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 slices
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup white chocolate, chopped; ½ cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love creating desserts that bring a touch of elegance to any gathering, and this White Chocolate Raspberry Cheesecake is a perfect example. The combination of creamy white chocolate and vibrant raspberries creates a stunning contrast that not only looks beautiful but also delights the taste buds. With a smooth texture and a buttery crust, this cheesecake is a showstopper that is sure to impress. Whether it's for a special occasion or just to satisfy a sweet craving, I know this recipe will be a hit!

Created by

Heidi Lawson

Last updated on 2026-01-10T01:10:20.530Z

One of my favorite aspects of making this White Chocolate Raspberry Cheesecake is how the ingredients complement each other. As the white chocolate melts into the cream cheese, it adds a richness that’s hard to beat. I love how the tartness of the raspberries cuts through the sweetness, creating a perfect balance. To ensure the cheesecake sets beautifully, I always use room temperature ingredients, which helps to achieve that smooth and creamy texture.

While experimenting with this recipe, I found that adding a hint of almond extract really enhances the flavor profile. It brings out the nuttiness of the white chocolate and provides an unexpected twist that my friends can never pinpoint. For even better results, I recommend letting the cheesecake chill overnight; the flavors develop beautifully, making it irresistible when you finally slice in!

        Why You'll Love This Recipe
        Rich white chocolate flavor paired with tart raspberries
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

The Importance of Quality Ingredients

When making a White Chocolate Raspberry Cheesecake, the quality of your ingredients is paramount. Opt for high-quality white chocolate with at least 30% cocoa butter for a smooth and rich flavor. Avoid chocolate chips, as they often contain additives that can affect the melting process and texture. Fresh raspberries should be vibrant and firm, as they'll provide that tart contrast to the sweetness of the white chocolate.

Using full-fat cream cheese is essential for achieving that rich, creamy texture characteristic of an exceptional cheesecake. Low-fat alternatives may result in a cheesecake that isn't as smooth or luscious. Additionally, incorporating room temperature ingredients, including the cream cheese and eggs, ensures a well-emulsified batter that bakes evenly.

Baking and Cooling Techniques

When baking your cheesecake, a water bath can help achieve a perfectly smooth surface and prevent cracking. To create a simple water bath, wrap the bottom of your springform pan with aluminum foil to prevent water from seeping in, then place it inside a larger baking dish filled with an inch of hot water. This helps maintain a gentle, moist heat during the baking process.

Once baked, let the cheesecake cool gradually in the oven with the door cracked open. This slow cooling prevents sudden temperature changes that could cause the surface to crack. After an hour, transferring it to the refrigerator to chill for at least four hours allows the flavors to meld and ensures it sets properly for perfect slicing.

Ingredients

For the Cheesecake

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup white chocolate, chopped
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries

Instructions

Steps

Prepare the Crust

Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Bake for 10 minutes, then set aside to cool.

Make the Filling

In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring in between until smooth. In a large bowl, beat the cream cheese and sugar until creamy. Add eggs one at a time, mixing well after each addition.

Stir in the melted white chocolate and vanilla extract until fully combined.

Add Raspberries

Gently fold in the fresh raspberries to the cheesecake batter, being careful not to crush them. Pour the filling over the cooled crust and smooth the top with a spatula.

Bake and Chill

Bake the cheesecake in the preheated oven for 55-60 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then, refrigerate for at least 4 hours or overnight.

Tips

Pro Tips

Letting the cheesecake chill overnight allows the flavors to meld beautifully, resulting in a richer taste. Always use room temperature cream cheese for a smooth filling.

Serving Suggestions

This cheesecake is a stunning addition to any dessert table. I love serving it with a drizzle of raspberry coulis to enhance the berry flavor and add an extra visual element. Garnishing with fresh mint leaves or additional raspberries can elevate its presentation, making it even more inviting.

For an extra touch, consider adding white chocolate shavings or a sprinkle of graham cracker crumbs on top before serving. These not only enhance the flavor profile but also create a delightful contrast in texture against the creamy cheesecake.

Storage and Make-Ahead Options

The White Chocolate Raspberry Cheesecake can be made up to three days ahead of time, making it an excellent option for entertaining. Store it covered in the refrigerator to keep it fresh. If you need to keep it longer, this cheesecake freezes beautifully. Just wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, and it can last for up to two months.

To thaw frozen cheesecake, place it in the refrigerator overnight before serving. This gradual thawing helps maintain the texture. I recommend slicing it before freezing into individual portions, so you can easily enjoy a piece without needing to thaw the whole cake.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, but make sure to thaw and drain them before adding to the batter to avoid excess moisture.

→ How do I know when the cheesecake is done?

The cheesecake should be set around the edges but slightly jiggly in the center. It will continue to set as it cools.

→ What is the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

→ Can I make this cheesecake ahead of time?

Absolutely! It's best made a day in advance to allow time for chilling and flavor development.