Easy White Chocolate Raspberry Swirl Cheesecake Recipe You’ll Love

White chocolate creamy allure redefines ordinary desserts into luxurious culinary experiences.

Raspberries add a vibrant, tangy contrast that elevates this decadent cheesecake to new heights of indulgence.

Silky smooth textures and rich flavors dance together in a harmonious blend that promises pure sensory delight.

The delicate balance between sweet white chocolate and bright raspberry creates a sophisticated dessert that feels both elegant and comforting.

Bakers seeking a show-stopping finale to their meal will find this recipe irresistibly tempting.

Each slice reveals a mesmerizing swirl of colors and promises a symphony of complementary tastes.

Sophisticated yet approachable, this dessert delivers restaurant-quality sophistication right from your own kitchen.

What to Expect from White Chocolate Raspberry Swirl Cheesecake

• Craft Luxurious Flavor Layers: The combination of white chocolate, creamy cheesecake, and vibrant raspberry creates an elegant dessert with complex, sophisticated taste profiles that dance beautifully across your palate.
• Master Impressive Baking Technique: The water bath method and gentle swirling technique transform an ordinary cheesecake into a professional-level dessert, making home bakers feel like culinary experts without requiring advanced skills.
• Celebrate Stunning Visual Appeal: The raspberry swirls create a stunning marble-like pattern throughout the creamy white cheesecake, ensuring each slice looks like a work of art that's almost too beautiful to eat.
• Enjoy Make-Ahead Convenience: This cheesecake can be prepared in advance and refrigerated overnight, making it perfect for stress-free entertaining and allowing flavors to develop and intensify before serving.

Ingredients for This Elegant Swirled Dessert

• Raspberries: Fresh, ripe berries that provide a tangy and sweet flavor base for the topping.
• Vanilla Extract: Adds depth and enhances the overall fruity flavor.
• Lemon Juice: Brightens the raspberry flavor and helps balance sweetness.
• Sugar: Sweetens the raspberry mixture and helps create a smooth consistency.
• Cornstarch: Thickens the raspberry sauce for a perfect swirl texture.

• Graham Cracker Crumbs: Classic base that provides a crunchy, sweet foundation for the cheesecake.
• Brown Sugar: Adds a rich, caramel-like sweetness to the crust.
• Butter (Melted): Binds the crust ingredients and creates a rich, golden texture.
• Vanilla Extract: Enhances the overall flavor of the crust.
• White Chocolate Bar: Creates an additional layer of sweetness and richness on the crust.

• Cream Cheese: The primary ingredient that creates the smooth, creamy cheesecake base.
• Sugar: Sweetens the cheesecake filling.
• Yogurt: Adds moisture and a slight tanginess to the cheesecake.
• Eggs: Provide structure and help bind the cheesecake filling.
• Cornstarch: Helps stabilize the cheesecake and prevent cracking.
• Heavy Whipping Cream: Creates a rich, smooth texture in the cheesecake.
• Vanilla Extract: Adds a classic, warm flavor to the filling.

How to Bake a Smooth and Beautiful Cheesecake

Step 1: Craft Raspberry Sauce

• Gather raspberries
• Vanilla extract
• Lemon juice
• Sugar

Combine ingredients in a saucepan over medium heat. Cook for 10 minutes with lid on, then mash raspberries. Continue cooking uncovered for another 10 minutes. Mix cornstarch with cold water and stir into raspberry mixture. Cook until thickened. Optional: Strain to remove seeds. Let cool completely.

Step 2: Create Irresistible Crust

• Graham cracker crumbs
• Brown sugar
• Melted butter
• Vanilla

Preheat oven to 325°F. Grease a 9-inch springform pan. Mix all crust ingredients until well combined. Press mixture evenly across bottom and sides of pan. Sprinkle white chocolate pieces over crust.

Step 3: Whip Creamy Cheesecake Filling

• Cream cheese
• Sugar
• Vanilla extract
• Yogurt
• Eggs
• Cornstarch
• Heavy whipping cream

Beat cream cheese and sugar until smooth. Add vanilla and yogurt. Incorporate eggs one at a time. Mix in cornstarch. Slowly pour cream while mixing. Ensure complete blending by scraping bowl sides.

Step 4: Assemble Delightful Layers

Pour cheesecake batter over crust. Drizzle raspberry sauce across top. Gently swirl with knife, creating beautiful patterns without overmixing.

Step 5: Bake With Water Bath Method

Wrap springform pan with aluminum foil. Place in large roasting pan. Fill roasting pan with hot water halfway up springform sides. Bake 70-75 minutes until edges set but center slightly jiggly.

Step 6: Cool And Rest

Turn off oven. Crack door open. Let cheesecake rest 10 minutes. Remove from water bath. Cool on counter for one hour. Refrigerate 6-8 hours or overnight.

Step 7: Serve With Elegance

Drizzle melted white chocolate over individual slices. Serve chilled and enjoy the decadent dessert!

Tips for Even Swirls and Creamy Filling

• Soften Ingredients Completely: Let cream cheese, eggs, and yogurt reach room temperature for at least 30 minutes to ensure smooth, lump-free mixing and perfect texture.
• Prevent Cracking Techniques: Use a water bath during baking and avoid overmixing to create a silky, crack-free cheesecake surface that looks professionally made.
• Swirl with Precision: When adding raspberry sauce, use a toothpick or thin knife to create delicate marbled patterns without overmixing the layers.
• Crust Compression Matters: Press graham cracker mixture firmly and evenly into the pan, ensuring a compact base that won't crumble when serving.
• Cooling is Crucial: Allow cheesecake to cool gradually in the oven with the door slightly open, then refrigerate for at least 6 hours to develop optimal flavor and texture.

Keeping the Cheesecake Fresh and Firm

• Refrigerate: Wrap the cheesecake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Keep it in an airtight container to prevent absorbing other food odors.
• Freeze: Slice the cheesecake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Bring refrigerated cheesecake to room temperature for 15-20 minutes before serving. For best texture and flavor, enjoy cold straight from the refrigerator, as reheating can compromise the creamy consistency.

Perfect Pairings for This Sweet Treat

• Pair with Raspberry Moscato: Complement the cheesecake's sweet and tangy raspberry swirl with a chilled, light Moscato wine that echoes the fruity notes and adds a delightful effervescence.
• Match with Vanilla Bean Espresso: Brew a rich, smooth espresso with vanilla bean undertones to cut through the creamy cheesecake and enhance its white chocolate complexity.
• Serve alongside Fresh Berries: Create a vibrant plate with a small medley of fresh raspberries, strawberries, and blueberries to amplify the fruit essence and provide a refreshing contrast to the rich dessert.
• Balance with Almond Biscotti: Offer a crunchy, nutty almond biscotti on the side to provide textural contrast and a subtle complementary flavor that doesn't overpower the delicate cheesecake.

Ideas to Switch the Berry or Base

• Berry Cream Cheese Delight: Swap raspberries with fresh strawberries or blueberries for a different fruity flavor profile that complements the white chocolate perfectly.
• Nutty Chocolate Base: Incorporate chopped almonds or pistachios into the graham cracker crust for added texture and a subtle nutty undertone that enhances the creamy cheesecake.
• Citrus Infusion: Add orange zest to the cheesecake batter and replace lemon juice with orange juice in the fruit topping for a bright, zesty variation that cuts through the rich white chocolate.
• Chocolate Lover's Version: Mix melted dark chocolate into half the cheesecake batter and create a marbled effect instead of the raspberry swirl for chocolate enthusiasts seeking a deeper, more intense flavor.

White Chocolate Raspberry Swirl Cheesecake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 23 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

White chocolate raspberry swirl cheesecake brings luxurious elegance to classic dessert traditions. Creamy layers of smooth white chocolate meld perfectly with tart raspberry ribbons, creating an irresistible symphony of rich flavors that will charm dinner guests and satisfy sweet cravings.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 24 ounces (680 grams) cream cheese (softened)
• 6 ounces (170 grams) raspberries
• 4.4 ounces (125 grams) white chocolate bar
• 2 eggs

Crust Ingredients:

• 1.5 cups graham cracker crumbs
• 5 tablespoons butter, melted
• 0.25 cup dark brown sugar
• 1 teaspoon vanilla extract
• 4.4 ounces (125 grams) white chocolate bar (for layering on top of the crust)

Sweeteners and Additional Ingredients:

• 0.75 cup granulated sugar (for cheesecake)
• 0.75 cup granulated sugar (for raspberry topping)
• 0.75 cup heavy whipping cream
• 2 tablespoons plain yogurt
• 1.5 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (for raspberry topping)
• 0.5 tablespoon cornstarch (mixed with a splash of cold water)
• 4 ounces (113 grams) white chocolate (bar or melts), melted (for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the raspberry sauce by simmering raspberries with vanilla, lemon juice, and sugar in a saucepan for approximately 20 minutes, gently mashing the fruits during cooking.
2. Thicken the raspberry mixture by whisking cornstarch with cold water, stirring into the sauce and cooking until it reaches a smooth consistency. Optional: strain to remove seeds. Allow the sauce to cool completely.
3. Prepare the springform pan by greasing the surface and preheating the oven to 325°F.
4. Combine graham cracker crumbs, brown sugar, melted butter, and vanilla to create a cohesive crust mixture. Press the crumbs firmly into the pan’s bottom and slightly up the sides.
5. Distribute white chocolate pieces evenly across the prepared crust layer.
6. Cream the softened cream cheese and sugar until smooth and fluffy, using an electric mixer at medium-high speed.
7. Incorporate vanilla extract and yogurt into the cream cheese mixture, ensuring complete integration.
8. Gradually add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
9. Introduce cornstarch and slowly stream heavy whipping cream while mixing at medium-low speed. Scrape bowl sides to guarantee uniform blending.
10. Gently pour the cheesecake batter over the white chocolate-covered crust.
11. Artfully drizzle the cooled raspberry sauce across the surface, creating delicate swirls using a knife or toothpick without overmixing.
12. Wrap the springform pan with aluminum foil to prevent water intrusion.
13. Place the pan inside a larger roasting dish, filling with hot water halfway up the springform’s sides.
14. Bake for 70-75 minutes until edges are set but center remains slightly wobbly.
15. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to rest for 10 minutes.
16. Remove from water bath, unwrap foil, and cool at room temperature for one hour.
17. Refrigerate the cheesecake for a minimum of 6 hours or preferably overnight.
18. Before serving, embellish each slice with a drizzle of melted white chocolate for an elegant finish.

Notes

• Prepare raspberry topping in advance to allow cooling and thickening before assembling the cheesecake.
• Use room temperature ingredients like cream cheese and eggs to ensure smooth, lump-free batter and even mixing.
• Water bath technique prevents cracking and ensures creamy, uniform texture by creating gentle, indirect heat during baking.
• Avoid overmixing raspberry swirls to maintain beautiful marble-like pattern and distinct flavor layers.
• Refrigerate cheesecake for minimum 6 hours or overnight to develop rich, complex flavors and achieve perfect set consistency.
• White chocolate layers in crust provide unexpected richness and delicate sweetness that elevates traditional cheesecake experience.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 34 g
• Sodium: 150 mg
• Fat: 27 g
• Saturated Fat: 16 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 85 mg