Raspberry White Chocolate Cheesecake 🍰✨
There’s something truly magical about the combination of tangy raspberries and rich white chocolate, especially when swirled into a creamy cheesecake. This Raspberry White Chocolate Cheesecake is an indulgent, bakery-style dessert with a buttery graham cracker crust, silky-smooth filling, and vibrant raspberry flavor in every bite. Whether you’re celebrating a holiday, hosting a dinner party, or just treating yourself, this is the showstopper your dessert table deserves.
Why I Love This Recipe
This cheesecake brings together sweet, tart, creamy, and crunchy in perfect harmony. The fresh raspberries cut through the richness of the cream cheese and white chocolate, giving it brightness and balance. It looks impressive but is surprisingly simple to make—and it’s one of those desserts that guests always ask for the recipe.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup white chocolate chips, melted and slightly cooled
- 1 cup fresh raspberries
Optional Toppings:
- White chocolate shavings
- Raspberry sauce
- Extra fresh raspberries
Ingredient Tips & Swaps
- Use high-quality white chocolate chips for a smoother melt and richer flavor.
- Frozen raspberries can work—just thaw and pat dry before using.
- No graham crackers? Use crushed shortbread, vanilla wafers, or even Oreos for the crust.
- Add a swirl: Puree half the raspberries and swirl into the filling for a marble effect.
Step-by-Step Instructions
1. Preheat & Prep:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan or line with parchment paper.
2. Make the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
3. Make the Filling:
In a large bowl, beat softened cream cheese until smooth.
Add granulated sugar and vanilla extract; mix until well blended.
Add eggs one at a time, mixing on low speed to avoid overbeating.
Fold in the melted white chocolate.
4. Add the Raspberries:
Gently fold in the fresh raspberries, or dot them on top after pouring the filling into the crust.
5. Bake:
Pour filling over the prepared crust. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracks.
6. Chill:
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
7. Serve:
Top with extra raspberries, white chocolate curls, or raspberry drizzle. Slice and enjoy!
Tips for Success
- Room-temperature ingredients are key for a smooth, lump-free filling.
- Use a water bath (wrap the pan in foil and set in a larger pan of hot water) to prevent cracking.
- Chill thoroughly—it’s the secret to the perfect texture.
- For clean slices, wipe your knife between each cut.
Serving Suggestions & Pairings
Serve this creamy cheesecake with:
- Brownie Batter Dip on a dessert spread
- No-Bake Oreo Cream Pie for a black-and-white pairing
- Unicorn Poke Cake for a colorful dessert table
- Chocolate Chip Cookie Dough Brownie Bombs for a bite-sized crowd pleaser
Storage & Leftovers
- Fridge: Store covered in the refrigerator for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Best served chilled and fresh from the fridge.
More Recipes You’ll Love
If this dessert hits your sweet spot, you’ll also enjoy:
Final Thoughts
This Raspberry White Chocolate Cheesecake is the ultimate blend of elegance and comfort. With its creamy texture, rich white chocolate, and bursts of fresh raspberry, it’s sure to become your go-to for celebrations and cravings alike.
💬 Tried it? Let us know how it turned out in the comments and tag us in your cheesecake creations! Follow for more indulgent desserts that impress without the stress.
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