Why You’ll Love White Chocolate Raspberry Cheesecake Recipe

I enjoy this recipe because it delivers an ultra-creamy texture with layers of flavor in every bite. I like how the tart raspberry filling cuts through the sweetness of the white chocolate, keeping the cheesecake from feeling too heavy. It’s also a dessert I trust for special occasions because it slices beautifully and always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Raspberry Filling
2 1/2 tsp cornstarch
1 tsp fresh lemon juice
1 tbsp warm water
2 1/2 cups (319g) fresh or frozen raspberries
2 1/2 tsp sugar

Chocolate Cookie Crust
35 Oreos (3 cups | 403g Oreo crumbs)
4 tbsp (56g) butter, melted (salted or unsalted is fine)

White Chocolate Cheesecake Filling
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
1 1/2 tsp vanilla extract
8 oz | 1 1/3 cups white chocolate, melted and slightly cooled
4 large eggs, room temperature

Whipped Cream
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
3/4 tsp vanilla extract
White chocolate bar, optional

Directions

I start by bringing the cream cheese, sour cream, and eggs to room temperature. To make the raspberry filling, I whisk together the cornstarch, lemon juice, and warm water. I cook the raspberries and sugar in a saucepan until the juices release, then stir in the cornstarch mixture and cook until slightly thickened. I puree and strain the mixture, then set it aside to cool.

For the crust, I preheat the oven to 325°F (163°C), crush the Oreos into fine crumbs, and mix them with melted butter. I press the mixture into the bottom and sides of a lined springform pan and bake it briefly before cooling and wrapping the pan in foil for a water bath. I reduce the oven temperature to 300°F (148°C).

To make the filling, I mix the cream cheese, sugar, and flour on low speed, then add the sour cream and vanilla. I gradually mix in the melted white chocolate, followed by the eggs one at a time. To assemble, I blend a little cheesecake batter into the raspberry filling, pour most of the cheesecake filling into the crust, swirl in the raspberry filling, then repeat with the remaining batter and raspberry swirl.

I bake the cheesecake in a water bath for about 2 hours until the edges are set and the center is still slightly jiggly. I cool it gradually in the oven, then chill it thoroughly. Before serving, I whip the cream with powdered sugar and vanilla, pipe it around the edges, and finish with raspberries and white chocolate shavings if I’m feeling extra decorative.

Servings and Timing

I usually get 12–14 slices from this cheesecake. Prep time takes about 1 hour and 45 minutes, cook time is around 3 hours, and the total time comes to roughly 4 hours and 45 minutes, not including chilling.

Variations

I sometimes swap raspberries for strawberries or blackberries when I want a different fruit swirl. If I want a darker chocolate note, I use chocolate graham crackers instead of Oreos for the crust. I also enjoy topping it with plain whipped cream for a simpler finish.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 3–4 days. I don’t reheat cheesecake, but I let slices sit at room temperature for about 15 minutes before serving so the texture is perfectly creamy.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually make it a day in advance so it has plenty of time to chill and set.

Why do I need a water bath?

I use a water bath to help the cheesecake bake evenly and prevent cracking.

Can I use frozen raspberries?

Yes, I use frozen raspberries often and cook them the same way as fresh.

How do I know when the cheesecake is done?

I look for set edges and a slightly jiggly center that firms up as it cools.

Can I skip straining the raspberry puree?

I prefer straining it for a smooth texture, but I can skip it if I don’t mind seeds.

What kind of white chocolate works best?

I use a good-quality white chocolate bar for smoother melting and better flavor.

Can I freeze this cheesecake?

Yes, I freeze it without whipped cream, wrapped tightly, for up to 2 months.

Why should ingredients be room temperature?

I find this helps the batter mix smoothly and prevents lumps.

Can I make this without a springform pan?

I don’t recommend it, as a springform pan makes removal much easier.

How should I slice the cheesecake cleanly?

I wipe the knife clean between each slice for neat, professional-looking pieces.

Conclusion

I come back to this White Chocolate Raspberry Cheesecake whenever I want a dessert that feels truly special. It’s rich, elegant, and packed with flavor, making it one of my favorite cheesecakes to bake and share. Every slice feels like a reward for taking the time to do it right.