White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake


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This rich and creamy white chocolate raspberry cheesecake is a great treat. The pre-made graham cracker crust cuts your prep time in half. Store it in the freezer until you're ready to serve it at dinner or at a gather.

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Chicago, IL

Time needed

30 min preparation + 2 hour cooking

Serving Size / Yield

12 servings


  • 6 oz. raspberries
  • 3 Tbs. granulated sugar
  • 2 tsp. cornstarch
  • 1/2 C water
  • 1 pre-made graham cracker crust
  • 4-8 oz. cream cheese
  • 1/4 tsp. salt
  • 1 Tbs. vanilla extract
  • 1 1/2 C granulated sugar
  • 1 C white chocolate chips, melted*
  • 4 eggs
  • 2/3 C sour cream, room temperature
  • 2/3 C heavy whipping cream, room temperature
  • Raspberries, as needed
  • Raspberry jam, as needed

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In a saucepan,, add raspberries, sugar, cornstarch and water. Bring to a boil and simmer until a thick sauce forms. Pour into a bowl and refrigerate until needed.

Cover the bottom and sides of a 9-inch springform pan with aluminum foil.

Preheat oven to 325 degrees.

Beat the cream cheese, salt and vanilla in the bowl of a stand mixer for approximately 4 minutes, or until smooth and creamy. Gradually add the sugar and the white chocolate. Stir in eggs one at a time. Add in sour cream and heavy cream and beat for 1 minute.

Pour half of the cream cheese filling into the crust, smoothing out the top with a spatula. Swirl in 1/3 of the raspberry sauce. Repeat.

Bake for 1 hour and 45 minutes.

Let it cool for an hour. Place in the refrigerator to chill for at least 4 hours before serving. Spread raspberry jam with raspberries on top of cheesecake.

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