White Chocolate Raspberry Cheesecake Recipe

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White Chocolate Raspberry Cheesecake

Who doesn’t love cheesecake? It’s one of those desserts that can be tailored to just about any taste, and it’s always a hit with guests. Today, I’m sharing my recipe for white chocolate raspberry cheesecake. This version is extra special because the raspberry layer is cooked in the oven instead of being added as a topping. If you’re looking for an easy dessert that will impress your friends and family, this is it! Enjoy 🙂

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. 

White Chocolate Raspberry Cheesecake Recipe

Ingredients & Equipment

Great ingredients and the right tools make all the difference in any recipe. Here are the ones I recommend for this White Chocolate Raspberry Cheesecake Recipe:

▢ Oreo cookies, crushed or Oreo Crumbs
▢ butter
▢ white chocolate chips
▢ cream 
▢ cream cheese
▢ granulated sugar
▢ sour cream
▢ flour
▢ vanilla extract
▢ eggs
▢ fresh or frozen raspberries
▢ cornstarch
▢ white chocolate
▢ cream
▢ vanilla or white chocolate instant pudding mix
▢ powdered sugar

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White Chocolate Raspberry Cheesecake Recipe

How to Make White Chocolate Raspberry Cheesecake Just Like The Cheesecake Factory

➊ As with all cheesecake recipes, it is so essential to first bring all of the cold ingredients to room temperature before mixing. This is the most crucial step in making a smooth and creamy cheesecake that can compete with a Cheesecake Factory Cheesecake. It also prevents cracks forming on the top of the cheesecake.

➋ Bake the cheesecake in a water bath. Yes, it’s a little bit of a hassle. But the extra step is totally worth it! Your efforts will be rewarded with an unbelievably smooth, creamy, perfectly baked cheesecake texture all the way through. Once cooled it will slice like a dream and won’t crack on top.

➌ Make the raspberry swirl from scratch, as written in this recipe. Don’t try to take a shortcut and use store-bought sauce or jam. I promise, it’s totally worth the extra effort to go homemade!

White Chocolate Raspberry Cheesecake Recipe

Why Does Cheesecake Need a Water Bath?

Here are some of the benefits of baking a cheesecake in a water bath:

Helps to prevent cracking on the top.

Promotes even baking throughout the cake (prevents a jiggly, unbaked center).

Helps to create a soft and smooth, creamy texture throughout the cake.

Cheesecake needs moist heat to prevent a rubbery texture (thanks to all those eggs).

What could happen to a cheesecake baked with NO water bath:

Curdled texture from baking too quickly.

Cracks on the top.

Uneven baking. In other words, some parts will runny (under-baked) and others will be rubbery (over-baked).

White Chocolate Raspberry Cheesecake Recipe

Tips for the Perfect Cheesecake

✓ Use real, full fat cream cheese that comes in the shape of a brick. Don’t use cream cheese spread, reduced fat cream cheese, or neufâtel cheese.

✓ You really do need to bring all of the cold ingredients to room temperature before mixing. This helps them to incorporate better, which makes the texture smoother. And it also prevents over-mixing the eggs, which helps prevent cracks and weird air pockets in the cake.

✓ Bake the cheesecake in a water bath. Scroll up if you missed this part of the post.

✓ Allow the cheesecake to cool in the oven for a full hour– don’t cheat! This helps the cheesecake finish baking completely without overbaking, so that you have a perfectly consistent texture all the way through. It also helps prevent cracking on the top of the cheesecake, since cracks often occur when the cheesecake changes temperature too quickly (for example, going directly from the hot oven to room temperature or colder). 

✓ Use a springform pan. While it’s not 1000% necessary, it’s incredibly convenient. A cheesecake is more custard than cake, and a springform makes it possible to remove the cake from the pan in tact (an otherwise nearly impossible feat).

✓ When adding eggs to a cheesecake mixture, always add them one at a time and mix well after each addition. Failure to do so can cause your cheesecake to crack on top.

✓ Don’t overmix your cheesecake filling once all the ingredients have been added – just mix until everything is combined and there are no more lumps. Overmixing can result in a tough, dry cheesecake.

✓ Allow your cheesecakes to cool at room temperature for an hour or two, then place in fridge overnight (or up to three days) before serving so they can set properly and develop a smooth texture.

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.

Can I make this cheesecake without a food processor?

Yes, you can! Just crush the Oreos by hand using a rolling pin or something similar.

What type of milk should I use for this recipe?

Use whatever kind you have on hand! Whole, low fat or skim milk will all work, as long as it’s at room temperature.

Can I use Greek yoghurt instead of sour cream?

Yes! Just make sure your yogurt is plain and unsweetened before using it in this recipe. You can also use any type of full-fat yogurt you like (e.g., Greek, natural).

What can I use if I don’t have vanilla extract?

You can substitute the extract with one teaspoon of vanilla bean paste or powder instead.

Can I make this cheesecake ahead of time?

Yes! Just store it in an airtight container for up to three days before serving.

Is this cheesecake freezer friendly?

Yes, it is! Just make sure to wrap it tightly in plastic wrap or aluminum foil before freezing. It will keep for up to two months.

White Chocolate Raspberry Cheesecake Recipe

How to Make the Perfect Whipped Cream for Cheesecake

This is my favorite recipe for stabilized whipped cream. It’s quick, easy, doesn’t deflate, and pipes beautifully. I make it all the time to go with my favorite desserts!

White Chocolate Raspberry Cheesecake Recipe

Ingredients

  •  2 cups heavy whipping cream
  •  1/2 cup powdered sugar
  •  3 teaspoons vanilla extract
  •  2 tbsp instant pudding mix, vanilla flavor

Directions

  1. 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).
  2. Pour all of the ingredients into the stand mixer fitted with the whisk attachment on high for 5 minutes or until stiff peaks form.
  3. Spread, pipe, or dollop! Keep stored in a covered container in the refrigerator.
White Chocolate Raspberry Cheesecake Recipe

White Chocolate Raspberry Cheesecake Recipe

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. 

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

Crust

  1. Mix together the Oreo cookie crumbs and the melted butter.
  2. 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 Filling

  1. Add 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.
  2. 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 Filling

  1. Heat 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.
  2. 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.
  3. Add the eggs, beating on low speed just until combined.
  4. Mix in melted white chocolate mixture, vanilla, and the sour cream.
  5. Pour half of the filling into crust. Spoon half of the raspberry sauce over the filling and swirl it with a toothpick.
  6. Add remaining filling and then spoon the remaining sauce. Swirl with a toothpick.
  7. 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.
  8. Cool completely at room temperature and then chill for at least 8 hours.
  9. 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

If you’re looking for a cheesecake that tastes just like the Cheesecake Factory’s, but without having to pay $8-10 per slice, this recipe will satisfy all your cravings. It can be made ahead of time and frozen so it’ll last even longer! And if you don’t want to make the homemade whipped cream, store bought works too. So next time you have a craving for one of The Cheesecake Factory’s delicious desserts (like their famous White Chocolate Raspberry Swirl), whip up this spot on dupe at home in less than an hour!

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