White Chocolate Raspberry Cheesecake is the kind of dessert that feels like a fancy bakery treat—but you can totally make it at home. You get a rich, silky cheesecake filling with melted white chocolate, plus bright raspberry swirls that cut through the sweetness in the best way. Every bite tastes smooth, creamy, and a little fruity.
The standout trick is simple: mix on low and stop as soon as it’s smooth. Overmixing adds extra air, which can lead to cracks. Keeping the batter calm (and baking gently) gives you that smooth, “perfect slice” look.
This White Chocolate Raspberry Cheesecake is a fan-favorite for holidays, birthdays, and dinner parties. It’s one of those desserts where everyone takes a bite and goes, “Okay… I need this recipe.”
Why You’ll Love This White Chocolate Raspberry Cheesecake
- Bakery-style creamy: Melted white chocolate makes the filling extra smooth and rich.
- Sweet + tart balance: Raspberry swirl adds brightness so it never tastes too heavy.
- Make-ahead dessert: Cheesecake is best after chilling, so it’s perfect for planning ahead.
- Show-stopping but doable: The swirl looks impressive, but it’s easy to do with a spoon or knife.
- Great for gatherings: Clean slices, easy to serve, and always a crowd-pleaser.
- Customizable: Swap berries, change the crust, or add extra white chocolate on top.
Ingredients for White Chocolate Raspberry Cheesecake
Graham Cracker Crust
- Graham cracker crumbs (2 cups): Buttery, classic base that holds together well.
Sub: Crushed vanilla wafers or chocolate sandwich cookies (scrape filling for less sweetness).
- Granulated sugar (2 tablespoons): Helps the crust set and adds a little sweetness.
- Unsalted butter (7 tablespoons, melted): Binds the crumbs into a sturdy crust.
Tip: If your crumbs look dry, add 1 more tablespoon melted butter.
White Chocolate Cheesecake Filling
- Cream cheese (32 ounces, softened): The main structure and creamy base.
Tip: Full-fat cream cheese gives the smoothest texture.
- Granulated sugar (1 cup): Sweetens the cheesecake without overpowering the berries.
- Sour cream (1 cup): Adds tang and keeps the filling silky (not heavy).
Sub: Plain Greek yogurt.
- Vanilla extract (2 teaspoons): Warm flavor that pairs perfectly with white chocolate.
- Eggs (4 large, room temperature): Helps the cheesecake set into clean slices.
- White chocolate (8 ounces, melted and slightly cooled): Makes the filling rich and extra creamy.
Tip: Use good-quality chips or a chopped bar for the smoothest melt.
- Salt (pinch): Helps balance sweetness.
Raspberry Swirl
- Raspberry jam or preserves (3/4 cup): Fast, easy swirl with big berry flavor.
Tip: Seedless jam makes a smoother swirl, but any jam works.
- Fresh raspberries (1 cup, optional): For topping and serving.
- Lemon juice (1 teaspoon, optional): Brightens the raspberry flavor if your jam is very sweet.
White Chocolate Raspberry Cheesecake Recipe
- 1. Prep the pan and oven: Heat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with two layers of heavy-duty foil (this helps protect it if you use a water bath).
- 2. Press the crust: Mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press firmly into the bottom of the pan (use a measuring cup to pack it tight). Bake for 10 minutes, then cool while you make the filling.
- 3. Melt the white chocolate: Melt white chocolate in a microwave-safe bowl in 20–25 second bursts, stirring each time, until smooth. Let it cool for 5 minutes so it’s warm, not hot.
- 4. Beat the cream cheese and sugar: In a large bowl, beat softened cream cheese on low to medium until smooth, about 1–2 minutes. Add sugar and mix just until combined. (Avoid whipping air into it.)
- 5. Mix in sour cream and vanilla: Add sour cream, vanilla, and a pinch of salt. Mix on low until smooth.
- 6. Add eggs gently: Add eggs one at a time, mixing on low just until each disappears. Scrape the bowl as needed.
- 7. Pour in the white chocolate: With the mixer on low, slowly pour in melted white chocolate and mix just until smooth.
- 8. Swirl the raspberries: Pour batter over the crust. Spoon dollops of raspberry jam over the top. Drag a butter knife or skewer through the jam in loose figure-eights until you get pretty swirls (don’t overdo it or it turns pink).
- 9. Bake gently: Place the pan in a large roasting pan. Pour hot water into the roasting pan to come about 1 inch up the sides (optional but helps prevent cracks). Bake 60–70 minutes, until the edges look set and the center still has a slight wobble.
- 10. Cool slowly: Turn the oven off, crack the door, and let the cheesecake sit for 1 hour. Then cool at room temperature for 30 minutes. Chill in the fridge, uncovered, for 6 hours (or overnight) before slicing.
Reader Review: “This White Chocolate Raspberry Cheesecake came out perfect—no cracks and the swirl was so pretty. The flavor is exactly like a bakery slice, and it was even better the next day!”
Tips for Perfect White Chocolate Raspberry Cheesecake
- Use room-temperature ingredients: Cream cheese and eggs blend smoother, so your cheesecake stays silky.
- Mix on low: Less air means fewer cracks and a denser, creamy texture.
- Don’t overbake: Pull it when the center still wobbles slightly; it sets as it cools.
- Try a water bath: The gentle steam helps prevent cracks and keeps the texture extra creamy.
- Swirl lightly: A few passes with a knife makes pretty ribbons; too much mixes the jam in completely.
- Chill before slicing: A long chill is what gives you clean, sharp slices.
Variations & Substitutions
- Chocolate cookie crust: Use crushed chocolate sandwich cookies for a chocolate-berry vibe.
- Raspberry sauce swirl: Simmer 2 cups raspberries with 1/4 cup sugar for 8–10 minutes, then cool and swirl (strain if you want it seedless).
- Blueberry or strawberry swap: Swap jam flavor for a different berry swirl.
- Mini cheesecakes: Bake in a lined muffin pan at 325°F for 18–22 minutes (watch for set edges).
- White chocolate drip: Drizzle melted white chocolate on top after chilling for extra wow.
- Lighter option: Use half sour cream and half plain Greek yogurt (still creamy).
- Extra tang: Add 1 tablespoon lemon juice to the filling for a brighter flavor.
Make-Ahead & Freezing
- Make-ahead: Cheesecake is best made 1 day ahead. It tastes better after a full chill.
- Freeze whole cheesecake: Chill completely, then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge.
- Freeze slices: Wrap individual slices and freeze up to 1 month for quick treats.
Storing & Serving
- Fridge: Store covered for 4–5 days.
- Serve: Let slices sit at room temperature for 10–15 minutes for the creamiest texture.
- Clean slices tip: Dip a knife in hot water, wipe dry, and slice. Repeat for pretty bakery-style cuts.
Serving Suggestions
- Simple and classic: Fresh raspberries on the side and a dusting of powdered sugar.
- Extra sauce: Warm a spoonful of jam with a splash of water and drizzle over slices.
- Celebration plate: Add white chocolate curls and extra berries on top.
- Holiday dessert table: Pair with brownies, cookies, and a fruit tray for balance.
If you make this White Chocolate Raspberry Cheesecake, leave a rating and a comment—I love hearing how you swirled yours. Did you go bold swirls, a light ripple, or extra raspberries on top?
Print
White Chocolate Raspberry Cheesecake (Easy, Creamy, Bakery-Style)
- Total Time: 8 hours (includes cooling and chilling)
- Yield: 1 cheesecake (12 slices)
- Diet: Vegetarian
Description
This White Chocolate Raspberry Cheesecake is ultra creamy thanks to melted white chocolate, with bright raspberry swirls that make every slice look and taste like a bakery dessert.
Ingredients
Graham Cracker Crust
– 2 cups graham cracker crumbs
– 2 tablespoons granulated sugar
– 7 tablespoons unsalted butter, melted
Cheesecake Filling
– 32 ounces cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 2 teaspoons vanilla extract
– Pinch of salt
– 4 large eggs, room temperature
– 8 ounces white chocolate, melted and slightly cooled
Instructions
1. Preheat oven to 325°F. Grease a 9-inch springform pan. Wrap the outside with two layers of heavy-duty foil.
2. Make crust: Mix crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake 10 minutes; cool.
3. Melt white chocolate until smooth; cool 5 minutes.
4. Beat cream cheese on low-medium until smooth (1–2 minutes). Add sugar and mix just until combined.
5. Mix in sour cream, vanilla, and salt on low until smooth.
6. Add eggs one at a time on low, mixing just until each disappears.
7. Slowly pour in melted white chocolate and mix on low just until smooth.
8. Pour batter over crust. Spoon jam (and lemon juice stirred into jam if using) in dollops on top and swirl gently with a knife.
9. Bake 60–70 minutes, until edges are set and center still has a slight wobble. (Optional: Bake in a water bath for fewer cracks.)
10. Turn oven off, crack the door, and cool 1 hour. Cool 30 minutes at room temperature, then chill 6 hours or overnight before slicing.
Notes
– Key tip: Mix on low and don’t overbake—this keeps the cheesecake smooth and helps prevent cracks.
– Water bath: Place springform in a roasting pan and add hot water about 1 inch up the sides (foil wrap helps protect the pan).
– Make-ahead: Best made 1 day ahead; stores 4–5 days in the fridge.
– Freezing: Freeze whole cheesecake up to 2 months; thaw overnight in the fridge.
– Tools: 9-inch springform pan, mixer, roasting pan (optional), foil, parchment (optional for easy crust release).
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American