Why You’ll Love This Recipe

This cheesecake is the perfect balance of creamy and tangy, with the sweetness of white chocolate complementing the tartness of the raspberry sauce. The Oreo crust adds a rich, chocolaty base that contrasts beautifully with the smooth cheesecake filling. Every bite is an explosion of flavors, making it a show-stopping dessert that’s sure to impress your friends and family. Plus, it’s a beautiful and festive treat, perfect for holidays, birthdays, or any celebration!

Ingredients

For the Oreo Crust:

20 Oreo cookies
4 tablespoons salted butter, melted

For the Raspberry Sauce:

1 cup raspberry preserves
2 cups raspberries (fresh or frozen)

For the Cheesecake Filling:

11 ounces white chocolate chips (or white chocolate)
¾ cup heavy cream
24 ounces cream cheese, room temperature
¾ cup powdered sugar
½ cup sour cream or Greek yogurt, room temperature
3 large eggs, room temperature

For Garnishes (Optional):

Fresh raspberries
Whipped cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Oreo Crust

Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray.
Add the Oreo cookies to a food processor and pulse until the cookies are reduced to crumbs. Add the melted butter and pulse until well combined.
Press the mixture into the bottom of the springform pan to form the crust. Bake for 10-12 minutes until set. Remove from the oven and let cool.

Step 2: Make the Raspberry Sauce

In a medium saucepan, combine the raspberry preserves and fresh or frozen raspberries. Heat over medium heat, stirring frequently, until the mixture comes to a boil.
Reduce the heat and simmer for 7-9 minutes or until the sauce thickens. Strain the sauce through a fine mesh strainer to remove most of the seeds. Allow the sauce to cool.

Step 3: Make the Cheesecake Filling

Reduce the oven temperature to 325°F (163°C). Set up a water bath by placing a folded towel in the bottom of a large roasting pan.
Place the white chocolate chips and heavy cream in a heatproof bowl. Heat in the microwave in 30-second increments until steaming, then stir until smooth.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and beat on low speed until combined.
Add the sour cream (or Greek yogurt) and mix until smooth. Gradually add the white chocolate mixture and combine. Add the eggs one at a time, mixing on low speed after each addition.

Step 4: Assemble the Cheesecake

Wrap the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in during baking.
Pour half of the cheesecake filling onto the cooled Oreo crust and spread evenly. Drizzle ¼ cup of raspberry sauce on top and swirl it with a butter knife.
Add the remaining cheesecake mixture and drizzle with another ¼ cup of raspberry sauce. Swirl again to create a marbled effect.
Place the springform pan into the water bath and pour hot water around the pan. Bake for 75-90 minutes, checking for a slight jiggle in the center.
Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Remove the cheesecake and let it cool to room temperature.

Step 5: Chill and Serve

Cover the cheesecake with plastic wrap and chill in the refrigerator overnight, or for at least 4 hours.
Once chilled, remove the cheesecake from the springform pan. Garnish with remaining raspberry sauce, fresh raspberries, and whipped cream before serving.

Servings and Timing

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4 hours
Total Time: 6 hours 40 minutes
Servings: 12 servings

Variations

Crust options: If you’re not a fan of Oreo cookies, you can substitute them with graham crackers or digestive biscuits for a different base.
Berry mix: Swap out the raspberries for strawberries or blueberries to create a different berry swirl cheesecake.
Topping variations: For an extra touch, drizzle melted white chocolate over the top, or add a sprinkle of crushed nuts like pistachios or almonds for added texture.

Storage/Reheating

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then foil before placing it in a freezer-safe bag. To serve, let the cheesecake thaw overnight in the fridge.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made ahead of time. It needs to chill for several hours (ideally overnight) before serving, which makes it a great make-ahead dessert.

Can I use other types of chocolate for the filling?

White chocolate is best for this recipe as it pairs beautifully with the raspberries, but you could substitute with milk chocolate or dark chocolate if you prefer. Keep in mind that this will change the flavor profile of the cheesecake.

How do I prevent cracks in the cheesecake?

To prevent cracks, make sure to bake the cheesecake in a water bath, which provides even heat and moisture. Additionally, avoid overmixing the batter, and let the cheesecake cool gradually by turning off the oven and leaving it in there for an hour.

Can I make this cheesecake without the water bath?

While the water bath helps to prevent cracks and ensures a creamy texture, it’s not absolutely necessary. You can skip the water bath, but be mindful of not overbaking, and let the cheesecake cool slowly.

Can I use frozen raspberries for the sauce?

Yes! Frozen raspberries work just as well as fresh raspberries for the raspberry sauce. Just make sure to thaw them first before using them in the sauce.

What can I use instead of a springform pan?

If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line the sides and bottom with parchment paper to help remove the cheesecake after it’s set.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center still has a slight jiggle. The cheesecake will continue to firm up as it cools.

Can I use low-fat cream cheese or sour cream?

You can use low-fat versions of cream cheese and sour cream, but the texture and richness may be slightly different. Full-fat versions yield the creamiest and most decadent results.

How do I store the leftover cheesecake?

Store any leftover cheesecake in the refrigerator for up to 5 days in an airtight container. You can also freeze individual slices for later enjoyment.

Conclusion

This White Chocolate Raspberry Cheesecake is a showstopper of a dessert, perfect for any special occasion or just a delicious treat for yourself. With its creamy white chocolate filling, tart raspberry sauce, and crunchy Oreo crust, it’s a delightful balance of textures and flavors. Each bite is smooth, sweet, and just the right amount of tangy, making it a crowd-pleaser that everyone will enjoy!