White Chocolate Raspberry Cheesecake

Let me share the story of my all-time favorite dessert, the one that makes every occasion feel extra special: this stunning White Chocolate Raspberry Cheesecake. I first developed this recipe when my sister asked for a showstopper birthday cake, and after many attempts, this beauty was born. It has since become my go-to for holidays, celebrations, or whenever I just want to make someone feel loved.

Imagine a crisp Oreo cookie crust filled with the creamiest, most velvety white chocolate cheesecake. Swirls of tart raspberry sauce cut through the sweetness, creating a perfect flavor balance in every single bite. The first time my husband tried it, he said it tasted like it came from a fancy dessert shop, and I knew right then that I had to share this recipe. It’s the dessert that always gets a “wow,” and I’ll walk you through all my secrets to getting it perfect every time.

Table of Contents

Why You’ll Love This White Chocolate Raspberry Cheesecake

Let me count the ways this cheesecake will steal your heart (and probably your waistline)! I’m not exaggerating when I say this dessert checks every single box:

• Creamy dreamy texture: That perfect velvety smoothness comes from my secret: using both whole eggs and extra yolks. It’s like biting into a cloud…if clouds tasted like white chocolate heaven.
• Sweet meets tangy: The rich white chocolate filling plays so nicely with the bright raspberry swirl. My neighbor Karen calls it “flavor fireworks” – and she’s not wrong!
• Showstopper looks: Those gorgeous pink swirls peeking through the creamy filling? Total Instagram gold. I always get “How’d you make that?!” questions when I bring it to parties.
• Make-ahead magic: Here’s my favorite part: it actually tastes better after chilling overnight. No last-minute dessert stress – just pure, indulgent bliss waiting in your fridge.

Seriously, this is the dessert that’ll make people think you graduated from culinary school. And we’ll keep that little secret between us, okay?

Ingredients for White Chocolate Raspberry Cheesecake

Here’s everything you’ll need to make this showstopper dessert. I always recommend gathering all your ingredients before starting – trust me, it makes the process so much smoother!

For the Raspberry Sauce

• 2 cups fresh or frozen raspberries (frozen works great if fresh aren’t in season)
• ¼ to ½ cup granulated sugar (start with ¼ cup and add more to taste – I like mine slightly tart!)
• 3 tablespoons water, divided
• 1 tablespoon cornstarch

For the Oreo Cookie Crust

• 25-30 Oreo cookies (yes, keep the filling in – it adds extra richness!)
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 8 ounces high-quality white chocolate (chips or bars work – just make sure it’s real white chocolate)
• 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature (not the spreadable kind!)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 egg yolks, room temperature
• ½ cup sour cream, room temperature
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Pro tip: When I say “room temperature,” I mean it! Cold ingredients can cause lumps in your batter, and we want it silky smooth.

How to Make White Chocolate Raspberry Cheesecake

Okay, let’s get baking! I’ll walk you through each step just like I would if we were making this together in my kitchen. Don’t worry – it’s easier than it looks, and I’ve got all the little tricks to make sure your White Chocolate Raspberry Cheesecake turns out perfect.

Prepare the Raspberry Sauce

First things first – let’s make that gorgeous raspberry swirl! I like to start with this because it needs time to cool completely before we use it.

Grab a small saucepan and toss in your raspberries (fresh or frozen both work great), sugar, and 2 tablespoons of water. Turn the heat to medium and let it bubble away for about 5 minutes, stirring occasionally. You’ll see the berries break down into this beautiful ruby-red liquid.

Now here’s my secret for that smooth, seed-free sauce: mix the cornstarch with the remaining tablespoon of water until it’s smooth, then stir it into the raspberries. Keep stirring for another minute or two until it thickens slightly – it should coat the back of a spoon nicely.

This next step is optional but makes such a difference: strain the sauce through a fine mesh sieve to remove all those pesky seeds. Just press it through with a spoon – you’ll be left with this velvety smooth raspberry magic. Let it cool completely while you work on the crust.

Make the Oreo Crust

Preheat your oven to 350°F (175°C) – we’ll need it nice and hot for our crust.

Time to get crushing! You can use a food processor if you have one, but my favorite method is the old-school zip-top bag and rolling pin technique. Just toss those Oreos (filling and all!) into a bag and roll over them until you’ve got fine crumbs. The filling helps bind everything together.

Mix your Oreo crumbs with melted butter until it looks like wet sand. Then press it firmly into the bottom of a 9-inch springform pan. I mean really press it – use the bottom of a measuring cup to get it nice and compact. This prevents crumbling later.

Pop it in the oven for 10 minutes – this quick bake helps set the crust. Let it cool while you make the filling.

Create the Cheesecake Filling

Now for the star of the show! First, melt your white chocolate carefully – microwave it in 20-second bursts, stirring between each, until it’s smooth. Let it cool slightly so it doesn’t scramble our eggs.

In a large bowl, beat the softened cream cheese and sugar until it’s completely smooth – no lumps allowed! This might take a few minutes. Scrape down the sides of the bowl often.

Add the eggs and yolks one at a time, mixing just until each is incorporated. Overbeating here can lead to cracks, so go easy! Then mix in the sour cream, cornstarch, and vanilla until combined.

Finally, slowly pour in that melted white chocolate while mixing. You’ll see the batter turn this gorgeous ivory color. Taste a tiny bit (chef’s privilege!) – it should be luxuriously smooth and sweet.

Assemble and Bake

Here’s where the magic happens! Pour half the cheesecake batter over your cooled crust. Then drizzle about half the cooled raspberry sauce over the top. Take a toothpick or thin knife and gently swirl it through – don’t overdo it or the colors will muddle.

Repeat with the remaining batter and sauce, swirling again. It should look like pink ribbons running through the creamy filling.

Now for the water bath – this is key for even baking! Wrap the outside of your springform pan tightly with aluminum foil to prevent leaks. Place it in a large roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of your cheesecake pan.

Bake at 350°F (175°C) for 10 minutes, then lower the temperature to 300°F (150°C) and bake for another 60-70 minutes. The edges should be set but the center will still have a slight jiggle – that’s perfect!

Turn off the oven and crack the door slightly. Let the cheesecake cool inside for about an hour – this gradual cooling helps prevent cracks. Then move it to room temperature before refrigerating overnight. I know, the waiting is torture, but trust me – it’s worth it!

Tips for the Perfect White Chocolate Raspberry Cheesecake

After making this cheesecake more times than I can count (and yes, learning from some spectacular failures!), I’ve gathered all my best tricks to guarantee your White Chocolate Raspberry Cheesecake turns out flawless every single time.

• Room temperature is non-negotiable! I can’t stress this enough – cold cream cheese lumps up like crazy. Take everything out of the fridge at least 2 hours before baking. When you press your finger into the cream cheese, it should leave an indent without feeling stiff.
• Mix with love, not muscle. Overbeating introduces too much air, which leads to cracks as it cools. Once you add the eggs, mix just until combined – no more! I stop the mixer as soon as I don’t see any yellow streaks.
• Patience makes perfect. That overnight chill isn’t just a suggestion – it’s what transforms good cheesecake into amazing cheesecake. The flavors meld beautifully, and the texture firms up to that dreamy creamy consistency we all adore.

One last pro tip: when swirling the raspberry sauce, hold your toothpick vertically and make quick, light strokes. Too much swirling turns your beautiful marbling into a pink mess!

Variations and Substitutions

Listen, I know sometimes you’re missing an ingredient or want to switch things up – been there! Here are my favorite ways to tweak this White Chocolate Raspberry Cheesecake without losing that wow factor:

• Crust alternatives: If Oreos aren’t your thing, try graham crackers (about 2 cups crumbs with 5 tbsp butter) or even vanilla wafers. My cousin swears by gingersnap cookies for a spicy twist!
• Berry swaps: Fresh strawberries make a gorgeous pink swirl, or blackberries add deeper flavor. Frozen works great too – just thaw and drain excess liquid first.
• Chocolate changes: Out of white chocolate? Dark chocolate creates a stunning marble effect. Just reduce the sugar slightly since it’s less sweet.

The beauty of this recipe? It’s flexible! As long as you keep those room temperature ingredients and gentle mixing, you can’t go wrong.

Serving and Storing White Chocolate Raspberry Cheesecake

Okay, the hardest part is over – now for the fun stuff! When it’s time to serve your masterpiece, run a thin knife under hot water, dry it, and slice cleanly through the cheesecake (wipe between cuts for perfect slices). I love garnishing each piece with a dollop of whipped cream, fresh raspberries, and delicate white chocolate curls – it makes everyone feel fancy!

Leftovers? Ha! Just kidding – though this cheesecake disappears fast in my house. Store any remaining slices in the fridge, tightly covered, for up to 5 days.

Pro tip: freeze individual slices wrapped in plastic then foil for up to 3 months. Thaw overnight in the fridge for emergency dessert cravings!

Nutritional Information

Just so you know, these numbers are estimates (your exact amounts may vary depending on ingredients). Each slice of this heavenly White Chocolate Raspberry Cheesecake contains about 450 calories, 28g fat (16g saturated), and 42g carbs. Treat yourself – life’s too short not to enjoy dessert sometimes!

White Chocolate Raspberry Cheesecake FAQs

Simple and Delicious Desserts to Try

• Black Forest Cream Roll Cake
• Gummy Glazed Donuts
• Strawberry Cheesecake Crumble Cookies
• Nanaimo Bars Recipe

Share Your Creation!

I’d love to see your masterpiece! Snap a photo of your White Chocolate Raspberry Cheesecake and tag me on Instagram. There’s nothing that makes me happier than seeing your baking wins. And if you tweaked the recipe, tell me all about it in the comments! Every baker brings their own magic to the kitchen.

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