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; 1/2 cup unsalted butter, melted; 1 cup white chocolate, chopped; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup fresh raspberries; 1 cup fresh raspberries; 1/4 cup sugar; 1 tablespoon lemon juice

Highlighted under: Baking & Desserts

I have always been a fan of cheesecakes, but when I discovered the combination of creamy white chocolate and tangy raspberries, my dessert game changed forever. This White Chocolate Raspberry Cheesecake isn’t just a dessert; it's a celebration of flavors that dance together beautifully. Each slice is a luscious blend of rich cheese and silky white chocolate, balanced by the bright burst of fresh raspberries. Trust me, once you make this cheesecake, it’ll become a staple for any special occasion or an indulgent treat for yourself.

Created by

Tabitha Green

Last updated on 2026-01-10T01:13:26.070Z

It's a joy to share my experience with making this White Chocolate Raspberry Cheesecake. I remember the first time I blended the ingredients and watched the motor whirr as fluffy cream came together with melted chocolate. What I appreciate most is how versatile it can be; I've tried using different berries, but raspberries add this beautiful tartness that contrasts with the creamy sweetness.

Once baked, I let it chill overnight. The waiting is hard, but it's crucial! Chilling deepens the flavors and gives the cheesecake a stunningly smooth texture. Making the raspberry sauce is a must, as it drizzles perfectly over each slice, elevating the dessert to another level. Don't skip that step!

        Why You'll Love This Recipe
        Decadent white chocolate flavor complemented by fresh raspberry notes
Silky smooth texture that melts in your mouth
Ideal for special celebrations or an exquisite everyday dessert

      

The Perfect Cheesecake Texture

Achieving the right texture in your cheesecake is crucial for a delightful eating experience. The key to a silky smooth filling is to ensure all ingredients are at room temperature, especially the cream cheese. This helps avoid lumps and creates a consistent mixture. If your filling appears grainy, it can be remedied by mixing it a bit longer until it becomes glossy and homogenous. Don't rush this step; it lays the foundation for that melt-in-your-mouth experience.

When mixing the cheesecake batter, fold in the raspberries gently to prevent them from breaking apart too much. This maintains the integrity of the fruit and provides those lovely bursts of flavor in every bite. Over-mixing can also incorporate too much air, which may lead to cracking during baking. A well-beaten mixture with minimal air will yield a dense, creamy cheesecake that holds its shape beautifully.

Making Raspberry Sauce from Scratch

Creating a raspberry sauce adds a vibrant touch to your cheesecake that elevates its presentation and flavor. Using fresh raspberries is essential for a bright, tangy taste; however, if they are out of season, frozen raspberries can work well. Just remember to thaw and drain them first to reduce excess moisture that could dilute your sauce. Aim to cook the mixture until the raspberries completely break down, allowing the sugar to dissolve and create a luscious consistency.

After blending your sauce, straining it through a sieve creates a silky finish and removes seeds, ensuring a smooth pour over your cheesecake. If you prefer a thicker sauce, simply let it simmer longer to reduce further. You could even experiment by adding a splash of balsamic vinegar or a hint of vanilla extract to deepen the complexity of the flavors.

Ingredients

Gather your ingredients before you start for a smoother preparation process.

For the Cheesecake

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup white chocolate, chopped
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fresh raspberries

For the Raspberry Sauce

1 cup fresh raspberries
1/4 cup sugar
1 tablespoon lemon juice

With the ingredients ready, you are all set to make a delicious cheesecake!

Instructions

Preheat your oven and prepare your baking pan before getting started to ensure everything goes smoothly.

Prepare the crust

In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then set aside to cool.

Make the cheesecake filling

Melt the chopped white chocolate in a heatproof bowl over simmering water. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract. Gently fold in the raspberries.

Bake the cheesecake

Pour the cheesecake mixture over the crust in the springform pan. Bake for 50 minutes or until set. Allow to cool at room temperature before refrigerating for at least 4 hours or overnight.

Prepare the raspberry sauce

In a small saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook until the raspberries are soft and the sugar is dissolved. Blend the mixture and strain through a sieve for a smooth sauce.

Serve

Slice the chilled cheesecake and drizzle with raspberry sauce before serving. Enjoy!

For best results, allow the cheesecake to chill overnight for optimal flavor!

Pro Tips

Using high-quality white chocolate will significantly enhance the flavor of your cheesecake. Additionally, feel free to experiment with different toppings, such as whipped cream or shaved chocolate.

Storage and Make-Ahead Tips

This cheesecake stores exceptionally well, making it ideal for preparing in advance. Once cooled, wrap the cheesecake tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to a week. If you want to prepare it further ahead, cheesecake can be frozen. Just ensure it is well-wrapped to prevent freezer burn, and it will last for about three months.

When freezing, slice the cheesecake into individual portions for easy thawing. To serve, simply transfer the slices to the refrigerator overnight to defrost. Note that the texture might slightly change after being frozen, but it will still taste delicious! If you find it a bit dense after freezing, let it rest at room temperature for about 15 minutes before serving.

Substitutions and Variations

This cheesecake recipe is flexible when it comes to substitutions. If you’re looking to adjust the flavors, try using dark chocolate instead of white chocolate for a richer profile. Alternatively, you could swap raspberries with other berries like strawberries or blueberries. Keep in mind that different berries may change the overall sweetness, so adjust sugar levels accordingly when making substitutions.

For a gluten-free version, use gluten-free graham cracker crumbs for the crust. You can also try crushing nuts like almonds or pecans as a base. If you want to lighten the cheesecake, consider using low-fat cream cheese or Greek yogurt instead, though this may alter the creaminess slightly. Just ensure that whatever substitutions you make are accounted for during the mixing and baking process.

Questions About Recipes

→ Can I use frozen raspberries instead of fresh?

Yes, but fresh raspberries provide the best flavor and texture. If using frozen, make sure to thaw and drain any excess liquid.

→ How do I prevent cracking in my cheesecake?

Baking at a lower temperature and allowing the cheesecake to cool in the oven with the door slightly ajar can help prevent cracks.

→ Can I make this cheesecake in advance?

Absolutely! This cheesecake can be prepared a day in advance and stored in the refrigerator until serving.

→ What can I serve with this cheesecake?

Fresh berries, whipped cream, or a drizzle of chocolate sauce pair beautifully with this cheesecake.