White chocolate cheesecake swirled with raspberry sauce on a chocolate cookie crust—dreamy, tangy, and totally indulgent.
Okay, so picture me at a summer wedding reception in Miami—I’m in flip-flops (yes, healing toenail involved), pool party vibes and all. Then dessert rolls out, and it’s this gorgeous white chocolate raspberry cheesecake. One bite, and I was like, “Hold up—did I die and go to dessert heaven?” It was that good. I may have even tried to steal the server’s plate. After stalking the menu and begging the caterer for deets, I spent weeks testing versions in my small kitchen—melted half the white chocolate in one try, and almost cried when one batch cracked. But I finally nailed it. And no flip-flops were harmed in the process.
Why You’ll Love This White Chocolate Raspberry Cheesecake Recipe?
Let me break it down: this white chocolate raspberry cheesecake is creamy-sweet, with that pop of raspberry tartness, and a crunchy chocolate crust. Sounds heavy? It feels fancy but is shockingly doable. Plus it’s made with real raspberries—not that weird syrup crap. Honestly, it’s the dessert that gets people talking: “Wait, did you make that?!”
Ingredient Notes:
Here’s the quick-and-dirty on why each thing matters (and what you can swap, because life happens):
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Chocolate cookie crumbs + butter – gives that chocolatey crunch bottom. No soggy issues here.
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White chocolate + half‑and‑half – melts into the filling for a silky texture. Don’t rush this step.
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Frozen raspberries + cornstarch – you get this gorgeous natural pink swirl. No artificial dyes needed.
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Cream cheese, eggs, sugar, vanilla – classic cheesecake base. Eggs give it structure, sugar smooths it out.
How To Make White Chocolate Raspberry Cheesecake?
Step 1: Crust time
Mix cookie crumbs, butter, sugar in a bowl. Press into your 9″ springform pan. Preheat oven to 325°F. I just press with my fingers—takes like 2 min.
Step 2: Raspberry sauce
Simmer raspberries, water, sugar, cornstarch till thick. Strain to get rid of seeds, or leave them in if you’re feeling rustic. Cool it down.
Step 3: Melt that white chocolate
Set chips + half‑and‑half over simmering water (careful of steam!). Stir until smooth. If it seizes, add a splash more half‑and‑half.
Step 4: Make filling
Beat cream cheese + sugar until smooth. Add eggs one by one, then vanilla and white chocolate mix. Pour half on the crust.
Step 5: Create swirl
Drop spoonfuls of raspberry sauce, add cheesecake mix, then more sauce. Drag a butter knife around to make pretty swirls—but don’t over swirl or it looks messy (unless that’s your vibe).
Step 6: Bake and chill
Bake 55–60 mins until center gently jiggles. Turn off oven, leave door cracked 1 hour (helps avoid cracks!). Chill in fridge 8+ hours or overnight.
Storage Options:
Leftovers? Yes please! Keep it covered in the fridge for up to 5 days. Raspberry sauce gets its own container—warm it up before drizzling again. Freezer-friendly too: slice, wrap in foil, freeze 2 months max. Thaw in fridge overnight.
Variations and Substitutions:
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Dark chocolate version – swap white chocolate for dark or milk.
Want To Save This Recipe?
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Different berry? Try strawberry, blueberry, even cherry swirl instead.
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Gluten-free? Use GF cookies for the crust.
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Lower fat? Use light cream cheese & half‑and‑half. Texture shifts a bit, but it’s still pretty good.
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Extra swirl? Save extra batter + sauce to create a more dramatic marble—it’s fun, like painting.
What to Serve with White Chocolate Raspberry Cheesecake?
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Fresh raspberries or berries – keeps things bright and colorful.
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Espresso shot or dessert wine – fancy dinner vibes.
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Whipped cream – because why not?
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Mint leaves or lemon zest – adds color and freshness to the plate.
Frequently Asked Questions:
Can I skip melting white chocolate?
You could, but the texture won’t be as creamy. So… I don’t recommend.
What if it cracks?
Cracks happen—mostly awful vibe, zero taste issues. To avoid, let it cool slowly with oven door cracked.
Can I use fresh raspberries?
Yes! Mash with sugar and cook down. Straining is optional depending on if you mind seeds.
This White Chocolate Raspberry Cheesecake? It’s the kind of dessert that gets compliments, maybe even tears (happy tears). It’s a little fancier than your average cheesecake, but as long as you’ve got a mixer and a bit of timing, you can do it. If you make it, shoot me a note—did you eat half before your guests arrived? Did it vanish in 10 minutes? I need to know.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Chocolate Raspberry Cheesecake
Ingredients
For the Crust:
- 1 cup chocolate cookie crumbs
- ¼ cup unsalted butter melted
- 3 tablespoons granulated white sugar
For the Raspberry Sauce:
- 1 10 oz package frozen raspberries
- ½ cup water
- 2 tablespoons granulated white sugar
- 2 teaspoons cornstarch
For the Cheesecake Filling:
- 2 cups white chocolate chips
- ½ cup half-and-half cream
- 3 8 oz packages cream cheese, softened
- ½ cup granulated white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Combine the chocolate cookie crumbs, melted butter, and sugar in a medium mixing bowl. Stir until well incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even base layer. Set aside.
Make the Raspberry Sauce:
- In a medium saucepan, combine the frozen raspberries, water, sugar, and cornstarch. Bring to a boil over medium heat, stirring occasionally. Continue boiling for approximately 5 minutes or until the sauce has thickened. Strain through a fine mesh sieve to remove seeds. Allow to cool.
Preheat the Oven:
- Preheat your oven to 325°F (165°C).
Melt the White Chocolate:
- Place the white chocolate chips and half-and-half cream in a heatproof metal bowl. Set the bowl over a saucepan of simmering water (double boiler method) and stir until the mixture is fully melted and smooth. Remove from heat and allow to cool slightly.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the cooled white chocolate mixture. Mix until fully combined and smooth.
Assemble the Cheesecake:
- Pour half of the cheesecake batter over the prepared crust. Spoon approximately 3 tablespoons of raspberry sauce over the batter and gently swirl using a knife or skewer. Add the remaining batter and repeat the swirling process with an additional 3 tablespoons of raspberry sauce.
Bake the Cheesecake:
- Place the pan in the preheated oven and bake for 55 to 60 minutes, or until the center is set but slightly jiggly. Once done, turn off the oven and leave the door slightly ajar. Let the cheesecake rest inside for 1 hour to reduce the chance of cracking.
Chill and Serve:
- Remove the cheesecake from the oven and allow it to cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight. Carefully remove the springform pan ring before serving. Serve each slice with additional raspberry sauce and garnish with white chocolate curls if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
