White Chocolate Raspberry Cheesecake is an elegant dessert that combines the richness of creamy white chocolate with the tart sweetness of raspberries. With a crunchy OREO cookie crust, a smooth cream cheese filling, and swirls of raspberry sauce, this cheesecake looks impressive yet is surprisingly simple to prepare. It is perfect for special occasions, holiday gatherings, or whenever you want a show-stopping dessert.
Ingredients
Crust
20 OREO cookies
5 tablespoons unsalted butter, melted
Filling
11 ounces white chocolate chips
24 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Raspberry sauce
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice
Instructions
Preheat the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Crush the OREO cookies into fine crumbs using a food processor or by sealing them in a bag and crushing with a rolling pin. Mix with the melted butter until combined, then press the mixture firmly into the bottom of the pan. Set aside.
Prepare the raspberry sauce by combining the raspberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring often, until the raspberries break down and the sauce thickens slightly, about 5 to 7 minutes. Strain through a fine sieve to remove the seeds. Set aside to cool.
Melt the white chocolate chips gently using a double boiler or in the microwave in short intervals, stirring until smooth. Let it cool slightly before adding to the batter.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream.
Stir in the melted white chocolate until fully incorporated and smooth.
Pour half of the cheesecake batter over the crust in the pan. Drizzle a few spoonfuls of the raspberry sauce over the batter, then gently swirl with a toothpick or knife. Pour in the remaining batter and repeat with more raspberry sauce swirls on top. Reserve some sauce for serving.
Place the springform pan on a baking sheet. Bake for 50 to 60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, drizzle with extra raspberry sauce and garnish with fresh raspberries if desired.
This White Chocolate Raspberry Cheesecake is silky, decadent, and bursting with flavor. The OREO crust adds a delightful crunch and contrast to the creamy filling, while the raspberry swirls create a beautiful marbled look. It slices neatly and holds up well, making it a reliable choice for entertaining.
The recipe can be adapted with different berries such as blueberries or strawberries if you prefer a variation. You can also substitute the OREO crust with graham crackers for a lighter base. For an extra touch of elegance, garnish with whipped cream rosettes or curls of white chocolate before serving.
This cheesecake keeps well in the refrigerator for up to four days and can also be frozen for longer storage. Wrap slices individually for easy serving later, thawing them in the fridge when needed.
White Chocolate Raspberry Cheesecake is a timeless dessert that balances richness with freshness. Every bite offers a perfect harmony of creamy filling, fruity swirls, and crunchy crust, making it a dessert you’ll return to again and again.