Indulge in this rich and creamy white chocolate raspberry cheesecake. Made with a sweet Oreo crust and swirled with a raspberry puree then topped with fresh raspberries, it's the perfect dessert for any occasion.

slice of white chocolate raspberry cheesecake on a white plate.

Get ready for another stunning cheesecake recipe, this White Chocolate Raspberry Cheesecake is one that I have been wanting to replicate for years. Many restaurants serve a white chocolate raspberry cheesecake because its one that The Dream Factory (part of The Cheesecake factory that sells to Sysco Foods) offers and it's delicious! People love it! So it was natural that everyone would love this recipe. I tested the recipe based on my white chocolate cranberry cheesecake that we all adore. We found a winner!

sliced open raspberry white chocolate cheesecake on a white plate.

Let's get to the recipe

Ingredients Needed

Try not to let the long ingredient list deter you from making this stunning cheesecake. I won't lie it does take some time but it's not hard, I promise! There are three main parts, the crust, raspberry swirl, and cheesecake filling. Oh, and the whipped cream too!

For the Oreo crust you just need Oreos and melted butter. And for the raspberry swirl you just need fresh raspberries and granulated sugar.

For the cheesecake filling you will need:

Good Quality White Chocolate. The white chocolate is going to sweeten and flavor the cheesecake base. I use Callebaut White Chocolate Callets but finely chopped up Lindt White Chocolate is my second choice! Or you can use good quality white chocolate chips.
Heavy Cream. The cream will melt the white chocolate to make it sort of a ganache that you put into the batter. White chocolate is very fragile so melting it with cream helps prevent burning it!
Full Fat Cream Cheese. The star of the show, the cream cheese must be completely softened to room temperature. You can do this together by placing the blocks of cream cheese in a bowl of warm water for 5-10 minutes.
Granulated Sugar. The sugar loosens the cream cheese and sweetens the cheesecake.
Sour Cream or Greek Yogurt. The sour cream or full-fat Greek yogurt provides moisture and tang to the cheesecake. This should also be at room temperature.
Pure Vanilla Extract. The vanilla gives some warmth in flavor to the cheesecake.
Large Eggs + Large Egg Yolks. The eggs provide structure, fat, and richness to the cheesecake batter. Make sure the eggs are at room temperature. You can do this quickly by placing the eggs in a bowl of warm water for 5-10 minutes before cracking.
Homemade Whipped Cream Recipe I think making whipped cream from scratch makes a big difference and is easy to make but you can use store-bought if you want.

To decorate the cheesecake make sure you get some extra fresh raspberries.

ingredients for white chocolate raspberry cheesecake on a sheet pan on a light surface.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Step by Step Instructions

In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into the bottom and slightly up the upsides of the prepared pan.

oreo crumbs and melted butter mixed together in a glass bowl.

Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling.

In a food processor blend raspberries and sugar until the mixture is in liquid form.

raspberries and sugar mixed in a food processor then into a fine mesh strainer.

Pour mixture through a strainer to get rid of all seeds, and set aside the raspberry sauce.

raspberry pulp in a metal strainer and the raspberry sauce in a glass bowl.

In a bain-marie or microwave-safe bowl add the white chocolate and cream to melt. If microwaving put it on for 10-15 second increments. Once almost all melted just mix for a minute or two the residual heat will melt all of the chocolate, and set aside to cool.

white chocolate chips and heavy cream mixed together in a glass bowl until smooth.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps.

cream cheese mixed until light and fluffy then sugar added in a glass bowl.

Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla extract, and white chocolate mixture- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.

melted white chocolate, sour cream and vanilla added to cream cheese mixture then an egg added in a glass bowl.

Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour half of the cheesecake batter into the prepared pan then spoon half of the raspberry puree and swirl then top with the remaining cheesecake batter and the remaining raspberry puree and swirl again.

cheesecake batter in a glass bowl then poured into a pan wtih raspberry sauce dotted on top.

Place a 9-inch springform pan in a 10-inch cake pan- place the cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with aluminum foil in the water bath.

cheesecake layered and raspberry swirl added on top.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- I poke in a raspberry pocket area so I don't leave a noticeable hole on top.

white chocolate raspberry cheesecake wrapped in plastic to chill.

Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.

Once the cheesecake has cooled transfer to a serving plate and add whipped cream and fresh raspberries. Store leftovers in an air-tight container in the fridge for up to 5 days.

white chocolate raspberry cheesecake next to a whisk and bowl of chocolate and raspberries.

slice of cheesecake on a plate with a fork.

Storage Advice

Store the leftovers in an airtight container in the refrigerator for up to 5 days, for best results let a slice sit at room temperature for 10 minutes before eating.

Liz's Tips for Recipe Success

Use room temperature ingredients
Do not over whip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks
When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles
Bake the cheesecake in a springform pan in a water bath
Do not open the oven door when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off

More Recipes

If you love white chocolate and raspberry don't miss my raspberry white chocolate cookies!

Lemon is also a great pairing with raspberry, this raspberry swirl lemon cheesecake is family favorite!

For an easy dessert for your next gathering make my almond raspberry shortbread bars.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

White Chocolate Raspberry Cheesecake

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Print Recipe

Total Time: 10 Hours 5 Minutes
Yield: 10-12 Slices 1x

Instructions

Crust

Preheat the oven to 325F/ 163C and prepare the Oreo crust.
In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into the bottom and slightly up the upsides of the prepared pan.
Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling.

Raspberry Swirl

In a food processor blend raspberries and sugar until the mixture is in liquid form. Pour mixture through a strainer to get rid of all seeds, set aside.

Cheesecake

In a bain-marie or microwave-safe bowl add the white chocolate and cream to melt. If microwaving put it on for 10-15 second increments. Once almost all melted just mix for a minute or two the residual heat will melt all of the chocolate, and set aside to cool.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps. Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla extract, and white chocolate mixture- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.
Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps. Pour half of the cheesecake batter into the prepared pan then spoon half of the raspberry puree and swirl then top with the remaining cheesecake batter and the remaining raspberry puree and swirl again. Place a 9-inch springform pan in a 10-inch cake pan- place the cake pan in roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- I poke in a raspberry pocket area so I don't leave a noticeable hole on top.
Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.

Assembly

Once the cheesecake has cooled transfer to a serving plate and add whipped cream and fresh raspberries. Store leftovers in an air-tight container in the fridge for up to 5 days.