Dessert

Indulgent White Chocolate Raspberry Cheesecake Bliss Recipe

BySarah Summers January 31, 2026January 31, 2026

Introduction

Indulge in the creamy richness of this White Chocolate Raspberry Cheesecake Bliss. Combining smooth white chocolate, tangy raspberry swirls, and a buttery graham cracker crust, it’s a dessert that feels both elegant and comforting. Perfect for special occasions or anytime you want to treat yourself.

The image shows a round cheesecake with three distinct layers on a white marbled surface. The bottom layer is a crumbly, golden-brown crust that looks crunchy. Above that is a thick, creamy white layer filled with whole bright red raspberries embedded inside. The top layer is composed of fresh raspberries piled thickly across the surface, dusted lightly with powdered sugar, adding extra texture and a soft white contrast to the red berries. One slice has been cut out, showing the smooth texture of the cheesecake’s inner layer and the juicy raspberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups graham cracker crumbs
0.25 cups granulated sugar (for crust)
6 tablespoons melted butter
1 cup fresh or frozen raspberries
2 tablespoons granulated sugar (for raspberry sauce)
1 teaspoon lemon juice
12 ounces white chocolate
24 ounces cream cheese
1 cup granulated sugar (for batter)
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
0.25 cup heavy cream
Extra raspberry sauce or fresh berries (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, 0.25 cups granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let it cool completely.
Step 2: Prepare the raspberry sauce by combining raspberries, 2 tablespoons granulated sugar, and lemon juice in a saucepan. Cook over medium heat for 5 to 7 minutes until thickened. Strain the sauce through a fine sieve if you prefer it smooth, then set aside to cool.
Step 3: Melt the white chocolate gently using a microwave or double boiler, stirring frequently to avoid burning. Allow the melted chocolate to cool slightly.
Step 4: In a large bowl, beat the cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined. Gently fold in the melted white chocolate.
Step 5: Pour half of the cheesecake batter over the cooled crust. Spoon half of the raspberry sauce over the batter and use a knife to swirl it gently. Add the remaining batter on top, then spoon the rest of the raspberry sauce and swirl again for a marbled effect.
Step 6: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath to help the cheesecake bake evenly and prevent cracking.
Step 7: Bake for 60 to 70 minutes. The edges should be set while the center will still jiggle slightly when you gently shake the pan. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour.
Step 8: Remove from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Step 9: Before serving, garnish with additional raspberry sauce or fresh berries. Slice and enjoy your decadent white chocolate raspberry cheesecake bliss!

Tips & Variations

For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookies or almond flour.
Use fresh raspberries for the sauce if available; frozen raspberries work well too but may need longer to thicken.
To add texture, sprinkle white chocolate chips or chopped nuts into the batter before baking.
Ensure the cream cheese is at room temperature to achieve a smooth batter without lumps.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, tightly wrap it with plastic wrap or place in an airtight container. When ready to serve, allow it to sit at room temperature for about 20 minutes for optimal creaminess. Leftover slices can be frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

A round cheesecake on a silver base with a thick crumbly light brown crust as the bottom layer, topped by a thick white creamy layer embedded with whole bright red raspberries inside, and more fresh raspberries densely covering the top layer. The raspberries have a light dusting of powdered sugar on them. The cheesecake has a slice removed revealing the thick layers and juicy berries inside. The scene is set on a wooden table with a blurred background, and the lighting highlights the dessert’s rich texture and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes even better when made a day ahead, giving it time to set and for flavors to meld. Just ensure it’s refrigerated and well-covered.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath helps maintain moisture and even heat, reducing the chance of cracks. Also, avoid overbaking and cool the cake gradually by leaving the oven door slightly open after baking.