Between the luxuriously creamy filling, fruity layers, and Oreo crust, this insanely good white chocolate raspberry cheesecake is not to be missed.
The filling includes sour cream and high-quality white chocolate, so every mouthful is impossibly dreamy.
And that pairs flawlessly with the fresh raspberry sauce swirled in the mix.
You could serve it with a classic Graham Cracker base, but I just love the contrast you get with the dark chocolate crust! Either way, it’s a winner.
Why You’ll Love This White Chocolate Raspberry Cheesecake
Showstopper Dessert: The combination of fresh raspberries, white chocolate curls, and a vibrant raspberry sauce creates a visually stunning dessert that’ll wow at any occasion.
Make-Ahead Marvel: The cheesecake needs at least 6 hours in the fridge, so it’s perfect for making ahead. Just garnish and serve on the day for a quick and easy treat.
Crowd-Pleaser: The universal appeal of creamy cheesecake combined with white chocolate and raspberry makes this a hit with adults and kids alike.
Ingredients
- Raspberries: Juicy, tart raspberries form the base of the vibrant swirled sauce. Use fresh for the best flavor or frozen for convenience.
- White Chocolate: Rich, creamy white chocolate adds a luxurious sweetness to the cheesecake filling. Choose high-quality baking bars or chips for optimal taste and texture.
- Granulated Sugar: Fine, white sugar sweetens the raspberry sauce and cheesecake batter.
- Cornstarch: This fine, powdery thickener helps the raspberry sauce achieve a glossy, syrupy consistency without affecting the flavor. It’s also crucial to a perfectly set cheesecake.
- Oreo Cookies: Dark, chocolatey Oreo cookies create a crunchy, flavorful crust that contrasts perfectly with the creamy filling. Crush them with the filling.
- Unsalted Butter: Binds the cookie crumbs together to form a sturdy, sliceable crust.
- Full-Fat Cream Cheese: Tangy, rich cream cheese is the key to a dense, velvety cheesecake filling. Always use brick-style and full-fat for the best flavor and texture.
- Sour Cream: Thick, smooth sour cream adds a subtle tang to the cheesecake batter, balancing out the sweetness of the white chocolate.
- Vanilla Extract: Fragrant vanilla enhances the overall flavor profile of the cheesecake, adding depth and complexity.
- Large Eggs and Yolks: Help to bind the cheesecake filling and create a smooth, creamy texture.
How to Make White Chocolate Raspberry Cheesecake
When I tell you this cheesecake is divine, I’m not exaggerating.
The creamy, melt-in-your-mouth texture of the white chocolate filling pairs perfectly with the bright, fruity raspberry swirls.
And that Oreo crust? It’s the perfect bitter-sweet base to bring it all together and keep you coming back for more.
But while it looks super impressive, it’s actually pretty easy to recreate at home!
1. RASPBERRY SAUCE. Combine the raspberries, sugar, and water in a saucepan. Cook, stir, and mash over medium heat. Dissolve the cornstarch with extra water, add to the raspberry mixture, and boil until thickened (2 minutes). Strain and cool.
2. PREP. Set the oven to 350°F. Line the bottom of the 9-inch springform pan with parchment, grease the sides, and wrap the outside with foil.
3. CRUST. Crush the Oreos and mix with the melted butter. Press into the pan, bake for 10 minutes, then cool.
4. FILLING. Melt white chocolate and leave to cool. Beat the cream cheese and sugar until smooth. Add the eggs and yolks one at a time, then add the sour cream, cornstarch, and vanilla. Mix in the white chocolate last .
5. ASSEMBLE. Pour half of the batter over the crust. Swirl in a third of the raspberry sauce. Add the remaining batter and swirl in another third of the raspberry sauce.
6. BAKE. Place the pan in the roasting tray and fill with hot water halfway up the sides. Bake at 350°F for 10 minutes, reduce to 300°F, and bake for 60-70 minutes. Cool in the oven for 60 minutes, then fully on a wire rack. Refrigerate for 6-8 hours or overnight.
7. SERVE. Remove from the pan and garnish with the remaining raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls. Enjoy!
Tips For the Best White Chocolate Raspberry Cheesecake
I know raspberry white chocolate cheesecake can seem intimidating to make at home but trust me, this one is worth the effort.
The look on my family’s faces when I brought this out after dinner was priceless.
But if you’re nervous about cracks, check out these tips before you start!
- Room temp ingredients. If you mix the batter too much, it can cause cracks in the finished cake. So, get everything out of the fridge 20-30 minutes early for easier blending.
- Mix by hand. Blend the cream cheese and sugar with a mixer, then whisk the rest by hand. This will prevent overmixing.
- Don’t overbake. One hour at 300°F is my sweet spot. After that, turn the oven off and crack the door. Trust the process – the slow cooling helps set the cheesecake and keeps it from cracking.
- Chill well. Do you really need an hour in the oven, another on the counter, then 6-8 (or more) in the fridge? Yes. If you serve it early, it won’t have the same decadent texture.
- White chocolate. Cheaper white chocolate doesn’t melt as well and can have a less creamy taste. Since it’s the star of the dish, go for the good stuff.
- Crust options. While Oreo crust is classic, you can also use a graham cracker crust, vanilla wafer crust, shortbread crust, or even a brownie crust for something different.
- Raspberry options. Use fresh raspberries for the sauce and garnish when in season. Frozen raspberries work well for the sauce, too, but not the garnish. You can also use raspberry jam in a pinch.
How to Store
If you’re looking for a showstopping dessert for your next special occasion (or just because), give this white chocolate raspberry cheesecake a try.
It’s rich, vibrant, and holds really well in the fridge – not that I think you’ll have leftovers!
To Store: Cover the cheesecake tightly with plastic wrap and store in the refrigerator for up to 5 days. For best results, place it in an airtight container to maintain freshness and prevent it from absorbing other odors from the fridge.
To Freeze: Allow the cheesecake to cool completely, cover and chill it overnight, then place it uncovered in the freezer for about an hour to firm up. Once firm, double-wrap it tightly in plastic wrap and aluminum foil, and then place it in a freezer-safe bag. Freeze for up to 3 months. Unwrap and thaw in the fridge overnight before serving.
More Cheesecake Recipes You Don’t Want to Miss
Caramel Apple Cheesecake Bars with Streusel Topping
Chocolate Cheesecake Bars
No-Bake Pumpkin Cheesecake
Strawberry Cheesecake Bars
White Chocolate Raspberry Cheesecake
12
servings25
minutes1
hour10
minutes498
kcalBetween the luxuriously creamy filling, fruity layers, and chocolate crust, this insanely good white chocolate raspberry cheesecake is not to be missed.
Ingredients
- For the Raspberry Sauce
2 cups fresh or frozen raspberries
1/4-1/2 granulated sugar (see notes)
3 tablespoons water, divided
1 tablespoon cornstarch
- For the Oreo Cookie Crust
25-30 Oreo cookies (with the filling – about 2 1/2-3 cups)
5 tablespoons unsalted butter, melted
- For the White Chocolate Cheesecake Filling
8 ounces high-quality white chocolate (bars or chips)
4 (8 ounce) blocks full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs + 2 egg yolks, room temperature
1/2 cup sour cream, room temperature
1 tablespoon cornstarch
1 teaspoon vanilla extract
Instructions
- Make the raspberry sauce: In a medium saucepan, combine the raspberries, sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently and mashing the berries.
- In a small bowl, mix the cornstarch with 1 tablespoon of water until dissolved. Stir into the raspberry mixture, bring to a boil, and cook until thickened, about 2 minutes. Strain the sauce through a fine mesh sieve and set aside to cool.
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2-3 layers of foil.
- Make the crust: Crush the Oreos until there are no large lumps, then mix with the melted butter. Press the crust into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: Melt the white chocolate in the microwave in 30-second intervals, stirring well between each spin, until smooth. Set aside to cool.
- In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Scrape the bottom and sides of the bowl and blend again for 20 seconds.
- Turn the mixer to low speed, then blend in the eggs and yolks, one at a time. Add the sour cream, cornstarch, and vanilla extract and blend until smooth. Finally, slowly mix in the cooled white chocolate.
- Assemble: Pour half of the cheesecake batter over the crust. Dollop about a third of the raspberry sauce over the batter and swirl gently with a knife or skewer. Carefully pour the remaining batter on top, then spoon over another third of the raspberry sauce and swirl.
- Bake: Place the springform pan into a roasting tray and then place both into the oven. Fill the outer roasting pan with hot water, until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake for 10 minutes at 350°F, then reduce the oven temperature to 300°F (do not open the oven door). Bake for 60-70 minutes or until the edges look set and the center jiggles slightly when tapped.
- Turn the oven off, open the door slightly (2-3 inches), and leave the cheesecake to cool for 60 minutes. Remove from the oven and let cool fully on a wire rack before covering and refrigerating for 6-8 hours or overnight.
- When ready to serve, remove the cheesecake from the pan and garnish with the remaining raspberry sauce, whipped cream, fresh raspberries, and white chocolate curls, if desired. Enjoy!
Notes
- Room temp ingredients. If you mix the batter too much, it can cause cracks in the finished cake. So, get everything out of the fridge 20-30 minutes early for easier blending.
- Adjust the sweetness. If the raspberries are very sweet, use 1/4 cup of sugar. If they’re quite tart, use 1/2 cup.
- Mix by hand. Blend the cream cheese and sugar with a mixer, then whisk the rest by hand. This will help prevent overmixing.
