If you are looking for a decadent dessert, look no further than this white chocolate raspberry cheesecake. It is rich and has the perfect balance of flavors and it will be sure to satisfy any sweet tooth. Make it with either red raspberries or if you are looking for a black raspberry dessert idea, try it with this amazing cheesecake recipe.Jump to Recipe
The best of all Black Raspberry Desserts
Guys, I am not kidding you when I say that this recipe is DIVINE! We have a trove of wild black raspberries growing around us and I cannot wait to make this wonderful white chocolate black raspberry cheesecake with them every single year.
This recipe takes some prep work, especially if you are picking the raspberries yourself. But is it worth it? YES of course!
Sometimes I just want something super rich and decadent. If you want to make a dessert that makes everyone go “WOW!” when you are entertaining, this one is it!
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The raspberries are just the right tartness and balances well with the sweet white chocolate cheesecake filling. The Oreo cookie crust gives a great balance of flavors as well. And you can use either black raspberries or red raspberries, since red ones are more readily available.
And just for the record, this is a cheesecake recipe without sour cream.
Let’s jump into the recipe and why this balance of cream cheese, oreos, white chocolate and raspberries is like heaven…
What are black raspberries?
Black raspberries are usually a wild variety of raspberries that grow like weeds in the woods of the midwest. The plants are full of thorns, but the berries are worth every scratch. They are similar to other raspberries, but tend to have a few more seeds and are on the more tart side of the flavor spectrum.
Blackberries vs Black Raspberries
Are blackberries and black raspberries the same thing? No WAY! Please don’t get them mixed up. Blackberries are larger than black raspberries and, in my opinion, lack flavor and don’t even compare to black raspberries.
People like to put black berries into fruit salads, but I usually skip over them. Black raspberries, on the other hand, are full of sweet and tart flavor and it’s hard to stop eating them once you start.
Black Raspberry vs Red Raspberry
Red raspberries are much more comparable to black raspberries. Red raspberries are larger, redder (duh) and tend to be sweeter as well. They are also are not as seedy as black raspberries and can be found easier at the store and at farmers markets.
Since red raspberries are cultivated, they are cheaper and easier to find. Most black raspberries grow wild (or you can plant them as well) so they are harder to find and more expensive than red raspberries.
Which one is better- White chocolate cheesecake with black raspberries or white chocolate cheesecake with red raspberries?
This is really a matter of opinion and availability. I love the tartness of the black raspberries in this cheesecake recipe and they are readily available to me in season, so I prefer black raspberry cheesecake. But you can totally use red raspberries in this cheesecake recipe and it will still be perfectly delectable.
I have made this recipe both with red raspberries and with black raspberries, and I have mixed them at the same time as well. I’m telling you this is THE BEST white chocolate raspberry cheesecake recipe out there! No matter which berry you choose to make with it, everyone is going to LOVE it!
How to make raspberry sauce for cheesecake
I use fresh raspberries for this recipe, however you can buy a package of frozen raspberries if you wish. Either way will work. The main thing to make this thick raspberry sauce is to boil it down with cornstarch. Removing the seeds is a must, you have to have a seedless raspberry sauce for cheesecake in order to get the perfect textured berry sauce.
Place the red or black raspberries in a 2 qt. saucepan with the water and cornstarch. Bring the berries to a boil and let it cook down and thicken up for 5-10 minutes. All of the raspberries should begin to break apart and the homemade raspberry sauce should begin to thicken up.
Stir it occasionally and when the berries are broken up into the sauce, and the sauce coats the back of a spoon, it is done.
Set the black or red raspberry sauce aside for 5-10 minutes to cool down. After it has cooled, pour the sauce through a fine mesh strainer in order to remove all of the seeds.
Place the seedless raspberry sauce in the fridge. It will continue to thicken up a little bit as it cools as well.
PRO TIP*– make sure to smash the berry pieces into the strainer so that all of the juice is extracted from the raspberries. Discard any remaining seeds and pulp.
IF you so desire, you can double the raspberry sauce recipe and place the other half in a freezer bag in the freezer for later. I like to do that!
Oreo Crust for Cheesecake
There is something about the combination of this Oreo cookie crust, the white chocolate and the raspberries in this to-die-for cheesecake. It’s unreal. Every time I make this creamy white chocolate raspberry cheesecake, I savor EVERY. SINGLE. BITE. If you want you can use a graham cracker crust, but I advise against it. For the best results with your white chocolate raspberry cheesecake, please use either Oreos, or chocolate cookies for the crust.
Although graham cracker crumbs are used many times in the crust for cheesecakes, I advise against it in this recipe.
Crush up the Oreos either in a sealed plastic bag with a rolling pin, or use a food processor to pulverize the Oreo cookies into fine crumbs. You do not need to remove the white filling from the Oreos, just throw them in whole! Once it is sufficiently crushed, add the sugar and melted butter, mixing together until it is combined.
Using an 10″ non-stick springform pan, pour the prepared Oreo crumb mixture into the bottom of the pan. If you don’t have a non-stick pan, make sure to spray it well with cooking spray.
Either using a plastic glove or plastic wrap, press the Oreo crumbs down evenly on the bottom of the springform pan. The chocolate cookie crumbs should slightly be raised higher at the edges of the pan as you press them down.
There is no need to bake the Oreo cruse before adding the cheesecake batter to the pan.
Making the batter for the white chocolate raspberry cheesecake
In a 2 quart saucepan over low heat or a double boiler, add the white chocolate chips and the half and half. Slowly melt them together, stirring frequently until it is all combined. Set aside and let cool for a few minutes.
In a KitchenAid mixer, cream together the room temperature cream cheese and sugar. Add the eggs one at a time then add the vanilla. At this point the batter should be smooth, don’t over beat it. After it is combined, add the white chocolate mixture and mix until just combined.
Take the cheesecake filling and pour half of it on top of the Oreo crust in the springform pan. Take the prepared raspberry sauce and add 4-5 tablespoons of the sauce onto the cheesecake batter. Pour the rest of the cheesecake batter over the top and add another 3-4 tablespoons of the raspberry sauce on top of the cheesecake.
How to swirl the raspberry sauce into the white chocolate raspberry cheesecake
The white chocolate raspberry cheesecake will now have blobs of raspberry topping in the middle and on top of it and now it is time to make it into a cheesecake with raspberry swirl. Your cheesecake should look something like this…
In order to swirl the raspberry sauce into the cheesecake, take a butter knife and put it down into the batter, swirling it slowly around. Don’t over swirl the batter, or else it will mix altogether and you will lose that raspberry swirl pattern. Also take caution not to disturb the Oreo crust at the bottom of the cheesecake.
Baking this white chocolate raspberry cheesecake swirl
How to prevent a cracked cheesecake
There are several different methods for baking cheesecakes. One way, which is used to keep a cheesecake from cracking, is to use the water bath baking method.
How to bake cheesecake using the water bath method? Take a large pan and place the cheesecake into the pan, add water into the pan (outside of the cheesecake) until it is filled to about 1 inch. Bake the cheesecake in a low heat oven for 65-70 minutes, or until it is done.
ALTERNATIVE*** I usually don’t use the water bath baking method. At best I will stick a 9×13 pan filled with water on the rack below the cheesecake and that seems to do the trick. Using this method, I don’t have to worry about water getting into my cheesecake either.
But really, I don’t mind the cracks in this raspberry swirl cheesecake. They don’t look bad and the cheesecake certainly still tastes amazing! If your cheesecake does end up cracking, follow the steps below in the FAQ section to fix it if you desire to do so.
If you don’t want to use the water bath baking method, just go ahead and stick your cheesecake in the preheated oven for 65-70 minutes. The time may vary by oven. You want the cheesecake to be set and not jiggly around the edges, it is ok if it is still jiggly in the middle.
After the cheesecake is baked, turn the oven off, open the door partway and keep the cheesecake in the oven for another hour or so. This is another way to prevent a cheesecake from cracking.
Once the cheesecake has cooled somewhat, place the cheesecake in the fridge to become cold. Cheesecakes should be served cold and it will take 8-12 hours for it to become cold enough to serve.
How long should a cheesecake cool in the fridge?
Cheesecakes should cool in the fridge for a minimum of 8-12 hours. Ideally any cheesecake should remain in the fridge for 24 hours before serving. The flavor of a cheesecake will meld together and become better if it is left in the fridge for 24 hours.
How to serve the white chocolate raspberry cheesecake
Hurray! Your gourmet white chocolate raspberry cheesecake is made and ready to be served. This cheesecake is going to be better than the Cheesecake Factory raspberry cheesecake. Now it is time to serve it!
Remove the band from around the springform pan. Cut into pieces like a pie and plate it on serving plates. Take the remaining raspberry sauce and spoon some over the top of each piece of cheesecake. If you have any fresh raspberries or black raspberries, you can use them for garnish as well. Enjoy!
Like this dessert? Go ahead and check out these other desserts by A Pinch Of Adventure
White Chocolate Raspberry Cheesecake FAQ’s
Can I freeze cheesecake
Yes, cheesecake can be frozen. Cut into serving size pieces, wrap it tightly in plastic and freeze it either together, or separate in a airtight container for up to 3 months.
How to defrost cheesecake
Place the frozen cheesecake in the fridge for 4-6 hours to thaw the cheesecake. It may take longer to thaw if the whole cheesecake is frozen together.
Can you refreeze cheesecake
Once a cheesecake has been frozen and thawed, it is not good practice to freeze it again. At best, it will change the texture of the cheesecake and at worst, you risk food born illness and contamination of the cheesecake.
How long does cheesecake last in the fridge?
Cheesecake lasts up to 5 or 6 days in the fridge. Cover it tightly with plastic wrap and keep it in the fridge together for the best results.
How to fix a cracked cheesecake
When the cheesecake is still warm, you can take a pastry spatula, or icing spatula and heat it up with hot water. Dry it off and gently press the cracked portion of the cheesecake together, in a motion as if you were frosting a cake. It should come together relatively easy and set well.
Purchase kitchen items from this post
White Chocolate Raspberry Cheesecake
- 2 cups (1 pints) red raspberries or black raspberries fresh or frozen
- ½ cup water
- 3 teas cornstarch
- ⅓ cup Granulated sugar
Oreo Crust (chocolate cookie crust)
- 3 cups Oreos crushed about 35 Oreos
- ¼ cup granulated sugar
- 3 Tbls butter melted
- 2 cups White chocolate chips 1- 11.5oz package
- ½ cup half and half
- 3 bricks cream cheese 8 oz bricks
- ½ cup granulated sugar
- 3 eggs
- 1 teas Vanilla extract
For the Raspberry Sauce Recipe
- Place the raspberries, water, cornstarch and ⅓ cup of sugar into a 2 quart saucepan over medium heat
- Bring to a full boil for about 10 minutes, stirring it frequently, until the raspberries begin to break apart and the raspberry sauce thickens to coat the back of a spoon
- Remove the raspberry sauce from the heat for 5-10 minutes and then strain the seeds out through a mesh strainer. Refrigerate the raspberry sauce until needed
- Crush the whole Oreos (or chocolate cookies) in a food processor, or in a plastic bag with a rolling pin, until it becomes fine crumbs
- Mix in ¼ cup sugar and the melted butter until combined
- Press the prepared Oreo crust into the bottom of a 10 inch non-stick springform pan (or a springform pan sprayed with cooking oil) evenly, allowing the Oreo crust to go up the sides somewhat. Set aside
- Pre-heat the oven to 325°F
- In a saucepan over low heat, or double boiler, melt the white chocolate chips together with the half and half, stirring until combined together. Set aside to cool
- With a stand mixer, cream together the room temperature cream cheese and sugar
- Add the vanilla extract and room temperature eggs one at a time and mix until just combined
- Add the melted white chocolate mixture and combine
- Pour half of the cheesecake batter into the springform pan with the Oreo crust
- Drop 4-5 tablespoons of the raspberry sauce over the batter
- Add the remaining cheesecake batter over the top and drop another 3-4 tablespoons of the raspberry topping on top
- With a butter knife, swirl the raspberry sauce with the cheesecake just until it looks swirled, don't over swirl it.
- Bake the cheesecake in the preheated oven for 65-70 minutes or until it is set around the edges. The middle can still be jiggly
- Turn the oven off and open the oven door slightly and let the cheesecake rest in the cooling oven for an hour
- Take the cheesecake out of the oven and let it cool on a rack until it is just warm. Proceed to place the cheesecake in the fridge for 8-12 hours, preferably 24 hours before serving
- Cut and serve the white chocolate raspberry cheesecake and top with remaining raspberry sauce and fresh raspberries