White Chocolate Raspberry Swirl Cheesecake

If you need a dessert that screams "elegance" without saying a word, this White Chocolate Raspberry Swirl Cheesecake is it. Max calls this the "Valentine's Cake" because of the stunning contrast between the deep red berry swirls and the creamy white filling. It is a masterpiece of balance: the buttery sweetness of white chocolate is cut perfectly by the tart, bright punch of raspberry, all sitting atop a dark, crunchy chocolate cookie crust.

An elegant cheesecake featuring a creamy white chocolate filling marbled with tart raspberry sauce, sitting on a dark chocolate cookie crust.

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Why You Will Love This White Chocolate Raspberry Swirl Cheesecake

This cheesecake is a feast for the eyes and the palate. Unlike a standard New York cheesecake, the texture here is exceptionally smooth and melt-in-your-mouth thanks to the melted white chocolate in the batter. The homemade raspberry coulis creates a beautiful marbled effect that looks like professional art, but the technique is actually quite simple. It’s rich, sophisticated, and guaranteed to impress.

How To Make White Chocolate Raspberry Swirl Cheesecake

To achieve the striking look in the photo, we start with a dark chocolate Oreo crust pressed firmly into the pan. We make a fresh raspberry sauce and strain it to remove the seeds—this ensures the swirl is glossy and smooth. We alternate dollops of white chocolate cheesecake batter and raspberry sauce in the pan, then use a skewer to marble them together. Baked gently in a water bath, it comes out crack-free and is finished with a crown of fresh raspberries.

White Chocolate Raspberry Swirl Cheesecake Ingredients

The Dark Crust

• 24 chocolate sandwich cookies (like Oreos, filling included)
• 5 tablespoons unsalted butter (melted)

The Raspberry Swirl

• 6 oz fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 tablespoon water

The White Chocolate Filling

• 24 oz cream cheese (3 blocks, softened)
• ½ cup granulated sugar
• 8 oz high-quality white chocolate (chopped and melted)
• 3 large eggs (room temperature)
• ½ cup heavy cream (or sour cream)
• 1 teaspoon vanilla extract

The Garnish

• Fresh raspberries (for topping)

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Step by Step Method

Prepare the Raspberry Sauce

• In a small saucepan, combine raspberries, sugar, cornstarch, and water. Simmer over medium heat for 5–7 minutes, breaking up the berries, until thickened.
• Press the mixture through a fine-mesh sieve to remove the seeds. You want a smooth, thick purée. Let it cool completely.

Make the Crust

• Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
• Blitz the cookies in a food processor until fine crumbs form. Mix with melted butter.
• Press the mixture firmly into the bottom of the pan to create a dark, solid base. Bake for 10 minutes, then cool.

Mix the Filling

• Melt the white chocolate in the microwave in 20-second intervals, stirring until smooth. Let it cool slightly (it should be liquid but not hot).
• Beat the softened cream cheese and sugar until completely smooth and creamy.
• Beat in the cooled white chocolate, heavy cream, and vanilla.
• Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.

Swirl and Bake

• Pour half of the cheesecake batter over the crust. Drop teaspoonfuls of the raspberry sauce over the batter.
• Pour the remaining batter on top. Drop the remaining raspberry sauce over the surface.
• Use a skewer or knife to gently swirl the red sauce into the white batter to create a marbled effect.
• Place the pan in a water bath (wrap bottom in foil!). Bake for 60–70 minutes until the edges are set and the center jiggles slightly.

Chill and Serve

• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Refrigerate for at least 6 hours or overnight.
• Before serving, garnish the top with fresh whole raspberries placed in a circle.

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Max’s Reaction: "It looks like a painting! The red parts are sour and the white parts taste like a candy bar. I want the piece with the most swirl!"

What Pairs Well With White Chocolate Raspberry Swirl Cheesecake

This dessert is sweet and creamy, so it pairs beautifully with sparkling beverages. A glass of Prosecco or Champagne cuts through the richness of the white chocolate. For a non-alcoholic option, sparkling water with a squeeze of lime or a hot cup of herbal tea (like hibiscus) complements the fruity notes.

White Chocolate Raspberry Swirl Cheesecake Variations

Lemon Raspberry

• Add 1 tablespoon of fresh lemon zest to the cheesecake batter. The citrus brightens the white chocolate and pairs classically with the berries.

Dark Chocolate Twist

• Drizzle melted dark chocolate over the top of the finished, chilled cheesecake for a "truffle" finish that adds a bitter counterpoint to the sweet filling.

Shortbread Crust

• If you find the Oreo crust too intense, swap it for a vanilla shortbread or graham cracker crust for a milder, buttery base.

Mini Cheesecakes

• Bake this batter in a muffin tin lined with paper liners. Reduce baking time to 18–22 minutes for perfect individual portions.

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Equipment

• 9-inch Springform Pan
• Food Processor (for crust)
• Fine Mesh Sieve (for sauce)
• Roasting Pan (for water bath)

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store the cheesecake in the refrigerator, loosely covered with plastic wrap or in a cake carrier, for up to 5 days.

Make Ahead Strategy

This cheesecake needs time to set. Make it at least 24 hours before your event. The raspberry flavor actually deepens as it sits in the fridge.

Freezing Instructions

You can freeze the baked cheesecake (whole or sliced) for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.

White Chocolate Raspberry Swirl Cheesecake FAQs

A Dessert to Remember

This cheesecake is the definition of a showstopper. It looks incredible, tastes divine, and feels special. If you are planning a dessert menu that needs variety, try our Boston Cream Roll Cake for a different take on creamy custard, or the Heavenly Pistachio White Chocolate Cheesecake for a nutty twist. For a cozy, warm option, the Snickerdoodle Cobbler is always a crowd-pleaser.

Share your White Chocolate Raspberry Swirl Cheesecake! Tag us @HannahCooking with #RaspberrySwirlCheesecake; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this White Chocolate Raspberry Swirl Cheesecake recipe and let us know what twists or ingredients you used!

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White Chocolate Raspberry Swirl Cheesecake

An elegant cheesecake featuring a creamy white chocolate filling marbled with tart raspberry sauce, sitting on a dark chocolate cookie crust.

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Chilling Time: 8 hours hours

Total Time: 9 hours hours 40 minutes minutes

Servings: 12 slice

Calories: 550kcal

Cost: $20

Equipment

• 1 Springform pan (9-inch)
• 1 Roasting pan (For water bath)
• 1 Sieve (For straining sauce)

Ingredients

• ▢ 24 chocolate sandwich cookies - For crust
• ▢ 5 tablespoon butter - Melted
• ▢ 6 oz raspberries - Fresh or frozen
• ▢ 2 tablespoon sugar - For sauce
• ▢ 1 teaspoon cornstarch - Thickener
• ▢ 24 oz cream cheese - Softened
• ▢ ½ cup sugar - For filling
• ▢ 8 oz white chocolate - Melted and cooled
• ▢ 3 large eggs - Room temperature
• ▢ ½ cup heavy cream - For creaminess
• ▢ 1 teaspoon vanilla extract - Flavor

Instructions 

• Simmer raspberries, sugar, and cornstarch until thick; strain seeds and cool.
• Mix crushed cookies and butter; press into 9-inch pan and bake at 325°F for 10 mins.
• Beat cream cheese and sugar; add melted white chocolate, cream, and vanilla. Mix in eggs gently.
• Layer batter and raspberry sauce in pan; swirl with a skewer.
• Bake in water bath for 60-70 mins. Cool in oven for 1 hour, then chill overnight.

Notes

Strain the raspberry sauce to remove seeds for a smooth swirl. Use a water bath to prevent cracking and ensure a creamy texture.

Nutrition

Serving: 180g | Calories: 550kcal (28%) | Carbohydrates: 48g (16%) | Protein: 8g (16%) | Fat: 38g (58%) | Saturated Fat: 22g (138%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 120mg (40%) | Sodium: 280mg (12%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 35g (39%) | Vitamin A: 900IU (18%) | Vitamin C: 4mg (5%) | Calcium: 100mg (10%) | Iron: 1mg (6%)