Decadent White Chocolate Raspberry Cheesecake Recipe

This White Chocolate Raspberry Cheesecake Recipe combines the rich flavors of creamy cheesecake with the sweetness of white chocolate and the tartness of fresh raspberries. It’s a delightful dessert that is sure to impress at any gathering.

The recipe is easy to follow and perfect for special occasions or a sweet treat at home. With a buttery graham cracker crust and a smooth filling, this dessert is a must-try for cheesecake lovers.

Indulgent White Chocolate Raspberry Cheesecake

This cheesecake features a luscious filling made with cream cheese, melted white chocolate, and fresh raspberries swirled throughout. It takes about 1 hour to prepare and chill, serving 8-10 people.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
8 oz white chocolate, melted and slightly cooled
1 cup fresh raspberries
Additional raspberries for garnish (optional)
Whipped cream for serving (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).
Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed until just incorporated.
Add White Chocolate: Stir in the melted white chocolate until fully combined. Gently fold in the fresh raspberries, being careful not to break them apart too much.
Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Chill: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.
Serve: Carefully remove the sides of the springform pan. Garnish with additional raspberries and whipped cream if desired. Slice and enjoy!