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
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?
Christine L Uyhelyi
Mine was so thick there was no way enough sauce would strain out. I had a big clump of raspberry pulp and seeds in the strainer and maybe 2 tablespoons of sauce. I don’t understand. I did exactly as written.
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!!
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.
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.
Amy
Thank you! Excited to try it tonight
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
Kay
Ugh. Forgot cream also. Fingers crossed it works out ok
Danelle
1/2 cup of Half and Half, or 1/4 cup each of milk and cream