White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake was my answer to a dessert dilemma when I couldn’t choose between fruity and decadent so I thought why not both? I remember swirling raspberry sauce into the creamy cheesecake filling for the first time and watching it bake into a stunning marbled masterpiece and that moment turned it into one of my signature sweets for special occasions.

Now this cheesecake is a frequent request for birthdays baby showers and dinner parties because it strikes such a beautiful balance between tart raspberry and velvety white chocolate. Topped with fresh berries and curls of creamy chocolate it’s just as show-stopping on the table as it is delicious in every bite.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Graham cracker crumbs – Create the buttery and slightly crunchy base.
• Butter – Holds the crust together and adds rich flavor.
• Cream cheese – The smooth creamy heart of the cheesecake filling.
• Sugar – Adds sweetness and enhances all the flavors.
• Eggs – Give the cheesecake its structure and silky texture.
• Vanilla extract – Adds depth and a warm finishing note.
• White chocolate – Melts into the batter for a rich and luxurious texture.
• Sour cream – Helps lighten and smooth the filling.
• Raspberry preserves or sauce – Swirled into the batter for fruity tart contrast.
• Fresh raspberries – Bright juicy topping that enhances the raspberry swirl.
• White chocolate curls – A gorgeous garnish that adds elegance and a sweet finish.

Tools You’ll Need

• Springform pan – Essential for easy release and perfect cheesecake shape.
• Mixing bowls – For crust and batter prep.
• Electric mixer – Ensures a smooth lump-free cheesecake filling.
• Spatula – Great for folding and scraping the sides of the bowl.
• Saucepan – If making homemade raspberry sauce.
• Small spoon or skewer – To create those pretty raspberry swirls.
• Knife – For chopping white chocolate and slicing the final cheesecake.

Instructions

Step 1: Make the Crust

I mix graham cracker crumbs with melted butter and press them into the bottom of a springform pan then I bake it for 8 minutes at 325°F and let it cool while I work on the filling.

Step 2: Melt the White Chocolate

Over low heat I melt the white chocolate gently then set it aside to cool slightly—it blends better this way without seizing or clumping.

Step 3: Mix the Cheesecake Filling

In a large bowl I beat the cream cheese and sugar until smooth then I add eggs one at a time followed by sour cream vanilla and the melted white chocolate. I mix just until combined to keep it light and creamy.

Step 4: Add the Raspberry Swirl

I pour the batter into the crust and then spoon raspberry preserves or sauce in small dots across the top. I use a toothpick or knife tip to swirl them gently into a marble pattern without overmixing.

Step 5: Bake and Cool

I bake the cheesecake at 325°F for 55–65 minutes until the edges are set and the center has a slight wobble. I let it cool slowly in the oven with the door cracked then chill it in the fridge overnight.

Step 6: Garnish and Serve

Before serving I top the cheesecake with fresh raspberries and white chocolate curls. The swirl pattern always looks so beautiful and the flavors are even better after chilling.

Tips

If you’re short on time you can use store-bought raspberry jam instead of sauce. To make chocolate curls I use a vegetable peeler on a block of white chocolate. And if you want to switch it up I sometimes add a splash of lemon juice to the filling for extra brightness.

Ways to Serve

This cheesecake is perfect for brunches dinner parties birthdays or even weddings—it’s elegant and festive. I often serve it with a side of raspberry coulis or whipped cream for an extra touch or slice it thin for dainty tea-time treats.

Frequently Asked Questions

Can I freeze White Chocolate Raspberry Cheesecake?

Yes wrap it tightly and freeze without toppings then add berries and curls after thawing.

Can I use frozen raspberries instead of fresh?

Yes just thaw and drain them well or cook them down into a sauce to avoid extra moisture.

Do I need to use a water bath?

It’s optional but helps prevent cracks. I usually place a pan of water on the oven rack below the cheesecake for added moisture.

See You in the Kitchen

I hope you try this White Chocolate Raspberry Cheesecake soon! It’s one of those desserts that makes any occasion feel extra special and it never fails to impress. Don’t forget to save the recipe and share your beautiful results with me I can’t wait to see your swirls!

Happy Cooking!

Print