White Chocolate Raspberry Cheesecake

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Felt like baking something sweet the other night. Let’s say it didn’t take me long to decide. The White Chocolate Raspberry Cheesecake has always been my favorite dessert. It’s rich and has a sweet taste from the white chocolate and raspberries.

Below you will find the recipe. It took a little bit to prepare and needs time to settle in the refrigerator but other than that it was delicious!



White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs (Oreo’s or similar)
3 tablespoons white sugar
1/4 cup of butter
1 (10 ounce) package of frozen raspberries
2 tablespoons of white sugar
2 teaspoons of cornstarch
1/2 cup of water
2 cups white chocolate chips (any brand)
1/2 cup of half-and-half cream
3 (8 ounce) packages of cream cheese (any brand)
1/2 cup of white sugar
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).

In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended.

Hint: I used a cheese grater to make the cookie crumbs.

Press mixture onto the bottom of a 9 inch spring form pan.

To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons of sugar, cornstarch and water. Bring to boil.

Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.

In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth.

Finished cheesecake
Remove from heat and allow to cool to luke warm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time.

Blend in vanilla and melted white chocolate chips. Pour half of batter over crust.

Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set.

Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.

Serve with remaining raspberry sauce.


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Hi, I'm Michele. So glad to see that you stopped by Sunshine and Flip Flops. My blog is devoted to easy recipe creations for busy families like my own, traveling with family, and tips on everyday life solutions. Did I also forget to say? I'm from Central Florida, so bring on the warm weather, flip flops, beaches, and chilled beverages!


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