There’s something about the combination of white chocolate and raspberries that just feels like a special occasion. I first made this cheesecake one snowy February for my youngest daughter’s birthday. The kitchen smelled like warm vanilla and melted chocolate, and I remember watching her eyes light up as the raspberry swirl was revealed with the first slice.
This cheesecake is creamy, rich, and balanced with the sweet-tart pop of raspberries. Whether you’re baking for a holiday, a birthday, or just because it’s the weekend, this recipe always brings the kind of silence at the table that only happens when everyone’s too busy enjoying dessert.
In this post, I’ll walk you through everything: the cookie crust, the luscious filling, that signature swirl, and all my best tips for avoiding cracks or sinking middles. You’ll also find variations, serving ideas, and some fun make-ahead options for busy weeks.
Prep Overview
| 🍽️ Yield | ⏱️ Prep Time | 🔥 Cook Time | ❄️ Chill Time | ⏳ Total Time | Difficulty |
|---|---|---|---|---|---|
| 12 servings | 25 minutes | 1 hour | 4–6 hours | ~6½ hours | Moderate |
Quick Tip
If you’re planning to serve this cheesecake for a dinner party, I recommend making it the night before. It needs several hours to chill and set fully for the perfect texture—plus, that overnight rest makes slicing a dream.
Table of Contents
Table of Contents
Ingredients for White Chocolate Raspberry Cheesecake
For the Crust:
- 1½ cups chocolate cookie crumbs (about 20 sandwich cookies, finely crushed)
- ¼ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the Raspberry Swirl:
- 1½ cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 6 oz white chocolate, melted and slightly cooled
Substitution Tips:
You can swap the chocolate cookie crust with graham crackers or crushed Oreos if you prefer a sweeter or crunchier base. Frozen raspberries work great here—just thaw and drain before cooking down the sauce.
White Chocolate Raspberry Cheesecake
Ingredients
- 1½ cups chocolate cookie crumbs
- ¼ cup, melted unsalted butter
- 2 tablespoons granulated sugar
- pinch salt
- 1½ cups raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon + 1 tbsp water cornstarch
- 24 oz cream cheese
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 6 oz, melted white chocolate
Instructions
- Preheat oven to 325°F. Mix chocolate cookie crumbs, melted butter, and sugar. Press into a 9-inch springform pan and bake for 10 minutes. Cool completely.
- In a small saucepan, cook raspberries, sugar, and lemon juice. Add cornstarch slurry and simmer until thickened. Strain to remove seeds.
- Melt white chocolate and let cool slightly. Beat cream cheese until smooth, then add sugar, eggs one at a time, sour cream, vanilla, and white chocolate.
- Pour half the batter into crust. Swirl with half the raspberry sauce. Repeat. Bake in water bath for 60–65 minutes. Center should jiggle slightly.
- Cool cheesecake in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.
Notes
Nutrition
(Nutrition is estimated and will vary based on actual ingredients used)
Step-by-Step Instructions
1. Make the Chocolate Cookie Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 10 minutes, then let cool.
2. Prepare the Raspberry Swirl
In a small saucepan over medium heat, cook the raspberries, sugar, and lemon juice until the berries break down. Add the cornstarch slurry and stir until thickened (about 5 minutes). Strain through a fine mesh sieve to remove seeds, then set aside to cool.
3. Melt the White Chocolate
Place white chocolate in a heatproof bowl. Microwave in 20-second bursts, stirring each time, until smooth. Let it cool slightly. For a no-bake white chocolate treat, check out our no-bake chocolate pie recipe.
4. Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat again. Add eggs one at a time, mixing just until incorporated. Stir in sour cream, vanilla, and the cooled melted white chocolate.
5. Assemble and Swirl
Pour half the batter into the prepared crust. Drizzle half the raspberry sauce over the top and use a knife to swirl gently. Repeat with the remaining batter and sauce. Gently tap the pan on the counter to release air bubbles.
6. Bake in a Water Bath
Place the springform pan in a larger roasting pan. Pour hot water halfway up the sides. Bake at 325°F for 60–65 minutes. The center should be slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour in the oven.
7. Chill and Serve
Remove the cheesecake from the water bath and chill in the fridge for at least 4 hours (overnight is best). Serve with whipped cream or extra raspberry sauce. If you love chilled no-bake treats, don’t miss our 3-ingredient no-bake cheesecake.
Pro Tips for Perfect Cheesecake
- Use a water bath: It helps regulate temperature and prevents cracks. Wrap the bottom of your springform pan with foil to keep water out.
- Room temperature everything: Your cream cheese, eggs, and sour cream should be at room temp to blend smoothly.
- Cool gradually: Let the cheesecake sit in the turned-off oven before chilling. Sudden temperature changes can cause sinking.
- Don’t overmix: Overbeating adds air to the batter and leads to puffing and cracks.
- Need a faster version? Try our no-bake Oreo dessert for a quick cheesecake-style fix!
- Decorating idea: Add fresh raspberries and drizzle with our date bark sauce for a fun twist.
Once you master these basics, you’ll be making dreamy cheesecakes for every occasion—holidays, birthdays, or just a Saturday afternoon sweet craving.
Variations & Quick Alternatives
Mini Cheesecakes
Use a muffin tin lined with cupcake liners and bake for 18–20 minutes. These are great for parties or portion control. You can also try our Biscoff cheesecake version in mini form!
No-Bake Option
Skip the oven altogether and go for a no-bake version using whipped cream and gelatin. It sets beautifully in the fridge and tastes just as indulgent. For inspiration, check out our no-bake lemon dessert.
Chocolate Crust Twist
If you love dark chocolate, swap the cookie crust for crushed chocolate graham crackers. It balances the sweet white chocolate beautifully.
Swirl Variations
Try swapping the raspberry sauce with strawberry, blackberry, or even blueberry compote for a fresh spin on the same creamy base.
Serving Suggestions
This cheesecake makes a stunning centerpiece, whether you’re hosting Easter brunch or a cozy dinner with friends. Here are some ways to serve it:
- Garnish with style: Add fresh raspberries, white chocolate curls, and a dollop of whipped cream just before serving.
- Make it festive: Dust with powdered sugar and top with sugared cranberries for a winter holiday touch.
- Pair with drinks: Serve with a hot cup of coffee or a raspberry iced tea. It’s also delicious with our frozen strawberry lemonade on warm days.
- Leftover magic: Crumble leftover slices into dessert jars layered with whipped cream—kind of like our banana cream icebox cake in parfait form.
White Chocolate Raspberry Cheesecake—Frequently Asked Questions
Do I really need to use a water bath for white chocolate raspberry cheesecake?
Yes, using a water bath helps the cheesecake bake evenly and prevents cracking. It creates a steamy, gentle heat environment, which is ideal for delicate fillings like this white chocolate raspberry cheesecake.
How do I melt white chocolate without it seizing?
Melt it slowly in short bursts in the microwave or use a double boiler. Be sure it’s completely dry—any moisture will cause seizing. Also, avoid overheating; white chocolate is sensitive and melts best low and slow.
How long should I refrigerate the cheesecake before serving?
At least 4 hours, but overnight is best. This allows the cheesecake to set fully and develop that rich, creamy texture we all love in white chocolate raspberry cheesecake.
Can I freeze the raspberry sauce ahead of time?
Absolutely! The raspberry swirl sauce freezes well in an airtight container for up to 3 months. Just thaw in the fridge overnight and stir before using.
Final Thoughts
This white chocolate raspberry cheesecake has become one of those desserts I make on repeat—it never disappoints. Whether it’s a birthday, a baby shower, or just a quiet Sunday afternoon with family, it brings that little spark of joy to the table every single time. 🍰
If you give it a try, I’d love to hear how it turned out for you! Leave a comment below, rate the recipe, or share a photo with me. And don’t forget to save it to your favorite Pinterest board for next time. 🥄
Looking for more ways to enjoy berries in your baking? The Academy of Nutrition and Dietetics has great ideas for using raspberries, blueberries, and strawberries in everyday recipes.
And for heart-healthy cooking tips, the American Heart Association’s cooking skills guide is full of practical resources you’ll love.
