Few desserts are as indulgent and elegant as cheesecake. This raspberry white chocolate cheesecake takes the timeless favorite and adds a luxurious twist with melted white chocolate in the filling and a fresh raspberry swirl both inside and on top. The result is a creamy, smooth cheesecake balanced with the brightness of raspberries. It is a dessert that feels both rich and refreshing, making it ideal for celebrations, holidays, or simply when you want to serve something special.
The crust provides a sweet and buttery base, the filling is velvety with just the right amount of sweetness, and the raspberry sauce ties everything together with a tangy fruitiness. While cheesecake has a reputation for being fussy, this recipe is straightforward and rewards patience with a stunning dessert that looks as good as it tastes.
Ingredients
For the crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake filling:
16 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup white chocolate chips, melted
1 cup fresh raspberries
For the raspberry sauce:
1 cup fresh raspberries
¼ cup granulated sugar
1 tablespoon lemon juice
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approximately 350 kcal per slice
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press the mixture firmly into the bottom of the springform pan, creating an even layer. Bake the crust for 8 to 10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix again.
Add the eggs one at a time, mixing after each addition just until combined. Avoid overbeating, which can add air bubbles and lead to cracks later. Stir in the melted white chocolate until fully incorporated into the batter.
Gently fold in the fresh raspberries, taking care not to crush them too much so that they remain visible in the finished cheesecake.
Pour the filling over the cooled crust, smoothing the top with a spatula. Place the pan in the oven and bake for 55 to 60 minutes. The cheesecake should be set but still slightly jiggly in the center.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional hour. This helps prevent sudden temperature changes that can cause cracks.
Remove the cheesecake and allow it to cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or preferably overnight to allow it to set completely.
For the raspberry sauce, place the raspberries, sugar, and lemon juice into a small saucepan over medium heat. Stir gently as the raspberries break down and release their juices. Simmer for 5 to 7 minutes until the sauce thickens. Allow to cool before serving.
Slice the chilled cheesecake and serve each piece with a drizzle of raspberry sauce over the top. You can also add extra fresh raspberries or shaved white chocolate as garnish.
Why this cheesecake works
White chocolate adds richness and creaminess to the filling without overpowering the classic tang of cream cheese. Raspberries cut through the sweetness, offering a fruity brightness that balances the richness. Baking the crust first ensures it stays firm under the creamy filling, while chilling the cheesecake overnight develops the best texture.
Tips for success
Make sure all ingredients are at room temperature before starting. Softened cream cheese mixes smoothly, avoiding lumps in the filling.
Use a water bath if you want an extra-smooth, crack-free surface. Wrap the springform pan in foil and place it inside a larger pan filled with hot water before baking.
Allow the cheesecake to cool gradually. Rushing the cooling process often leads to cracks.
If cracks do appear, do not worry—the raspberry sauce is an excellent cover and adds even more flavor.
Variations
Swap raspberries for blackberries, blueberries, or strawberries for a different fruit twist.
Use an Oreo cookie crust instead of graham crackers for a chocolate contrast.
Add a tablespoon of raspberry liqueur or Chambord to the filling for an adult upgrade.
Fold in chopped white chocolate chunks along with the melted chocolate for extra texture.
Storage
Store the cheesecake covered in the refrigerator for up to five days. It can also be frozen: wrap individual slices tightly in plastic wrap and then foil, and store in an airtight container for up to two months. Thaw in the refrigerator overnight before serving.
Serving ideas
This cheesecake stands beautifully on its own, but you can elevate it with simple touches. Dust lightly with powdered sugar for a snowy finish, garnish with mint leaves for color contrast, or drizzle with white chocolate for added decadence. Serve it at the end of a dinner party with coffee or tea, or bring it to a holiday gathering as a show-stopping dessert centerpiece.
Raspberry white chocolate cheesecake is proof that desserts can be both rich and refreshing. Each bite combines creamy cheesecake, buttery crust, sweet white chocolate, and bright raspberry flavor in perfect harmony. It is a dessert worth making when you want something impressive yet comforting, indulgent yet balanced, and undeniably delicious.