WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE — This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.
I love a good cheesecake, and this White Chocolate Raspberry Swirl Cheesecake is one of my all-time favorites to both make and eat!
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.
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
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.
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
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 showstopping dessert will impress everyone you serve it to. Enjoy!
WHAT PEOPLE ARE SAYING ABOUT WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
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! ~ Carrie
Thank you! I made this for Christmas and everyone loved it!! I will be making it again! ~ Lexie
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. ~ Marty
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. Can’t wait to make this again for my family! ~ Chantelle
Made this one last weekend and everyone LOVED it! Very good recipe! ~ Emmanouela
This was amazing! I add it with an Oreo crust and it was fantastic! Served with whipped cream. ~ Jen
The cake looks amazing and not difficult to make. Certainly will make this when I have people over. ~ Sandy
Be sure to save this White Chocolate Raspberry Swirl Cheesecake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make White Chocolate Raspberry Swirl Cheesecake
- Frozen raspberries
- Sugar
- Cornstarch
- Graham cracker crumbs
- Butter
- White chocolate chips
- Half and Half
- Cream cheese
- Flour
- Eggs
- Vanilla
White Chocolate Raspberry Swirl Cheesecake
This beautiful dessert features a creamy white chocolate cheesecake base with a tart ribbon of red raspberries swirled throughout.
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 graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
- In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and 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 white chocolate chips with 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 cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in 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.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 105mgSodium: 225mgCarbohydrates: 47gFiber: 2gSugar: 38gProtein: 7g
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Who Dished It Up First: Adapted from All Recipes
Gina Brenner
you left out the amount of half and half
Shannan
Did you figure out the amount of half and half?
Danelle
1/2 cup
Dianne E Grimm
It clearly saus 1/2 cup
Susan P
55-60 min? Is that a long enough cooking time? Seems too short.
Danelle
Yes, that is correct. For a cheesecake, it really shouldn’t even be browned on top, and still slightly wobbly in the center. Which is the reason for the 8 hour/overnight refrigeration, to firm it up.
Mindy
Hello I’m from NZ, what is half and half? Also could I use fresh tamarillos instead of frozen berries?
Danelle
Half and half is just half milk/half cream. I don’t know what tamarillos are, so I honestly don’t know if that would work. But if it’s some kind of berry, that probably so.
Susan P
Danelle, 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. I questioned the time in another post. I did bake it 15 min longer as it was almost soupy at 60 min. For my oven the extra 15 min was needed.
Jennifer
Can the cheesecake (after it is baked) be put in the freezer until ready to be served? Or would this affect the texture in any way?
Naomi
Can I swap out the white chocolate chips with dark chocolate chips?
Danelle
I’m honestly not sure how that would turn out…..maybe as sort of a light chocolate cheesecake? I think it would still taste great, I’m just not sure what it would look like? If you try it I’d love to know how it goes.
Mary
I What size should the cheesecake/springform pan be?
Ainsley
The recipe says a 9 inch springform pan 🙂
Tammy M.
Naomi – did you try this? I was thinking about trying with dark chocolate as well simply because I just really like this recipe, but wanted to do a chocolate cheesecake this time. Please let me know if you tried, and if you made any changes!
Jackie tong
Omg just realised didn’t add cream /milk
Will see how it turns out
Is it 1/4 cup each of milk and cream or 1/2 cup each
Please advise so I do next time
Danelle
1/2 cup of Half and Half, or 1/4 cup each of milk and cream
Kay
Ugh. Forgot cream also. Fingers crossed it works out ok
Amy
You said ‘Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees.’ then this pan doesn’t get referenced again, could you explain?
Thanks
Amy
Danelle
Yep, the pan of water just sits in the oven during baking to add moisture, so your cheesecake is less likely to crack. So there is nothing further you do with the pan of water than put it in the oven.
Amy
Thank you! Excited to try it tonight
Amber
I just made this cheesecake and put the pan of water in the bottom. This cheesecake has the worst cracks I have ever seen. I have made many cheesecakes I’ve never had cracks. I wish there were more instructions on the cooling process. Like, are you supposed to crack the oven for an hour? Or just take the cheesecake out and put it on the counter right after the 60 minutes? Would’ve been helpful and possibly prevented some cracking. Hopefully it will at least taste good tomorrow.
Kimberly
Straining the raspberries was by far the hardest part…haha…it looks like there was a raspberry war in my kitchen. What’s the secret? Did I over-cook them?
Stephanie
I read somewhere to bake it for 325 for 60 minutes and turn it off and keep it in the oven for another 60 minutes!! I’ve made this 3 or 4 times now and that’s what I do! I also cover my spring form in foil and put water in my tray. Then refrigerate over night. Someone is paying me for this one!!
Laura
Straining the raspberries is one tricky issue any tips and tricks please and thank you
Amber
Straining the raspberries was a complete nightmare. I ended up putting the raspberries with the seeds in my Nutra bullet LOL
Laura
Any tips and tricks to getting the seeds out of the raspberries and are frozen ones better?
Danelle
Fresh or frozen can both be used. The best way to remove the seeds is after you’ve cooked the raspberry sauce, as per step two in the instructions, to “Strain sauce through a mesh strainer to remove seeds.”
Melissa
The first time I made it I didn’t read the instructions very well. I strained the raspberries first after boiling it without the cornstarch so it wasn’t hard straining the seeds out. Today, I decided to make it again and followed the instructions – straining the seeds with the cornstarch already mixed in is tough. So, lesson learned, I’ll follow my common sense as far as the seeds are concerned!
Jeff
Good idea! You can always return the sauce to the saucepan for thickening with a mixture of cornstarch and water rather than adding the cornstarch at the beginning.
Darlene
I have made this cheesecake 3x’s now and it is excellent every time. It’s one of the easiest I have done. Trick to straining the berries is using s small spoon and just keep running the back of spoon back and forth over the berries while pushing down. Be sure you have a small bowl underneath.. I use a small strainer about 6×6 with handles on each side.. I also make stablized fresh whipping cream and decorate it with s pipping bag.
Tammy M.
Thanks for this tip for straining berries, Darlene – makes it so easy!!
Lina Schmidt
Hi, I’ve tried the cheescake. I followed all steps but why did the cheesecake turn brown on the top? What did oven function you use? Is there any trick I missed? I expected that the cheesecake would look fresh instead of brown 🙁
Thank you, BR,
Lina
Lina Schmidt
Hi Darlene, I’ve tried to make this cheese cake. i followed all steps. But the cheese cake turned out brown when the time was up and a bit cracked. I couldn’t make as nice cheese cake color as you made. Also the cheese cake was a bit down after I took out from the oven. Is there any advice?
Thank you,
Lina.
Danelle
It sounds like it may have cooked a little too long. Your oven may be a bit hotter than mine, so you may need to reduce the cooking time.
Dianne E Grimm
9 inchor maybe try 300 instead of 325
Emmanouela
Made this one last weekend and everyone LOVED it! Very good recipe! One hour was by far not enough, and in the end I’m afraid I left it to long, the raspberry sauce sank in, so it didn’t come out as pretty as I hoped. But covered the whole surface with the rest of the sauce and it still looked awesome, though not marbled. As a European I struggled with the cups and oz though, would be super helpful if the grams and ml where given too.
Danielle F.
Ahhh the metric system for baking. Cups to grams would be difficult because cups measure volume and grams measure weight. I believe ml to ounces should be easier though as they both can be used for liquid volume. I assume liquid measuring cups outside the US don’t have both printed on the side of the cup though.
Donna Green
I made this cheesecake yesterday & it is, hands down, the BEST cheesecake Ive ever made! The only thing I did different was I used 4 eggs instead of 3 and I used heavy cream instead of half n half. It baked for 60 minutes and after turning the oven off, I let it cool in the oven for about 30 minutes with the oven door open about an inch. I found that putting the pan of water underneath on the bottom rack really works, as my cheesecake did not crack at all. After being refrigerated over night, I piped my homemade buttercream icing around the outer edge and added white chocolate curls. It looked BEAUTIFUL & tasted ABSOLUTELY DELICIOUS!!! My family LOVED it!!! This will now be my go-to cheesecake recipe!!!!!
Danelle
Thank you SO much!!!
Caitlin
Did you also use a 1/2 cup of heavy cream?
Johanna
Hi, just put my cheesecake to the oven and realized that I added 1/2 cup of milk and cream, not only 1/4 each. Oops. Might need some extra cookingtime… 😀
I also struggled with the measures because I’m Finnish and we usually have our recipes in desilitres or grams, for example 1/2 cup is about 1,1 dl…
Johanna
Just reporting that the cheesecake was excellent, even though I had to bake it a little extra. That caused the cake to go brown and the raspberry on top sank in to the cake a bit, I think that happened because of the extra fluid in the mix. I’m going to make this again in two weeks for a party.
Meghan
What size of spring pan did you use? I have like 5 different sizes 🙂
Danelle
I used 9-inch.
Carmen
I cannot get this recipe. I have signed in and thought I did everything that was asked and cannot bring up the recipe. What am I doing wrong? Please help me.
Kim
scroll down further
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.
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!
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.
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.
Pat
What is the Instant Pot Recipe for this?
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.
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.
Debbie
can this cheese cake be made 3 days in advance?
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.
Brenda
Is the white chocolate supposed to be runny or thick
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.
LaNae Bahler
Can this be made ahead and put in the freezer? I would like to make for christmas ahead of time
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!
Shannon
Could I substitute the half and half for milk? Has anyone tried this? Did it turn out okay?
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!
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.
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.
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.
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?
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?
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.
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.
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.
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
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.
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.
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?
Daisy
i followed the recipe EXACTLY, but my cheesecake has been in the over for HOURS and still isn’t cooked!
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.
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
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?
Amitha
Can we half and half with sour cream?
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.
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
Vicki Robinson
What do I use in uk as we can’t get half and half
Siobhan Wild
Can I make this cheesecake and then freeze it until the next day?
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!