White Chocolate Raspberry Cheesecake Recipe

Name: White Chocolate Raspberry Cheesecake
Prep time: 40 min
Cook time: 70 min
Total time: 570 min
Ingredients: 2 cups raspberries (fresh or frozen); 1/3 - 1/2 cup granulated sugar (adjust to taste, use more for tart berries); 2 tbsp water; 2 tsp cornstarch (mixed with 2 tsp cold water for slurry); 24 Oreo cookies (with filling); 5 tbsp unsalted butter (melted); 8 oz white chocolate (chopped, use quality bar or chips); 24 oz cream cheese (full-fat, at room temperature); 1 cup granulated sugar; 3 large eggs (at room temperature); 2 egg yolks (at room temperature); 1 cup sour cream (full-fat, at room temperature); 2 tbsp cornstarch; 2 tsp vanilla extract; whipped cream; white chocolate curls; fresh raspberries

Buttery Oreos, tangy raspberries, rich cream cheese, and dreamy white chocolate—this white chocolate raspberry cheesecake smells like a bakery on Valentine’s Day and tastes like heaven got a dessert table.

A silky swirl of flavors and textures, this beauty layers a deep cocoa crust, creamy filling, and bright berry pops in every bite. Whether you’re into cheesecake or just “accidentally” eat half of one at midnight (no judgment), this is for you.

Suppose cheesecake had a Hollywood glow-up. This is that. It’s rich but not too heavy, sweet but balanced by the tart raspberries, and every bite feels like a slow dessert dance. You get melty white chocolate in the background, velvety cream cheese all around, and plenty of that deep berry swirl (a very important swirl, mind you). It’s got enough oomph to impress any dessert snob, but honestly, it still just feels like something you’d sit back and enjoy with a cup of coffee—or maybe a strong pour of something fancy. Either way, this one’s a keeper.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this White Chocolate Raspberry Cheesecake

Cheesecake can be… intense. But this one? It’s lush, pillowy, and full of contrast. Bright berries meet mellow sweetness in a way that just works.

Smooth but structured filling: Thanks to eggs and a little cornstarch, it slices cleanly without losing that soft, creamy center.
Raspberry swirl magic: You get sweet-tart pockets in every bite, not just a pink blob on top pretending to be fruit.
No soggy bottom here: The Oreo crust bakes up dark, buttery, and just a little crispy at the edges.
White chocolate that behaves: Melted gently, cooled patiently, it brings richness without cloying sweetness—yes, there’s a science.
Make-ahead friendly: Bake it the day before, so you’re not stressing while guests hover. Or while you hover near it… for “quality control.”
Visually impressive with minimal fuss: It looks like it took hours, but most of the work is literally waiting around while it bakes or chills.

Ingredient Notes

A lot of these are pantry staples or things that live in the fridge anyway. But a few deserve a quick spotlight.

Raspberries: Fresh or frozen both work. I use frozen a lot just for convenience, but fresh gives an extra brightness.
Granulated sugar: Use the smaller amount if your berries are sweet and juicy; go up to ½ cup if they’re more tart. Taste as you go!
Cornstarch: Thickens both the raspberry sauce and the filling. No fancy tricks here—just make sure it’s whisked smooth.
Oreo cookies: Keep the filling in! That creamy middle helps bind the crust and adds extra flavor.
Unsalted butter: Melted into the crust for that rich, toasty vibe. Salted butter works too—just don’t overdo any extra salt.
White chocolate: Use bars or quality chips. Cheap white chocolate tastes like sugar and wax… let’s avoid that.
Cream cheese: Full-fat only, please and thank you. The low-fat guys just don’t hold up.
Eggs + yolks: The extra yolks boost richness and lend some magical custardy texture.
Sour cream: Adds tanginess and helps smooth out the filling. Don’t skip it.
Vanilla extract: Just a splash ties everything together. Seems small, but it matters.

How To Make This White Chocolate Raspberry Cheesecake

You’ll need a few bowls, some patience, and maybe a podcast to keep you company. The process is simple and soothing once you get into the rhythm.

Make the raspberry sauce: In a medium saucepan, combine the raspberries, sugar, and 2 tablespoons of water. Let it simmer over medium heat while you mash the berries like you’re settling a score. When it looks like a bubbly jam soup, stir in your pre-mixed cornstarch slurry and keep cooking until it thickens. Strain it to ditch the seeds (unless you like crunch) and set aside to cool.
Prep the pan and crust: Preheat your oven to 350°F. Wrap your springform pan in foil like it’s about to take a hot tub dive. Line the base with parchment and grease the sides for good measure. Crush the Oreos into crumbs—as fine as you can get them—and stir in the melted butter. Press them into the pan using a flat-bottomed cup or your fingers. Bake it for 10 minutes, then let it cool a bit while you start the filling.
Melt the white chocolate: Use the microwave, but go slow. 30-second bursts with good stirs between rounds. Stop when it’s just melted; don’t let it scorch. Let it cool a bit before adding it to the mix so it doesn’t cook your eggs on contact.
Mix the filling: Beat the cream cheese and sugar until super smooth—scrape that bowl! Then blend in the eggs and yolks one at a time, scraping between additions. Add the sour cream, cornstarch, and vanilla. Finish with the cooled white chocolate, mixing slowly until everything’s one creamy, dreamy mixture.
Assemble the cheesecake: Pour in half the filling. Dollop on a third of the raspberry sauce and swirl it lightly with a skewer (or a chopstick, my go-to). Top with the rest of the filling and repeat with another third of the sauce. Swirl again. The final third of the sauce will go on before serving.
Water bath time: Place your wrapped pan in a deep roasting tray. Fill the tray halfway with hot water. This bakes the cheesecake gently and keeps it from cracking. Carefully transfer to the oven and bake at 350°F for 10 minutes, then reduce to 300°F without opening the oven. Continue baking for about an hour more.
Cool sloooowly: After baking, leave the oven cracked open and let the cheesecake sit for an hour. Then cool fully on a wire rack. After that, cover and chill in the fridge at least 6–8 hours or overnight. It’s a long nap, but it sets up to perfection.
Garnish and serve: Pop it out of the pan, top with that last bit of raspberry sauce, maybe some whipped cream, and a sprinkle of white chocolate curls. Then slice and swoon.

Storage Options

If you’ve somehow got leftovers (or you made this for “later”… nice self-control), this cheesecake keeps beautifully.

Wrap any leftover slices tightly with plastic wrap or pop them into an airtight container. In the fridge, they’ll be lovely for 4 to 5 days. The crust may soften a touch, but the flavor holds strong and the texture stays firm and creamy.

Yes, you can freeze it! Slice it first for easier thawing later. Wrap each slice in plastic, then foil, and stash in a freezer bag or airtight container. It’ll keep for up to 2 months. Thaw overnight in the fridge, not on the counter, to avoid weepy edges. That’s just not the vibe.

You can totally eat it cold straight from the fridge. But if you’d like it a tad softer, let your slice sit at room temperature for about 30–40 minutes before serving. Cheesecake hour is now a thing, I’ve decided.

Variations and Substitutions

Let’s say you’re out of something, or you’re just feeling spicy (figuratively). This is a pretty flexible cheesecake once you know the formula.

Chocolate cookie crust swap: Don’t have Oreos? Use any chocolate wafer cookies or even chocolate graham crackers—just add a spoonful of sugar if they’re less sweet.
Berry alternatives: Not a raspberry fan? Use strawberries, blackberries, or cherries. Blueberries work too, though they’re a bit less tart.
Lighter cream cheese: You can try Neufchâtel if you’re cutting a bit of fat, but know the texture will be slightly looser. Still tasty, though!
Yogurt instead of sour cream: Greek yogurt works great. Full-fat is your friend here for creaminess.
Skip the swirl: If you’re in a rush, you can skip the swirl entirely and just pour raspberry sauce on top before serving. Still dreamy.
Add a cookie crust twist: Stir a pinch of cinnamon or espresso powder into the Oreo crust for a subtle, richer base note.

What to Serve with White Chocolate Raspberry Cheesecake

This cheesecake is a moment all on its own. But if you want to round out the occasion, a few thoughtful pairings can really elevate things.

A hot drink like coffee or strong brewed tea is an ideal match. The slight bitterness helps cut through the richness. I love it with an aged Earl Grey or even a short espresso if I’m feeling fancy.
For something more decadent, drizzle a little warm raspberry sauce on each plate before serving. It feels restaurant-y but takes two seconds.
A simple savory bite first, like pan-seared cod with rainbow chard, balances the sweetness if you’re serving dinner. After that delicate main, cheesecake feels like a deserved treat.
Fresh berries on the side never hurt—especially if you can find raspberries that aren’t ridiculously expensive. A few sliced strawberries or even blueberries work as backup dancers.
Want something offbeat? Try a mini dessert board with a few Texas sheet cake cookies and maybe a couple of dark chocolate-dipped strawberries. Cheesecake doesn’t have to be lonely.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s even better that way. Bake it the day before you need it, let it cool fully, then refrigerate it overnight. The flavors settle, the texture firms up, and you get to relax knowing dessert’s already handled. Just add your final garnish just before serving if you’re going the fancy route.

What if my cheesecake cracks?

A little crack never ruined a delicious slice! But if you want to avoid it: use a water bath, don’t overmix your batter, and try not to open the oven too soon. If it still cracks, cover it up with whipped cream or raspberry sauce. It’s flavor first around here.

Can I use store-bought raspberry sauce?

Sure thing. Homemade has that fresh, tangy edge, but a good-quality store-bought sauce saves time and still gets the job done. Just avoid ones that taste like red sugar syrup—read the label and look for real fruit content if possible.

Can I make this gluten-free?

Yes! Just swap in gluten-free chocolate cookies for the crust. Everything else in the filling is naturally gluten-free (but do check your white chocolate and vanilla, just in case). It comes out just as creamy and indulgent either way.

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