Today, I’m sharing two lovely recipes focused on a truly great dessert combination: white chocolate and raspberry cheesecake. If you enjoy bright fruit with sweet, creamy white chocolate, these desserts are for you.
I find this pairing simply wonderful, and I know you’ll love having these simple guides for creating a perfect cheesecake at home. Let’s get baking!
Jump to Recipe:
White Chocolate Raspberry Cheesecake Bliss
This classic white chocolate raspberry cheesecake recipe brings together creamy white chocolate and bright raspberries. It’s a dessert that everyone enjoys and always feels special to share.
Key Ingredients & Tips for your Cheesecake
- Cream Cheese Temp: Use full-fat, room temperature cream cheese for the smoothest batter. Cold cream cheese will make a lumpy mixture.
- Quality White Chocolate: Use good quality white chocolate chips or a chopped bar, not candy melts, for the best overall flavor.
- Raspberry Swirl: Gently fold in the raspberry puree. Do not overmix if you want distinct layers of color.
What You Need for this Raspberry Cheesecake
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips, melted
- 1 cup fresh or frozen raspberries, pureed
- Graham cracker crust ingredients (e.g., 1 ½ cups crumbs, ¼ cup sugar, ⅓ cup melted butter)
⏱️ Time: 3 hours (prep + bake + chill)🍽️ Yields: 8-10 servings
How to Make This White Chocolate Raspberry Dessert
Step 1: Prep the Crust
Preheat your oven to 350°F (175°C). Press the graham cracker crumb mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely on a wire rack.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese and sugar together until very smooth. Mix in the eggs one at a time, then add the vanilla extract and the melted white chocolate, mixing until just combined.
Step 3: Assemble and Bake
Pour half of the cheesecake filling over the cooled crust. Dollop spoonfuls of raspberry puree over the filling. Carefully pour the remaining cheesecake filling on top, then add more raspberry puree. Use a butter knife to gently swirl the raspberry through the batter. Bake in a water bath at 325°F (160°C) for 60-70 minutes, or until the edges are set.
Step 4: Cool and Chill
Once baked, turn off the oven and crack the door slightly, letting the cheesecake cool inside for an hour. This helps prevent cracks. Remove it, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or ideally overnight, before slicing and serving.
📝 Final Note
Always bake your cheesecake in a water bath. This extra step really helps prevent cracks on the top and ensures a beautifully creamy texture all the way through.
Easy White Chocolate Raspberry Swirl Cheesecake
Here’s a beautiful white chocolate raspberry swirl cheesecake with vibrant fruit ribbons throughout. It’s simple to make and looks stunning on any table you serve it on.
Helpful Tips for your Raspberry Swirl Cheesecake
- Smooth Puree: Strain your raspberry puree to remove any seeds. This gives you a smoother, more elegant texture in the swirl.
- Swirling Art: Use a butter knife or a skewer to create elegant swirls by gently dragging it through the two layers of filling. Don’t overdo it!
- Slow Cooling: Let the cheesecake cool slowly in the oven with the door slightly ajar after baking. This helps prevent cracks from sudden temperature changes.
What You Need for this Swirl Cheesecake
- 1 ½ pounds (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled slightly
- 1 cup raspberry sauce (homemade or store-bought)
- 9-inch graham cracker crust (pre-made or homemade)
⏱️ Time: 4 hours (prep + bake + chill)🍽️ Yields: 10-12 servings
How to Make This White Chocolate Raspberry Dessert
Step 1: Get Ready to Bake
Preheat your oven to 325°F (160°C). Prepare your 9-inch springform pan by ensuring your graham cracker crust is ready. If it’s a homemade crust, it should be pre-baked and cooled.
Step 2: Make the Batter
In a large mixing bowl, beat the softened cream cheese and sugar until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Gently fold in the vanilla extract and the slightly cooled melted white chocolate until everything is just combined. Do not overmix.
Step 3: Create the Swirl
Pour half of the cheesecake batter into the prepared crust. Drop spoonfuls of raspberry sauce over the batter. Carefully pour the remaining cheesecake batter on top, then add more spoonfuls of raspberry sauce. Take a butter knife or skewer and gently run it through the batter to create pretty swirls.
Step 4: Bake and Chill
Bake the cheesecake for about 70-80 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. Remove, cool completely on a wire rack, then refrigerate for at least 6 hours (or overnight) before slicing and serving.
📝 Final Note
For an extra bright look, garnish each slice with a few fresh raspberries right before you serve it. It makes the colors pop!
