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White Chocolate Raspberry Cheesecake


  • Author: Sarah White
  • Total Time: 6 hours 35 minutes (including chilling)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Decadent white chocolate raspberry cheesecake with an Oreo crust and creamy filling. Perfect balance of sweet, tangy, and rich flavors for any occasion.


Ingredients

Scale
  • 20 Oreo cookies
  • 4 tablespoons salted butter, melted
  • 1 cup raspberry preserves
  • 2 cups raspberries, fresh or frozen
  • 11 ounces white chocolate chips or chopped white chocolate
  • ¾ cup heavy cream
  • 24 ounces cream cheese, softened
  • 1 teaspoon vanilla extract (optional)
  • Fresh raspberries, for garnish

Instructions

  1. Crush Oreos into fine crumbs and mix with melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Chill while preparing the filling. 
  2. In a small saucepan, combine raspberry preserves and raspberries. Cook over medium heat until thickened, then set aside to cool. 
  3. Melt white chocolate with heavy cream in a heatproof bowl over low heat until smooth. Let cool slightly. 
  4. Beat softened cream cheese until smooth, then add vanilla extract. Gradually mix in the white chocolate mixture until fully combined. 
  5. Fold half of the cooled raspberry sauce into the cheesecake mixture to create gentle swirls. Pour over the crust and smooth the top. 
  6. Spoon remaining raspberry sauce on top and swirl with a knife for a marbled look. Chill for at least 6 hours or overnight. 
  7. Remove from the pan, slice, and garnish with fresh raspberries before serving.

Notes

 For clean slices, use a warm knife and wipe between cuts. Store in the refrigerator for up to 5 days or freeze for up to 1 month. Serve with whipped cream or white chocolate shavings for an elegant touch.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American