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When it comes to desserts that steal the spotlight, few can compete with a creamy, indulgent White Chocolate Raspberry Cheesecake. This elegant treat combines the richness of velvety cheesecake, the sweetness of white chocolate, and the tangy brightness of raspberry sauce—all nestled in a chocolate cookie crust. Perfect for holidays, birthdays, or any gathering, it’s the kind of dessert that leaves a lasting impression.

In this post, I’ll walk you through everything you need to know: from the benefits of making this cheesecake, detailed step-by-step instructions, pro tips for success, delicious variations, pairing ideas, storage suggestions, FAQs, and of course, a nutrition breakdown. If you’re a cheesecake lover, you’ll also enjoy my Caramel Apple Pie Cheesecake, another show-stopping recipe to bookmark for your collection.

If you’re a cheesecake lover, you’ll also enjoy my Caramel Apple Pie Cheesecake, another show-stopping dessert for special occasions.

Why You’ll Love This White Chocolate Raspberry Cheesecake

Elegant presentation – Fresh raspberries and white chocolate curls turn this dessert into a showpiece.
Perfect flavor balance – Sweet, creamy cheesecake meets tangy raspberry for harmony in every bite.
Make-ahead friendly – Cheesecake tastes even better after chilling overnight, making it stress-free for events.
Restaurant-quality dessert at home – Save money and wow your guests with a professional-looking cheesecake baked in your kitchen.
Customizable – You can swap flavors or toppings to suit the season or your cravings.

White Chocolate Raspberry Cheesecake topped with fresh raspberries and white chocolate curls

White Chocolate Raspberry Cheesecake Bliss: A Decadent Dessert You’ll Crave

This White Chocolate Raspberry Cheesecake is rich, creamy, and absolutely stunning. With a decadent Oreo cookie crust, a silky white chocolate cheesecake filling, and a swirl of fresh raspberry sauce, it’s the ultimate dessert for special occasions. Garnished with fresh raspberries and white chocolate curls, this showstopper is as beautiful as it is delicious.

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Prep Time 30

Cook Time 1 10

Total Time 5 40

Course Dessert

Cuisine American

Servings 12

Calories 510 kcal

Ingredients

For the Raspberry Sauce
12 ounces raspberries fresh or frozen (plus extra for garnish)
½ cup sugar
3 tablespoons water divided
1 tablespoon cornstarch
For the Crust
2 ½ cups chocolate sandwich cookie crumbs about 25 Oreos
6 tablespoons butter melted
For the Cheesecake
1 cup white chocolate chips
3 8-ounce packages cream cheese, softened
1 cup sugar
3 large eggs room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons flour
¾ cup sour cream
Fresh raspberries for garnish
White chocolate curls for garnish

Instructions

Prepare the raspberry sauce: In a saucepan, combine raspberries, sugar, and 2 tablespoons of water. Bring to a simmer and cook for 5–7 minutes until berries break down. In a small bowl, whisk cornstarch with remaining 1 tablespoon water, then stir into sauce. Simmer until thickened. Strain through a fine mesh sieve to remove seeds. Set aside to cool.
Make the crust: Preheat oven to 325°F (160°C). In a bowl, mix Oreo crumbs with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Melt the white chocolate: In a heatproof bowl, melt white chocolate chips over a double boiler or in 20-second intervals in the microwave, stirring until smooth. Let cool slightly.
Prepare the cheesecake batter: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Stir in almond extract, vanilla extract, and flour. Mix in melted white chocolate, then fold in sour cream until creamy.
Assemble the cheesecake: Pour half the batter into the prepared crust. Drizzle half of the raspberry sauce over the top and swirl with a knife. Add remaining batter, then top with remaining raspberry sauce, swirling again for a marbled effect.
Bake: Place the springform pan on a baking sheet. Bake at 325°F for 60–70 minutes, until the center is just set and slightly jiggly.
Cool and chill: Turn off oven, crack the door, and let cheesecake sit for 1 hour. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight.
Garnish and serve: Before serving, top cheesecake with fresh raspberries and white chocolate curls. Slice and enjoy!

Notes

To make white chocolate curls, soften a bar of white chocolate slightly at room temperature, then run a vegetable peeler along the side to create curls.
For the smoothest cheesecake, don’t overmix the batter once eggs are added.
Store leftovers covered in the refrigerator for up to 5 days.

Keyword white chocolate raspberry cheesecake, raspberry swirl cheesecake, Oreo crust cheesecake, special occasion dessert, holiday cheesecake

Ingredients You’ll Need

For the Raspberry Sauce

12 ounces raspberries (fresh or frozen, plus extra for garnish)
½ cup sugar
3 tablespoons water, divided
1 tablespoon cornstarch

For the Crust

2 ½ cups chocolate sandwich cookie crumbs (about 25 Oreos)
6 tablespoons butter, melted

For the Cheesecake

1 cup white chocolate chips
3 (8-oz) packages cream cheese, softened
1 cup sugar
3 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons flour
¾ cup sour cream
Fresh raspberries, for garnish
White chocolate curls, for garnish

How to Make White Chocolate Raspberry Cheesecake

Step 1: Prepare the Raspberry Sauce

In a small saucepan, combine raspberries, sugar, and 2 tablespoons of water.
Cook over medium heat until the raspberries break down and the mixture becomes syrupy.
In a small bowl, whisk cornstarch with the remaining 1 tablespoon of water. Stir into raspberry mixture and cook until thickened.
Strain sauce through a fine-mesh sieve to remove seeds (optional). Set aside to cool.

Step 2: Make the Crust

Preheat oven to 325°F (160°C).
Pulse Oreos into fine crumbs, then mix with melted butter.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes. Remove and let cool.

Step 3: Prepare the Cheesecake Filling

Melt white chocolate chips in a microwave-safe bowl, stirring until smooth. Let cool slightly.
In a large mixing bowl, beat cream cheese and sugar until creamy.
Add eggs one at a time, mixing gently to avoid too much air.
Stir in vanilla, almond extract, flour, and sour cream.
Mix in melted white chocolate until fully combined.

Step 4: Assemble and Bake

Pour half of the cheesecake batter into the prepared crust.
Drizzle half of the raspberry sauce over the batter and swirl with a knife.
Add the remaining cheesecake batter on top.
Finish with more raspberry sauce swirled into the top.
Place pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.

Step 5: Cool and Chill

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour (prevents cracks).
Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.

Step 6: Garnish and Serve

Before serving, top cheesecake with fresh raspberries and white chocolate curls for a stunning finish.

Pro Tips for Success

Use room temperature ingredients – This ensures a smooth, lump-free filling.
Don’t overbeat eggs – Too much air can cause cracks.
Bake in a water bath – Optional, but it helps prevent cracks and keeps the texture silky.
Chill overnight – The flavor deepens and the texture improves with time.
Make clean slices – Wipe your knife between cuts for perfect presentation.

Variations to Try

Dark Chocolate Raspberry Cheesecake – Replace white chocolate with semi-sweet chocolate.
Lemon Raspberry Cheesecake – Add lemon zest and juice to the filling for a citrus twist.
Nutty Crunch – Top with chopped almonds, hazelnuts, or pecans.
Mini Cheesecakes – Bake in muffin tins for adorable single servings.
Swirl with other fruits – Blueberries or strawberries work beautifully too.

Pairing Ideas

Beverages: Pairs well with coffee, cappuccino, or a glass of sparkling wine.
Toppings: A drizzle of extra raspberry sauce or melted white chocolate takes it up a notch.
Meals: Serve after savory dinners like Creamy Chicken Lasagna for a perfect balance.

Storage Instructions

Refrigerator: Store covered for up to 5 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make-ahead: Cheesecake can be baked and chilled a day in advance, then garnished right before serving.

FAQs

Can I use frozen raspberries for the sauce?
Yes! Just don’t thaw them before cooking; add them straight to the saucepan.

Do I need a springform pan?
Yes, it’s the best choice for easy removal and presentation.

Can I skip the sour cream?
You can substitute with Greek yogurt, but sour cream gives a richer texture.

How do I make white chocolate curls?
Use a vegetable peeler on a bar of white chocolate that’s slightly warm (not cold).

Nutrition Facts (per serving, 12 servings)

Calories: 520
Fat: 32g
Saturated Fat: 19g
Cholesterol: 125mg
Sodium: 320mg
Carbohydrates: 50g
Fiber: 2g
Sugars: 38g
Protein: 8g

Conclusion

This White Chocolate Raspberry Cheesecake is more than just dessert—it’s a statement piece for any special occasion. With its rich layers, tangy raspberry swirls, and stunning presentation, it’s guaranteed to impress family and friends. Whether you’re baking it for the holidays, a birthday, or just to treat yourself, this cheesecake delivers indulgence in every bite.