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.
Be sure to save this recipe to your favorite Pinterest board for later.
138 comments
Meghan
What size of spring pan did you use? I have like 5 different sizes 🙂
Danelle
I used 9-inch.
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.
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!!!!!
Caitlin
Did you also use a 1/2 cup of heavy cream?
Jennifer
Ok am I putting the springform inside the pan of water and bake it like that? Or is the cheesecake going on the center rack and a pan of water is going on the bottom alone? I’m so confused about this. I’m actually doing it now but I was going to make it in my instapot like I did last time but last time I made it in a flanera mold and this time I actually have a springform pan but of course it doesn’t fit inside my instapot. So now I’m baking it INSIDE the pan of water with foil around the bottom and a sheet of foil loose over it because I only put the top foil as an afterthought. I did everything else ok so now I’m baking it for an hour and I will leave it in the over for another 30 mins based on what others have said. If anyone can please clarify that for me I’d really appreciate it!
Danelle
Thank you SO much!!!