Creamy Raspberry White Chocolate Cheesecake Recipe

If you love cheesecake recipes with a rich, velvety texture, this white chocolate raspberry cheesecake recipe is the perfect dessert. Featuring creamy white chocolate filling, a buttery graham cracker crust, and pretty raspberry swirls, this cheesecake is baked in a springform pan with a water bath for a flawless texture. Whether you’re making it for a holiday gathering, a birthday celebration, or simply indulging in a cafe-style raspberry cheesecake, this creamy white chocolate raspberry dessert is sure to impress!

Step-by-Step Instructions for Raspberry White Chocolate Cheesecake

Raspberry Compote

1. Add 10 ounces of fresh raspberries, 1/2 cup water, two tablespoons granulated sugar, and two teaspoons cornstarch in a small saucepan. Stir to combine. Place on stove with medium-high heat.
2. Once the mixture is boiling, mash the raspberries with a potato masher and stir.
3. Sift the raspberry compote through a fine mesh strainer and set aside.

White Chocolate Ganache

1. Place the 2 cups of white chocolate chips in a medium-size microwave-safe bowl. Pour the 1/2 cup of heavy whipping cream on top. Microwave for 30 seconds. Stir and repeat until the chocolate is melted. Set aside.

Crust

1. Preheat the oven to 350 degrees F
2. In a food processor, chop up the 13 graham cracker sheets into a fine crumb. Mix in 1/4 cup granulated sugar and six tablespoons melted butter. The mixture should resemble wet sand.
3. Press the crumb mixture into a 9-inch springform pan sprayed with non-stick spray and the outer edge wrapped in aluminum foil (to prevent water from seeping in from the water bath).
4. Place in the preheated oven and bake the crust for 10 minutes. Remove and let cool. Leave the oven on for the cheesecake.

Cheesecake

1. In a stand mixer with the paddle attachment, add 32 ounces room temperature cream cheese and the white chocolate ganache, and beat until softened.
2. And 1 cup of heavy whipping cream and 1/2 cup of sour cream, beat again until softened. Scraping down the sides of the bowl to fully mix.
3. Add the 1 1/2 cup granulated sugar, 4 eggs, and 1 teaspoon of vanilla. Fold in until thoroughly combined. You do not want to beat the mixture when the eggs and sugar are added or it will create too much air.
4. Pour the smooth cheesecake batter onto the baked crust in the prepared springform pan.
5. Scoop spoonfuls of the raspberry compote all over the top of the cheesecake batter. Use a knife to cut it into the batter, making a pretty swirl design.
6. Create a water bath by using a larger cake pan or a roasting pan and filling it with 1 inch of water. Place the water bath into the oven and carefully place the unbaked cheesecake in the middle of the water (that is why we wrap the outside of the springform pan in foil).
7. Bake for 60 minutes or until the cheesecake internal temperature reaches 150 degrees F.
8. Once the cheesecake is done baking, turn the oven off, open the door ajar and let the cheesecake slowly cool down with the oven for 1 hour.
9. After 1 hour, remove the cheesecake from the oven, let sit for at least 30 minutes at room temperature.
10. Wrap in plastic wrap and chill in the fridge for at least 8 hours to fully set.
11. Serve with fresh whipping cream and raspberries.

How to Keep Your Cheesecake From Cracking

A frequently seen issue is a cracked cheesecake, often caused by over-baking or cooling it too quickly. To prevent this, your cheesecake is done at 150 degrees F internal temperature no matter what elevation you are at. If you peek in the oven and its looking done, don’t keep baking without checking the temperature first with a probe thermometer or instant read thermometer.

You should also let the cheesecake cool gradually in the oven with the door ajar for a full hour before transferring it to a wire rack. After one hour of cooling in the oven and about 30 minutes on the counter, I transfer it to the fridge to thoroughly chill before slicing—at least 8 hours of chill time. I always chill my cheesecakes overnight before slicing. Chilling it overnight develops the best flavor.

The best method for making cheesecake that doesn’t crack is using a water bath and baking it at a consistent medium heat. To create a water bath, you just need a pan larger than your springform pan. Many people use large roasting pans, fill it with an inch of water, and bake the cake in. I would not recommend baking a cheesecake without a water bath. You will most likely end up with a cracked cheesecake or with cheesecake filling not baked evenly.

Avoiding Soggy Crust

If the crust turns soggy, it may not have been pre-cooked long enough, or you may not have fully sealed the bottom of your cheesecake pan with tinfoil before placing it in the water bath. To avoid this, pre-cook your crust for 10 minutes and carefully wrap the cheesecake pan in tinfoil. Here’s a hot tip: wrap the pan before you put the crust in. Wrapping the pan with a delicate crust inside is much more difficult.

Achieving That Creamy Cheesecake Texture

If you struggle with a dense or grainy texture, you are most likely over-mixing your ingredients. This happens when your ingredients are not at room temperature. Take the time to get out your ingredients 1-2 hours before mixing. You cannot make a cheesecake with ingredients straight from the fridge.

Some people have complained about gummy or too-firm cheesecake texture online, and I think the recipe they are trying must call for cornstarch or gelatin. You do not need those in the cheesecake filling; your texture will be great if you follow the baking techniques listed in this recipe.

Making the Fresh Raspberry Swirl

Some raspberry cheesecake recipes have an issue with the raspberries releasing too much moisture. That is why following all of the steps in this recipe for the raspberry puree is essential. You need to boil, reduce, and thicken the raspberries. Then, after, you must use a fine mesh strainer to help remove the seeds. If your raspberry swirl is sinking into the batter, this is often due to the sauce being too thing. That is why you must reduce and thicken the raspberries. On the opposite end, if you leave the raspberry seeds in, they are heavy and will sink straight to the bottom of the cake while baking.

Fresh raspberries provide the best texture when choosing between fresh or frozen raspberries. Frozen raspberries can work if properly drained.

How to Not Seize Your Chocolate Ganache

If the white chocolate seizes, it’s likely because it was heated too quickly or combined with cold ingredients. You can use a double broiler or a slow microwave (30 seconds at a time) to heat the ganache mixture carefully. Another reason chocolate seizes is if water comes into contact with it. Even a drip of water can seize chocolate while melting.

Nailing the Perfect Raspberry White Chocolate Cheesecake Flavor

If you think cheesecake is too sweet, you need to try this recipe. The tart raspberries balance out the white chocolate and perfectly complement the tang of the cream cheese.

Serving Suggestions for Raspberry White Chocolate Cheesecake

Top with white chocolate shavings, whipped cream, and fresh berries to elevate the presentation. This raspberry white chocolate cheesecake is ideal for Valentine’s Day, birthdays, bridal showers, Mother’s Day, or Christmas. Whether served at a holiday party or as a decadent white chocolate cheesecake with berries, it’s a guaranteed showstopper.

The balance of sweet white chocolate and tart raspberries makes each bite irresistible, and pairing it with whipped cream takes it to the next level.

You can also use this recipe for mini cheesecakes. Follow the same process, but reduce the baking time to 30-35 minutes.

Storage Tips

You can store the raspberry white chocolate cheesecake in the fridge for up to five days, wrapped in plastic wrap.

Freezing- You can freeze this raspberry white chocolate cheesecake. Slice and store in an airtight container or wrap individual slices in plastic wrap and place in a freezer-safe bag. To serve, thaw it overnight in the fridge and enjoy.

Making Ahead- To prepare in advance, bake the cheesecake and store it in the fridge for up to 3 days before serving. The raspberry mixture and white chocolate ganache can also be made ahead and stored in the refrigerator in small bowls. Just make sure to let them come back to room temperature.

Recommended Products

Indulgent Raspberry White Chocolate Cheesecake

The first time I tried a white chocolate raspberry swirl cheesecake, I was mesmerized by its decadent, creamy texture and the perfect balance between sweet white chocolate and tart fresh raspberries. After testing multiple cheesecakes, I discovered that using a water bath, room temperature ingredients, and a low-speed mixing method were key to achieving the best flavor and texture. Now, it’s my go-to cheesecake recipe. It’s so creamy with the added white chocolate ganache.

This creamy white chocolate raspberry cheesecake is the perfect dessert for any occasion, whether it’s a holiday gathering, birthday celebration, or romantic date night. The combination of white chocolate chips, tart raspberry swirls, and buttery graham cracker crust creates a decadent cheesecake that’s impossible to resist.

If you love fresh raspberry desserts, this recipe is a must-try, especially during spring and summer when berries are at their peak. During the fall and winter seasons, it makes a stunning centerpiece for a Christmas cheesecake or a Valentine’s day dessert.