let it cool.
Step 2: Create the Swirled Batter
Beat cream cheese, sugar, and vanilla until smooth and creamy. Mix in eggs one at a time. Gently fold melted and cooled white chocolate into about two-thirds of the batter. Pour the white chocolate batter over the cooled crust.
Step 3: Swirl and Bake
Dollop the remaining plain cheesecake batter and the raspberry puree over the white chocolate layer. Use a knife or skewer to gently create a pretty swirl design. Bake in a water bath at 325°F (160°C) for 65-75 minutes. Cool completely, then refrigerate until firm.
📝 Final Note
If you don’t have fresh raspberries for the puree, frozen ones work perfectly. Just thaw them first and then process them.