White Chocolate Raspberry Cheesecake

Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal! You know that I love cheesecake. It’s safe to say that it is my favorite dessert out there! So I have lots of different cheesecake recipes for you to try including this New York cheesecake, this no-bake key lime cheesecake, and this insanely delicious death by chocolate cheesecake!

White Chocolate Raspberry Cheesecake Recipe

As I said, cheesecake is definitely my favorite. It’s so creamy and delicious, and it comes in just about every flavor. Not to mention that it looks stunning on any tablescape and really elevates any party to the next level. This white chocolate raspberry cheesecake is no exception! This recipe is packed with flavor and has a great combination of the sweet cheesecake filling with the slight tang from the raspberries. Those two flavors marry together to make a classic taste and one that will have you coming back for more! Don’t be overwhelmed by the thought of cooking a cheesecake. Once you try out this simple recipe, you will never go back!

Ingredients in White Chocolate Raspberry Cheesecake

This white chocolate raspberry cheesecake actually doesn’t have too many ingredients. And most of them you probably already have in your kitchen already! Check out the recipe card at the bottom of the post for exact measurements.

Crust

Graham Crackers: You will need about 12 graham crackers to make this crust. Sugar: This sweetens up the crust just enough, but it’s not overpowering. Butter: I used unsalted butter in the crust of this cheesecake. Salt: This enhances the flavors in the crust.

Raspberry Filling

Frozen Raspberries: I love using frozen fruits because that means that I can make this all year round and don’t have to wait for them to be in season! Water: Room temperature water works fine for this. Lemon Juice: This adds a delicious flavor to go with the raspberries. Cornstarch: Mix this with the water to thicken up the filling. Granulated Sugar: This balances out the tart lemon and raspberry flavors.

Cheesecake

Cream Cheese: Put this out on your counter and let it soften to room temperature. This helps it mix in easier so that you don’t have any lumps. Sour Cream: This adds to the creamy texture of the cheesecake base. Granulated Sugar: This balances out the tang from the cream cheeseEggs: I always use large eggs when I am baking. Vanilla Extract: A splash of vanilla is the perfect touch to this cheesecake. White Chocolate: Use high-quality white chocolate to really get that flavor immersed into this cheesecake.

How to Make a White Chocolate Raspberry Cheesecake

Don’t be intimidated by the number of steps in this recipe! They are laid out in simple terms, and anyone can make this cheesecake! Trust me. You don’t want to miss out on this!

Crust

Raspberry Filling

Cheesecake

Bake

Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed.Use Heavy Duty Foil: Use 3-4 sheets of 18-inch heavy-duty foil to protect your cheesecake from the water. I panicked when I made this cheesecake because water got through the first two layers of foil, but the last two layers did their job and protected the crust from getting soggy! It’s worth the peace of mind to add all those layers.

Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! You will love the difference it creates when seeing how velvety smooth it is.Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients (cream cheese, sour cream, eggs, etc.) at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours.Raspberry Jam: You can use raspberry jam for the raspberry filling if you would like to save some time. I prefer the homemade filling, but the jam will taste just fine!

In the Refrigerator: Cover any leftover cheesecake with plastic wrap or place it in an airtight container. You can store it in the fridge for up to 5 days.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.