This White Chocolate Raspberry Swirl Cheesecake is elegance in dessert form — a creamy, dreamy fusion of rich white chocolate and vibrant raspberry swirls that adds both beauty and fresh berry flavor to every single bite. Each slice looks like a piece of art, marbled with luscious raspberry ribbons over a silky white chocolate cheesecake filling and a buttery cookie crust.

It’s a dessert that commands attention on any dessert table — festive enough for holidays, romantic enough for anniversaries, and irresistible for simply treating yourself when nothing short of spectacular will do.

Why I Love This Recipe

• Perfect flavor harmony: sweet white chocolate + refreshing raspberry
• The marble swirl makes it look bakery-grade with minimal effort
• Ultra-creamy texture thanks to melted white chocolate
• The flavor is delicate yet so satisfying
• Everyone compliments it — definitely a show-off dessert!

Why It’s a Must-Try

• It’s visually stunning without complex decorating skills
• The tartness of raspberries balances the sweetness beautifully
• A great make-ahead option — perfect for hosting
• Popular with both fruit dessert lovers and cheesecake lovers alike
• The kind of cheesecake people can’t stop thinking about later

Timing, Servings & Nutrition

Feature	Details
Prep Time	35 minutes
Baking Time	60–70 minutes
Cooling & Chilling	5–6 hours (best overnight)
Total Time	~7 hours
Servings	12 slices
Course	Dessert
Cuisine	American
Estimated Calories	~530 per slice

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For Raspberry Sauce:

• 1 1/2 cups fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickness)

For White Chocolate Cheesecake Filling:

• 24 oz (680g) cream cheese, room temp
• 1 cup granulated sugar
• 1/2 cup sour cream, room temp
• 3 large eggs, room temp
• 8 oz white chocolate, melted & cooled slightly
• 1 tsp vanilla extract
• Pinch salt

Step-by-Step Preparation

Step 1: Make the Crust

1. Preheat oven to 325°F (165°C).
2. Mix graham crumbs + sugar + melted butter.
3. Press firmly into bottom of 9-inch springform pan.
4. Bake 8 minutes. Cool slightly.

Step 2: Make Raspberry Sauce

1. Heat raspberries, sugar & lemon juice in a saucepan.
2. Stir until berries break down — 5 minutes.
3. Add cornstarch slurry if desired; cook 1–2 more minutes.
4. Strain to remove seeds (optional but recommended).
5. Let cool.

Step 3: Make Filling

1. Beat cream cheese until smooth and fluffy.
2. Add sugar — mix well.
3. Mix in sour cream, vanilla & salt.
4. Slowly mix in melted white chocolate.
5. Add eggs one at a time, mixing gently — avoid overmixing.

Step 4: Assemble and Swirl

1. Pour filling over crust.
2. Spoon raspberry sauce in dollops over top.
3. Use a skewer or knife to gently swirl into a marble pattern.

Step 5: Bake in Water Bath

Wrap pan exterior tightly with foil.

Place into a larger pan; pour hot water halfway up the sides.

Bake 60–70 minutes until edges set, center slightly jiggles.

Turn oven off; let cool inside 1 hour.

Step 6: Chill

• Remove from bath, cool completely
• Refrigerate at least 4 hours (overnight recommended)

How to Serve

• Serve cold, topped with:
  • Fresh raspberries
  • White chocolate curls
  • Light dusting of powdered sugar
• Use a hot knife for perfect slices
• Amazing with hot tea, Prosecco, or white wine

Recipe Tips

• Strain berries for a seed-free sauce
• Do not overmix after adding eggs — prevents cracks
• Ensure white chocolate cools slightly before mixing
• Let cheesecake cool gradually to avoid sinking

Variations

Version	What to Change
Dark Chocolate Raspberry	Replace white chocolate with semisweet chocolate
Lemon Raspberry Cheesecake	Add 1 tbsp lemon zest + 2 tbsp juice to filling
Gluten-Free	Swap crust with GF cookie crumbs
Triple Berry Swirl	Mix raspberries + strawberries + blueberries
White Chocolate Raspberry Cheesecake Bars	Bake in 9×13 pan, reduce time to 35–40 min

Freezing & Storage

Method	How Long	Best Practice
Refrigerated	4–5 days	Airtight container
Frozen (without swirl topping preferred)	Up to 2 months	Wrap tightly in plastic + foil

Special Equipment Needed

• 9-inch springform pan
• Electric mixer
• Large roasting pan (for water bath)
• Fine mesh strainer (for raspberries)
• Foil
• Offset spatula / swirling tool

FAQ

Q: Can I use bottled raspberry sauce?
A: Yes! Just ensure it’s not overly thin.

Q: My cheesecake cracked — what went wrong?
A: Usually overbaking or rapid cooling. No worries — garnish hides it!

Q: Can I use frozen raspberries?
A: Absolutely — no need to thaw before cooking.

Q: Can I double the swirl?
A: Yes, but too much liquid may affect set. Add in moderation.

Conclusion

This White Chocolate Raspberry Swirl Cheesecake is the definition of impressive yet approachable baking. The creamy white chocolate paired with the fresh raspberry swirl creates a stunning contrast that tastes every bit as special as it looks. Whether for a holiday dessert table or a romantic dinner, it’s guaranteed to be remembered long after the last slice disappears.