Go Back
White chocolate raspberry cheesecake with black raspberries

White Chocolate Raspberry Cheesecake

Emily Ackerman
White chocolate raspberry cheesecake is the best raspberry dessert recipe out there! Made with either red raspberries or black raspberries, white chocolate and an Oreo crust this cheesecake is rich, decadent and even better than the Cheesecake Factory Raspberry Cheesecake recipe.
Prep Time 11 hrs
Cook Time 1 hr
Cooling time 12 hrs
Course Dessert
Cuisine American
Servings 12


Raspberry Sauce

  • 2 cups (1 pints) red raspberries or black raspberries fresh or frozen
  • ½ cup water
  • 3 teas cornstarch
  • cup Granulated sugar

Oreo Crust (chocolate cookie crust)

  • 3 cups Oreos crushed about 35 Oreos
  • ¼ cup granulated sugar
  • 3 Tbls butter melted

Cheesecake Batter

  • 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

Oreo Crust

  • 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

Cheesecake Batter

  • 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
Keyword black raspberry desserts, black raspberry recipes, red raspberry desserts, red raspberry recipes, white chocolate raspberry cheesecake, raspberry swirl cheesecake, cheesecake with oreo crust, desserts with black raspberries