Desserts

White Chocolate Raspberry Cheesecake Bliss

This white chocolate raspberry cheesecake is silky, creamy, and bright with fresh berry flavor. A buttery graham crust gives a crisp base. White chocolate adds a sweet, smooth richness while raspberries bring a tart pop. It looks elegant on the table and smells like warm vanilla and melted chocolate.

If you enjoy creative cheesecake desserts, this one is a standout for special occasions or a cozy treat.

Recipe Information

Prep Time: 25 minutes
Cook Time: 55 minutes (average)
Total Time: 1 hour 20 minutes (plus chilling time)
Servings: 12
Difficulty Level: Medium

Nutrition Information

(Approximate per serving, makes 12 servings)

Calories per serving: 560 kcal
Protein: 5 g
Carbohydrates: 42 g
Fat: 32 g
Fiber: 1 g
Sugar: 35 g
Sodium: 190 mg

Why Make This White Chocolate Raspberry Cheesecake Bliss

This cheesecake balances creamy and tart in every bite. The white chocolate gives a soft, sweet silkiness. Fresh raspberries add bright color and a juicy tang that cuts through the richness. It bakes into a glossy, slightly jiggly center and a golden crust. Serve it for birthdays, dinner parties, or a weekend treat—people notice both the taste and the pretty presentation.

How to Make White Chocolate Raspberry Cheesecake Bliss

You’ll make a simple graham crust, a smooth white chocolate cream cheese filling, fold in raspberries gently, then bake and chill until set. The steps are straightforward, but gentle handling and attentive baking give the best texture.

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup white chocolate, melted
1 cup sour cream
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup raspberries (fresh or frozen)
Whipped cream (for serving)

Directions:

Step 1: Preparation

Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides lightly and placing parchment on the bottom if desired. Combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of the springform pan to form an even crust. Chill the crust in the fridge for 10 minutes while you make the filling.

Step 2: Mixing

In a large bowl, beat the softened cream cheese until smooth and lump-free. Stir in the melted white chocolate, 1 cup sour cream, and 1 cup sugar until the mixture is smooth. Add the eggs one at a time, beating gently after each addition until just combined. Stir in the vanilla extract. Avoid overmixing to keep the cheesecake silky and to prevent excess air that can cause cracks.

Step 3: Cooking

Gently fold the raspberries into the batter with a spatula, taking care not to break them up too much. Pour the cheesecake batter over the chilled crust and smooth the top. Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes, or until the edges are set and the center still has a slight jiggle. For fewer cracks, bake in a water bath (wrap the pan in foil and set it in a larger pan with hot water up to halfway) or place a small pan of water on the oven floor to add humidity.

Step 4: Finishing

Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool slowly. This helps prevent sudden temperature changes and cracking. After the hour, remove the cheesecake and refrigerate it for at least 4 hours or overnight to firm up fully. Run a thin knife around the pan edge before releasing the springform. Serve chilled topped with whipped cream and additional fresh raspberries if desired.

How to Serve White Chocolate Raspberry Cheesecake Bliss

Slice with a hot, clean knife for neat pieces. Serve chilled on a dessert plate with a dollop of whipped cream and a few fresh raspberries. For a special presentation, drizzle a small amount of warm raspberry coulis around each slice. This cheesecake pairs well with coffee, a late-harvest wine, or a light sparkling beverage.

How to Store White Chocolate Raspberry Cheesecake Bliss

Refrigerator: Store covered with plastic wrap or in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Tip: If you plan to freeze, skip whipped cream on top; add fresh whipped cream after thawing.

Expert Tips for Perfect White Chocolate Raspberry Cheesecake Bliss

Bring cream cheese and eggs to room temperature. This prevents lumps and over-beating.
Melt white chocolate gently over a double boiler or in short bursts in the microwave, stirring often to avoid burning.
Fold raspberries in last and gently to keep them whole and pretty.
Use a water bath or oven humidity to reduce cracks and produce a smooth top.
Chill long enough. Overnight chilling gives the best texture and flavor.
If cracks appear, cover the top with whipped cream and fresh raspberries to hide them.

Delicious Variations

Raspberry Swirl: Reserve 1/4 cup raspberries and mash to make a puree. Drop spoonfuls on top and swirl with a knife before baking.
Lemon Zest: Add 1–2 teaspoons lemon zest to the batter for a fresh citrus lift.
White Chocolate Raspberry Bars: Bake in a 9×13 pan for bar portions. Reduce bake time to 40–45 minutes.
Nutty Crust: Substitute half the graham crumbs with crushed almonds or pecans for crunch.
Chocolate Ganache Top: Cool cheesecake, then pour a thin layer of dark chocolate ganache on top for contrast.

Frequently Asked Questions

Q: Can I use frozen raspberries?
A: Yes. Thaw and drain most of the excess liquid before folding them in to avoid making the batter watery. You can also fold them in frozen to reduce bleeding, but they may break more.

Q: Why did my cheesecake crack?
A: Cracks often come from over-beating (incorporating too much air), baking at too high a temperature, or rapid cooling. Use room-temperature ingredients, do not overmix, bake gently at 325°F, and cool slowly (leave the door ajar as described).

Q: How do I know when the cheesecake is done?
A: The edges should be set and the center should have a small jiggle—about the size of a quarter—when you gently shake the pan. It will firm as it cools and chills.

Q: Can I substitute white chocolate for regular chocolate?
A: Yes. Use the same amount of melted milk or dark chocolate, but reduce added sugar slightly if the chocolate is sweet. The flavor will be richer and less sweet than with white chocolate.

Q: Can I make this in a different pan size?
A: You can use an 8-inch pan for a taller cheesecake (bake a bit longer) or a 9×13 pan for bars (bake less time). Adjust bake time and check for doneness by jiggle.

Q: Is there a way to make this lighter?
A: Use reduced-fat cream cheese and low-fat sour cream, but the texture will be less rich and silkier. You can also reduce added sugar slightly, though sweetness balances the white chocolate.

Conclusion

This White Chocolate Raspberry Cheesecake Bliss is a creamy, elegant dessert that balances sweet white chocolate and tart raspberries in every bite. It holds well for celebrations and looks beautiful on a dessert table. If you want another raspberry-forward dessert idea, check out Raspberry Bliss Cheesecake Bar – WOW! Factor Desserts for inspiration. Give this recipe a try—take your time with the steps, chill it fully, and enjoy the reward of a silky, flavorful cheesecake.