White Chocolate Raspberry Cheesecake Recipe (video)
The most delicious raspberry cheesecake ever!! My rich and creamy white chocolate raspberry cheesecake is what dessert dreams are made of it! This velvety cheesecake is made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavor, I top this berry cheesecake with tart raspberry sauce and more berries! Make sure to serve each slice with a generous amount of whipped cream, too! This dessert recipe is perfect for the holidays!
Watch My Cheesecake Video Tutorial!
Watch my YouTube video for step-by-step instructions and watch me put this incredible cheesecake together! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Ingredients for White Chocolate Raspberry Cheesecake
Here are some of main ingredients you’ll need for this recipe:
- Graham Crackers: I use a basic graham cracker crust for this delicious cheesecake.
- Cream Cheese: allow the cheese to soften for about an hour before making the batter.
- Sour Cream: tart and tangy sour cream makes this cheesecake even more creamy.
- Raspberries: you can use fresh or frozen berries. Just make sure to thaw the berries first if you’re using frozen berries.
- White Chocolate: the chocolate flavor is mild but it tastes so delicious!
- Heavy Cream: use chilled heavy cream for making the whipped cream for topping the cheesecake.
How to Make the Graham Cracker Crust
This decadent and elegant raspberry cheesecake starts with the most simple graham cracker crust. This easy recipe is my go-to for most of my cheesecake recipes!
- I place the crackers into a food processor, pulse until fine crumbs form, then add in the melted butter. Don’t have a food processor? Don’t worry! Just place the crackers into a Ziplock bag and crush the cookies using a rolling pin.
- Pour in the melted butter and toss around the crumbs until they’re well coated!
- Next, I transfer the crumbs into the bottom of a 9-inch (23-cm) spring form pan and press them firmly into place. I like to use a potato masher to get the job done quickly and easily!
How to Make a White Chocolate Raspberry Cheesecake
- Prepare the graham cracker crust first.
- Once you have the crust done, you’re ready to make the incredible batter for this white chocolate raspberry cheesecake! It’s so rich, creamy and delicious! I make this batter just like a classic cheesecake – with cream cheese, sugar, eggs, vanilla and sour cream. Make sure to beat the cream cheese all by itself for at least 8 to 10 minutes until it’s smooth and creamy! This step is super important if you want a smooth and creamy cheesecake!
- Next, I add in the melted white chocolate and the raspberries go in last. I like to use fresh raspberries but frozen and thawed berries will also work well. Gently fold in the berries and the batter is ready!
- Bake the cheesecake at 300F/149C for 2 hours using the water bath method. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
Tips for Melting White Chocolate
Working with white chocolate can be a little frustrating sometimes! It cools quickly and can cause clumps in frostings and batters. I like to melt white chocolate in the microwave, with the power level set to 50%. Stir the chocolate every 30 seconds until it’s smooth and melted. If needed, add a tiny bit of shortening to make the chocolate smooth. Add the chocolate into the cheesecake batter while it’s still warm. This is important!! If the chocolate cools down too much, it will form clumps in the batter!
*If you do get clumps of white chocolate anyway, don’t worry!! The chocolate will melt during the baking process and you won’t be able to tell when enjoying the finished cheesecake!
Water Bath Baking Method
To get the prettiest and most perfect cheesecake, I recommend using a water bath for this recipe. I use this method for all my cheesecakes and it always works without fail! This white chocolate raspberry cheesecake comes out so pretty using this method.
- First, I wrap the bottom of my spring form pan twice with extra wide foil, just to make sure no water seeps in! Extra wide foil is perfect because it’s wide enough to cover the bottom completely without any seams. Do this step before starting on the crust.
- Place the cheesecake onto a baking sheet or pan and fill the pan with about an inch of water.
- The extra moisture in the oven from the water will keep the cheesecake level and help prevent any cracks from forming on the top. If all the water evaporates during the baking process, add more to the baking sheet.
- Bake the cheesecake for 2 hours at 300F, then turn the oven off and prop it open by a few inches using a wooden spoon. Let the cheesecake cool slowly for a few hours down to room temperature, then place into the refrigerator to chill completely.
Sweet & Tart Raspberry Sauce
My homemade sweet and tart raspberry sauce is the perfect complement to this white chocolate raspberry cheesecake recipe! It’s super easy to make and can be made using fresh or frozen raspberries. Simply combine the berries and a little bit of sugar in a saucepan and bring to a simmer. Cook the berries for about 5 to 8 minutes, until a smooth jam forms. Next, press the sauce through a fine-mesh strainer until just the seeds remain. I like to add this sauce onto of the cheesecake as garnish and serve some extra with each slice!
Raspberry Cheesecake Serving Suggestions
This white chocolate cheesecake not only tastes good but also looks so pretty with just a few garnishes! I like to add a few spoonful’s of my homemade raspberry sauce, then I top the cake with fresh berries and a few mint leaves. You can also dust the top of the cake with confectioner’s sugar.
And, you can’t enjoy this cheesecake without a generous amount of fresh whipped cream! The fluffy cream is the perfect complement to the rich and creamy cheesecake!
Enjoyed this stunning raspberry cheesecake? Check out some of my other recipes you’re sure to enjoy!
- No-Bake Raspberry Swirl Cheesecake – almost too pretty to eat! Vanilla cheesecake with Oreo cookie crust and swirls of raspberry sauce.
- Ultimate Strawberry Cheesecake – stunning berry cheesecake with diced strawberries and strawberry jam, topped with chocolate strawberries!
- Chocolate Caramel Raspberry Cheesecake – this rich and decadent chocolate cheesecake is dotted with caramel bits and fresh raspberries!
- Chocolate Raspberry Cheesecake Bars – you’ll love these rich cheesecake bars made with a brownie base and berry cheesecake filling!
- White Chocolate Coconut Cheesecake – inspired by Raffaello chocolate truffles! Rich and creamy coconut cheesecake with coconut whipped cream!
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Need some supplies to make this raspberry cheesecake? Check out these items from my Amazon store! (Affiliate links).
- Spring Form Pan – this well-built pan by Fat Daddio’s is extra sturdy and won’t bend out of shape!
- CuisinArt Food Processor – I love this machine! It’s super simple, powerful and gets the job done!
- Copper KitchenAid Mixer – this mixer is sold exclusively at Williams Sonoma and looks even prettier in real life (not affiliate link)
- Jumbo Decorating Tips – this set of cake decorating tips as many of the ones I use! Perfect for decorating desserts!
White Chocolate Raspberry Cheesecake Recipe (video)
- 10 graham crackers, about 1 ½ cups crumbs
- ¼ cup unsalted butter, melted
- 32 oz cream cheese, softened (4 packages)
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup white granulated sugar
- 1 cup white chocolate chips, melted
- 2 cups fresh raspberries, or, previously frozen & thawed
- 3 cups fresh or frozen raspberries
- ½ cup white granulated sugar
- 1 ½ cups heavy cream, chilled
- ½ cup confectioner’s sugar
- ½ tsp vanilla extract
- 2 cups raspberries, for garnish
- Mint leaves, for garnish; optional
For the Graham Cracker Crust:
- Preheat the oven to 300F/149C. Wrap the bottom of a 9-inch (23-cm) spring form with 2 layers of extra-wide foil in preparation for the water bath. Next, prepare the graham cracker crust. Place the crackers into a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse again until the crumbs are well coated. Press the crumbs firmly into the bottom of the spring form pan, creating a level crust.
Making the Cheesecake:
- Next, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and beat on medium speed for 8 to 10 minutes, until the cream cheese is smooth and creamy. Scrape down the sides of the mixing bowl often. Next, add the eggs, sour cream and vanilla. Mix for 3 to 4 minutes, scrapping down the sides of the mixing bowl often.
- Add the sugar and melted white chocolate next. The white chocolate needs to be just melted and still warm; see my notes in the above post. Melt the chocolate in the microwave with the power level set to 50%, stirring every 30 seconds. Mix in the white chocolate and sugar for 1 minute, scrapping down the sides of the mixing bowl halfway through.
- Fold in the raspberries by hand using a spatula. Pour the prepared batter over the graham cracker crust and level the top using a spatula.
- Place the cheesecake into a larger baking pan and fill it with about an inch of water. This water bath will keep the top of the cake level and prevent cracks from forming. Watch my video recipe to see how it’s done.
Baking the Cheesecake:
- Bake the cheesecake at 300F/149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.
- For the homemade raspberry sauce: place the berries and sugar into a saucepan and bring to a simmer over medium heat. Simmer the berries for 5 to 8 minutes, until a smooth jam forms; stir occasionally. Strain the prepared jam through a fine mesh strainer arranged over a mixing bowl, until just the seeds remain. Transfer the prepared sauce into a small bowl or measuring cup.
- For whipped cream: place chilled heavy cream, confectioner’s sugar and vanilla into a mixing bowl. Start whisking on low speed, gradually moving to high speed and whisk for 3 to 5 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a closed star tip; I used Ateco #847.
- Once cheesecake has chilled, gently remove the springform and transfer the cheesecake onto a stand. Watch my video recipe to see how it’s done! Add a few spoonful’s of the prepared raspberry sauce on top of the cheesecake, then garnish with fresh raspberries and mint leaves. Serve with extra raspberry sauce and a generous amount of whipped cream on the side of each slice.
do you know how to meake stromboli i want your help
Sorry, I don’t have a recipe for stromboli!
One the best cheesecakes I’ve had! Thank you so much for sharing this recipe.
Hi Helen! I’m so glad you enjoyed the recipe!! 🙂
I’ve made this cheesecake twice in the past two months. It was incredibly delicious and equally as beautiful with the fresh raspberries, raspberry sauce and whipped cream. Thank you Tatyana for sharing this most lovely dessert!!
Hi Heidi! I’m so happy to hear that you’ve been enjoying this cheesecake recipe!! It’s one of my favorites, too! Thanks for leaving a review!
I can’t thank you enough for this recipe! Thank you for telling that melted white chocolate needs to be use immediately when it’s hot. It made a huge difference in my cheesecake <3
You’re very welcome! 🙂 And I’m glad my tip was useful! Sometimes it’s the little things!
Love this recipe! If I were to make this with 4 inch cheesecake pans how long would the bake time be?
Hi Maya! It’s such a fantastic cheesecake! I personally haven’t baked this recipe as a 4-inch cheesecake but I’m estimating about 45 to 55 minutes. You want the edges to be set and the center to be just slightly wobbly. Enjoy! 🙂
CaniI use 0% greek youghurt instead of sour cream?
Yes, Greek yogurt will work great here, too! Enjoy! 🙂
This was the first cheesecake I’ve made and it turned out amazing! Thank you for this recipe! Will definitely make again!!
Awesome!! 🙂 I’m so glad you enjoyed the recipe! It’s one of my favorites!
I made this without the raspberries and crust and used it for the filling on a black velvet cake with cream cheese Italian meringue buttercream frosting. My daughter loved it and I will be making it for her wedding cake.
That sounds delicious! 🙂 I’m so glad you enjoyed the recipe!
I just made this cheesecake and its in the oven. My batter is much more thin than yours in the video. I made sure to follow the measurements exactly. I hope it turns out well. I will let you know!!
Hi! That should be just fine! Some days mine is a little bit thinner, too. Just depends on how soft your cream cheese was. Hope you love it!
Hi, I want to try this recipe, it’s look delicious. I wonder which are the form size?
Hi! This cheesecake is incredible! You’ll love it! I used a 9-inch (23-cm) springform pan.
This cheesecake was delicious!
I’m so happy you enjoyed it! Thanks for leaving a review!
Made this amazing Raspberry cheesecake. My husband and kids were empressed. It was soft and delicious!!! I will be making it again!!!
Awesome!! 🙂 I’m so glad the cheesecake was a hit with your family!
Hi! I only have a 10 inch spring form pan. How much do you think this would affect cooking time?
Hi Brianna! A 10-inch pan will work great, too. The cake will be just a little shorter. I would check the cheesecake about 20 minutes earlier – the sides should be well set and the center will have the slightly give. Enjoy!
Hey Tatyana, I have a question. I don’t have a springform pan but can I make a cheesecake in a regular cake pan?
Hi Emily! It would work if you have a tall cake pan, at least 2 1/2 to 3 inches tall. I would line the bottom and sides of the pan with parchment paper. After letting the cake chill in the refrigerator overnight, you’ll want to gently invert the cake onto a plate, then invert it back so it’s upright. Enjoy!
I made this cheesecake and it was a big hit. The only problem I had was my crust was soggy. I noticed before I opened the springform pan some liquid around the bottom. It looked like butter. Any suggestions on how to fix this problem. My pan was double wrapped in wide and heavy duty foil.
Hi David! I’m so glad you enjoyed the cheesecake, despite the crust issue. Some moisture can still become trapped inside the pan, causing the problem. You can try prebaking the crust next time. I would bake at 350F for about 10 minutes, then let it cool slightly before adding the cheesecake batter.
Hi Tatyana! Your recipe sounds fabulous! My question: have you ever frozen the cake for future use? I’m hoping to pre-bake the cake, take it with us in our travel trailer, then serve it for our daughter’s birthday celebration.
Hi Sharon! This cake would be perfect for a birthday celebration. I haven’t frozen this one specifically but cheesecakes tend to freeze quite well. I recommend thawing it slowly in the refrigerator. The raspberry sauce and whipped cream will be best when made the same day. Emkpu!
This is a great recipe! However, I would recommend putting the prep or baking time to include the 3 hours room cool and 6 hour refrigerator time! This really caught me off guard and I was in a time crunch 🙁
Hi Hannah! I’m so glad you enjoyed the cheesecake! 🙂 Sorry about that – all cheesecakes need to be refrigerated overnight. I’ll make sure to include that earlier in the recipe to make it extra clear.
I like this so much I’m making it for my birthday….
Awesome! Happy birthday to you and have fun baking!
So delicious! This was a big hit after our meal.
Hi Julia! I’m so glad you loved the cake! One of my favorites! 🙂
I made this cheesecake for my daughters 30th birthday this weekend, EVERYONE raved on how good it was!! I was so happy how it turned out!! Thank you for sharing your amazing recipe! I will be to trying alot more of your yummy treats.
Hi Brenda! That’s so wonderful to hear! I’m so glad the cheesecake was a hit with everyone. Happy birthday to your daughter!
I made this cheesecake for a birthday party, and it was a huge hit! I’ve been asked to make it again for a dinner. I did have an issue with getting it out of the springform pan. Some of the cake stuck to the pan, and when I was cutting it, it didn’t stay together.
Any thoughts on this?
Hi Donna! I’m so glad everyone enjoyed the cheesecake! It’s one of my favorites!
I like to run a knife along the edges of the pan before releasing the springform. That way, it doesn’t stick. You can also spray the sides with a non-stick baking spray before adding the batter. That can help a bit. When slicing the cake, try dipping your knife into a tall pitcher of hot water and wipe it between slices. The warm blade will make very clean, smooth slices. Hope that helps!