White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 8 oz cream cheese, softened; 1 cup white chocolate, melted; 1/2 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; 1 cup fresh raspberries; 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup butter, melted

Highlighted under: Baking & Desserts

I absolutely love making this White Chocolate Raspberry Cheesecake. It's an indulgent dessert that combines creamy white chocolate with the tangy burst of raspberries, creating a delightful balance that’s hard to resist. The smooth texture and rich flavor turn any gathering into a celebration. Each slice presents not only a visual treat but also an explosion of flavors in your mouth. Whenever I whip this up, it’s a guaranteed hit, and I find joy in watching everyone savor each delightful bite.

Created by

Diana Brooks

Last updated on 2026-01-10T01:40:12.889Z

When I first made this cheesecake, I was on a quest for a show-stopping dessert that would impress my friends. The combination of white chocolate and raspberries seemed like a perfect match, and it truly turned out to be! I discovered that using fresh raspberries, rather than frozen ones, makes all the difference in flavor and texture, resulting in a vibrant swirl throughout the cheesecake.

Another tip I picked up through my baking experiments is to let the cheesecake set overnight in the fridge. This not only enhances the flavor but also creates a creamier texture that is simply divine. Every time I serve it, I’m reminded of how much joy a well-made dessert can bring.

        Why You'll Love This Recipe
        Decadent white chocolate combined with tart raspberries
Creamy texture that’s both rich and light
A visually stunning dessert perfect for any occasion

      

Understanding Your Ingredients

The star ingredients of this cheesecake are undoubtedly the white chocolate and fresh raspberries. The white chocolate not only adds sweetness and creaminess but also contributes to the cheesecake's velvety texture. When selecting white chocolate, opt for high-quality brands that contain cocoa butter; avoid those that are mostly sugar and vegetable oils, as they won't melt as smoothly and can affect the final texture.

Using fresh raspberries provides a tart contrast to the sweetness of the white chocolate. If you prefer, you can substitute them with other berries like strawberries or blueberries, but keep in mind that each berry will impart a unique flavor and sweetness. Thaw frozen raspberries before use, but avoid adding them directly from the freezer, which can lead to excess moisture and a soggy cheesecake.

Perfecting Your Technique

When preparing the crust, it's important to press the graham cracker mixture firmly into the bottom of the springform pan. This creates a sturdy base that holds the cheesecake together. If the crust is too loose, it may crumble when sliced. Bake it until it’s just golden around the edges; this helps to enhance the flavor and texture of the crust.

Incorporating the raspberries into the filling requires a gentle touch. Use a spatula to fold them in, ensuring you maintain their integrity while still distributing them throughout the batter. Overmixing can lead to a less attractive swirl effect and can also break the raspberries apart, making the filling too juicy and runny. Aim for a few whole raspberries visible in the filling for an appealing presentation.

Ingredients

For the Cheesecake

8 oz cream cheese, softened
1 cup white chocolate, melted
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup fresh raspberries

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted

Instructions

Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove from the oven and let it cool.

Make the Cheesecake Filling

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the melted white chocolate and sugar, mixing until combined. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Add Raspberries

Gently fold in the fresh raspberries into the cheesecake mixture, being careful not to break them apart too much to maintain the swirl effect.

Bake the Cheesecake

Pour the cheesecake filling onto the prepared crust. Bake in the preheated oven for 60 minutes, or until set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour.

Chill and Serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan and slice to serve.

Pro Tips

For an extra touch, consider topping your cheesecake with additional fresh raspberries and a drizzle of white chocolate before serving.

Storage and Make-Ahead Tips

This cheesecake can be made up to two days in advance, making it an ideal dessert for busy gatherings. After chilling, cover it tightly with plastic wrap in the refrigerator to prevent any odors from affecting the flavor. If you plan to store it longer, consider freezing it. Wrap it well in plastic wrap and then in aluminum foil; it can be frozen for up to two months. Thaw it overnight in the refrigerator before serving.

When serving leftovers, let the cheesecake sit at room temperature for about 30 minutes for optimal flavor and texture. Chilling can dull the flavors, so a slight warming can enhance your tasting experience. For individual servings, consider slicing the cheesecake before chilling so guests can grab their pieces easily.

Troubleshooting Tips

If your cheesecake cracks on the surface, don’t worry; it can still taste delicious! This happens due to overbaking or the filling being too cold when it goes into the oven. To avoid cracks, bake the cheesecake until it’s just set but slightly jiggly in the center and turn off the oven while leaving the door ajar for an hour to allow it to cool gradually. This gentle cooling process helps prevent cracking.

Should your cheesecake end up too soft or runny after baking, it might not have set properly. Make sure you follow the baking time closely, and a toothpick test can help; it should come out almost clean. If it's too soft, simply return it to the oven for a few more minutes, but watch closely to avoid overbaking.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but fresh raspberries provide the best flavor and texture. If using frozen, be sure to drain them well before adding.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days.

→ Can this cheesecake be made ahead of time?

Absolutely! In fact, it's best if prepared a day in advance to allow the flavors to meld.

→ What can I use as a substitute for cream cheese?

You can use mascarpone cheese for a richer taste, or a vegan cream cheese for a dairy-free option.