This White Chocolate Raspberry Cheesecake has a creamy white chocolate filling, swirls of raspberry jam, and a chocolate Oreo crust. Pure bliss!
You know those desserts that make people stop mid-bite, eyes wide, and say, “Wait… did you actually make this?” This White Chocolate Raspberry Cheesecake is exactly that kind of dessert.
The first time I made it was for a last-minute dinner party—yes, a dinner party that I’d somehow agreed to host despite having zero time to prep. I remember panicking a little (okay, a lot) while scrolling through Pinterest for something that would look impressive but wouldn’t have me sweating over the stove for hours. I stumbled across the idea of combining white chocolate and raspberry in cheesecake form, and honestly? It felt like a culinary Hail Mary.
Fast forward a few hours: I pulled this beauty out of the fridge, topped it with whipped cream and fresh raspberries, and set it on the table. You know that moment when everyone just stares at the dessert like it’s too pretty to cut into? Yeah, that happened. And when they finally dug in, the compliments started rolling. “It’s so smooth!” “That raspberry swirl is perfect.” “Can I have another slice?” (Spoiler: There were no leftovers.)
Since then, this cheesecake has become my secret weapon for birthdays, holidays, or anytime I want to show off a little in the kitchen. It’s creamy, tangy, perfectly sweet, and has just the right pop of raspberry flavor to balance out the richness. If you’re looking for a dessert that’ll make you feel like a baking genius without driving you insane—this is it.
Why You’ll Love This White Chocolate Raspberry Cheesecake Recipe?
- It’s surprisingly easy: Sure, it looks fancy, but the steps are super simple. You’ve got this!
- The perfect flavor balance: Sweet white chocolate, tangy raspberry jam, and that chocolatey Oreo crust? Chef’s kiss.
- It’s a showstopper: This cheesecake is made for celebrations—or just impressing your friends for no reason.
- Customizable: Want extra chocolate on top? Go for it. Prefer a graham cracker crust? Done. It’s flexible enough to make your own.
Ingredient Notes:
Here’s a quick rundown of the ingredients and why they matter. Don’t worry—nothing fancy or hard to find here.
- Oreo Cookies: The crust is made from crushed Oreos mixed with melted butter. Yes, it’s as delicious as it sounds.
- White Chocolate Chips: They give the filling that smooth, creamy white chocolate flavor. Go for a quality brand—you’ll taste the difference.
- Half and Half: This helps the chocolate melt without seizing up. It keeps the filling smooth and dreamy.
- Cream Cheese: The backbone of any cheesecake. Let it soften at room temp so you don’t end up with lumps.
- Raspberry Jam: Seedless jam works best for those pretty swirls. You want tangy, not chunky.
- Vanilla Extract: A little splash makes the flavors pop.
- Optional Garnishes: Fresh raspberries, whipped cream, and chocolate curls. Trust me—these take the cheesecake to “Instagram-worthy” levels.
How To Make White Chocolate Raspberry Cheesecake?
This cheesecake might look intimidating, but it’s broken down into simple, no-stress steps.
Step 1. Prep the Crust
Line a 9-inch springform pan with parchment paper (this makes slicing easier later). Mix the crushed Oreos with melted butter and sugar, then press the mixture firmly into the pan. Pop it in the fridge to chill while you make the filling.
Step 2. Melt the White Chocolate
Melt the white chocolate chips with half and half using a double boiler. If you don’t have one, microwave it in short 15-second bursts, stirring in between. The goal is smooth, silky melted chocolate—don’t rush it!
Step 3. Make the Filling
Beat the softened cream cheese with sugar until it’s smooth and fluffy. (No lumps allowed!) Add the eggs one at a time, mixing after each addition. Finally, pour in the melted white chocolate and vanilla, and beat until everything’s combined.
Step 4. Assemble the Cheesecake
Pour half of the filling over the Oreo crust. Dollop spoonfuls of raspberry jam on top and gently swirl it with a knife. Pour the remaining filling on top and smooth it out.
Step 5. Bake in a Water Bath
Place the springform pan inside a roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides. This keeps the cheesecake from cracking. Bake at 325°F for about an hour.
Want To Save This Recipe?
When it’s done, turn off the oven and let the cheesecake cool inside with the door slightly cracked. Trust me, this slow cooling trick works wonders.
Step 6. Chill and Decorate
Refrigerate the cheesecake for at least 4 hours—overnight is even better. When it’s time to serve, top it with whipped cream, fresh raspberries, and chocolate shavings. It’s a little extra, but so worth it.
Storage Options:
- Refrigerator: Keep the cheesecake covered in the fridge for up to 5 days.
- Freezer: Freeze the cheesecake (ungarnished) for up to 3 months. Wrap it tightly in plastic wrap and foil. Let it thaw in the fridge overnight before serving.
Variations and Substitutions:
Want to tweak it? Go for it! This recipe is super flexible:
- Try a different jam: Strawberry, blackberry, or blueberry jam would all work beautifully.
- Switch up the crust: Use graham crackers, shortbread cookies, or even chocolate chip cookies instead of Oreos.
- Add chocolate drizzle: Melt dark chocolate and drizzle it over the finished cheesecake for extra decadence.
- Make it gluten-free: Use gluten-free chocolate sandwich cookies for the crust.
What to Serve with White Chocolate Raspberry Cheesecake?
This cheesecake is rich and indulgent, so pair it with something light to balance things out:
- Fresh berries: Raspberries, strawberries, or blueberries make a refreshing side.
- Coffee or tea: A hot drink cuts through the richness perfectly.
- Vanilla ice cream: Because why not? Cheesecake and ice cream together are a match made in dessert heaven.
Frequently Asked Questions:
Why did my cheesecake crack?
It’s usually from cooling too quickly or skipping the water bath. Don’t worry—cover it with toppings, and no one will ever know.
Can I make this ahead of time?
Absolutely! Cheesecake tastes even better the next day after chilling in the fridge.
Can I skip the water bath?
Technically, yes. But it really helps prevent cracks and keeps the texture silky smooth, so I highly recommend it.
This White Chocolate Raspberry Cheesecake isn’t just a dessert—it’s an experience. It’s perfect for birthdays, holidays, or any day you just feel like treating yourself. It’s creamy, chocolatey, tangy, and looks like you spent hours in the kitchen (even though you didn’t).
If you give this recipe a try, let me know how it goes! Did you nail those swirls? Did your family fight over the last slice like mine always does? Drop a comment below—I’d love to hear all about it. Happy baking, friends!
<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!
White Chocolate Raspberry Cheesecake Recipe
Ingredients
For the crust:
- 1/4 c melted butter
- 2 c crushed Oreo cookies not double stuffed
- 1 tbsp sugar
For the filling/cake:
- 2 c white chocolate chips
- 1/2 c half and half
- 3 8 oz packages cream cheese (24 oz total), softened
- 1/2 c white sugar
- 3 eggs
- 1 tsp vanilla extract
- 6 tbsp seedless raspberry jam
For the garnish (optional but highly suggested):
- Fresh sweetened whip cream
- Fresh whole raspberries
- White and dark chocolate curls or shavings
- Oreo crumbs
- Melted white chocolate drizzles
- Raspberry jam drizzles
Other:
- 9 inch springform pan
- Oven roasting bag
Instructions
- Prep the Pan: Line a 9-inch springform pan with parchment paper. Place it inside an oven-roasting bag. And then into a larger baking pan.
- Make the Crust: Mix melted butter, Oreo crumbs, and sugar. Press into the springform pan.
- Preheat Oven: Set to 325°F.
- Melt Chocolate: Melt white chocolate chips with half and half over a double boiler.
- Mix Filling: Beat cream cheese. And sugar until smooth. Add eggs one at a time. Then vanilla and melted chocolate.
- Assemble: Pour half the filling into the crust. Swirl in raspberry jam, add remaining filling, and smooth the top.
- Bake: Place in a water bath. And bake for 1 hour. Let cool in the oven, then refrigerate.
- Garnish: Top with your favorite garnishes and serve.
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!
