White Chocolate Raspberry Cheesecake Bliss

By Tyla | Last modified on Feb 11, 2026

Featured in: Desserts

Discover the perfect balance of creamy richness and vibrant fruitiness with this White Chocolate Raspberry Cheesecake Bliss. This luscious dessert features smooth white chocolate-infused cheesecake complemented by a tangy raspberry swirl, creating a delightful harmony of flavors.

Ideal for celebrations or cozy gatherings, this cheesecake offers a velvety texture paired with a crisp graham cracker crust, making every bite a decadent treat that will impress your guests and satisfy your sweet tooth alike.

Why You’ll Love This Recipe

A stunning combination of white chocolate’s sweetness with fresh raspberry tartness.
Rich and creamy texture that melts in your mouth, perfect for any occasion.
Water bath baking ensures a smooth, crack-free cheesecake every time.

Ingredients

Graham Cracker Crumbs: Provides a buttery and crunchy base for the cheesecake crust, perfectly complementing the creamy filling.
Granulated Sugar: Used in both crust and filling to balance flavors and enhance sweetness throughout the dessert.
Melted Butter: Binds the graham cracker crumbs together to form a firm, flavorful crust that holds up well.
Fresh or Frozen Raspberries: Offers natural tartness and vibrant color for the tangy raspberry filling and beautiful swirls.
Lemon Juice: Adds brightness and subtle acidity to the raspberry sauce, enhancing the fruit’s flavor.
White Chocolate, Chopped: Melts smoothly into the batter, contributing creamy sweetness and a luscious texture.
Cream Cheese, Softened: The main component of the cheesecake that creates the rich and velvety filling.
Large Eggs: Help bind the cheesecake filling while providing structure and richness.
Vanilla Extract: Adds warm, aromatic notes that deepen the flavor complexity of the cheesecake.
Sour Cream: Keeps the cheesecake moist and tender with a hint of tanginess.
Heavy Cream: Enhances richness and smooths the texture of the cheesecake batter.
Extra Raspberry Sauce or Fresh Berries: Perfect for garnish, adding a fresh and visually appealing finish.

Instructions

Prepare and Bake the Crust: Preheat your oven to 325°F and grease a 9-inch springform pan, lining the base with parchment paper for easy removal. Combine graham cracker crumbs, 0.25 cup sugar, and melted butter in a bowl, then press firmly into the pan bottom. Baking the crust for 8 minutes ensures it sets properly and maintains a crunchy texture beneath the creamy filling.
Make the Raspberry Filling: In a small saucepan over medium heat, combine raspberries, 2 tablespoons sugar, and lemon juice. Cook for 5-7 minutes until thickened, stirring frequently to prevent burning. Straining the sauce removes seeds for a smoother swirl effect and enhances presentation. Let the sauce cool completely to avoid melting the cheesecake batter when layered.
Melt White Chocolate: Melt chopped white chocolate gently using a double boiler or microwave in 20-second bursts, stirring until smooth. This careful melting process prevents burning the chocolate and ensures a silky consistency that will blend perfectly with the cheesecake batter. Allow it to cool slightly so it doesn’t cook the eggs when incorporated.
Mix Cheesecake Batter: Beat softened cream cheese and 1 cup sugar together until smooth and creamy using a mixer. Add eggs one at a time, mixing just until combined to avoid overbeating, which can cause cracking. Stir in vanilla, sour cream, and heavy cream for moisture and tenderness. Finally, gently fold in the melted white chocolate to create a rich and velvety batter.
Assemble the Cheesecake Layers: Pour half the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter, then gently swirl using a knife to create beautiful marbled patterns. Repeat with the remaining batter and raspberry sauce, ensuring an even distribution of flavors and eye-catching design.
Prepare Water Bath and Bake: Wrap the springform pan with two layers of foil on the outside to prevent water leaks. Place it in a larger roasting pan and pour hot water halfway up the sides of the springform pan. This water bath keeps the oven humidity steady, preventing cracks and promoting an even, creamy texture while baking at 60-70 minutes until the edges are set but the center slightly wobbly.
Cool and Chill the Cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for 1 hour. This gradual cooling helps prevent cracks. Remove from the water bath and refrigerate for at least 4 hours or overnight to set completely, improving texture and flavor melding.
Serve with Garnish: Remove the cheesecake from the springform pan and top with extra raspberry sauce or fresh berries for a stunning presentation. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled to enjoy the creamy, tangy, and sweet combination at its best.

You Must Know

Using fresh raspberries enhances the natural tartness and brightness in the sauce for better flavor.
Chilling overnight not only helps the cheesecake firm up but also deepens the flavor and improves texture.
Adjust the sweetness in the raspberry filling to your preference by adding more or less sugar.

Storage Tips

Store leftover cheesecake covered in the refrigerator for up to 4 days to keep it fresh and moist. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair with a light, fruity white wine or a refreshing cup of herbal tea to complement the dessert’s creamy and fruity flavors.

Professional Tips

Be sure to use room-temperature ingredients to create a smooth batter and prevent lumps.
Wrapping the springform pan in foil is essential to avoid water seeping into the crust during the water bath baking.
Use a gentle swirling motion with a knife for the raspberry sauce to create visually appealing marbled patterns without over-mixing.

FAQs

Can I use frozen raspberries instead of fresh?: Yes, frozen raspberries work well. Just thaw and drain excess liquid before making the raspberry sauce for best results.
How can I prevent cracks in my cheesecake?: Using a water bath during baking and allowing the cheesecake to cool gradually in the oven helps prevent cracks and ensures a smooth top.
Can I substitute white chocolate with dark or milk chocolate?: You can substitute, but it will change both the flavor and sweetness. Dark chocolate will add bitterness, while milk chocolate will be sweeter and less creamy.
What is the best way to cut cheesecake slices cleanly?: Dip your knife in hot water and wipe it clean between cuts to achieve smooth, clean slices without tearing.
How long should I chill the cheesecake before serving?: Chill the cheesecake for at least 4 hours, ideally overnight, to allow it to fully set and develop its rich texture and flavors.
Can I make this cheesecake gluten-free?: To make it gluten-free, substitute graham cracker crumbs with gluten-free crushed cookies or nuts for the crust.