A Showstopper Cheesecake (That’s Easier Than It Looks)
This raspberry swirl cheesecake is creamy, decadent, and makes a gorgeous centerpiece for holidays, birthdays, or any special gathering. Best of all, it’s surprisingly simple to make—and totally worth the wait.
- Buttery graham cracker crust
- Creamy filling infused with white chocolate
- Raspberry swirl adds just the right amount of tang
- Beautiful presentation with no fancy techniques
- Make-ahead friendly and perfect for celebrations
White Chocolate Raspberry Swirl Cheesecake
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
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Servings: 10
Calories: 461kcal
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.
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 47g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Cholesterol: 105mg | Sodium: 225mg | Fiber: 2g | Sugar: 38g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Cheesecake can feel intimidating, but this version is very forgiving. Here’s what helps:
Recipe Tips
- Steam, not soak: Place a pan of hot water on the bottom oven rack. It mimics a water bath without the hassle.
- No overbaking: The edges should be set, but the center should still wobble a bit. It’ll firm up in the fridge.
- Cool it slowly: Once it’s done baking, crack the oven door and let the cheesecake sit inside for an hour or two to help prevent cracking.
- Make it ahead: Chill for at least 8 hours (overnight is best) before serving.
Storage & Serving
This cheesecake keeps beautifully, so it’s a great make-ahead dessert:
- Refrigerate: Cover and chill for up to 4–5 days.
- Freeze: Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.
- Serve with: A little extra raspberry sauce, a dollop of whipped cream, or Easy Chocolate Fudge Sauce if you’re feeling extra indulgent.
Variations & Custom Touches
Want to switch it up or make it your own? Here are some ideas:
- Crust swaps: Try chocolate cookie crumbs for a deeper flavor or vanilla wafers for a sweeter base.
- Extra swirl: Use more raspberry sauce inside or add a fresh swirl on top before serving.
- No springform? Use a deep 9-inch pie pan or cake pan—just watch your bake time.
Here are some of my favorite toppings to serve with this cheesecake.
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138 comments
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!