I know many of you love a good cheesecake, and honestly, who doesn’t? Today, I’m sharing two delightful recipes that perfectly combine the sweet creaminess of white chocolate with the bright, tangy burst of fresh raspberries. These white chocolate raspberry cheesecake recipes are sure to bring a smile to your face.
Whether you like your fruit mixed right in or a pretty swirl on top, I have a delicious option for you. Each recipe is simple to follow and perfect for sharing with friends and family. Let’s get baking!
Jump to Recipe:
- 1. Classic White Chocolate Raspberry Cheesecake Recipe
- 2. Easy White Chocolate Raspberry Swirl Cheesecake
Classic White Chocolate Raspberry Cheesecake Recipe
This creamy white chocolate raspberry cheesecake is a classic for a reason. You will love the rich filling balanced with the fresh taste of raspberries in every bite.
Key Ingredients & Tips for your Raspberry Cheesecake
- Room Temperature Cream Cheese: Make sure your cream cheese is soft before you start. This helps prevent lumps and gives you a smooth, creamy filling.
- Good Quality White Chocolate: Using good quality white chocolate chips or bars will give your cheesecake the best flavor and texture when melted.
- Gentle Raspberry Folding: When adding the raspberries, fold them in gently. This helps them stay mostly whole and prevents the batter from turning completely pink.
What You Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- 1 cup fresh or frozen (thawed) raspberries
⏱️ Time: Prep 30 mins, Bake 60 mins, Chill 4+ hours🍽️ Yields: 8-10 servings
How to Make It
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you make the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth. Gradually add the 1 cup of sugar, beating until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the cooled melted white chocolate.
Step 3: Add Raspberries and Bake
Gently fold the raspberries into the cheesecake batter. Pour the filling over the cooled crust in the springform pan. Place the springform pan in a larger baking pan. Pour hot water into the larger pan, reaching about halfway up the sides of the springform pan (this is called a water bath).
Step 4: Cool and Chill Your Cheesecake
Bake for 55-65 minutes, or until the edges are set and the center jiggles only slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then cover and chill in the refrigerator for at least 4 hours, or overnight, before serving.
📝 Final Note
Store any leftover white chocolate raspberry cheesecake in an airtight container in the refrigerator for up to 3-4 days.
Easy White Chocolate Raspberry Swirl Cheesecake
If you love a beautiful presentation, this white chocolate raspberry swirl cheesecake is perfect. The vibrant raspberry swirl not only looks great but adds a lovely tart counterpoint to the sweet cheesecake.
Key Ingredients & Tips for Swirl Cheesecakes
- Smooth Raspberry Puree: For a clean swirl, make sure your raspberry puree is very smooth. You can strain it through a fine-mesh sieve to remove any seeds.
- Careful Swirling: When you create the swirl, use a light hand. You want defined lines, not a fully mixed batter. A skewer or a butter knife works well.
- Cooling Process: Gradual cooling is important to prevent cracks in your cheesecake. Don’t rush it by taking it out of the oven too quickly.
What You Need
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 4 ounces white chocolate, melted and cooled
- 1 cup fresh or frozen raspberries (for swirl)
- 2 tablespoons granulated sugar (for swirl)
- 1 teaspoon lemon juice (for swirl)
⏱️ Time: Prep 35 mins, Bake 65 mins, Chill 6+ hours🍽️ Yields: 10-12 servings
How to Make It
Step 1: Prep the Crust and Raspberry Swirl
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. For the swirl, combine 1 cup raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat until berries break down. Press through a sieve to remove seeds and cool.
Step 2: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add the 1 cup sugar gradually, then beat in eggs one at a time, followed by vanilla extract and cooled melted white chocolate. Make sure the batter is well mixed and smooth.
Step 3: Create the Raspberry Swirl
Pour the cheesecake filling over the baked crust. Spoon dollops of the cooled raspberry puree onto the top of the cheesecake batter. Using a skewer or a butter knife, gently drag it through the raspberry dollops and the cheesecake batter to create a beautiful swirl pattern.
Step 4: Bake and Chill Your Swirl Cheesecake
Place the springform pan in a water bath as described in the previous recipe. Bake for 60-70 minutes, or until the edges are set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove, cool completely on a rack, then cover and chill for at least 6 hours, or preferably overnight, before slicing and serving.
📝 Final Note
For a really stunning presentation, you can garnish your cooled cheesecake with fresh raspberries and a few white chocolate shavings right before serving.
