Name: White Chocolate Raspberry Cheesecake
Prep time: 15 min
Cook time: 1 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 26–30 Oreo cookies, finely crushed; 1/4 cup salted butter, melted; 1 1/2 cups white chocolate chips; 1/2 cup cream or half-and-half; 32 ounces cream cheese, softened; 1 cup granulated sugar; 1/3 cup sour cream; 2 tablespoons all-purpose flour; 2 teaspoons vanilla extract; 4 large eggs, room temperature; 12 ounces fresh or frozen raspberries; 1/3 cup water; 2 tablespoons granulated sugar; 3 teaspoons cornstarch; 2 ounces white chocolate, grated or shaved; 1 1/4 cups heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

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I love this white chocolate raspberry cheesecake because it feels elegant and indulgent while still being approachable to make at home. The creamy white chocolate filling, rich Oreo crust, and bright raspberry swirl come together into a dessert that feels special every single time.

Why You’ll Love This Recipe

I keep this recipe for holidays and celebrations because it looks stunning and tastes even better. The cheesecake is smooth and creamy, the raspberry swirl adds just the right amount of tartness, and the white chocolate brings everything together with a mellow sweetness. I also like that the steps are clear and forgiving, making it a reliable showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
26–30 Oreo cookies, finely crushed
1/4 cup salted butter, melted

Filling
1 1/2 cups white chocolate chips
1/2 cup cream or half-and-half
32 ounces cream cheese, softened
1 cup granulated sugar
1/3 cup sour cream
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature

Raspberry swirl
12 ounces fresh or frozen raspberries
1/3 cup water
2 tablespoons granulated sugar
3 teaspoons cornstarch

Topping
2 ounces white chocolate, grated or shaved
1 1/4 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Directions

I start by preheating the oven to 325°F. I mix the crushed Oreos with the melted butter until evenly moistened, then press the mixture into the bottom and sides of a tall 9-inch springform pan. I bake the crust for 8 to 10 minutes and set it aside to cool slightly.

For the raspberry swirl, I combine the raspberries, water, sugar, and cornstarch in a saucepan over medium heat. I cook and stir until the mixture thickens and comes to a boil, then strain it through a mesh strainer to remove the seeds and set it aside.

I melt the white chocolate chips with the cream in the microwave, heating in short bursts and stirring until smooth. In a separate bowl, I beat the cream cheese until creamy, then mix in the sugar, sour cream, and flour until well combined. I add the eggs on low speed just until incorporated, then mix in the melted white chocolate and vanilla extract.

I pour half of the cheesecake batter into the crust, spoon half of the raspberry sauce over it, and swirl gently with a knife. I repeat with the remaining batter and sauce.

I bake the cheesecake for 60 to 70 minutes, placing a pan of water on the rack below the cheesecake. Once set, I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. I then let it cool another hour at room temperature before transferring it to the refrigerator to chill for 3 to 4 hours.

To finish, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. I sprinkle white chocolate shavings over the cheesecake and pipe the whipped cream around the edges.

Servings and Timing

This cheesecake makes about 10 to 12 servings.
Prep time is 15 minutes.
Bake time is about 1 hour.
Cooling and chilling take around 6 hours.
Total time is approximately 7 hours and 15 minutes.

Variations

I sometimes swap the Oreo crust for a graham cracker or chocolate wafer crust. When I want a stronger berry flavor, I add extra raspberry sauce on top before serving. I also like using strawberries or mixed berries instead of raspberries for a different twist.

Storage / Reheating

I store this cheesecake covered in the refrigerator for up to 5 days. I don’t reheat cheesecake, but I let slices sit at room temperature for about 15 to 20 minutes before serving if I want a softer texture.

FAQs

Can I use frozen raspberries?

I use frozen raspberries often, and they work just as well as fresh.

How do I know when the cheesecake is done?

I look for set edges and a center that still jiggles slightly when gently shaken.

Can I make this cheesecake ahead of time?

I usually make it a day in advance since it tastes even better after chilling overnight.

Can I freeze white chocolate raspberry cheesecake?

I freeze it tightly wrapped for up to 2 months and thaw it overnight in the refrigerator.

Why do I need a pan of water in the oven?

I use the water pan to help regulate heat and keep the cheesecake creamy and crack-free.

Conclusion

I love serving this white chocolate raspberry cheesecake when I want a dessert that feels both luxurious and comforting. With its creamy filling, vibrant swirl, and beautiful presentation, it’s a recipe I’m always proud to make and share.