White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 3/4 cup sugar; 1 tsp vanilla extract; 3 large eggs; 8 oz white chocolate, melted; 1 cup fresh raspberries; Whipped cream; Additional fresh raspberries; White chocolate shavings

Highlighted under: Baking & Desserts

I absolutely adore the combination of white chocolate and raspberry, which is why this cheesecake recipe is a personal favorite of mine. The rich, creamy filling paired with the tart burst of raspberries creates a delightful treat that’s simply irresistible. With a buttery graham cracker crust, each slice delivers a perfect balance of sweetness and tang. Whether it's for a special occasion or just a family dessert night, this cheesecake will surely impress anyone lucky enough to try it!

Created by

Lydia Barrett

Last updated on 2026-01-07T11:58:16.371Z

When I first experimented with this White Chocolate Raspberry Cheesecake, I was amazed at how well the flavors came together. Using real raspberries instead of a puree truly elevates the dessert, providing a refreshing burst in every bite. The key is to fold the raspberries gently into the cheesecake batter, ensuring they remain intact and add that delightful contrast in texture.

I also discovered that letting the cheesecake chill overnight creates a more profound flavor. The white chocolate pairs beautifully with the fresh raspberries, making it a perfect dessert for celebrations or any occasion that calls for a sweet touch. It’s been a hit with friends and family!

        Why You'll Love This Recipe
        Rich white chocolate flavor combined with fresh raspberries
Creamy texture with a delightful crunch from the crust
Perfect dessert for any celebration or special occasion

      

Understanding Ingredient Functionality

The critical components of this cheesecake revolve around the cream cheese, which provides the rich, creamy base that defines its texture. Ensure that your cream cheese is softened to room temperature; this allows it to blend seamlessly with the sugar, preventing lumps. Opt for full-fat cream cheese for the richest flavor, as low-fat versions may yield a less satisfying texture.

White chocolate plays a significant role in flavor and creaminess. When melting it, be cautious of overheating, as it can seize. A double boiler is ideal for this process; it gives you the best control over the melting temperature. If you’re in a pinch, you can substitute with white chocolate chips, but make sure they contain cocoa butter for a smooth finish.

Perfecting Texture and Structure

To achieve a smooth filling, mix the ingredients on low speed, especially after adding the eggs. Overbeating can introduce too much air, leading to cracks during baking. When it's time to fold in the raspberries, do so gently; you want the berries to maintain their shape for presentation without turning the filling into a pink hue.

After baking, allowing the cheesecake to cool gradually in the oven with the door ajar is critical. This step helps prevent cracks that often occur when a cheesecake is exposed to abrupt temperature changes. You’ll know it’s ready to chill once it has set around the edges but still has a slight jiggle in the center.

Ingredients

Gather these ingredients before starting to make the cheesecake.

Crust

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

Filling

16 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
3 large eggs
8 oz white chocolate, melted
1 cup fresh raspberries

Topping (optional)

Whipped cream
Additional fresh raspberries
White chocolate shavings

With everything set, let’s move on to the steps for this delicious cheesecake!

Instructions

Follow these steps to create your perfect cheesecake.

Prepare the Crust

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until slightly golden.

Make the Filling

In a large bowl, beat cream cheese and sugar until smooth. Add in the vanilla extract and mix well. Then, add the eggs one at a time, blending until just combined.

Fold in the melted white chocolate and raspberries gently.

Bake the Cheesecake

Pour the filling over the prepared crust. Bake in the preheated oven at 325°F (160°C) for 50 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool with the door ajar for an hour.

Chill and Serve

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Once chilled, remove from the springform pan, and top with whipped cream, fresh raspberries, and white chocolate shavings if desired.

Your cheesecake is ready to be enjoyed!

Pro Tips

For a smoother filling, ensure the cream cheese is at room temperature before mixing. This will help avoid lumps in the batter, resulting in a creamier texture.

Serving Suggestions

This cheesecake pairs wonderfully with a variety of sauces and toppings. Consider drizzling a raspberry coulis over each slice for an additional burst of flavor. You can make a coulis by simmering fresh raspberries with a bit of sugar until thickened; this can elevate the presentation as well as the taste.

For contrast in texture, top the cheesecake with crunchy elements like crushed pistachios or almonds. They add an unexpected crunch and a nutty flavor which complements the sweetness of the white chocolate. Fresh mint leaves also make a beautiful garnish and add a refreshing aroma.

Make-Ahead and Storage Tips

This cheesecake is an excellent make-ahead dessert. You can prepare it up to 2 days in advance and keep it stored in the refrigerator to allow the flavors to meld beautifully. Wrap it tightly with plastic wrap to prevent it from absorbing any fridge odors, which could alter its taste.

If you want to freeze the cheesecake, slice it in portions and wrap each piece securely in plastic wrap followed by aluminum foil. It can last in the freezer for up to 2 months. To serve, let it thaw in the refrigerator overnight for the best texture!

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can use frozen raspberries, but I recommend thawing and draining them before adding to the batter to avoid excess moisture.

→ What can I substitute for graham cracker crumbs?

You can use digestive biscuits or Oreo crumbs for a different flavor profile.

→ How long will the cheesecake last in the refrigerator?

The cheesecake can last up to one week when properly stored in an airtight container in the refrigerator.

→ Can I make this cheesecake gluten-free?

Absolutely! Use gluten-free graham crackers or any gluten-free cookie of your choice for the crust.