White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup white chocolate, melted; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 ½ cups fresh raspberries; ½ cup sour cream; 1 cup fresh raspberries; ¼ cup white chocolate shavings

Highlighted under: Baking & Desserts

I absolutely love indulging in rich, creamy desserts, and this White Chocolate Raspberry Cheesecake is at the top of my list. With velvety white chocolate blended into a smooth cheesecake filling and swirls of fresh raspberries, it's a showstopper for any occasion. The tartness of the raspberries perfectly balances the sweetness of the white chocolate, creating a dessert that's both decadent and refreshing. Whether you're celebrating a special milestone or just treating yourself, this cheesecake is sure to impress anyone lucky enough to share it with you!

Created by

Celeste Morgan

Last updated on 2026-01-10T01:55:13.089Z

During my last family gathering, I decided to surprise everyone with a dessert they wouldn't forget. I chose this White Chocolate Raspberry Cheesecake, knowing its creamy texture would be a hit. The raspberries not only add beauty but that delightful tartness we all love. I found that melting the white chocolate gently in a double boiler prevents it from seizing, ensuring a smooth cheesecake filling.

As I baked it, the aroma wafting through my kitchen was magical. I topped it with fresh raspberries and a drizzle of chocolate to elevate its appearance. The moment my family took their first bites, I knew I had created something special. I'm excited for you to try this recipe!

        Why You Will Love This Recipe
        Decadent white chocolate flavor balanced with tart raspberries
Creamy, smooth texture that melts in your mouth
Perfect centerpiece for any gathering or special occasion

      

Crafting the Perfect Cheesecake Filling

The key to a smooth cheesecake filling lies in the temperature of your ingredients. Make sure that your cream cheese is at room temperature so it blends seamlessly with the melted white chocolate. I typically take my cream cheese out of the fridge at least an hour before I start. This ensures the mixture turns creamy without any lumps, which is crucial for that melt-in-your-mouth texture.

When beating the cream cheese and white chocolate together, don’t rush this step. Mix until the filling becomes glossy and completely homogeneous, which usually takes about 2-3 minutes on medium speed. If you overmix after adding the eggs, you might introduce too much air, causing the cheesecake to crack during baking, so be gentle once the eggs are in.

Chilling for Creamy Perfection

After baking, it's important to let the cheesecake cool gradually in the oven with the door ajar. This not only helps prevent cracks from rapid cooling but also allows it to set properly. I usually keep my cheesecake in the oven for about an hour after turning off the heat. Once you're ready to refrigerate, make sure it's covered well to avoid absorbing any fridge odors.

For the best flavor and creamy texture, chilling the cheesecake overnight is ideal. This gives the flavors time to meld beautifully and allows the filling to firm up just enough for easy slicing. If you’re short on time, try to chill for at least four hours, but the longer, the better!

Ingredients

For the Cheesecake

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup white chocolate, melted
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 ½ cups fresh raspberries
½ cup sour cream

For the Topping

1 cup fresh raspberries
¼ cup white chocolate shavings

Instructions

Steps

Prepare the Crust

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Pre-bake at 350°F (175°C) for 10 minutes, then remove from the oven and let cool.

Make the Filling

In a large mixing bowl, beat the softened cream cheese and melted white chocolate until smooth. Gradually add sugar and mix until well combined. Add eggs one at a time, mixing between additions, then stir in vanilla extract and sour cream. Finally, gently fold in the raspberries.

Bake the Cheesecake

Pour the cheesecake filling over the prepared crust. Bake in a preheated oven at 325°F (160°C) for 60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour, then cool on a wire rack.

Chill and Serve

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, top with fresh raspberries and white chocolate shavings.

Pro Tips

For a smoother cheesecake, make sure all ingredients are at room temperature before mixing. Gently fold in the raspberries to avoid breaking them. If possible, use fresh raspberries for best flavor.

Serving Suggestions

This White Chocolate Raspberry Cheesecake is stunning on its own, but a simple drizzle of raspberry sauce or a dollop of whipped cream can elevate it to new heights. I love to prepare fresh raspberry coulis by blending raspberries with a bit of sugar and straining out the seeds. It adds a burst of tartness that complements the sweetness of the cheesecake perfectly.

In terms of serving, consider pairing small slices with a side of coffee or tea. The richness of the cheesecake contrasts beautifully with a strong brew, making it a delightful end to a meal. Also, it’s a hit at gatherings, where guests can enjoy their slice topped with fresh raspberries and white chocolate shavings right before serving!

Ingredient Swaps and Variations

If you're looking for a lower-fat version, you can substitute part of the cream cheese with Greek yogurt. This swap maintains creaminess while cutting down on calories, though the flavor profile will slightly change. You can also use a no-bake cheesecake method with similar ingredients if you prefer a lighter texture without heating the oven.

For those with dietary restrictions, gluten-free graham crackers are an excellent substitute for the crust. Additionally, you can introduce different fruit swirls, such as blueberries or strawberries, to switch things up or adjust to seasonal availability while maintaining the same basic mechanics of the cheesecake recipe.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture.

→ How long will the cheesecake last in the fridge?

The cheesecake should last for up to 5 days when stored in an airtight container in the refrigerator.

→ Can I make this cheesecake gluten-free?

Absolutely! Use gluten-free graham crackers or a nut-based crust to keep it gluten-free.

→ How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath and ensuring all ingredients are at room temperature can help reduce the chance of cracks.