White Chocolate Raspberry Cheesecake

If you’ve ever dreamed of recreating a Cheesecake Factory classic at home, this White Chocolate Raspberry Cheesecake is your answer. Creamy, rich, and beautifully balanced with the tart sweetness of raspberry, it’s the perfect dessert to impress for holidays, special occasions, or even a cozy weekend treat. With a smooth white chocolate filling, a chocolate Oreo crust, and a vibrant raspberry swirl, every slice feels indulgent, elegant, and absolutely irresistible.

This step-by-step cheesecake recipe is surprisingly easy to follow, giving you fail-proof results and a show-stopping dessert that tastes even better than the original.

Why You’ll Love This Recipe

• Creamy, decadent white chocolate cheesecake with fresh raspberry flavor
• Chocolate Oreo crust adds a rich, slightly crunchy base
• Elegant raspberry swirl makes it look bakery-level beautiful
• Make-ahead friendly and perfect for entertaining
• A fraction of the cost compared to restaurant versions

Ingredients

Crust

• Oreo cookies, finely crushed – Forms a rich, chocolatey base for the cheesecake
• Salted butter, melted – Binds the crust and adds a touch of richness

Filling

• White chocolate chips – Adds creamy sweetness and luxurious texture
• Cream or half-and-half – Helps melt the chocolate smoothly
• Cream cheese, softened – The foundation for a smooth, decadent cheesecake
• Granulated sugar – Sweetens and balances the tanginess of cream cheese
• Sour cream – Adds creaminess and a subtle tang
• All-purpose flour – Stabilizes the cheesecake filling
• Vanilla extract – Enhances flavor
• Eggs, room temperature – Bind the filling for perfect structure

Raspberry Swirl

• Fresh or frozen raspberries – Provide natural flavor and vibrant color
• Water – Helps cook down the fruit
• Granulated sugar – Sweetens the raspberry puree
• Cornstarch – Thickens the sauce for swirling

Topping

• Heavy cream – Whips into fluffy peaks for decoration
• Powdered sugar – Sweetens and stabilizes whipped cream
• Vanilla extract – Adds aroma and flavor
• White chocolate, grated or shaved – Elegant finishing touch

How to Make White Chocolate Raspberry Cheesecake

Prepare the Crust

Preheat your oven to 325°F. Combine crushed Oreos and melted butter, then press the mixture into the bottom and up the sides of a 9×3-inch springform pan.

Bake for 8–10 minutes, then set aside to cool.

Make the Raspberry Sauce

Combine raspberries, water, sugar, and cornstarch in a medium saucepan over medium heat. Cook, stirring frequently, until thickened and boiling, about 5 minutes. Strain through a fine mesh sieve to remove seeds and set aside.

Melt White Chocolate

Microwave the white chocolate chips and cream in short 20-second bursts, stirring between each, until smooth. Set aside to cool slightly.

Make the Cheesecake Filling

Beat the cream cheese until smooth. Add sugar, sour cream, and flour, mixing well.

Add the eggs one at a time, mixing on low speed until just combined.

Gently fold in the melted white chocolate and vanilla extract until fully incorporated.

Layer and Swirl

Pour half of the cheesecake batter into the prepared crust. Dollop half of the raspberry sauce (about 3 tablespoons) over the batter. Use a skewer or knife to gently swirl the sauce through the cheesecake.

Add the remaining batter and top with the remaining raspberry sauce, swirling again to create a marbled effect.

Bake

Place a pan of water on the oven rack below the cheesecake to create a water bath. Bake for 60–70 minutes, until the edges are set and the center slightly jiggles.

Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour in the oven, then another hour at room temperature. Chill in the refrigerator for 3–4 hours until completely set.

Add Whipped Cream and Topping

Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Sprinkle the cheesecake with grated white chocolate and pipe decorative whipped cream swirls around the edges.

Tips for Success

• Use room-temperature ingredients for a smoother filling
• Mix on low speed to prevent incorporating air that causes cracks
• The water bath keeps the cheesecake creamy and prevents cracking
• Cool slowly in the oven to avoid sinking or splitting
• Chill thoroughly before serving for clean slices

Equipment Needed

• 9×3-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Saucepan
• Wire mesh strainer
• Microwave-safe bowl
• Rubber spatula
• Skewer or knife (for swirling)
• Measuring cups and spoons

Recipe Variations

• Chocolate Swirl: Fold in some melted dark chocolate for a dual swirl effect
• Mini Cheesecakes: Bake in muffin tins for single-serve portions
• Mixed Berry: Swap raspberries for blueberries or blackberries
• White Chocolate Ganache Drizzle: Add a shiny white chocolate topping for extra decadence

Serving Suggestions

• Serve with fresh raspberries for added freshness
• Pair with coffee or a dessert wine for an indulgent treat
• Garnish with extra white chocolate curls or edible flowers
• Perfect centerpiece dessert for birthdays, anniversaries, or holidays

FAQs

Can I make this cheesecake ahead of time?
Yes. It actually tastes better after chilling overnight.

How do I store leftovers?
Cover tightly and refrigerate for up to 5 days.

Can I freeze this cheesecake?
Yes. Wrap tightly and freeze without whipped cream topping for up to 2 months.

How do I know when it’s done baking?
Edges should be set and center slightly jiggly—will firm up as it cools.

Can I use store-bought raspberry sauce?
Yes, but homemade gives the best flavor and control over sweetness.

Final Thoughts

This White Chocolate Raspberry Cheesecake brings bakery-quality flavor to your kitchen with a fraction of the cost. Its creamy, indulgent filling, vibrant raspberry swirl, and elegant presentation make it a dessert that’s sure to impress. Whether it’s a special occasion or just because, this cheesecake is a delicious way to celebrate any moment.

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