White Chocolate Raspberry Cheesecake Recipe You’ll Love posted by Ashton on May 10, 2026 Pin Share Tweet Email Jump to Recipe White Chocolate Raspberry Cheesecake You guys, this creamy white chocolate raspberry cheesecake is literally one of my all-time favorite desserts — and I make a LOT of desserts! 😍 This white chocolate raspberry cheesecake recipe is a spot-on copycat of the Cheesecake Factory cheesecake, complete with an Oreo cookie crust, a velvety cheesecake filling swirled with tart raspberry sauce and warm white chocolate, and homemade whipped cream piled on top. It’s the most delicious raspberry cheesecake I’ve ever made, and honestly? It’s totally worth every single step. Perfect for a birthday party, a special occasion, or just because your dessert dreams demand it! This White Chocolate Raspberry Cheesecake is a spot on dupe for the Cheesecake Factory’s cheesecake. It’s made with an Oreo cookie crust, a smooth and creamy white chocolate cheesecake filling, swirls of white chocolate and raspberry sauce, and homemade whipped cream to top it off. Ingredients & Equipment for White Chocolate Raspberry Cheesecake Great ingredients and the right tools make all the difference! Here’s what you need for this creamy white chocolate raspberry cheesecake recipe: Oreo cookies — crush them in a food processor or by hand for your graham cracker crumbs substitute (Oreos work even better, tbh!) melted butter white chocolate chips heavy cream softened cream cheese, room temperature granulated sugar sour cream, room temperature flour vanilla extract eggs + egg yolks (room temperature!) fresh raspberries or frozen cornstarch white chocolate for topping vanilla or white chocolate instant pudding mix powdered sugar Equipment-wise, you’ll want a springform pan (a 9-inch pan is perfect), a stand mixer, a medium saucepan, a small bowl, a fine mesh strainer for the raspberry sauce, parchment paper, non-stick baking spray, and a tall pitcher of hot water for your water bath. A double boiler is handy for melting chocolate too, though the microwave works great at 50% power level! How to Make Creamy White Chocolate Raspberry Cheesecake Just Like the Cheesecake Factory ➊ As with all cheesecake recipes, bring every cold ingredient to room temperature first. This is THE most crucial step for a smooth, creamy cheesecake batter — it’s how you mash cream cheese into a lump-free, velvety raspberry cheesecake center with zero drama. It also helps prevent cheesecake cracks on top of the cheesecake. ➋ Bake the cheesecake in a water bath. Yes, it’s an extra step. But pour a tall pitcher of hot water into your roasting pan, set the cheesecake pan inside, and trust the baking process — you’ll be rewarded with the best cheesecake texture imaginable. Less chance of a soggy crust means using parchment paper and non-stick baking spray on the bottom of the pan before pressing in your simple graham cracker crust (or Oreo crust!) into the prepared pan. ➌ Make the fresh raspberry sauce from scratch! Strain through a fine mesh strainer to remove seeds and get that gorgeous, tart raspberry sauce. Don’t reach for store-bought raspberry jam — homemade incredible flavor is SO worth it. Once that streaky pink mixture forms on top of the creamy white chocolate cheesecake batter, you’ll see exactly what I mean. 😍 Why Does Cheesecake Need a Water Bath? Benefits of baking a cheesecake in a water bath (a pan of water surrounding your cheesecake pan): Prevents cracking on the top of the cake. Promotes even baking — no jiggly, unbaked center! Creates that soft, smooth, creamy texture throughout. Cheesecake needs moist heat (thanks to all those eggs and egg yolks!). What happens with NO water bath — s no, thank you! Curdled, rubbery texture from baking too fast. Cheesecake cracks right across the top of the cake. Uneven baking — runny in some spots, overcooked in others. Wrap the outside of your springform pan tightly in foil to prevent extra moisture from sneaking in through the sides of the pan. It’s the move that takes this from good to absolutely ah-mazing! If you love a good showstopper dessert like this, you might also want to check out the best New York Style Cheesecake or these irresistible Churro Cheesecake Bars! Tips for the Perfect Cheesecake ✓ Use real, full-fat brick cream cheese. No spread, no reduced fat, no neufâtel! ✓ Bring ALL cold ingredients to room temperature before mixing — it’s the difference between silky and lumpy. In a large bowl or your stand mixer, beat on low speed until just combined. ✓ Use a springform pan — it makes removing the cake from the 9-inch pan completely intact totally foolproof (seriously, first time every time!). ✓ Bake the cheesecake in a water bath. Line the bottom of the pan with parchment paper and use non-stick baking spray for less chance of a soggy crust. Press extra crumb up the sides for that bakery-style look. ✓ When the cheesecake bakes, don’t peek! Turn the oven off, crack the oven door open just a first crack, and let it cool inside for a full hour. This is THE secret to avoiding cheesecake cracks. ✓ Once the cheesecake cools at room temperature, let the cake chill in the fridge overnight. Slice with a warm blade (run your butter knife under hot water, wipe the excess drip, then slice!) for perfect, clean pieces every time. ✓ Store in an airtight container in the fridge up to three days — or freeze for up to two months! Love mini cheesecakes? This cheesecake mixture also works great in a muffin tin lined with parchment paper cups — just reduce bake time. Cheesecake FAQ: What type of Oreos should I use? You can use any type of Oreo cookie for this recipe, but I find the regular ones work best. Crush the oreo cookies in a food processor for the finest graham cracker crumbs-style texture, then mix with melted butter and press into your prepared pan. Can I make this cheesecake without a food processor? Yes, you can! Just crush the Oreos by hand using a rolling pin. You want fine crumbs — no big chunks — for the best crust. Can I use freeze-dried raspberries? Yes! Crush freeze-dried raspberries into a fine powder and fold them into the cheesecake mixture for extra raspberry flavor, or use them to make raspberry cheesecake balls — roll chilled ball portions in the powder for adorable small compact balls that are totally bake raspberry cheesecake truffles-level impressive! Can I use Greek yogurt instead of sour cream? Yes! Just make sure it’s plain, unsweetened, and full-fat. It works just as well to keep the cheesecake mixture creamy and tangy. What can I use if I don’t have vanilla extract? Substitute with one teaspoon of vanilla bean paste or powder. Easy swap! Can I make this cheesecake ahead of time? Absolutely! Store in an airtight container for up to three days. It actually tastes even better the next day — the flavors deepen overnight. 😍 Is this cheesecake freezer friendly? Yes! Wrap tightly in plastic wrap and foil before freezing. Keeps for up to two months. How to Make the Perfect Whipped Cream for Cheesecake This is my go-to stabilized homemade whipped cream — it pipes beautifully on top of the cheesecake and holds its shape for days! I use it on all my favorite desserts. Top the cheesecake with big dreamy swirls, whole raspberries or fresh berries, and melted white chocolate drizzled right over the top of the prepared crust edge. So gorgeous. Be still my heart! 😍 If you’re into more white chocolate dessert recipes, I have a whole roundup you need in your life right now. Ingredients 2 cups heavy cream 1/2 cup powdered sugar 3 teaspoons vanilla extract 2 tbsp instant pudding mix, vanilla flavor Directions Chill the bowl and whisk attachment of a stand mixer in the freezer for 10 minutes (I strongly suggest using a stand mixer rather than a hand mixer. If you DO use a hand mixer, be sure to use a large, deep bowl). Pour all of the ingredients into the stand mixer fitted with the whisk attachment on high for 5 minutes or until stiff peaks form. Spread, pipe, or dollop on top of the cheesecake! Keep stored in a covered container in the refrigerator. If you want a cheesecake that tastes just like the Cheesecake Factory cheesecake without the $10-per-slice price tag, this white chocolate raspberry cheesecake recipe is absolutely your answer. It’s the best cheesecake I’ve ever made — a truly velvety raspberry cheesecake center wrapped in creamy white chocolate cheesecake batter, baked in a tall cake pan water bath for that perfect tender crumb. It works beautifully as a tall cake for a birthday party, and the leftovers (if there are any — LOL, there won’t be!) store perfectly in an airtight container. You also have to check out our Delicious Holiday Pies guide for even more special occasion dessert inspiration. Now go make this! You literally have to. 🍰❤️ Continue to Content White Chocolate Raspberry Cheesecake Recipe Yield: 12 Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes This White Chocolate Raspberry Cheesecake Recipe is a perfect copycat of the Cheesecake Factory's cheesecake. It has a chocolate cookie crust, a smooth and creamy cheesecake filling swirled with white chocolate and raspberry sauce, and homemade whipped cream to top it off. Print Ingredients Crust 26 Oreo cookies, crushed (about 2 cups) 1/4 cup butter, melted Cheesecake Filling 1-1/2 cups white chocolate chips 1/2 cup heavy cream 4 (8-ounce) packages full fat cream cheese, room temperature 1 cup granulated sugar 1/3 cup sour cream, room temperature 2 tablespoon all-purpose flour 2 teaspoons pure vanilla extract 4 eggs, room temperature Raspberry Swirl 12 ounces fresh or frozen raspberries 1/3 cup water 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 teaspoon lemon juice Toppings 2 ounces white chocolate 1 batch homemade whipped cream (see the post) Instructions CrustMix together the Oreo cookie crumbs and the melted butter.Press crust mixture into and up the sides of a 9-inch springform pan. Preheat oven to 325 degrees F. Bake crust 8-10 minutes. Raspberry FillingAdd the raspberries and sugar to a medium saucepan over medium heat. Make a slurry with the cornstarch and the water, and then add the slurry to the saucepan.Stir and bring to a boil. Allow to boil for about 5 minutes, stirring occasionally. If desired, strain through sieve to remove the seeds.Cheesecake FillingHeat the heavy cream to boiling in the microwave or over the stove. Remove from heat and add the white chocolate chips. Set aside and allow the chips to soften.In a small bowl, mix together the flour and sugar. Add the sugar mixture and the softened cream cheese to the bowl of a stand mixer and mix well.Add the eggs, beating on low speed just until combined.Mix in melted white chocolate mixture, vanilla, and the sour cream.Pour half of the filling into crust. Spoon half of the raspberry sauce over the filling and swirl it with a toothpick.Add remaining filling and then spoon the remaining sauce. Swirl with a toothpick.Bake for 60 minutes in a water bath. Turn off oven and crack the oven door open. Let the cheesecake cool for 1 hour in the oven before removing.Cool completely at room temperature and then chill for at least 8 hours.Top the cheesecake with homemade whipped cream (see the post) and white chocolate shavings. Nutrition Information: Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 502Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 97mgSodium: 194mgCarbohydrates: 62gFiber: 3gSugar: 50gProtein: 6g
