White Chocolate Raspberry Cheesecake

Published November 11, 2011. Updated January 28, 2019

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Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don’t even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools (aka my secret weapons =).

white chocolate raspberry cheesecake

You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they’re free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer. When I first started making this cheesecake I didn’t even own one. I decided I needed to purchase one for this cheesecake. So I invested in one, it was a well worth the cheap investment! They are only about $10-$15 at a local supermarket.

When I first started making this cheesecake, about 5 years ago, I used to just randomly swirl the cheesecake. Then I got a brilliant idea… to fancy it up! I love all the artistic work of fine pastry chefs and I noticed how the heart is a big thing. So I had to try this, and ever since it’s been my go to swirled cheesecake!

white chocolate raspberry cheesecake

This cheesecake will need time to set in the refrigerator so plan accordingly. If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that “Wow! How did you do that?” factor without hours of hard work, then this is definitely the dessert you will want to make!

Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust. And I know, I know, your probably thinking, a pre-made store bought crust?! I figure if its already going to use the processed cookies then you may as well just get the pre-made crust.

Besides, it’s one of the things that makes this cheesecake so simple and it saves some prep time! But if you’re a pre-made “snob” (like I am most of the time =) then feel free to make it in a spring-form pan, just double the cream cheese mixture and raspberry mixture and use your own chocolate wafer crust recipe.

pre-baked white chocolate raspberry cheesecake

Don’t worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect =). Have fun making it and don’t stress too much about the look, art is never pefect, it’s unique!

Also, this dessert makes for an amazing holiday gift to friends and family. I gave them out last year to family and friends and everyone was delighted!

Enjoy! Happy Holidays!! From my kitchen to yours ~ Jaclyn

white chocolate raspberry heart swirled cheesecake

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5 from 18 votes

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is deliciously rich and creamy and with this fun design it's sure to impress!
Servings: 8 Servings
Prep25 minutes
Cook50 minutes
Cool5 hours
Ready in: 6 hours 15 minutes

Ingredients

Instructions

  • Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries.
  • Cook over medium heat whisking frequently, until mixture reaches a boil. Allow mixture to gently boil about 5 minutes whisking constantly and reducing temperature slightly if necessary to reduce splattering, until sauce has thickened.
  • Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
  • In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
  • Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
  • Add melted chocolate mixture to cream cheese mixture and blend until smooth.
  • Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce.
  • Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through).
  • Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully jiggle the pan to even out the top.
  • Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake.
  • Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
  • Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 5 hours.
  • Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).
Nutrition Facts
White Chocolate Raspberry Cheesecake
Amount Per Serving
Calories 349 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 81mg27%
Sodium 174mg8%
Potassium 172mg5%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 24g27%
Protein 5g10%
Vitamin A 725IU15%
Vitamin C 6.4mg8%
Calcium 98mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

A great holiday gift!

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316 Comments

  • Liz Sleek

    If I want to do this decor on a regular cheesecake, will it still work or does the white chocolate make the consistency thicker? If I do it on a basic cheesecake recipe will the circles end up bleeding?

    • Jaclyn

      Jaclyn Bell

      Without testing I can’t say for sure. My guess is that it would be fine.

    • Carol T.

      I love this recipe and have made it many times! I was wondering if you have tried to do mini cheesecakes with it? If so, what did you change for cook time etc?

  • Chasity

    Hi ! I have made this recipe several times and it is always a hit! I have been asked to make it for a Christmas dinner and need to double the recipe. How long should I bake it ?

    Thinks for the amazing recipe!

    • Jaclyn

      Jaclyn Bell

      So are you making two cheesecakes or one big one? Two should take the same amount of time and if baking in a big springform pan my guess would be about 1 hour 15 give or take but without testing can’t quite say for sure.

  • Eugenia

    Hi Jaclyn i was wondering how long to bake if i have 3 mini size springform pans? They are 4″ in size. And should i put it in a water bath ?

    • Jaclyn

      Jaclyn Bell

      Sorry without testing I can’t say for sure on cook time. And a water bath wouldn’t hurt as long as you line the outside of pans with heavy duty foil.

  • Yvonne

    Planning on making this beauty for my father’s birthday this month. Do you think I could use raspberry preserves in place of the raspberry sauce?

  • Heather

    When do you add the whipping cream? I didn’t see it in the directions.

  • Sarah C

    This is my go-to recipe for cheesecake. I have made it several times just as listed, and it is delicious!

  • Sharon

    Yes Jaclyn, that gives me confidence to go ahead with it! Till next time…????

  • Sharon

    Dear Jaclyn

    Amazing how you respond to the comments, taking the time to read them all…

    Want to know if I really need to use a Baine Marie for this recipe, esp if I am doubling it..your instruction does not say to do so, so was wondering if it’s mandatory to do so…

    Thanks so much Jaclyn, you make browsing for desserts on the net so delightful, smile..

    • Jaclyn

      Jaclyn Bell

      Hi Sharon,
      For this recipe I actually don’t use the Baine Marie. Occasionally I’ll get a crack but it will deflate back down and become hidden within the hearts. It’s such a shallow cheesecake and those pie tins are so thin that personally I don’t think it’s worth the risk of a leak, the texture still comes out perfect here without one. Must be the white chocolate in the mixture. Hope you enjoy and thanks for the thanks :)!