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Slice of White Chocolate Raspberry Cheesecake with fork.
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4.58 from 21 votes

Baked White Chocolate Raspberry Cheesecake (no water bath)

Baked 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).
Prep Time30 mins
Cook Time1 hr
Cooling Time3 hrs
Total Time4 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 396kcal



  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


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.
Freezing Instructions
Freeze the whole cheesecake or individual slices. Completely cool and refrigerate your cheesecake as directed. Then place it on a cookie sheet and freeze unwrapped for 2-3 hours. This ensures that the cheesecake won’t be dented or otherwise ruined when you wrap it. Then wrap it in a layer of plastic wrap and a layer of tin foil. Freeze for 1-2 months.


Calories: 396kcal | Carbohydrates: 50g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 192mg | Potassium: 201mg | Fiber: 2g | Sugar: 40g | Vitamin A: 230IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg