This white chocolate raspberry cheesecake looks and tastes like something straight out of that famous cheesecake restaurant, but it’s completely home baked! With an Oreo crust, raspberry swirls, and rich, tangy cheesecake filling, it’s a real treat.
While raspberry goes with both dark and white chocolate, the latter really lets the bright berry flavor take center stage. In this white chocolate raspberry cheesecake recipe, ribbons and swirls of sweet-tart raspberry are intertwined with creamy white chocolate flavored cheesecake. The raspberry is the star of the show, but milky white chocolate plays a key supporting role!
Why You’ll Love This White Chocolate Raspberry Cheesecake Recipe
- Real cheesecake from scratch. There’s a time and a place for no-bake raspberry cheesecake and other shortcuts, but there are also those times when you crave the real deal. This is a classic baked cheesecake made from scratch!
- Classic flavor combination. White chocolate and raspberry are a match made in dessert heaven. The creamy, buttery notes of white chocolate perfectly complement the tartness of fresh raspberries, creating a dessert that strikes just the right balance of flavors.
- Showstopper dessert. With its restaurant-worthy appearance, this cheesecake is guaranteed to be a hit at any gathering. No one will believe you made it yourself!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crust:
- Oreo cookie crumbs – Some grocery stores sell packages of Oreo crumbs, which are a fantastic option if you don’t want to have to buy a package of Oreos and eat the leftovers!
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
Raspberry Sauce:
- Raspberries – You can use fresh or frozen raspberries for this recipe.
- Water
- Lemon juice – This brightens up the flavor of the sauce. Use fresh, which has more dimension than bottled juice.
- Granulated sugar
- Cornstarch – To thicken the sauce so it doesn’t dissipate into the filling.
Filling:
- Cream cheese – Use the full-fat variety that comes in blocks, not tubs.
- Granulated sugar
- Cornstarch
- Eggs – Eggs add richness and structure to baked cheesecake recipes.
- White chocolate – Use a high-quality white chocolate. It will taste better and melt more smoothly. Also keep in mind that discs or bars will melt better than white chocolate chips. Learn more: Types of Chocolate: A Home Baker’s Guide
- Heavy cream
- Sour cream – For that signature tang. Again, full-fat is best here.
- Vanilla extract – I like to use my homemade vanilla extract.
- Almond extract – This has a fabulous cherry-like aroma that’s wonderful with berries.
- Garnish – Whipped cream, raspberries, and white chocolate shavings.
How Do You Make Oreo Cookie Crumbs?
The easiest way to make Oreo crumbs is to pulse them in a food processor; there’s no need to scrape off the cream as long as you don’t use Double Stuf Oreos. If you don’t have a food processor, seal the cookies in a large zip-top bag and use a rolling pin to crush them. I recommend doing this on a baking sheet, as sometimes little tears will form in the bag and when you lift it up, crumbs will fall out!
How to Make White Chocolate Raspberry Cheesecake
- Prepare the crust. Mix the cookie crumbs with the melted butter until the crumbs are moistened, then press the mixture into the bottom and halfway up the sides of a springform pan. Bake at 350ºF for 10 minutes.
- Make the sauce. Combine all of the ingredients in a saucepan set over medium heat. Bring to a simmer, then cook for about 10 minutes, or until thickened, mashing the berries as they cook. Strain through a sieve to remove the seeds and cool.
- Make the filling. Use an electric mixer on medium speed to beat the softened cream cheese, sugar, and cornstarch until smooth. Beat in the eggs one at a time, then mix in the remaining ingredients.
- Assemble. Pour half of the cheesecake batter onto the cooled crust. Dollop half of the raspberry sauce on top of the filling. Add the remaining filling, then dollop the remaining raspberry sauce on top. Use a thin knife to swirl the sauce into the cheesecake.
- Bake. Place the pan in the oven and bake for 15 minutes. Reduce the oven temperature to 200°F and bake for 2 hours more, or until the center is set and no longer shiny.
- Cool. Remove the cheesecake from the oven, then run a knife along the edge of the pan. Turn off the oven and place the cheesecake back inside for 2 hours.
- Chill and serve. Refrigerate the white chocolate raspberry cheesecake overnight. Garnish with whipped cream, white chocolate shavings, and more raspberries before serving.
Tips for Success
- Soften the cream cheese. Let the eggs, heavy cream, and sour cream come to room temperature too. This will ensure that the cream cheese blends smoothly into the other ingredients.
- Don’t overmix. It can cause the cheesecake to crack while baking.
- Set the springform pan on a rimmed baking sheet. This will catch any drips or leaks.
- Chill overnight. White chocolate raspberry cheesecake is not a dessert best served warm! After chilling in the refrigerator, it will be easy to slice and serve.
Variations
- Make a graham cracker crust. Swap the Oreos for graham cracker crumbs if you prefer a classic cheesecake crust.
- Use dark chocolate. Instead of white chocolate, try using dark chocolate for a richer, more intense flavor.
- Add a layer of chocolate ganache. Top the chilled white chocolate raspberry cheesecake with dark chocolate ganache and let it set before serving.
- Make it with blackberries. Swap raspberries for blackberries for a different spin on this recipe.
How to Store
Place leftover white chocolate raspberry cheesecake in an airtight container or cover it with plastic wrap in the pan. The cheesecake will last up to 5 days in the refrigerator.
Can I Freeze This Recipe?
To freeze, wrap the entire white chocolate raspberry cheesecake or individual slices in plastic wrap, then place them in a freezer bag or airtight container and store for up to 2 months. To enjoy, simply defrost in the refrigerator overnight before serving.
More Cheesecake Recipes
- Blueberry Cheesecake
- Mini Funfetti Cheesecakes
- Peanut Butter Cheesecake with Pretzel Crust
- Brownie Bottom Chocolate Cheesecake
- Strawberry No-Bake Cheesecakes
White Chocolate Raspberry Cheesecake
With an Oreo crust, raspberry swirls and rich, tangy cream cheese filling, this homemade white chocolate raspberry cheesecake is a real treat!
Ingredients
For the crust:
- 2 cups (200g) Oreo cookie crumbs (about 20 cookies)
- 1/4 cup (56g) unsalted butter, melted
For the raspberry sauce:
- 12 ounces (340g) raspberries
- 1/3 cup (79ml) water
- 1 teaspoon lemon juice
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
For the filling:
- 32 ounces (907g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs
- 8 ounces (226g) white chocolate, melted and cooled
- 1/2 cup (118ml) heavy cream
- 1/4 cup (56g) sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- whipped cream, raspberries, white chocolate shavings for garnish
Instructions
To make the crust:
- Preheat the oven to 350°F.
- Combine the cookie crumbs and butter. Press evenly into the bottom and partially up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool.
To make the filling:
- Combine the raspberries, water, lemon juice, sugar, and cornstarch in a saucepan. Cook over medium heat, bring to a simmer, and cook until thickened (about 10 minutes). Gently mash the berries as the mixture cooks.
- Strain through a mesh sieve and set aside to cool.
To make the cheesecake:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and cornstarch until thoroughly combined and smooth. Mix in the eggs, one at a time. Mix in the white chocolate, cream, sour cream, vanilla extract, and almond extract.
- Pour half of the filling mixture on top of the cooled crust. Dollop half of the raspberry sauce on top of the cheesecake. Top with the remaining cheesecake, and then dollop the remaining raspberry sauce on top. Use a thin knife to swirl the sauce into the batter.
- Bake for 15 minutes.
- Reduce the oven temperature to 200°F. Bake for 2 hours or until the center is firm and no longer looks shiny.
- Remove the cheesecake from the oven, and run a knife along the outside edge of the pan.
- Turn off the oven, and return the cheesecake to the oven for 2 hours.
- Refrigerate overnight.
- Before serving, top with whipped cream, white chocolate shavings, and more raspberries.
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