Made with white chocolate chips, frozen raspberries, cream cheese, and a chocolate cookie crust—this cheesecake is pure dessert bliss.
So here’s what happened. I was supposed to be “just browsing” the dessert case at this little café downtown—tiny place, weird chairs, the smell of burnt espresso in the air. You know the type. I was killing time before picking up my kid from school and figured hey, why not grab a snack?
They had cheesecake. Not just any cheesecake—white chocolate raspberry cheesecake. I hadn’t planned on dessert, hadn’t even wanted dessert, but something about that marbled top and messy swirl got me. And the second I took a bite… well, that was it. I felt the kind of joy usually reserved for first dates and good hair days.
It was smooth and sweet with this pop of tart raspberry that cut through all the richness just perfectly. The crust? Chocolatey. But not overwhelming. I left that café equal parts smitten and determined. I needed to recreate it—mostly so I didn’t have to keep driving across town just to spend $8 on a slice and pretend I was “just out for coffee.”
Why You’ll Love This White Chocolate Raspberry Cheesecake Recipe?
Look, there are cheesecakes that are fine—and then there’s this one.
It’s soft and creamy but not too sweet. The raspberry swirl adds just enough tartness to keep things interesting. The white chocolate melts into the cream cheese like they were made to be together. And when you hit that crunchy chocolate cookie crust at the bottom? Game over. It’s dessert harmony.
But what I really love is that it looks like it came from a fancy bakery—even though it’s actually pretty chill to make. No water bath. No crack panic. Just good ingredients, a little patience, and a swirl that never looks the same twice.
It’s the kind of dessert you make for a birthday, a holiday, or a day where everything else is falling apart and you just need to win at something.
Ingredient Notes:
I’ll be honest—I’ve tried a few variations while chasing that perfect flavor. Some worked. Some flopped. Here’s what I stick to now and why:
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Chocolate Cookie Crumbs – Oreos (without the filling) or any similar cookie will work. It gives the crust a rich base that balances the creamy filling.
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Butter – Salted or unsalted works. You’re melting it anyway, and honestly, I use whatever I grab first.
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Frozen Raspberries – Way easier than fresh. No judging if you use fresh, though—just cook them a little less.
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Sugar – For the crust, the sauce, and the filling. It’s like the thread tying everything together.
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Cornstarch – Thickens the raspberry sauce. Without it, you’ll just have a thin, sad puddle.
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White Chocolate Chips – Or chopped white chocolate bars. Whatever you do, use the good stuff. Cheap white chocolate has betrayed me more than once.
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Half-and-Half – Helps melt the chocolate smoothly. Milk works, but the richness really shines with half-and-half.
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Cream Cheese – Full-fat, always. I tried low-fat once. It wasn’t terrible, but it just didn’t hit the same.
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Eggs – Room temperature if you can swing it. Cold eggs mess with the batter more than you’d think.
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Vanilla Extract – Just a splash for warmth. It rounds everything out.
How To Make White Chocolate Raspberry Cheesecake?
- Start with the crust.
Mix your cookie crumbs, melted butter, and sugar in a bowl. Press that into the bottom of a springform pan. I use the bottom of a glass to press it flat because fingers are uneven and I get bossy about crust height. Chill it while you do the rest. - Make the raspberry sauce.
Throw the raspberries, water, sugar, and cornstarch into a small pot. Let it simmer while you stir it, and once it thickens, strain it if you hate seeds. (I do. But hey, if you’re a texture person, you can skip this.) - Now melt the chocolate.
Put the white chocolate and half-and-half in a heatproof bowl over simmering water. Stir gently until it’s smooth. Try not to eat it all with a spoon. (Harder than it sounds.) - Filling time.
Beat the cream cheese and sugar until smooth. Add eggs one at a time. Then stir in the vanilla and that luscious melted chocolate. Your batter should look silky and smell like heaven. - Layer and swirl.
Pour half the filling over your crust. Dollop on a few tablespoons of raspberry sauce. Repeat with the rest of the batter and sauce. Swirl with a knife. It’ll never look perfect—and that’s what makes it perfect. - Bake at 325°F for 55–60 minutes.
It should be mostly set with a little jiggle in the middle. Kinda like Jell-O on a good day. Let it cool at room temp, then chill overnight. Yes, overnight. I know. It’s rude. - Serve with more sauce.
And white chocolate curls if you’re feeling fancy. I usually forget them and nobody cares.
Storage Options:
It’ll keep in the fridge for about 5 days. Cover it well. You can also freeze it—slice by slice, wrap in plastic and foil, and tuck it away for future cravings.
Want To Save This Recipe?
Weird tip? Cheesecake straight from the freezer with a cup of hot tea is wildly comforting. Don’t ask me why.
Variations and Substitutions:
This cheesecake’s got range. Here’s a few ways I’ve played with it:
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Use fresh berries if they’re in season. Just reduce the simmer time.
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Add lemon zest to the filling for a bright pop.
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Try a graham cracker crust if you want something lighter.
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Make it gluten-free with GF chocolate cookies.
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Swap half the white chocolate for dark chocolate for a two-tone twist.
Honestly, it’s hard to mess up. And if it cracks or your swirl’s a little wild? Just call it rustic. Everyone loves rustic.
What to Serve with White Chocolate Raspberry Cheesecake?
This cheesecake can hold its own, but if you want to turn it into a whole thing:
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Strong coffee or espresso – Cuts the sweetness perfectly.
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A glass of bubbly – Celebration vibes only.
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Fresh raspberries or strawberries – Extra freshness never hurts.
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Whipped cream – Optional. Encouraged.
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Leftover raspberry sauce – Drizzle it on the plate like you’re on a cooking show.
Frequently Asked Questions:
Do I really have to chill it overnight?
Yes. Sorry. It sets up, slices better, and tastes even richer the next day.
Can I make it without a springform pan?
Technically yes, but getting it out is trickier. I once used a pie plate in a panic and it worked, but it was a messy win.
Can I skip the white chocolate?
I mean, you can, but it becomes a raspberry cheesecake. Still good, just not the same. The white chocolate gives it that luxe vibe.
This white chocolate raspberry cheesecake is one of those recipes that just feels good to make. It’s beautiful, decadent, and it makes people stop mid-bite and say, “Wait… did you make this?”
And the answer is yes. Yes, you did. Pajamas, messy kitchen, and all.
So go ahead—bake it, swirl it, chill it, and then eat it straight out of the fridge at midnight like a secret. You earned it.
<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
- 1/4 cup unsalted butter melted
- 3 tablespoons granulated sugar
For the Raspberry Sauce:
- 10 oz frozen raspberries
- 1/2 cup water
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
For the Cheesecake Filling:
- 2 cups white chocolate chips
- 1/2 cup half-and-half cream
- 24 oz cream cheese three 8 oz packages, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust:
- In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the refrigerator to chill while preparing the other components.
Prepare the Raspberry Sauce:
- In a small saucepan, combine the raspberries, water, sugar, and cornstarch. Stir and bring the mixture to a gentle boil over medium heat. Continue cooking for approximately 5 minutes, or until the sauce has thickened. Remove from heat and strain through a fine mesh sieve to remove seeds. Set the sauce aside to cool.
Preheat the Oven:
- Preheat the oven to 325°F (165°C).
Melt the White Chocolate:
- In a heatproof bowl placed over a pan of simmering water, combine the white chocolate chips and half-and-half cream. Stir continuously until the chocolate is fully melted and the mixture is smooth. Remove from heat and allow to cool slightly.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract followed by the melted white chocolate mixture, blending until fully incorporated.
Assemble the Cheesecake:
- Pour half of the cheesecake batter over the prepared crust. Spoon approximately 3 tablespoons of the raspberry sauce over the batter. Add the remaining batter on top, then spoon another 3 tablespoons of raspberry sauce over the surface. Using a knife, gently swirl the sauce through the batter to create a marbled effect.
Bake:
- Place the pan in the preheated oven and bake for 55 to 60 minutes, or until the center is set and slightly firm to the touch. Remove from the oven and allow to cool to room temperature.
Chill:
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow it to fully set.
Serve:
- Carefully remove the cheesecake from the springform pan. Serve slices with the remaining 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!
