All your cheesecake dreams have come true! White Chocolate Raspberry Cheesecake is sweet and creamy, swirled with tangy raspberry sauce, and baked on a crunchy Oreo crust. Plus it's made without a water bath! It’s a truly decadent dessert that’s great for entertaining (or eating all yourself).
Skip to:
- 🏅 Why this recipe is great
- 🥚 Ingredients
- 🔪 How to make white chocolate raspberry cheesecake
- 🍥 How to swirl a cheesecake
- 💦 No water bath (alternative baking method)
- Topping
- 👨👩👧👦 For a crowd
- 🤔 How do I prevent cracks in my cheesecake?
- 🙋 Questions & Answers
- 👨🏼🍳 Tips & Tricks
- 📖 More dessert recipes
- 👋🏻 Connect with us!
- 📋 Recipe
- 💬 Comments
Cheesecake is one of my all-time favorite desserts, and this White Chocolate Raspberry Cheesecake is definitely in my top 3. I would even consider it a copycat for the Cheesecake Factory.
I found the original recipe on allrecipes.com many years ago, but have added a water bath alternative and a progressive cooling technique to prevent cracks.
Looking for other cheesecake recipes? Try these Easy Cheesecake Bars, this Blackberry Lemon Cheesecake or this Golden Oreo Cheesecake.
Fair warning - this is an image heavy post. But I want you to be successful, so I’ve included pictures of each step and lots of tips throughout so that your cheesecake will turn out perfectly! For a condensed list of the most important tips, check out the Tips & Tricks section above the recipe!
🏅 Why this recipe is great
- Smooth and creamy, not overly sweet, and bursts of tangy raspberry to compliment the white chocolate cheesecake.
- Great for making ahead and freezing.
- No water bath! We use an easy water bath alternative instead.
🥚 Ingredients
A full list of the ingredients for the white chocolate and raspberry cheesecake is in the recipe card below, but here are a few noteworthy tips:
Frozen raspberries: Frozen is easy because they're available all year round, but you can also use fresh raspberries.
White chocolate chips: My favorite are Ghiradelli. The better the quality, the better the final flavor will be.
Half-and-half: I don’t recommend substituting milk, because the fat content in the half-and-half impacts the final texture of the batter.
Cream cheese: Soften it before using by leaving it on the counter until it is room temperature and easily dents when pressed with a spoon.
Eggs: Bring to room temperature before using, or set them in a bowl and cover with slightly warm water for 10 minutes.
🔪 How to make white chocolate raspberry cheesecake
Crust
For the crust, add the oreo cookies, sugar, and melted butter to a food processor (affiliate). Pulse it until the cookies are fine crumbs. Done!
Raspberry sauce
For the sauce, combine raspberries, sugar, and cornstarch in a small saucepan and simmer over medium heat on the stove until it is thick (5-6 minutes). Pour it through a mesh strainer to remove any lumps and seeds. The resulting sauce should be a smooth, glossy, and thickened raspberry mixture.
Cheesecake batter
Melt the white chocolate and half-and-half in the microwave until smooth.
Next, beat the cream cheese and sugar on medium-low speed until ultra smooth. Turn the mixer to low and add the eggs one at a time, mixing until each egg is just incorporated. Lastly, add the white chocolate mixture and vanilla and continue to mix on low until fully combined. The final cheesecake mixture should be thick and very smooth.
🍥 How to swirl a cheesecake
First, prepare a 9 inch springform pan (affiliate) with parchment paper. Clamp one large piece into the bottom, then trim the edges and spray the sides of the pan lightly with baking spray.
Firmly press the cookie crumbs into one even layer on the bottom of the pan, then pour half of batter into cheesecake pan. Use a spoon to drizzle 3 tablespoons of the homemade raspberry sauce over the batter (picture 3). Then repeat with the remaining white chocolate cheesecake filling and 3 more tablespoons of raspberry filling (pictures 4 and 5).
To make the swirl, stick a wooden skewer or toothpick into the batter and gently swirl the sauce. I tend to make a few larger strokes to start, then use small circular motions to form the fine details. Swirl all the way to the edge (picture 6).
💦 No water bath (alternative baking method)
To avoid extra hassle, we bake this creamy cheesecake with no water bath. Before baking, preheat the oven to 325°F and place a 9x13 baking pan on the lower rack. Pour 3 cups of hot water into the pan, then place the cheesecake on the center rack, close the oven door, and bake for 55-70 minutes.
The pan of water adds moisture to the oven without risk of leaking and causing a soggy crust. There are definitely benefits to the traditional method, but if you want to keep it simple try this alternative and make your white chocolate and raspberry cheesecake without a water bath.
Topping
This cheesecake is beautiful serves as is, but it also is delicious with an extra drizzle of raspberry sauce and sprinkle of powdered sugar.
To decorate it as pictured whip up some heavy cream with powdered sugar and vanilla extract. Place it in a piping bag and with a large tip and swirl evenly around the outside edge of the cheesecake. Place a fresh raspberry on the top of each swirl.
👨👩👧👦 For a crowd
Cheesecake is a great crowd pleaser. Baked White Chocolate Raspberry Cheesecake in particular is a rich dessert, so small slices go a long way. When you are cutting thin slices, I recommend wiping the knife off with a paper towel after each cut to keep the slices clean.
🤔 How do I prevent cracks in my cheesecake?
Cheesecakes crack for three main reasons.
- Too much air in the batter: Mix the cheesecake batter on medium-low speed at first, and only on low speed after you add the eggs. Eggs incorporate air easier, so mix the batter until the eggs are just combined, then stop.
- Over cooked: See my section below about how to know when your cheesecake is done.
- Cooled too fast: To prevent this, use a progressive cooling timeline as described in the recipe card.
If your cheesecake does have cracks, don’t fret too much! You can leave it as is, or you can cover the top with raspberry sauce, white chocolate shavings, or whipped cream.
🙋 Questions & Answers
No, do NOT use frozen cream cheese. It will not turn out smooth and creamy because frozen cream cheese takes on a gritty texture.
This question deserved a section of it's own! Check above.
The traditional method definitely works, but you are often left with leaks and a soggy crust. To avoid the hassle, I bake my white chocolate cheesecake without a water bath. Instead, I use a water bath alternative: a pan of steaming water in the bottom of the oven.
If you really prefer using a water bath, I highly recommend ditching the common tin foil method and using the method described in this Blackberry Cheesecake recipe.
Every oven is different, so the key is to start checking it at the lower end of the cooking range, and then look for visual cues. The edges will be set and firm (maybe slightly golden), and the middle 2-3 inches will still look underset (not liquidy, but not yet firm). When you lightly shake the pan, the cheesecake should still jiggle in the center.
Once you see those visual cues, stop baking it. It is very important not to over bake because it will continue to cook as it cools. If at any point you see small cracks forming, stop baking immediately.
Absolutely! Freezing your cheesecake is a wonderful way to make it ahead for a party, bridal shower, Mother’s Day, or similar event. It's also perfect for leftover cheesecake that you don’t want to go to waste. Freeze it whole or in individual slices.
Completely cool and refrigerate your cheesecake, then place it on a cookie sheet and freeze unwrapped for 2-3 hours. This ensures that it won’t be dented or otherwise ruined when you wrap it. Then wrap it in a layer of plastic wrap and a layer of tinfoil. Freeze for 1-2 months.
This cheesecake is easy to store. Once It has been removed from the ring portion of the springform pan, It can be covered with plastic wrap and stored until time to serve. If storing it with whipped cream swirls opt for a airtight cake carrier (affiliate).
This white chocolate raspberry cheesecake recipe can be made up to two days in advance if storing in the refrigerator or see the freezing instructions above for a longer storage time.
👨🏼🍳 Tips & Tricks
- Use very softened cream cheese to avoid lumps. The best way to soften it is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger. If it feels slightly firm or cold, it is not ready yet.
- Make sure it's smooth before adding the eggs. After you add the eggs it is difficult to remove lumps without adding air to the batter.
- Don’t over mix the batter - this is key! Keep the mixer on medium-low before adding the eggs, and only on low after adding the eggs. Mixing on high speed will add air and cause cracks.
- Don't over bake. It will be dry, cracked, and too brown when over cooked. See my notes above for knowing when it's done.
- Cool progressively. Crack the oven for 30 minutes, then open the oven all the way for another 30 minutes. Lastly bring it to room temperature before refrigerating.
📖 More dessert recipes
- This incredibly creamy and flavorful Blackberry Cheesecake
- Our family’s favorite Ultimate Chocolate Chip Cookies
- Simple and delicious Golden Oreo Cheesecake
- Simple and delicious White Chocolate Raspberry Bundt Cake
- Moist and summery Lemon Yogurt Cake
👋🏻 Connect with us!
If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!
📋 Recipe
Baked White Chocolate Raspberry Cheesecake (no water bath)
Ingredients
Crust
- 24 Oreo cookies
- 1 tablespoon sugar
- ¼ cup butter melted
Raspberry Sauce
- 10 oz frozen raspberries
- 2 tablespoon sugar
- 2 teaspoon cornstarch
- ¼ cup water
Cheesecake Batter
- 2 cups white chocolate chips
- ½ cup half-and-half
- 3 8oz packages cream cheese softened
- ½ cup sugar
- 3 eggs room temperature
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 325°F. Line the bottom of a 9 inch springform pan with parchment paper. Spray lightly with baking spray. Set aside.baking spray
- Combine the Oreo cookies, sugar, and melted butter in food processor. Pulse until cookies are fine crumbs. Press crumbs firmly into the bottom of the pan, making one even layer.24 Oreo cookies, 1 tablespoon sugar, ¼ cup butter
- Combine raspberries, sugar, cornstarch, and water in a medium saucepan. Bring to a boil and cook for 5-6 minutes, until the sauce is very thick. Pour warm sauce into a mesh strainer and strain thoroughly to remove seeds. Set aside.10 oz frozen raspberries, 2 teaspoon cornstarch, ¼ cup water, 2 tablespoon sugar
- In a microwave safe bowl, combine white chocolate chips and half-and-half. Microwave on high for 30 seconds. Stir well and continue to microwave, stirring every 30 seconds, until the mixture is smooth.2 cups white chocolate chips, ½ cup half-and-half
- Using a stand mixer or hand mixer, combine cream cheese and sugar on medium-low speed until smooth (there should not be any large lumps). Adjust speed to low and add eggs one at a time, mixing after each addition until just combined. Add vanilla and white chocolate mixture, mixing on low until just combined.3 8oz packages cream cheese, ½ cup sugar, 3 eggs, 1 teaspoon vanilla
- Pour half of the cheesecake batter onto the prepared crust. Using a spoon, drizzle 3 tablespoons of raspberry sauce onto the batter. Add remaining cheesecake batter and drizzle another 3 tablespoons of sauce on top, being sure to bring the sauce to the edges. Using a wooden skewer or toothpick, swirl the raspberry sauce with small circular motions until desired swirl is reached.
- Before baking, place a 9x13 baking pan on lowest rack in oven. Pour 3 cups of hot water into the pan. Place the cheesecake on the center rack and bake for 55-70 minutes. Baking time is highly dependent on your oven - cheesecake is done when edges are set and firm, and the middle 2-3 inches are jiggly (not liquidy, but not quite set). See more detailed notes on how to know when it is done in the "Questions and Answers" section in the post.
- Turn oven off. Leave the cheesecake inside with the oven door cracked for 30 minutes. Open the oven door completely and leave for another 30 minutes. Move cheesecake to the counter and allow to come to room temperature for 2-3 hours. Refrigerate until cold.
- Slice and serve with any extra raspberry sauce, fresh berries, or whipped cream if desired.
Notes
- Use very softened cream cheese to avoid lumps. The best way to soften it is to leave it on the counter until it is room temperature and very easily dents when pressed with a spoon or finger. If it feels slightly firm or cold, it is not ready yet.
- Make sure it's smooth before adding the eggs. After you add the eggs it is difficult to remove lumps without adding air to the batter.
- Don’t over mix the batter - this is key! Keep the mixer on medium-low before adding the eggs, and only on low after adding the eggs. Mixing on high speed will add air and cause cracks.
- Don't over bake. It will be dry, cracked, and too brown when over cooked. See my notes above for knowing when it's done.
- Cool progressively. Crack the oven for 30 minutes, then open the oven all the way for another 30 minutes. Lastly bring it to room temperature before refrigerating.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Karla says
This turned out beautiful, just like the picture. I have made a lot of cheesecakes, but never this flavor. Thanks for a great recipe!
Misty says
So glad you liked it!
Jodi says
Made this white chocolate cheese cake and it turned out great and tasted even better! I want to make it again, but was thinking of making it in muffin cups with liners. Any idea how that may change the bake time/preparation process?
Misty says
Hi Jodi! I haven't made this specific recipe as mini cheesecakes, but I have done the muffin cup method with other recipes in the past. In my experience, I baked the crust in the muffin cups at 350 for 5-6 minutes, then added the batter and baked at 325 for 18-23 minutes. I have not tried it with this recipe, so these times are not specific. If you give it a try, let us know how it goes!
Kym says
Can you use a premade pie crust?
Danielle says
Premade pie crust is not deep enough to accommodate the filling. Making one from scratch is super easy though! I hope you give it a try.
Kym says
I tried it, it was delicious, I did use a premade crust and just got two pies out of it instead of one. Turned out great
Danielle says
That is great to know! Thank you so much for taking the time to let us know!
Jodi says
Can I leave on my cheesecake tin to freeze?
Misty says
Hi Jodi! I reccomend freezing it outside of the tin so that it doesn't get stuck. Enjoy!
CCarrie says
Any advice for sizing this down to a 4inch springform pan?
Danielle says
I am so sorry, but we have never sized down our cheesecakes. My best advice is to make it as written and freeze the leftovers for later. Happy baking!
Susan says
Huge Thanksgiving hit. I used mixed berries and golden oreo cookies. I guess I didn't follow all the tips as the cake had some big cracks. But I decorated over it so no one noticed (I think )! I will definitely bake this again. I can'post a picture, but it would be very pretty for other winter holidays too.
Misty says
Sounds great! The beautiful thing about cheesecakes is you can always hide the cracks with extra yumminess on top. Thank you for taking the time to share with us.
Marie Restivo says
Can I use a different cookie
Danielle says
We haven't tested this with a different cookie, so I can't say for sure. Of course you can use a different flavor of Oreo if you prefer. If you end up trying this please let us know how it turns out. Happy Baking!
Mallory says
Do I line just the bottom of the pan with parchment paper?
Danielle says
Yes, the parchment paper only goes on the bottom. I will clarify on the recipe card. Happy baking!
Ekaterina says
For the Oreo cookies, it says one cookie. Is that a full cookie, each single half? Or does each half of the sandwich cookie count as one cookie?
Danielle says
Hello! One Oreo cookie is the entire sandwich cookie - both halves and the filling. To put it another way, when you reach in to grab a cookie, that counts as one cookie in this recipe. I hope that helps! If not please feel free to reach out again.
Grace says
If I make “mini cheesecake bites” with this recipe how would you recommend changing the baking time/ temp?
Misty says
Hi Grace! We have not made this specific recipe as mini cheesecakes, so I can't give you a fool-proof answer. But if I was doing it, I would leave the temperature the same and bake them somewhere between 15 and 25 minutes, or until the edges are set and the centers just slightly jiggle. Then cool at room temp before refrigerating. Hope this helps!
Jeff C says
Oh my goodness. I've been looking for this recipe for years after losing it due to my own stupidity. I remember the original from AllRecipes and it's easy and delicious. Thank you for posting this!
Misty says
So glad you found it! It was inspired by the AllRecipes version, with some changes of our own to make it even better!
Johanna says
Looks yummy!! I want to make this for Easter dinner. I have three different sizes of springform pans. Any certain size that I need to use?
Misty says
This is perfect for Easter! Yes, use a 9 inch springform pan.
Monica says
I could only find fresh raspberries, do I need to freeze them first? Or can I just use the fresh ones as is?
Thanks!
Danielle says
Feel free to use the fresh raspberries, but they may not take as long to thicken. Just watch for the sauce to thicken enough to coat the back of a spoon. If you have a chance, let us know how it turns out!
Gina says
Just to confirm, using the 9 x 13 pan of water on the lower rack, am I to pre-bake the crust?
P.S. This sounds fabulous!
Danielle says
What a lucky day at your house! 😉 You are doing it correctly- the crust does not get pre-baked. The 9x13 pan of water helps keep the oven full of moist heat. If you have a chance, we would love to know how it turns out!
Morgan says
Have you ever made a lemon version? I am trying go figure out how to incorporate lemon with the raspberry.
Misty says
I haven't but that sounds delicious. If I was going to do that I would make the crust from lemon cookies and use 3 tablespoons of lemon curd along with the raspberry filling. However, the addition of the curd might change the baking time. If you give it a try, I would love know how it turns out!
Emily says
Loved this receipt! This was my first cheesecake I have ever made.. while I did over bake mine a little so I got a little crack, it still turned out super yummy!
Danielle says
So happy to hear it turned out delicious! Thanks for leaving a comment. It makes our day!
monika says
what does the 3 8 in the cream cheese mean?
Misty says
Just means to use 3 packages of cream cheese that are each 8 ounces. Hope that helps!
Tacy says
This turned out really good! I baked it without a water bath as directed. I also froze the extra in slices individually, and just thaw them on the counter for 30 minutes before eating. So good!
Misty says
Freezing individual leftover slices is an excellent idea! Glad you liked the recipe!
Lucy says
True story.....my daughter made this and made me try it. I don't like cheesecake.....I do now. This is so good.
Misty says
Wow, so glad you loved it! I have known this cheesecake to do that for a few people 😉.