White Chocolate Raspberry Cheesecake

Name: White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup sugar; 16 oz cream cheese, softened; 1 cup white chocolate, chopped; ¾ cup sugar; 1 tsp vanilla extract; 3 large eggs; 1 cup sour cream; 1 cup fresh raspberries; Fresh raspberries; Shaved white chocolate

Highlighted under: Baking & Desserts

I absolutely adore making this White Chocolate Raspberry Cheesecake! The combination of rich white chocolate and tangy raspberries creates a dessert that’s a showstopper in any gathering. I love how the creamy texture of the cheesecake balances perfectly with the fresh berries for a delightful flavor explosion. This recipe is not only delicious but also surprisingly simple to make, allowing me to impress my guests with minimal effort. Whether it's a special occasion or just a sweet treat for myself, this cheesecake always hits the spot!

Created by

Blair Hudson

Last updated on 2026-01-07T15:10:19.409Z

When I first experimented with making this cheesecake, I knew I wanted to combine two of my favorite flavors: white chocolate and raspberry. I started by melting high-quality white chocolate to use in the filling, which really enhances the creaminess. I also added a sour cream layer on top to cut through the sweetness, and it worked beautifully.

One of the best tips I discovered is to use fresh raspberries for garnishing. They not only add a pop of color but also bring a tartness that perfectly complements the rich filling. The contrast between the fruity topping and creamy cheesecake makes every bite unforgettable!

        Why You'll Love This Recipe
        Decadent white chocolate taste balanced with tart raspberries
Creamy cheesecake texture that feels luxurious
Stunning presentation that will impress your guests

      

Perfecting the Cheesecake Texture

Achieving the perfect creamy texture is essential for this White Chocolate Raspberry Cheesecake. Make sure your cream cheese is at room temperature before mixing to avoid lumps. I recommend using a hand mixer on low speed to gradually incorporate the eggs, which helps maintain a light texture. Overmixing at this stage can lead to cracks in the surface while baking, so mix just until combined.

When folding in the melted white chocolate, do this gently to prevent deflating the batter. The right consistency is essential; the mixture should be smooth and glossy, reflecting the rich flavors of the white chocolate, while still being light enough to allow the raspberries to shine through.

Ingredient Notes and Substitutions

Using high-quality white chocolate is crucial for the best flavor in your cheesecake. Look for chocolate that contains cocoa butter for a rich taste; avoid candy melts, as they often have a waxy texture. If you're looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup like erythritol, but keep in mind this may alter the texture slightly.

For the crust, if you prefer a gluten-free option, substitute graham cracker crumbs with crushed gluten-free cookies, like almond or coconut ones. Additionally, you could enhance the crust with a pinch of cinnamon for extra flavor, or even mix in some finely chopped nuts for added texture.

Serving and Storage Tips

To serve this cheesecake, I love to slice it into generous wedges and present it with a dollop of whipped cream and a few additional fresh raspberries on top. This not only looks appealing but adds a burst of freshness with every bite. If you’re feeling adventurous, try drizzling a raspberry sauce over the slices for a dramatic effect.

When it comes to storage, this cheesecake keeps well in the refrigerator for up to a week. Make sure to cover it with plastic wrap or store it in an airtight container to preserve its freshness. You can also freeze portions of it for up to three months; just wrap slices tightly in plastic wrap, then aluminum foil, and thaw in the refrigerator when you’re ready to enjoy them again.

Ingredients

Start by gathering all the ingredients you’ll need for this delightful cheesecake. Make sure to use the freshest raspberries to enhance the flavor!

For the crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup white chocolate, chopped
¾ cup sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1 cup fresh raspberries

For garnishing:

Fresh raspberries
Shaved white chocolate

With your ingredients ready, you're all set to create this deliciously elegant cheesecake. It will be worth every effort!

Instructions

Let's dive into the preparation process. Follow these steps carefully, and you'll have a stunning cheesecake ready in no time!

Prepare the crust

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan to form an even layer. Bake at 350°F (175°C) for 10 minutes, then let it cool.

Make the cheesecake filling

In a saucepan over low heat, melt the chopped white chocolate, stirring frequently to avoid burning. In a large mixing bowl, beat softened cream cheese until smooth, then add sugar and vanilla. Mix until well combined. Add eggs one at a time, mixing on low speed, and then incorporate melted white chocolate and sour cream gently.

Add the raspberries

Fold in the fresh raspberries carefully to avoid breaking them. Pour the cheesecake filling onto the cooled crust, spreading it evenly.

Bake the cheesecake

Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center remains slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually in the oven for about 1 hour.

Chill and serve

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight. Before serving, garnish with fresh raspberries and shaved white chocolate.

Now that your cheesecake is ready, enjoy every bite of this delightful dessert with family and friends!

Pro Tips

For best results, allow the cheesecake to chill overnight for enhanced flavor and texture. Always use room temperature ingredients for a smoother batter.

Addressing Common Challenges

It's common for cheesecakes to crack during baking, especially if they've been overmixed. To minimize this, ensure your oven temperature is accurate and use a water bath. Place the cheesecake pan inside a larger pan filled with hot water, which creates a steamy environment and promotes even baking. This technique can prevent the edges from cooking too quickly, reducing the crack risk.

If your cheesecake does develop cracks, don’t worry! You can easily cover them up with the garnishing ingredients like fresh raspberries and shaved white chocolate, making the dessert even more beautiful while adding flavor.

Variations and Flavor Twists

While the white chocolate and raspberry combination is classic, you can easily customize this cheesecake. For a tropical twist, try adding mango puree to the filling or top the cheesecake with sliced kiwi and a sprinkle of toasted coconut for a beachy vibe.

If you want to incorporate a touch of citrus, consider adding some lemon or lime zest into the batter. This brightens up the dessert, enhancing the tartness of the raspberries and balancing the sweetness of the white chocolate. Just adjust the sugar content slightly to avoid overpowering the cheesecake.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but make sure to thaw and drain them well to prevent excess moisture.

→ How do I store leftover cheesecake?

Leftover cheesecake can be stored in the refrigerator for up to 5 days, covered tightly with plastic wrap.

→ Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance and will taste even better after resting in the fridge.

→ What can I substitute for white chocolate?

You can use cream cheese or a similar sweet treat, but it may alter the flavor and texture of the cheesecake.