This White Chocolate Raspberry Cheesecake is the perfect dessert for special occasions, family gatherings, or a cozy night in. Its creamy, smooth texture is balanced by the tartness of fresh raspberries, and the sweetness of white chocolate adds a touch of indulgence. With a buttery graham cracker crust and a beautiful swirl of raspberry flavor, this cheesecake is sure to be a crowd-pleaser.

Decadent White Chocolate Raspberry Cheesecake

This cheesecake is the ultimate combination of rich white chocolate, tangy raspberries, and velvety cream cheese. White chocolate brings a smooth sweetness, while the raspberries add a fresh burst of flavor that keeps each bite balanced. It’s a dessert that looks as stunning as it tastes, with vibrant swirls of raspberry sauce throughout the creamy cheesecake filling.

The texture is luxurious, creamy, and just the right amount of dense, making it an impressive addition to any dessert table. And the best part? This recipe is easier than it looks, so you can wow your guests without spending all day in the kitchen.

Ingredients for White Chocolate Raspberry Cheesecake

Here’s what you’ll need to make this delectable cheesecake:

Graham Cracker Crust: A classic base made from crushed graham crackers, sugar, and melted butter, giving the perfect crunch to complement the creamy filling.
White Chocolate Chips: Melted into the batter, white chocolate adds sweetness and a luxurious smoothness.
Cream Cheese: Use full-fat cream cheese for the richest, creamiest cheesecake.
Sugar: Just enough to sweeten the batter without overpowering the white chocolate and raspberry flavors.
Vanilla Extract: Enhances the overall flavor of the cheesecake.
Eggs: Provides structure and richness to the cheesecake.
Raspberries: Fresh or frozen raspberries work for this recipe; they’ll be used in both the batter and as a garnish.
Raspberry Jam: Swirled into the batter for extra raspberry flavor and a beautiful marbled look.

How to Make White Chocolate Raspberry Cheesecake

Creating this white chocolate raspberry cheesecake is simpler than you might think! Follow these steps to achieve the perfect slice every time:

Prepare the Crust: Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a springform pan to create an even layer. Bake for a few minutes, then let it cool while you prepare the filling.
Make the Raspberry Swirl: Heat raspberry jam slightly in the microwave until it’s smooth. If you’re using fresh raspberries, crush them lightly and mix them with the jam to intensify the flavor.
Melt the White Chocolate: Gently melt the white chocolate chips in a double boiler or microwave, stirring until smooth. Allow it to cool slightly before adding it to the batter.
Prepare the Cheesecake Batter: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating after each addition. Stir in the melted white chocolate and vanilla extract until fully combined.
Assemble the Cheesecake: Pour half of the cheesecake batter over the crust. Add dollops of raspberry jam on top, then use a knife to swirl the jam into the batter. Pour the remaining batter over, followed by more raspberry dollops and swirls.
Bake the Cheesecake: Bake in a preheated oven until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool slowly to avoid cracks. Refrigerate for at least 4 hours, or overnight, to let it set.
Garnish and Serve: Top with fresh raspberries and a dusting of powdered sugar for an elegant finish. Slice, serve, and enjoy!

How to Store Leftover Cheesecake

Leftover cheesecake can be stored in the refrigerator for up to 5 days. Wrap each slice in plastic wrap or store in an airtight container to keep it fresh.

If you’d like to freeze the cheesecake, wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep for up to 3 months. When ready to serve, allow it to thaw overnight in the refrigerator.

Tips for the Perfect White Chocolate Raspberry Cheesecake

Here are a few expert tips to ensure your cheesecake turns out beautifully every time:

Avoid Overmixing: Overmixing the batter can lead to cracks in the cheesecake. Mix just until the ingredients are combined for a smooth, crack-free finish.
Use Room Temperature Ingredients: Cream cheese and eggs mix more smoothly at room temperature, which helps achieve a creamy, lump-free batter.
Swirl Gently: When swirling the raspberry jam, use a light hand to create beautiful marbling without overmixing the flavors.

Printable Recipe for White Chocolate Raspberry Cheesecake

This printable recipe gives you all the steps needed to make this show-stopping dessert at home. It’s easy to follow, and each slice of cheesecake will be creamy, decadent, and bursting with fresh raspberry flavor!

White Chocolate Raspberry Cheesecake

Author: Emily Carter
Prep Time: 20 minutes
Chill Time: 4 hours
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes
Yield: 12 servings

Print Recipe

Description

Rich, creamy, and perfectly sweet, this White Chocolate Raspberry Cheesecake is a dessert lover’s dream. With swirls of raspberry and the smooth sweetness of white chocolate, this cheesecake is the ultimate indulgence and looks just as amazing as it tastes!

Instructions

Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then let it cool while you make the filling.
Make the Raspberry Swirl: In a small bowl, gently heat the raspberry jam until it becomes slightly thinner and smooth. Set aside to use for swirling.
Melt the White Chocolate: Melt the white chocolate chips in a double boiler or microwave in 15-second intervals, stirring until smooth. Let it cool slightly before adding it to the batter.
Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing on low speed to avoid overbeating. Stir in the melted white chocolate and vanilla extract, mixing just until combined.
Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust. Add dollops of the raspberry jam on top, then use a knife or toothpick to swirl it into the batter. Pour the remaining cheesecake batter over the first layer, then add more raspberry dollops on top and gently swirl again.
Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and crack the door slightly, allowing the cheesecake to cool slowly inside for about 1 hour to prevent cracking.
Chill the Cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight, to set.
Serve and Garnish: Just before serving, garnish with fresh raspberries and a light dusting of powdered sugar for an elegant touch. Slice, serve, and enjoy!

Notes

Room Temperature Ingredients: For the creamiest texture, let the cream cheese and eggs come to room temperature before mixing.
Swirl Technique: Use a light hand when swirling the jam to create a beautiful marbled effect without fully blending the raspberry and cheesecake.
Storage Tips: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If freezing, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.