This beautiful Raspberry Swirl Cheesecake is not only decadent and delicious, it’s also a stunning centerpiece for any occasion. With a buttery graham cracker crust, white chocolate-infused filling, and pretty raspberry swirls, this dessert is sure to impress.
Why You’ll Love This Recipe
I love a good cheesecake, and this White Chocolate Raspberry Swirl Cheesecake is one of my all-time favorites to both make and eat!
This is a wonderful cheesecake. I received rave reviews when I served it at Christmas. I’m making it again for a party this weekend. Thanks for a great recipe.
Susan
Honestly, cheesecake recipes can be pretty hit and miss in terms of their results, but this white chocolate raspberry version turns out looking beautiful, and tasting delicious without being over-complicated or difficult to make.
Plus, raspberry and white chocolate is such a classic flavor combination. It’s only natural to feature both together in this sweet dessert with a hint of tartness.
My husband is the true cheesecake fan around here, and he gave this one two enthusiastic thumbs up! We all loved it though, and it’s well on it’s way to being a family tradition for birthdays and other celebrations.
Often, cheesecake recipes will instruct you to put the cake in a water bath to mitigate cracking. I find it’s easier to just put a 9 x 13 pan of hot water in the bottom rack of the oven while the cheesecake bakes.
That way, you don’t have to worry about water seeping in to your cake, but the results are the same. The pretty raspberry swirl in this cheesecake seems to help with cracking too, but I still use the pan of water, just in case.
This is a cheesecake that really doesn’t need any additional toppings, but if you can’t resist, fresh raspberries and whipped cream are good options.
And if you’d like to include a dark chocolate element, try replacing the graham cracker crumbs in the crust with chocolate cookie crumbs. Either way, this show stopping White Chocolate Raspberry Cheesecake will impress everyone you serve it to. Enjoy!
This was a fabulous cake. The best part – aside from the I made this cheesecake yesterday & it is, hands down, the BEST cheesecake I’ve ever made! It looked BEAUTIFUL & tasted ABSOLUTELY DELICIOUS!!! My family LOVED it!!! This will now be my go-to cheesecake recipe!!!!!
Donna
Ingredients
- Frozen raspberries — they’re convenient to keep on hand, but fresh will work too
- Sugar – regular granulated sugar
- Cornstarch
- Graham cracker crumbs – vanilla wafer or chocolate cookie crumbs work too
- Butter – I use unsalted
- White chocolate chips – I like Ghirardelli brand
- Half and Half – or a mixture of equal parts milk and heavy cream
- Cream cheese – do not use light cream cheese or the cheesecake may not set properly
- Flour – all-purpose
- Eggs
- Vanilla – I recommend pure vanilla extract, not imitation
What Should I Serve With This Cheesecake?
You really don’t need to add a thing to this beautiful, decadent dessert, but if you’d like, it’s always fun to offer a few topping options, like whipped cream, on the side.
Here are some of our favorite toppings to serve with this cheesecake.
Recipe Tips
- Plan ahead–this cheesecake needs to be refrigerated for at least 8 hours, and preferably overnight, before serving
- Greasing your springform pan will help prevent cracking and make the cooled cake much easier to remove from the pan.
- I don’t put my cheesecake pan in a water bath, but I DO place a 9×13 baking pan of hot water in a lower rack of the oven while the cheesecake bakes to help prevent cracking.
- Once the cheesecake has cooked (it should still be a bit wiggly in the center) I crack open the oven door and leave the cheesecake in the oven for another 1-2 hours. This also helps prevent cracking.
- Still have cracks in your cheesecake? Just cover them up with more raspberry sauce or some whipped cream. This cheesecake is so delicious, no one will mind a few cracks anyway!
Be sure to save this recipe to your favorite Pinterest board for later.
FAQs
What if I don’t have a springform pan?While a springform pan is a great investment if you plan to bake a lot of cheesecakes, you can definitely make a cheesecake without one. A deep dish pie pan, or a round cake pan with high sides are both good options. Note that you make have to adjust the baking time a bit depending on the pan you use.
How do I know when my cheesecake is done?I use the “wobble test” to know if my cheesecake is done baking. Wearing oven mitts, I gently shake the pan. The outer 2-3 inches of the cheesecake should be set, but the rest of the cheesecake should still wobble a bit. You don’t want it to look runny, but it should be barely set, with a bit of wiggle. Your cheesecake will most likely reach this point before it gets brown around the edges, but don’t be tempted to cook it any longer! It will firm up as it cools and rests in the refrigerator.
How do I keep my cheesecake from cracking?There is no foolproof method to prevent a cheesecake from cracking, but greasing the pan, not overbaking, and using a water bath all help. Don’t stress about it too much! I’ve served plenty of cheesecakes with whipped cream or other toppings to hide the cracks!
More Cheesecake Recipes to Try
White Chocolate Raspberry Swirl Cheesecake
Ingredients
- 1 12 oz. package frozen raspberries
- 1/2 cup water
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 1/4 cups graham cracker crumbs
- 1/4 cup butter melted
- 2 cups white chocolate chips
- 1/2 cup Half and Half
- 3 8 oz. packages cream cheese softened
- 1/2 cup sugar
- 1 tablespoon flour
- 3 eggs room temperature
- 1 teaspoon vanilla
Instructions
- In a medium bowl, mix together 1 1/4 cups graham cracker crumbs and 1/4 cup butter, melted. Press mixture into the bottom of a lightly greased 9 inch springform pan.
- In a medium saucepan, make the raspberry sauce by combining 1 12 oz. package frozen raspberries, 2 tablespoons sugar, 1 tablespoon cornstarch, and 1/2 cup water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt 2 cups white chocolate chips with 1/2 cup Half and Half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
- In a large bowl, beat 3 8 oz. packages cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in 1 tablespoon flour. With mixer on low speed, blend in 3 eggs one at a time. Blend in 1 teaspoon vanilla and melted white chocolate.
- Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Video
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124 comments
Stacey Watkins
Absolutely love this recipe. I hv requests to make it all the time now.
Robert
Can you use blueberries instead of respberries?
ginny
My cheesecake browned on top, it tasted amazing but looked not as pretty, can it be covered half way thru cooking so it wont brown?
Charlene
am I correct in saying this would take 24 oz of cream cheese?
Mary Beth
Everyone loved this dessert! Great recipe
Dana
This cheesecake looks amazing, but instead of fresh or frozen raspberries, could i use raspberry preserves instead
Danelle
I think you probably could.
Karen
In the cheesecake it calls for flour. Can I replace it with cornstarch because my son need gluten free. If not would any GF flour be acceptable?
Ash
I had a couple issues with this recipe. I ended up over baking it as it says to cook until set but I realised afterwards that it will not properly set until it’s taken out of the oven and left to cool..
also, the crumb base stuck to the bottom of the springform pan so much that I could not get it out.. are you not supposed to bake the crumb base for a bit before adding filling as I know a lot of recipes include this?
I’m still excited to try the cake tonight and will attempt to make it again and learn from my mistakes
Paige
I wish I could leave a picture of how beautiful this turned out!! It did crack (used a 11×15 sheet pan full of water and didn’t open the oven once) but throw some white chocolate curls on top and white can tell right 🙂
Travis Lei
How many raspberry’s do i use?
Danelle
12 ounces
Amanda Cech
Can I leave out the flour from the batter? Thank you
Carina
Made this on the weekend and it was a big hit with the family! Tasted awesome. I had to to cook it for 1hr 15 mins, but that could just be my oven. I used the water in the tray below, cracked the oven door and let it cool in the oven for an hour, but unfortunately it still cracked it the middle. That normally works for other cheesecakes I’ve made. Might have to try a regular water bath next time…..there will definitely be a next time!
Crystal
The cheesecake baked up just like the photo. I used a 10in spring form and baked in water bath at 325 for 45 mins. About 2in from the outside of the pan was set and the center had a nice jiggle, but not like water. The edges were ever so lightly browned but you can really tell when it’s done. I turned the oven off and cracked it open. I let the cheesecake cool in the oven for a little over and hour. Let it cool completely on the counter and popped it in the fridge overnight.
This is the best cheesecake I have ever made. Thank you thank you thank you!
Linda
An EXCELLENT recipe, have made it several times with rave reviews. I found doing the regular water bath instead of pan of water below worked better, so I’ve done that. Plastic over top not too long after turning off oven. Leave in oven til cool and then refrigerate.
Cynthia
I made this awesome cheesecake, and it was soooo delicious, I shared with my children and my physical therapy crew, they just RAVED about it. Thank you for sharing!
Lin Weller
Can this be frozen?
Siobhan Wild
Can I make this cheesecake and then freeze it until the next day?
Vicki Robinson
What do I use in uk as we can’t get half and half
Jaclyn Harris
I love this recipe. Have made it twice. My raspberry swirls sink. It doesn’t look as pretty as yours. WHAT AM I DOING WRONG?? Please help me
Ron Tedesco
I had the same problem. Wish someone would answer.
Kevin
I only have a 10 inch springform pan. How much should I increase the ingredients? Or if I use the same ingredients, how much less should I bake it?
Danelle
I would use the same amount of ingredients and decrease the cooking time slightly–maybe 10 minutes. But depending on your oven, you may end up baking it for the same amount of time as a 9-inch pan.
Amitha
Can we half and half with sour cream?
Jennifer
What is the recipe for your topping like the frosting/ rasped berry swirl layer you have on top of your cheese cake?? It looks good can I have the recipe for it?
Nadine
Hi Danelle,
thanks a lot for the great recipe! I was looking for it for years!
Unfortunately, I don’t have a 9 inch pan but a 10,5 inch, so I needed to recalculate the recipe. Now the batter is more a liquid than a batter. Is it normal or made I a mistake? To thicken it a bit I added a bit more flour and cream cheese.
Thanks a lot and kind regards
Nadine
Sandi
Can this cheesecake be frozen? I am having it for my husbands birthday but won’t have time to make it the day before. Thinking of making it the weekend before and freezing for a week?
Danelle
Cheesecake usually freezes well, so that should work fine.
Daisy
i followed the recipe EXACTLY, but my cheesecake has been in the over for HOURS and still isn’t cooked!
Arzu
I made this cake 2 times, tastes very nice, but I bake around 45 mins and the top starts to look brown and the batter has lots of little bubbles around the rasberry sauce. What do I need to do so it white and creamy looking like pictures?
Darth Jar Jar the Wise
I love this recipe! I made it for my dad’s birthday, and he said it was the best cheesecake he had ever had, as a 56 year old cheesecake lover, that’s really saying something! Today is my brother’s birthday, and I’m making it again…but I forgot about the long wait for cooling, do you think six or seven hours would work instead?
Danelle
I think you should be fine.
rebecca
Hi!
The flavor of this cheesecake in great, I’ve made it twice now. Unfortunately, both times the spingform pan has leaked oil. I’m not sure what went wrong, I followed the recipe exactly. I even went out and purchased a second springform pan thinking there was a leak.
Melissa
I was very disappointed with the instructions for the raspberry topping. If you boil it until it becomes thick as per the instructions you cannot strain the seeds out as the sauce is thick. It was a complete waste of raspberries. I do not recommend!
Terry
I used seedless raspberry jam as a substitute for the fresh raspberries, heating it until smooth. The mistake I made was not letting it cool enough before adding it to the batter so it sank. The flavor was excellent and much easier than straining the seeds out of fresh raspberries. If you want the fresh raspberries, use them for a garnish. I would also follow the suggestion above to leave it in the oven with the heat off for additional time. The center of mine was a little too loose but the flavor was excellent!
Rebecca
I didn’t understand the part about placing hot water in a baking pan and putting it in the oven…I pulled my cheesecake out and it was brown / wobbly. 🙁 i thought it was an option for melting the white chocolate. I’ve never made a cheesecake before so I didn’t know that cheesecakes need to be baked in a water bath(I googled it after and now I know). I think it could have been better explained.
Jessica
Hello! Can I use heavy whipping cream instead of 1/2 and 1/2
Danelle
Should work fine. Or you can use half whipping cream and half milk.
Emilee Callari
Mine browned and cracked and wasn’t set after 60 minutes. What did I do wrong?
Natalie
For the pan of water, does the cheesecake go into the pan of water or are they on different racks in the oven?
Anna
It just sits there on the bottom rack while cheesecake sits on upper rack.
Carrie Knox
This is amazing. I’m about to make it again. I cheated and used raspberry preserves instead of making the sauce. It worked very well!
Jennifer
How much did you use?
Samantha
I made this last weekend – and it was delicious! Could I reduce the amount of chocolate, or will that impact the texture/consistency of the cake?
Jan
May I place in a premade crust?
Danelle
Yes, but it may not fit–you may have extra batter.
Logan
Hi, I’m not quite sure if I am just blind, but I can’t seem to find how many eggs are used in this recipe when looking over the instructions. How many should I use? Thank you in advance! (Also I couldn’t find how to create my own comment so that is why I am making this comment on someone else’s reply)
Robin Phillips
It says 3 at room temp. Always room temp eggs for cheesecake.
Fredrick Meadows
So the first time trying this recipe I may have added the rasberry sauce when it was a bit too warm so I have made two adjustments. I poured half the batter in the pan and baked it for 15 minutes for it to set up a little before adding the first measure of sauce that I cooked in the freezer so it layers instead of mixing into the batter before adding the second half of the batter that you swirl the sauce on top then baked according to the directions. Looks pretty close to the picture.
Esther
Hi
I want to use a 6inch spring form pan. Would I cut the recipe in half? How does it work?
Danelle
I would make the full recipe, and use about 2/3 of it in your pan. I would make the rest into mini cheesecakes in a muffin tin, or some other smaller pan. And you would want to cut down the cooking time a bit for the 6 inch pan.
Lexie Foster
Thank you! I made this for Christmas and everyone loved it!! I will be making it again! I messed up and put 3/4 of the raspberry sauce in the second half. I think it worked out great!
Shannon
Could I substitute the half and half for milk? Has anyone tried this? Did it turn out okay?
Colleen
Made this the other day for my annual “girl’s” Christmas party. It was absolutely delicious and everyone raved about it! I used the Oreo cookie crumb base. Delightful!
LaNae Bahler
Can this be made ahead and put in the freezer? I would like to make for christmas ahead of time
Crystal
Where is the recipe for Raspberry white chocolate cheesecake? All I found were pictures.
Amy
Scroll all the way down under the pictures. I thought the recipe wasn’t actually listed, but found it when I scrolled to the very bottom.
Brenda
Is the white chocolate supposed to be runny or thick
Chad
A trick I learned about making great cheesecakes that also look great is to turn the oven down to 300 right before putting the cheesecake in, bake for 55-60 minutes turn the oven off, open the door to the oven for about 1 minute, close the door and let the cheesecake cool in the oven for 1 hour and then refrigerate. I’ve never had a cracked or overcooked cheesecake using this method.
Debbie
can this cheese cake be made 3 days in advance?
Megan Judziewicz
Could I possibly make this into cupcakes? If I did this would I have to change the temperature or how long they have to bake?
Also could you use white chocolate macedenaia cookies for the crust rather than grahmn crackers?
Thanks
Danelle
You could definitely change the crust. I’ve never made this as cupcakes, but I think it would work. I wouldn’t change the cooking temperature, but I would lower the cooking time.
Pat
I made this in the oven and it was absolutely wonderful! My family loved it. Now I want to try it in my InstantPot.
Pat
What is the Instant Pot Recipe for this?
Chris
Just FYI you don’t list when to add sour cream in your instructions. Not hard to figure out i one has made cheesecake before but might be good to add it.
Dianne E Grimm
This one does not have sour cream it has half and half.
Marty Pena
This cheesecake is divine! I made it for a family gathering and everyone raved about it. Thanks for sharing. You made me look like a pro.
Chantel
Made this cheesecake for a coworker’s birthday today and it was a hit! Everyone raved about how good it was. One of the best cheesecakes I’ve ever made. I baked the cheesecake for one hour, left it in the oven with the door open for one hour, then put it on the counter for one hour before finally chilling it in the refrigerator overnight. No cracks! Can’t wait to make this again for my family!
Saarah Kabal
How was the white flavor? I feel like the cream cheese will overpower the white chocolate
Amanda
Im always looking at recipe and came by this one its nearly exactly like mine, and i have had the same problem as the one person with the raspberry sauce falling not everytime. I have baked chessecake without sause before then when serving i added sause on top made a very beautuful dessert. Love white chocolate cheesecake and rasberries. I make it with fresh berries also instead of frozen it makes a big diffrence to me, but im sure frozen works great to.