White Chocolate Raspberry Truffle Cheesecake

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This White Chocolate Raspberry Cheesecake is absolutely decadent. Get ready to indulge in the rich layers of velvety cream cheese and white chocolate filling that’s drizzled with dark chocolate and raspberry sauce all nestled between an Oreo cookie crust base, and chocolate ganache topping. It doesn’t get any better than this! 

The first time I made and shared this recipe was way back in January 2012. It was the first cheesecake recipe I had ever posted on my blog. I made it for my friend Rhonda’s birthday. Us girls gathered around appetizers and enjoyed this cheesecake for dessert. Rhonda’s birthday falls right before Christmas, and it was so nice to just sit and enjoy.

Wanda with cake

The presentation of this cheesecake makes it the perfect holiday dessert for Christmas, Valentine’s Day, or for a special birthday girl. Don’t you think?

White Chocolate Raspberry Cheesecake

What’s not to love about this rich and creamy cheesecake? A luxurious layer of cream cheese combined with white chocolate and a chocolate and raspberry swirl makes for a dessert that’s simply out of this world. The combination of flavors and textures is simply divine; the best cheesecake you’ll ever taste.  

best chocolate raspberry cheesecake

Though there are a few steps to preparing this white chocolate raspberry cheesecake recipe, I walk you through each one with detailed instructions that even the novice baker can follow.  It all comes together for an exquisite dessert that looks almost too good to eat. 

If you love this white chocolate raspberry cheesecake recipe you are sure to love these too: Strawberry Cheesecake Muffins, Lemon Cheesecake Bars, and Pumpkin Cheesecake Swirl Bars!

white chocolate and raspberry cheesecake 

This cheesecake is a true showstopper. Ideal for your next holiday celebration, family get-together, bridal shower, or just when you are feeling the need to indulge. Easily made ahead of time, the cake will keep well in the fridge for a few days. 

Ingredients for this white chocolate raspberry cheesecake recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

To Make the Raspberry Sauce:

  • Raspberries – I used frozen raspberries but fresh raspberries will also work.
  • Sugar – White granulated sugar sweetens up the raspberry sauce. 
  • Cornstarch – Cornstarch thickens up the raspberry sauce. 
  • Water

For the Oreo Crust:

  • Oreos – Crushed Oreo cookies are the base of the crust for this cheesecake.
  • Butter – Salted or unsalted butter, melted, helps form the crust. 

To Make the Cheesecake Filling:

  • White chocolate –  Use the best quality you can find, chopped. The melted white chocolate adds a unique sweetness to the cream cheese. 
  • Half and half – Half and half adds even more richness to the cream cheese filling.
  • Cream cheese – Use full-fat cream cheese, softened, for the richest flavor and texture.
  • Sugar – White granulated sugar sweetens up the cream cheese portion of the cheesecake.
  • Eggs – I used large eggs but any kind will work. 
  • Vanilla – Use real vanilla extract for the best flavor.
  • Salt – A touch of salt enhances the flavor.
  • Hershey bars – Full-sized Hershey bars, milk or dark, chopped.

 

For the Chocolate Ganache:

  • Heavy cream – Heavy cream makes the ganache smooth and silky. 
  • Chocolate chips – I added chocolate chips for garnish but chopped dark chocolate will also work.

 

How to make this recipe for white chocolate raspberry cheesecake

This decadent cheesecake is a labor of love, but I will tell you that once you sink your teeth into the first bite, you will be patting yourself on the back. 

Preheat oven to 350 degrees. 

Make the raspberry sauce: 

Combine raspberries, sugar, cornstarch, and water in a medium saucepan. Bring to a boil for 5 minutes, stirring occasionally. Pour through a fine mesh strainer to remove the seeds. Store sauce in the refrigerator until you make the cheesecake.

Prepare the crust:

Stir the crushed Oreos and melted butter together and press into the bottom of a springform pan. Bake for 10-15 minutes, until the crust is set. Remove and cool. Reduce the oven temperature to 325 degrees.

Make the cheesecake mixture:

In a medium saucepan, over medium heat, heat the half and half until it is almost simmering. Remove from heat and stir in the white chocolate pieces until smooth and melted. Set aside.

 

In a large bowl, beat together the cream cheese and sugar until smooth. Beat in the eggs, one at a time, and make sure to blend completely after each one. Beat in the vanilla, salt, and melted white chocolate mixture.

Wrap your springform pan containing the crust tightly in foil. Place the foil-wrapped pan in a roasting pan, and put a pot of water to boil on the stove for the water bath.

Pour half of the cheesecake batter over the crust, and sprinkle with the chopped Hershey bars. Drizzle about 5 tablespoons of raspberry sauce over the filling and chocolate and swirl with the tip of a knife. Pour the rest of the filling on top, drizzle with another 5 tablespoons of sauce, and swirl again with the knife.

Pour the hot water into the roasting pan to surround the springform pan. Fill until the water reaches about halfway up the pan. Bake the cheesecake at 325 degrees for 60-70 minutes, until the center is almost set. It will still jiggle if you shake the pan.

Remove the roasting pan from the oven, letting the cheesecake sit in the hot water for another 30 minutes. Remove the springform pan from the water onto a cooling rack to cool to room temperature—place in the refrigerator for 3+ hours to cool completely.

Make the ganache:

In a saucepan, bring the heavy cream just to a boil. Remove from the heat and stir in the chocolate until smooth.

Pour the ganache over the top of the cooled cheesecake, smoothing with a spoon and allowing some of the ganache to drip over the sides of the cheesecake. Return to fridge to chill another 3 hours, or until ganache is shiny and set.

If you want, reserve a bit of the raspberry sauce, or fresh raspberries to garnish the cheesecake when you serve it.

Leftover cheesecake will keep in the fridge for up to one week in an airtight container. You can freeze leftovers for up to 3 months. 

Love it? Pin it!

If you love this creamy white chocolate raspberry cheesecake make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

White Side view of Chocolate Raspberry Truffle Cheesecake on a cake stand

FAQs about this white chocolate raspberry cheesecake

  • What is the difference between New York-style cheesecake and regular cheesecake? New York-style cheesecake is very rich and dense as it contains more cream cheese than regular cheesecake. Regular cheesecake often has heavy cream or sour cream so it ends up being silkier with a creamier texture. 

  • What are the three types of cheesecake? There are quite a few different types of cheesecake though the most popular would be New York style, regular cheesecake, and no-bake cheesecake.

  • What is the difference between Italian cheesecake and regular cheesecake? Italian cheesecake is usually made with ricotta cheese while regular cheesecake is made with cream cheese. 

  • Is cheesecake better with ricotta or cream cheese? Whether cheesecake is better with ricotta or cream cheese is really a matter of preference. Ricotta-based cheesecakes tend to be lighter and less dense than cream cheese-based cheesecakes. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

  • Instead of an Oreo cookie crust, turn your favorite cookie into crumbs, or opt for a graham cracker crust. You can buy graham crackers crumbs at the grocery store or make your own. 

  • White chocolate chips make a good substitute for the white chocolate.  

  • If you don’t have a springform pan, turn the cheesecake into white chocolate raspberry cheesecake bars by baking in a glass Pyrex dish. 

Tips & Tricks

  • Melt the half and half with the chopped white chocolate over a double boiler instead of directly on the stovetop. This method ensures there’s no scalding. 

  • Grease your springform pan slightly so the creamy white chocolate cheesecake separates from it nicely. 

  • Ensure your refrigerated items are at room temperature before you begin so they blend easily. 

  • Use the best quality ingredients you can find to get the best-tasting cheesecake possible.

  • Chill the cheesecake well before serving it so it not only stays together it tastes great. 

  • When cutting cheesecake, dip the tip of the knife into hot water after each slice. 

  • Add white chocolate shavings to the top of the cheesecake for a fancier look. 

  • Resist the urge to open the oven door while the cheesecake bakes so it doesn’t crack or sink. 

  • To get the cream cheese super smooth use a stand mixer or electric mixer. 

one slice of Irish Cream Cheesecake on a plate

More Recipes to Lov

4 friends

Cheers to these dear friends! Irreplaceable in every way!

This recipe delivers a homemade Cheesecake Factory quality cake. Stunning and delicious, I bet you just can’t wait to get your fork into it. 

 
Michaela signature 
 
Yield: 14 servings

White Chocolate Raspberry Truffle Cheesecake

Slice of White Chocolate raspberry cheese cake on a wood plate

This White Chocolate Raspberry Cheesecake is absolutely decadent. Get ready to indulge in the rich layers of velvety cream cheese and white chocolate filling that’s drizzled with dark chocolate and raspberry sauce all nestled between an Oreo cookie crust base, and chocolate ganache topping. It doesn’t get any better than this! 

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 4 hours
Total Time 6 hours

Ingredients

  • FOR THE RASPBERRY SAUCE:
  • 10 ounces of fresh or frozen raspberries
  • 2 Tablespoons sugar
  • 2 teaspoon cornstarch
  • 1/2 cup water
  • FOR THE OREO CRUST:
  • 25 oreos, crushed
  • 1/4 cup melted butter
  • TO MAKE THE CHEESECAKE FILLING:
  • 2 cup chopped white chocolate (best quality you can find)
  • 1/2 cup half and half
  • 3 (8 oounce) packages of cream cheese, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 regular sized Hershey bars milk or dark, chopped
  • FOR THE CHOCOLATE GANCAHE:
  • 1/2 cup heavy cream
  • 1 cup chocolate chips or chopped dark chocolate

Instructions

  1. Raspberry Sauce: Stir together the raspberries, sugar, cornstarch and water in a medium saucepan. Bring to a boil, stirring occasionally, then boil for 5 minutes. Pour through a fine mesh strainer to catch the seeds. Store sauce in the refrigerator until you make the cheesecake.
  2. Crust: Preheat oven to 350 degrees. Stir the crushed Oreos and melted butter together and press into the bottom of a springform pan. Bake for 10-15 minutes, until the crust is set. Remove and cool. Reduce the oven temperature to 325 degrees.
  3. Filling: In a medium saucepan, heat the half and half until it is almost simmering. Remove from heat and stir in the white chocolate pieces until smooth and melted. Set aside. In a big bowl, beat together the cream cheese and sugar until smooth. Beat in the eggs, one at a time, make sure to blend completely after each one. Beat in the vanilla, salt and melted white chocolate mixture.
  4. Baking the Cheesecake/Water Bath: Wrap your spring form pan containing the crust tightly in foil. Place the foil-wrapped pan in a roasting pan, and put a pot of water to boil on the stove for the water bath you will be making.
  5. Pour half of the filling over the crust, sprinkle with the chopped Hershey bars. Drizzle about 5 Tablespoons of raspberry sauce over the filling and chocolate and swirl with the tip of a knife. Pour the rest of the filling on top, drizzle with another 5 Tablespoons of sauce, and swirl again with the knife.
  6. Pour boiling water into the roasting pan to surround the spring form pan. Fill until the water reaches about halfway up the pan. Bake the cheesecake at 325 degrees for 60-70 minutes, until the center is almost set. (it will still jiggle if you shake the pan)
  7. Remove the roasting pan from the oven, letting the cheesecake sit in the hot water for another 30 minutes. Remove the spring form pan from the water onto a cooling rack to cool to room temperature—place in the refrigerator for 3+ hours to cool completely.
  8. Make the ganache: In a saucepan, bring the heavy cream just to a boil. Remove from the heat and stir in the chocolate until smooth. Pour the ganache over the top of the cooled cheesecake, smoothing with a spoon and allowing some of the ganache to drip over the sides of the cheesecake. Return to fridge to chill another 3 hours, or until ganache is shiny and set.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 484Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 252mgCarbohydrates: 55gFiber: 3gSugar: 45gProtein: 7g

Nutrition isn't always accurate.

This recipe was originally posted on January 19, 2012. It has been updated to improve user experience and reshared on December 11, 2023.  

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14 Comments

  1. I love your story behind this cheesecake and the flavors! It sounds like the best dessert to have. Can’t wait to try this over the weekend. I know it will be a hit. Thanks so much!

  2. The combination of rich white chocolate, tangy raspberry swirls, and velvety smooth cheesecake is pure perfection. I can’t get enough of it!

  3. The combination of velvety white chocolate, tart raspberries, and truffle undertones creates an exquisite flavor profile. I’m in dessert bliss!

  4. The combination of chocolate and raspberries with perfectly sweetened cream cheese filling is incredible! I served this at an anniversary party and it disappeared so fast!

  5. I don’t know if it’s too late for a question but here goes. I am making the cheesecake right now (it is in the oven as I type)) but I won’t be serving it for another week so was going to freeze it. Should I make and add the ganache before I freeze it or wait until the day I serve it? Thanks!

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