White Chocolate Raspberry Cheesecake Recipe

Try this recipe for creamy, decadent White Chocolate Raspberry Cheesecake with a buttery crust and tangy raspberry swirls - perfect for any occasion!

If you're looking for a dessert that screams "luxurious and irresistible," you've found it! This White Chocolate Raspberry Cheesecake is a decadent combination of creamy white chocolate, tangy raspberry sauce, and a buttery crust that will leave everyone asking for seconds. I can vividly remember the first time I made this cheesecake for a family gathering. The rich and creamy texture from the white chocolate, the raspberry swirl perfection, and the fact that it's make-ahead friendly made it a hit with everyone. It's the perfect showstopper for holidays, birthdays, or any special occasion.

So, grab your apron, and let's make magic in the kitchen!

Why You'll Love This White Chocolate Raspberry Cheesecake Recipe

• A dessert fit for any occasion - It's fancy enough for celebrations but simple enough for a weekend treat.
• Rich and creamy texture - The white chocolate makes it extra smooth and luxurious.
• Raspberry swirl perfection - A beautiful contrast of flavors and colors that looks as good as it tastes.
• Make-ahead friendly - This cheesecake tastes better the next day, making it great for prepping in advance.

How to Make White Chocolate Raspberry Cheesecake

Ingredients:

For the Raspberry Sauce:

2 cups fresh or frozen raspberries (plus extra for garnish)
½ cup granulated sugar
½ cup water
1 tablespoon cornstarch

For the Crust:

1 ½ cups vanilla wafer cookie crumbs (or 14 full sheets of graham crackers)
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

2 cups white chocolate chips
½ cup heavy cream
3 packages (24 ounces) of cream cheese, room temperature
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, room temperature
White chocolate curls for garnish (optional)

Directions: 

For the Raspberry Sauce:

1. Combine raspberries and sugar in a saucepan over medium heat. Simmer for 10 minutes, stirring and mashing until thickened.

2. Strain the berry sauce through a sieve, pressing with a spoon; discard solids.

3. Cook raspberry sauce with a cornstarch slurry for a few minutes. Remove from heat and set aside.

For the Crust:

1. Preheat oven to 350°F. Place a pan with 2 inches of hot water in the lower oven for a water bath.

2. Pulse cookies into crumbs in a food processor or crush in a plastic bag. Mix with sugar and melted butter in a bowl.

3. Press the mixture evenly into the bottom and sides of a prepared springform pan using a spoon or glass, ensuring an even layer.

4. Bake crust for 10 minutes. Once cooled, wrap the pan in an oven bag or foil to prevent leaks.

For the Cheesecake Filling: 

1. Melt & Mix

Melt white chocolate chips with cream in the microwave in 15-second bursts, stirring until smooth. In a mixing bowl, blend cream cheese, sugar, flour, and vanilla on low speed until smooth. Beat in eggs one at a time.

2. Combine & Layer

Fold the cream cheese mixture into the melted white chocolate.  Then, pour half the batter into the crust.

Spoon 3 tablespoon raspberry sauce over it, then add the remaining batter.

Spoon 3 more tablespoon raspberry sauce on top and swirl with a knife.

3. Bake in Water Bath

Place the wrapped springform pan in a water bath with 2 inches of hot water. Bake at 350°F for 60-90 minutes, checking after 1 hour. The edges should be set, and the center slightly jiggly.

4. Cool Gradually

Turn off the oven and leave the cheesecake in the oven for another hour without opening the oven. This prevents cracking.

5. Chill & Serve

Once cooled, remove from the oven, discard the lining, and chill for at least 5 hours or overnight. Run a knife around the edge before releasing the springform.

Garnish with raspberry sauce, fresh raspberries, white chocolate curls, or whipped cream. Enjoy!

Expert Tips for the Best White Chocolate Raspberry Cheesecake

• Room temperature ingredients ensure a smooth, lump-free batter.
• Don't overmix the batter! Too much air can cause cracks.
• Use a water bath to create steam, preventing cracks and ensuring even baking.
• Cool slowly in the oven to avoid sudden temperature changes that can cause cracks.
• Use a sharp knife dipped in warm water for perfect slices and wipe clean between cuts.

Storage & Freezing Tips

• Store leftover cheesecake in the refrigerator for up to 5 days, covered tightly.
• To freeze, wrap individual slices in plastic wrap and place them in an airtight container. Freeze for up to 2 months and thaw overnight in the fridge.

Frequently Asked Questions

Q: Can I use frozen raspberries?
Yes! No need to thaw them first; cook them down as directed.

Q: How do I know when my cheesecake is done?
It should be set around the edges but slightly jiggly in the center.

Q: What if my cheesecake cracks?
Don't worry-it still tastes fantastic! Just cover it with whipped cream or extra raspberry sauce.

Q: Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better the next day after chilling overnight.

Final Thoughts

This White Chocolate Raspberry Cheesecake is a true dessert masterpiece worth every step! Whether you're making it for a holiday gathering or just because it's bound to impress.

I hope you like this raspberry and white chocolate cheesecake recipe - be sure to give it a review below! If you try this recipe, let me know how it turns out in the comments! And don't forget to snap a picture and tag me on Instagram @hipmamasplace - I'd love to see your beautiful cheesecakes!

Also don't forget to follow Hip Mama's Place on Facebook, Instagram, Pinterest, and Twitter!

Looking for more yummy desserts and treats? Check out links below for more inspiration. Happy baking!

• The BEST Lemon Raspberry Bread 

• Easy and Delicious Strawberry Cobbler Recipe

• Lemon Blueberry Bread

• Raspberry Cream Cheese Dip Recipe 

• How to Make Raspberry Sauce {from Fresh Raspberries}

*This post may contain affiliate links. Read our Disclosure Policy for more details. 

White Chocolate Raspberry Cheesecake Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

• Author: Jocelyn Brown
• Total Time: 0 hours
• Yield: 10 servings 1x

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Description

Try this recipe for creamy, decadent White Chocolate Raspberry Cheesecake with a buttery crust and tangy raspberry swirls - perfect for any occasion!

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Ingredients

Scale 1x2x3x

Raspberry Sauce:

2 cups fresh or frozen Raspberries (plus extra fresh Raspberries to decorate)
½ cup granulated Sugar
½ cup water
1 tablespoon Cornstarch
 
Crust:

1 ½ cups Vanilla Wafer Cookie crumbs (or 14 full sheets Graham Crackers)
3 tablespoons granulated Sugar
4 tablespoons unsalted Butter (melted)
 
Cheesecake Filling:

2 cups White Chocolate Chips
½ cup heavy Cream
3 packages (24 ounces) Cream Cheese (room temperature)
½ cup granulated Sugar
2 tablespoons all-purpose Flour
1 teaspoon V anilla extract
3 large Eggs (room temperature)
White Chocolate curls to garnish (optional)

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Instructions

Raspberry Sauce:

1. Combine the Raspberries and Sugar in a saucepan. Bring to simmer on medium heat, and cook for 10 minutes, stirring often and crushing the berries with a large fork. Cook the mixture down until it has thickened.
2. Strain the thickened berry sauce through a wire sieve into a bowl, pressing the pulp with the back of a spoon. Discard solids.
3. Place Raspberry sauce in pan and make a small slurry of Water and Cornstarch, and blend the slurry into the Raspberry sauce as it cooks an extra few minutes. Remove from heat and set aside.

Crust: 

1. Preheat the oven to 350°F, and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
2. In a food processor, pulse the Cookies to crumbs (or smash in a plastic bag). Place in a small bowl. Stir in the Sugar and melted Butter. Pour the crumb mixture into the prepared springform pan and press evenly into the bottom and up the sides of the pan using the back of a rounded spoon or a glass. Be careful to get an even layer of crust.
3. Bake crust for 10 minutes. When cooled, place springform pan inside bottom of oven bag (or heavy-duty aluminum foil) to ensure no water leaks as it bakes in the water bath.
    

  Cheesecake Filling:

1. Melt White Chocolate Chips with Cream in heat safe bowl in microwave, in 15 second bursts, stirring between bursts, until smooth.
2. In an electric mixing bowl blend together Cream Cheese, Sugar, Flour, and Vanilla on low speed until smooth, scraping the sides of the bowl. Beat in eggs one at a time, just enough to blend.
3. Fold Cream Cheese mixture into melted White Chocolate mixture. Pour ½ of cheesecake batter into crust. Spoon 3 tablespoons raspberry sauce over batter.
4. Pour remaining batter over top. Spoon 3 more tablespoons of raspberry sauce over batter. Swirl batter with the tip of a knife to create a marbled effect.
5. Place wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
6. Bake for 60 to 90 minutes. Begin checking the cheesecake at the 1-hour point to check its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it’s ready, or needs more time. The cheesecake should be set on edges, but jiggly in center, when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
7. When the cheesecake is done, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven cools. Do not open the oven during this time. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
8. Remove from the oven when cooled. Carefully remove the lining from the springform pan. Chill in the fridge for at least 5 hours, or overnight.
9. Run a knife around the edge of the pan to ensure an easy release when the springform is removed. Garnish with extra Raspberry sauce, fresh Raspberries, curled white chocolate, or fresh whipped cream.
10. Slice, serve and enjoy!
     

• Prep Time: 30 minutes
• Cook Time: 60-90 minutes, bake time
• Category: Desserts
• Method: Baking
• Cuisine: American