What the heck is this?
This is not your average cheesecake. This is the kind of dessert that gets whispered about at parties. A silky, rich white chocolate cheesecake swirled with tart raspberry sauce, all sitting pretty on a buttery graham cracker crust. It’s creamy, dreamy, and dramatic in all the right ways. Perfect for holidays, date nights, birthdays, or Tuesday nights when you just feel like being extra.
Why You’ll Love This Recipe
The swirl. That gorgeous raspberry swirl is worth the price of admission.
Creamy + tangy + sweet = flavor jackpot.
White chocolate gives it an ultra-luxe, melt-in-your-mouth vibe.
Freezer-friendly — make it now, wow them later.
It’s the kind of dessert people remember.
The Stuff You’ll Need
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 8 oz white chocolate, melted and slightly cooled
For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
Let’s Make Cheesecake Magic
- Crust Time: Preheat oven to 325°F. Mix graham crumbs, sugar, and melted butter until it looks like wet sand. Press into a 9-inch springform pan and bake for 10 minutes. Cool slightly.
- Raspberry Swirl Sauce: In a small saucepan, simmer raspberries, sugar, and lemon juice until saucy. Strain to remove seeds and let it cool.
- Cheesecake Filling: Beat cream cheese and sugar until super smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream. Fold in melted white chocolate.
- Swirl & Bake: Pour half the filling over the crust. Add spoonfuls of raspberry sauce and swirl with a knife. Repeat with remaining filling and more raspberry swirl on top.
- Water Bath Optional (but great for no cracks!): Place pan in a larger dish filled with an inch of hot water.
- Bake: Bake for 55–65 minutes or until the center is just slightly jiggly. Turn off oven and let it cool inside with the door cracked open.
- Chill: Cool completely, then chill for at least 4 hours or overnight. Yes, it’s torture. Worth it.
Serving Suggestions
Top with whipped cream and fresh raspberries for the full fantasy.
Drizzle with extra raspberry sauce or melted white chocolate.
Serve with coffee, champagne, or a cozy blanket.
Switch It Up
Try a chocolate cookie crust for extra drama.
Use strawberry or blackberry sauce for a twist.
Go mini with cupcake-sized cheesecakes (great for parties!).
Questions People Actually Ask
Q: Can I make this ahead of time?
A: 100% — it actually tastes better the next day.
Q: Can I freeze it?
A: Yep! Wrap tightly and freeze for up to 2 months.
Q: Do I have to use a water bath?
A: Nope! It helps with cracks, but you can skip it if you don’t mind a little rustic charm.
Decadent White Chocolate Raspberry Cheesecake: Romance in Dessert Form
- Total Time: 1 hour 25 minutes
- Yield: 12 slices 1x
Description
This is not your average cheesecake. This is the kind of dessert that gets whispered about at parties. A silky, rich white chocolate cheesecake swirled with tart raspberry sauce, all sitting pretty on a buttery graham cracker crust. It’s creamy, dreamy, and dramatic in all the right ways. Perfect for holidays, date nights, birthdays, or Tuesday nights when you just feel like being extra.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the filling:
24 oz cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
8 oz white chocolate, melted and slightly cooled
For the raspberry swirl:
1 cup fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice
Instructions
Crust Time: Preheat oven to 325°F. Mix graham crumbs, sugar, and melted butter until it looks like wet sand. Press into a 9-inch springform pan and bake for 10 minutes. Cool slightly.
Raspberry Swirl Sauce: In a small saucepan, simmer raspberries, sugar, and lemon juice until saucy. Strain to remove seeds and let it cool.
Cheesecake Filling: Beat cream cheese and sugar until super smooth. Add eggs one at a time, mixing well. Stir in vanilla and sour cream. Fold in melted white chocolate.
Swirl & Bake: Pour half the filling over the crust. Add spoonfuls of raspberry sauce and swirl with a knife. Repeat with remaining filling and more raspberry swirl on top.
Water Bath Optional (but great for no cracks!): Place pan in a larger dish filled with an inch of hot water.
Bake: Bake for 55–65 minutes or until the center is just slightly jiggly. Turn off oven and let it cool inside with the door cracked open.
Chill: Cool completely, then chill for at least 4 hours or overnight. Yes, it’s torture. Worth it.
Notes
Top with whipped cream and fresh raspberries for the full fantasy.
Drizzle with extra raspberry sauce or melted white chocolate.
Serve with coffee, champagne, or a cozy blanket
- Prep Time: 25 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~430 per slice
- Protein: ~7g