Oh wow… have you ever had cheesecake that just melts in your mouth? This White Chocolate Raspberry Cheesecake is creamy, rich, and so pretty. I made it last weekend, and it was gone in no time!

The sweet white chocolate and the tart raspberries are so yummy together. It’s like magic in every bite. Everyone who tried it wanted more.

It’s not hard at all. Just mix, bake, and chill. Let’s make this dreamy cheesecake and share it with people we love!

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: The richness of white chocolate blends seamlessly with the tartness of fresh raspberries, creating a perfect harmony of sweetness and tang.
• Elegant & Decadent: This cheesecake is both luxurious and impressive, making it perfect for special occasions.
• Make-Ahead Friendly: It’s even better when made a day ahead, giving the flavors time to fully develop.
• Simple Ingredients: You don’t need a lot of fancy ingredients to make this cheesecake — just a few pantry staples and fresh raspberries.
• Guaranteed Crowd-Pleaser: From the creamy texture to the berry sauce, every bite will have your guests coming back for more!

Required Kitchen Tools

Before you start, make sure you have these essential tools ready:

• 9-inch Springform Pan: This pan allows you to easily remove the cheesecake once it’s done and gives you a perfectly shaped, smooth-edged dessert.
• Electric Mixer (Hand or Stand): For whipping up the smooth, creamy cheesecake filling.
• Mixing Bowls: A few bowls for combining the crust, filling, and sauce.
• Saucepan: For making the raspberry sauce.
• Spatula: To scrape down the sides of the bowl and ensure an even mixture.
• Cooling Rack: For letting the cheesecake cool after baking.

Ingredients

Crust Ingredients:

Here’s what you’ll need for the crust of this cheesecake:

• Chocolate Cookie Crumbs: Use chocolate wafer cookies (like Oreo) for a rich, chocolatey base that pairs perfectly with the white chocolate filling.
• Butter (melted): Melted butter helps bind the cookie crumbs together to form the base.
• White Sugar: A little sugar adds sweetness to the crust, balancing out the chocolatey flavors.

Raspberry Sauce Ingredients:

For the raspberry sauce that tops the cheesecake, you’ll need:

• Frozen Raspberries: You can use fresh raspberries if you prefer, but frozen raspberries work just as well for the sauce.
• Water: To help make the sauce smoother and thinner.
• White Sugar: Adds sweetness to balance the tartness of the raspberries.
• Cornstarch: A thickening agent to help the sauce reach the perfect consistency.

Cheesecake Filling Ingredients:

The creamy cheesecake filling requires:

• White Chocolate Chips: These form the core flavor of the cheesecake and give it its smooth, velvety texture.
• Half-and-Half Cream: Adds richness to the filling without making it too heavy.
• Cream Cheese (softened): Cream cheese is the base of any good cheesecake and provides that silky, creamy texture.
• White Sugar: Sweetens the filling and balances out the richness of the cream cheese and white chocolate.
• Large Eggs: Eggs help to set the cheesecake and give it structure.
• Vanilla Extract: Adds depth to the flavor profile of the cheesecake.

Step-by-Step Instructions

1. Preparing the Crust

Start by making the crust. You want it to be crispy and firm, so it holds the creamy filling perfectly.

1. Crush the Cookies: In a food processor or with a rolling pin, crush the chocolate cookies into fine crumbs. You’ll need about 1 ½ cups of cookie crumbs.
2. Mix the Ingredients: In a medium mixing bowl, combine the cookie crumbs, melted butter, and white sugar. Stir until all crumbs are coated in butter and the mixture is slightly damp.
3. Press into the Pan: Transfer the crumb mixture to a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the mixture firmly into the bottom of the pan to form an even layer. Be sure to press down along the edges to form a crust that will hold the filling.
4. Chill the Crust: Place the pan in the refrigerator for about 30 minutes while you prepare the filling. This will help the crust set and firm up.

2. Making the Raspberry Sauce

While the crust chills, let’s prepare the raspberry sauce. This sauce adds a beautiful burst of flavor and color to the cheesecake.

1. Cook the Raspberries: In a small saucepan, combine the frozen raspberries, water, and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juice, about 5-7 minutes.
2. Thicken the Sauce: In a small bowl, whisk together the cornstarch and a tablespoon of water. Add the cornstarch slurry to the saucepan and stir. Continue cooking for another 1-2 minutes, until the sauce thickens.
3. Strain the Sauce: Once the sauce has thickened, strain it through a fine-mesh sieve to remove the seeds and any larger pieces of raspberry. Allow the sauce to cool while you make the cheesecake filling.

3. Preparing the Cheesecake Filling

Now it’s time for the cheesecake filling, where the magic happens. This is where all the creamy goodness comes together.

1. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips with the half-and-half cream. Heat in 30-second intervals, stirring in between, until completely smooth and melted. Let it cool for a few minutes before using.
2. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and white sugar together using an electric mixer until the mixture is smooth and creamy.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition. Be sure not to overmix, as this can lead to cracks in the cheesecake later.
4. Add the Vanilla: Stir in the vanilla extract for that rich, comforting flavor.
5. Fold in the White Chocolate: Slowly fold the cooled white chocolate mixture into the cream cheese mixture until fully combined. The mixture should be thick, smooth, and creamy.

4. Assembling the Cheesecake

Now that you have your crust, raspberry sauce, and filling ready, it’s time to assemble and bake the cheesecake.

1. Prepare the Springform Pan: Ensure that your crust has set in the refrigerator for at least 30 minutes. This will make sure it stays intact while baking. If you’re worried about the cheesecake leaking, you can wrap the outside of the pan with aluminum foil to prevent water from getting in.
2. Add the Cheesecake Filling: Pour the cheesecake filling into the prepared springform pan over the chilled crust. Use a spatula to smooth the top so it’s even. Tap the pan on the counter a few times to remove any air bubbles that might have formed.
3. Bake the Cheesecake:
   • Preheat your oven to 325°F (163°C). Make sure your oven is fully heated before placing the cheesecake inside.
   • Place the cheesecake on the center rack of the oven and bake for 45-50 minutes. The center should be set but still slightly wobbly. It may have a slight jiggle in the middle, which is a good sign.
   • Optional Water Bath: To prevent cracking, you can bake the cheesecake in a water bath. To do this, place the springform pan into a larger roasting pan, and add about an inch of hot water to the outer pan. This will help keep the cheesecake moist as it bakes.
   • Cool Slowly: After baking, turn off the oven and crack the door. Let the cheesecake cool in the oven for about 1 hour. This helps prevent sudden temperature changes, which can cause cracks in the cheesecake.
4. Chill the Cheesecake: Once the cheesecake has cooled to room temperature, place it in the refrigerator to chill for at least 4 hours, preferably overnight. Chilling it for a longer time allows the flavors to meld together, giving you a perfectly creamy and set cheesecake.

5. Topping with Raspberry Sauce

While the cheesecake is chilling, you can prepare the final touch – the raspberry sauce.

1. Drizzle the Sauce: After the cheesecake has chilled, drizzle the cooled raspberry sauce over the top. You can either spread it in a thin layer or swirl it through the top to create a marbled effect. Be sure to leave a little sauce aside for serving.
2. Garnish (Optional): If you want to take it up a notch, you can garnish with fresh raspberries or white chocolate shavings. This adds an extra pop of color and texture, making your cheesecake even more inviting.

6. Slicing and Serving the Cheesecake

Now that your cheesecake is beautifully assembled and topped, it’s time to slice and serve! Here’s how to get the perfect slices:

1. Use a Warm Knife: To ensure clean, neat slices, dip a sharp knife in warm water, wipe it dry, and slice through the cheesecake. After each cut, wipe the knife clean and repeat.
2. Serve with Extra Sauce: Place each slice of cheesecake on a plate and drizzle with additional raspberry sauce. You can also add whipped cream or a dollop of fresh whipped cream to elevate the dessert further.
3. Enjoy! Now you can sit back and savor the rich, smooth, and tangy flavors of this incredible white chocolate raspberry cheesecake.

Tips for Perfecting Your White Chocolate Raspberry Cheesecake

Here are some tips to ensure your cheesecake turns out perfect every time:

• Don’t Overmix the Filling: Overmixing can cause cracks in your cheesecake or result in a dense texture. Mix the ingredients just until combined.
• Allow for Proper Cooling: It’s essential to let the cheesecake cool slowly in the oven, then chill it thoroughly in the fridge. This helps avoid cracks and ensures that the texture is perfect.
• Use Room Temperature Ingredients: Make sure your cream cheese, eggs, and melted white chocolate are all at room temperature before mixing. This helps them blend more evenly and reduces the risk of lumps.
• If Using Fresh Raspberries: Fresh raspberries can also be used in place of frozen raspberries. Just make sure they are ripe and sweet to achieve the best flavor for your sauce.

Storing White Chocolate Raspberry Cheesecake

If you have leftovers (or plan to make this cheesecake ahead of time), here’s how to store it properly:

• In the Refrigerator: Store the cheesecake, covered tightly with plastic wrap or aluminum foil, in the fridge for up to 4-5 days. The cheesecake will stay fresh and creamy as long as it’s kept cold.
• In the Freezer: You can also freeze cheesecake for longer storage. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. When you’re ready to eat it, allow it to thaw overnight in the refrigerator. Note that the raspberry sauce should be added fresh when serving.

Can I Make This Cheesecake Ahead of Time?

Yes, this cheesecake actually tastes even better when made ahead of time! It’s a fantastic make-ahead dessert for parties, gatherings, or holidays. You can prepare the cheesecake the day before and let it chill overnight to develop the flavors. Just make sure to top it with the raspberry sauce right before serving for the freshest flavor.

Nutrition Information (Per Serving)

Here’s a general idea of the nutrition breakdown for this delicious treat. Please note that the values can vary depending on specific brands or measurements used.

Nutrient	Amount per Serving (1 slice, 1/12 of the cheesecake)
Calories	400
Total Fat	26g
Saturated Fat	15g
Cholesterol	95mg
Sodium	230mg
Total Carbohydrates	38g
Dietary Fiber	1g
Sugars	27g
Protein	5g
Vitamin A	15% of daily value
Calcium	6% of daily value
Iron	4% of daily value

FAQs

Can I Use Fresh Raspberries Instead of Frozen?

Yes, fresh raspberries can be used in place of frozen raspberries. Both work well, so use whichever is most convenient or available.

Can I Make This Cheesecake Without a Springform Pan?

A springform pan is ideal for cheesecakes because it allows for easy removal, but you can also use a regular 9-inch round cake pan. Just be careful when removing the cheesecake, as it may be a little trickier without the removable sides.

How Can I Prevent Cracks in the Cheesecake?

To prevent cracks, avoid overmixing the filling, bake at a lower temperature, and let the cheesecake cool slowly. You can also bake the cheesecake in a water bath for added moisture.

Can I Make This Recipe Ahead of Time?

Yes! In fact, cheesecake often tastes better the next day once the flavors have had time to set. You can make it up to 1-2 days ahead of your event.

Final Thoughts

If you’re ready to impress your guests with a dessert that’s both sophisticated and mouthwatering, this White Chocolate Raspberry Cheesecake is the way to go. It offers a delicate balance of rich, creamy cheesecake and the tart, vibrant flavor of raspberry sauce, making it a treat that everyone will remember.

Whether you’re a seasoned baker or a beginner, this recipe is straightforward to follow and results in a stunning dessert every time. So go ahead—indulge yourself and those around you with a slice of this irresistible cheesecake!