White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is a creamy white chocolate cheesecake swirled with raspberry filling, all set in a chocolate cookie crust! It’s topped with whipped cream and white chocolate shavings for an amazingly tasty treat!

Looking for more raspberry cheesecake recipes? Try my Raspberry Goat Cheese Cheesecake or these Mini Lemon Raspberry Cheesecakes!

White Chocolate Raspberry Cheesecake collage

White Chocolate Raspberry Cheesecake

White chocolate and raspberry is one of my favorite flavor combinations, especially when you combine it with a touch of chocolate. I have been wanting to make and share this recipe for so long, but I also wanted to make sure it was just right. After testing a few different ways of going about it, I’m excited to share it with you today!

This cheesecake is full of amazing flavor! The creamy white chocolate filling is swirled with a fresh raspberry filling and it’s all set in a chocolate crust. The combination of flavors and textures is just perfect!

How to Make White Chocolate Cheesecake

So there are a few different things going on in this cheesecake. First, the chocolate crust. When it comes to the chocolate cookie crust, my easy Oreo cookie crust is all you need. It’s straight forward and I’ve used it repeatedly on my cheesecakes. Works like a charm!

cheesecake slice with a bite takenoverhead image of cheesecake

Next is the white chocolate, which I’d say was the biggest challenge. I knew I could melt white chocolate and add it to the filling, but kind of wanted to have more of a white chocolate swirl with big pockets of white chocolate. I’ve done something similar in this cheesecake with regular chocolate and had high hopes.

Sadly, it didn’t work as I’d hoped. White chocolate doesn’t contain the cocoa solids that regular chocolate has and isn’t really “chocolate”. The difference between them always makes it tricky to work with, even when making something like white chocolate ganache. But even accounting for the differences, I just couldn’t get it to work the way I wanted.

So I went with the trusty method of adding the white chocolate to the filling – straight up. There’s a full 8 ounces of white chocolate in there, to be sure you’re going to get the flavor to come through.

Finally, there’s the raspberry swirl. The raspberries are cooked, pureed and strained prior to adding them to the cheesecake. It creates a tasty, smooth swirl. I wanted to be sure there was plenty of raspberry, so there’s two layers of raspberry filling swirled into the cheesecake.

side angle slice of White Chocolate Raspberry Cheesecakeoverhead image of White Chocolate Raspberry Cheesecake

How to Prepare a Cheesecake Water Bath

As with most of my cheesecakes, this one does use a water bath. The moisture it adds to the baking process helps to keep the cheesecake from over-browning, falling in the center when it cools, and cracking. It’s definitely worth the extra few steps.

To see how to set up your water bath, check out my full tutorial. It also includes tips for how to keep your water bath from leaking.

This cheesecake does have a longer baking time than my average cheesecake. With all the white chocolate and raspberry filling mixed in, there’s A LOT of moisture! To get everything fully cooked, it requires some time. The moisture from the water bath adds to that time, but the cheesecake turns out much better that way.

The final cheesecake is just what you’d imagine and so tasty! It reminds me of the White Chocolate Raspberry Cheesecake from The Olive Garden back in the day and The Cheesecake Factory. I’m such a sucker for cheesecake (which is why I have so many recipe variations) and this is definitely a new favorite! With the whipped cream, fresh raspberries and white chocolate shavings on top, it finishes it off perfectly! A beautiful and tasty dessert for any reason or occasion!

slice of White Chocolate Raspberry Cheesecake

More Great Raspberry and Cheesecake Recipes

Raspberry Dream Cake
Raspberry Goat Cheese Cheesecake
White Chocolate Raspberry Mousse Cake
Raspberry Almond Layer Cake
Raspberry Chambord Chocolate Poke Cake
Raspberry Chocolate Layer Cake
Raspberry Cheesecake Bars
Raspberry Cheesecake Dip

Read transcript

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White Chocolate Raspberry Cheesecake with Cookie Crust

White Chocolate Raspberry Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 3 hours
  • Total Time: 4 hours 45 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This White Chocolate Raspberry Cheesecake is a thick, creamy white chocolate cheesecake swirled with a raspberry filling, all set in a chocolate cookie crust! It’s topped with whipped cream and white chocolate shavings for an amazingly tasty treat!


Chocolate Cookie Crust

  • 35 Oreos (3 cups | 403g Oreo crumbs)
  • 4 tbsp (56g) butter, melted (salted or unsalted is fine)

Raspberry Filling

  • 2 1/2 tsp cornstarch
  • 1 tsp fresh lemon juice
  • 1 tbsp warm water
  • 2 1/2 cups (319g) fresh or frozen raspberries
  • 2 1/2 tsp sugar

White Chocolate Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tsp vanilla extract
  • 8 oz | 1 1/3 cups white chocolate, melted and slightly cooled
  • 4 large eggs, room temperature

Whipped Cream

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 3/4 tsp vanilla extract
  • White chocolate bar, optional


1. To start, make the raspberry filling. Add the cornstarch, lemon juice, and warm water to a small bowl and whisk together until the cornstarch has dissolved.
2. Combine the raspberries and sugar together in a medium to large saucepan and heat over medium heat, stirring continuously for 3 minutes as the juices release.
3. Add the cornstarch mixture and continue cooking for another 3 minutes, smashing the raspberries as they cook. The mixture should bubble a little bit and just start to thicken.
4. Puree the raspberry mixture in a food processor and then strain the puree. Set puree aside to cool.
5. To make the crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
6. Combine the crust ingredients in a medium bowl. Press the mixture into the bottom and up the sides of the springform pan.
7. Bake the crust for 8-10 minutes, then set aside to cool.
8. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.
9. Reduce the oven temperature to 300°F (148°C).
10. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
11. Add the sour cream and vanilla extract and mix on low speed until well combined.
12. Add the white chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.
13. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
14. Add two tablespoons of the cheesecake filling to the cooled raspberry filling.
15. Fill the crust with about 3/4 of the cheesecake filling.
16. Drop spoonfuls of about 1/2 of the raspberry filling onto the cheesecake filling. Use a knife or spatula to run through the spoonfuls and swirl them around.
17. Add the remaining cheesecake filling, then drop spoonfuls of the remaining raspberry filling over the top of the cheesecake and use a knife or spatula to swirl it around.
18. Place the springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
19. Bake for 2 hours (yes, 2 hours), or until the outer edges are set and the center 2-3 inches of the cheesecake are still jiggly. It will continue to cook as it cools.
20. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
21. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
22. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
23. Remove the cheesecake from the springform pan and place on a serving dish.
24. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
25. Pipe the whipped cream around the outer edge of the cheesecake, then finish it off with some fresh raspberries. To add white chocolate shavings, run a vegetable peeler along the side of a white chocolate bar and sprinkle over the cheesecake.
26. Refrigerate the cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.


  • Serving Size: 1 slice
  • Calories: 573
  • Sugar: 39 g
  • Sodium: 276.3 mg
  • Fat: 38.6 g
  • Carbohydrates: 50 g
  • Protein: 8.8 g
  • Cholesterol: 139.4 mg

Keywords: cheesecake recipe, raspberry cheesecake recipe, valentines day desserts, easy cheesecake, raspberry dessert, white chocolate dessert

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Recipe rating

  1. brenda poplin

    I wondered if you could freeze all or part of this cheesecake, since I have frozen many cheesecakes? I have so much to do the last days before big Christmas meal. Love everything you bake..

  2. Christin

    Hi Lindsay! So if I opted to use the chocolate cheesecake recipe from your decadent dark chocolate cheesecake in lieu or the white chocolate cheesecake (my family doesn’t care much for white chocolate, but love raspberry and chocolate combo), would I still bake for 2 hours as listed in the recipe? On the dark chocolate recipe, the baking time is less, however, I’m assuming this is because it doesn’t include the raspberry sauce swirled in…is that accurate?

    1. Lindsay

      It’s hard to say exactly what the time would be. It wouldn’t be as much as the white chocolate version but I’m guessing it might be a little bit longer than the plain chocolate.

  3. Scott Snodgrass

    Lindsay, this is a great cheesecake and I’ve made it several times. Just curious about the sugar in the raspberries. Is that 2 1/2 “teaspoons”? I really expected more. Wondered if that was a typo and shouldn’t have been tablespoons. Thx!

    1. Lindsay

      Glad you’ve enjoyed it! It’s actually correct, but feel free to add more if you like. Just keep in mind that it might thin out the filling a bit.

  4. Jay

    Love your recipes as always! I am running into to a problem during the cooling process- after removing from the oven I allow it to Get to room temp before refrigerating (1-2 hours) then I cover with plastic wrap and refrigerate, in the am it is Full of sweat with a soggy crust. May you tell me how you’re cooling it in the fridge to prevent this. Thanks. (PS I use a silicone cheesecake mold when baking)

    1. Lindsay

      The soggy crust could be from the water bath. The condensation is likely from covering it in the fridge. I wouldn’t cover until it’s completely cooled.

      1. Jay

        Thanks for the feedback! How many hours do you think I should leave it at Room temp before covering in the fridge?

  5. Becky Sistrunk

    How do I stop my raspberry sauce from sinking to bottem and making my crust soggy? I only put sause on top.

    1. Lindsay

      Did you try it with the sauce layered in the filling yet? It shouldn’t sink. There’s nothing you need to do other than follow the recipe, it should be fine.

  6. Micki

    Thank you so much for your cheesecake recipes! Amazing flavors! I have made 2 of your cheesecakes and they came out perfectly! FYI- I had never made cheesecakes before now. I am addicted! Thank you again! Keep creating your recipes!!!

  7. Shawn

    Made this for Christmas dinner. So incredibly good. I wanted a vanilla crust so I used the crust recipe for your No Bake Peppermint Cheesecake and did not bake but refrigerated as the recipe calls for. I also used frozen strawberries instead of raspberries. I think the white chocolate and swirled fruit mixture make this cheesecake. Your baking method of 2 hours at 300 in a water bath resulted in a perfectly baked cake with just a few very tiny cracks which were not even visible once the shaved chocolate was applied to the top.

    1. Melissa

      This is a little late but here is a tip swirling too deep will cause cracks. Next time when swirling try not to stick knife too deep.

  8. Shruthi

    Hi Lindsay… amazing cheesecake!!! Just a quick question…. can we make eggless version of this cheesecake?? Thank you.

  9. Marie

    Hi Lindsay your desserts are all incredible hands down I bake often when I am not working and always get the greatest comments when I follow your recipes. I made this white chocolate raspberry cheesecake for Xmas eve it was by far my favorite recipe yet …so now I want to make this cheesecake for my bday in a few days and wonder what you think me substituting blueberries for raspberry ? 

    1. Lindsay

      I’m so glad you’ve enjoyed the recipes and sorry I haven’t been able to respond sooner. I do think using blueberries should be fine.

  10. Lanea

    Hi Lindsay! 
    Can I omit the white chocolate? I’m wanting just a plain raspberry cheesecake. I also plan to use a graham crust. Thank you! 
    P.s- Love everything you make!! You are such an inspiration!! 

    1. Lindsay

      So glad to hear you enjoy everything! Yes, you should be able to leave out the white chocolate. You just might want to reduce the initial baking time by 30-45 minutes.

  11. Koreen

    Since discovering your website in April, 2019 I have tried many of your cheesecakes. This is one of our favourites since the sweetness of the white chocolate is cut by the raspberries. Cake looks very elegant, too.

  12. Sierra Graham

    Hello! Just curious if I was to do this as a mini 4” at 300 how long would you recommend to bake this?? I typically use your recipes but do 35 minutes at 310 for my mini instead of the 300 for 75 minutes for your whole, for reference. Love your page and all of your recipes 😭

    1. Lindsay

      I’m not sure, since I haven’t baked that size before. But if I remember correctly, this one bakes a little longer than others.

  13. Alissa

    Quick question: one of the ingredients is a little confusing to me. 8 oz | 1 1/3 cups white chocolate, melted and slightly cooled

    Does this mean 8oz or 1 1/3 cups? Or is one supposed to be the melted amount?

    1. Lindsay

      Both. I gave both measurements depending on how people like to measure. I typically use ounces because I find it more accurate, but if you don’t have a way to weigh white chocolate, you could use the cups measurement.

  14. Amy

    Hi! I’m wanting to use this recipe with a 6-inch pan. What adjustments do I need to make for it to bake correctly?

  15. Afua

    Hi, I made this and was so delicious! I want to kindly find out if I can use the same recipe and measurement for mini cheesecakes. Thanks 

    1. Lindsay

      I’m so glad you enjoyed it! It would work for mini cheesecakes, I’m just not sure if you’d have enough raspberry filling. I also typically cut full cheesecake recipes in half for minis and get about 12 of them.

  16. Molly

    I made this for a Superbowl party and got raves. I gave a piece to my son’s girlfriend’s mom when she came to pick her up, and she texted me from the gas station that she had eaten the entire piece, and it was the best cheesecake she had ever eaten!

  17. Erin

    Hey Lindsay! I’ve had a request to formulate a recipe for a raspberry and honey cheesecake, and I thought this recipe would be a good starting point. I want to incorporate honey into the cheesecake itself, either all throughout or added to the raspberry swirl. How much honey would you think would give a good flavor, and what method would work better? Or is there another way I could incorporate the honey? Thanks! 🙂

    1. Lindsay

      So I’d also check out this Raspberry Swirl Goat Cheese Cheesecake. The crust is made with homemade cookies that use honey and it actually gives a really nice flavor. I personally would add the honey to the filling and not the swirl. I haven’t added to honey to a filling before though, so it’s hard to say how much. I’m not sure how much you need to get the flavor without it being too powerful.

      1. Erin

        Okay, thanks Lindsay! I think I’ll just try replacing some of the white chocolate with honey, and I’ll look around at some other honey cheesecake recipes to figure out how much would give good flavor.

  18. afua

    Hi, quick question, i love your recipe and i followed all the instructions but the middle was a little softer than expected. Should i have baked it for more than 2hrs?

  19. afua

    hello Lindsay, i made this for the first time today and it turned out beautifully! Thank you for such a lovely recipe!!

  20. Cassidy

    Why do you add flour to your cheesecake recipes? I’ve heard this can cause a dry/crumbly cheesecake. Thanks!

    1. Lindsay

      The small amount that is added to my cheesecakes is not going to create a crumbly cheesecake. I think it adds to the texture of the cheesecake, but you could leave it out. The cheesecake would just be even more dense.

  21. Luisa

    I’d like to make you a question. Preparing the raspberry filling we add 2’5 teaspoons of sugar, didn’t we? So is this sauce acid? Or is this an error and the right quantity is 2’5 tablespoons? Thank you very much. I love your recipes!

  22. Barry

    This is the third thing I’ve made from life love and sugar and I’m never disappointed! I’m not a huge fan of raspberry, but the person I made it for is a fan and she loved it! The only thing I thought was just a tiny bit off was the crust. With white chocolate and raspberries in the cake, I felt an oreo chocolate crust overpowered the more subtle flavors in the cheesecake. I’d probably choose a more muted crust to let the wonderful flavors of the cheesecake shine through. But that may just be a personal taste issue of mine. But as stated, it’s another winner. Any time I want to make a cheesecake i look no further than this site as Lindsay has so many incredible options with a base cheesecake that is always delicious!

    1. Lindsay

      I’m glad you enjoyed it! You can certainly swap out the crust. Chocolate crust is what is used on the version from the cheesecake factory which is what this is based on.

      1. Barry

        That’s so cool that it’s based on a cheesecake factory cheesecake! But that makes sense. The main comment I get from people who eat the cheesecakes I make from your site is “Cheesecake Factory has some competition!”

  23. Sarah Mitchell

    I love the photography (composition and lighting) and I love that the instructions are in complete sentences. This is definitely on my must make list.

  24. Annette

    Oh my goodness; one of my favorite flavor combinations! This is definitely going on my “to bake” list. Yum.

  25. Michelle Leslie

    Looking forward to tryng the cheesecake, but can you tell me why you put parchment paper on the bottom of the pan and do you have any tips for taking the paper off before presentation? I love the tip on the water bath.

    1. Lindsay

      I use the parchment paper to make it easier to remove the cheesecake from the bottom of the springform pan. But you certainly don’t have to use it. When the cheesecake is fully baked, it should be plenty firm enough to hold the bottom of it while you very carefully remove the parchment paper.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12