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
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!