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White Chocolate Raspberry Swirl Cheesecake

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White Chocolate Raspberry Swirl Cheesecake is not only gorgeous but absolutely scrumptious. A food blogger friend told me she thought her mom made the best cheesecake until she tried this homemade cheesecake recipe. The best cheesecake – how’s that for an endorsement??!

White Chocolate Raspberry Swirl Cheesecake on  a white plate garnished with fresh raspberries

Raspberry Swirl Cheesecake

We were invited to a dear friend’s house for dinner. Six of us, the wives all foodies, would pitch in to complete the menu. I would make dessert, natch! One of the husbands has made it known how much he loves cheesecake, so my wheels started turning. I had printed off this recipe in 2005, so it was high time I gave it a shot, with some major tweaks, of course.

White Chocolate Raspberry Swirl Cheesecake  slice on a white plate with a red handled fork

Rave Reviews Across the Board

Steve, the cheesecake fan, was thrilled with this Raspberry Swirl Cheesecake. A scientist by trade and curious by nature, he queried about the difference between this cheesecake and others I have made. It was definitely ultra creamy, even velvety smooth.

My guess was that leaving it out on the counter while we noshed on appetizers and then plated and ate our dinner was key. It made slicing most difficult, but the softer texture was sublime. I normally don’t add flour and cream to my cheesecake batter, but I don’t think those small amounts created any earth shattering changes. After dinner, our hostess commented that my cheesecake usurped her dear mother’s as the best ever.

Cheesecake fanatics will love this raspberry swirl cheesecake recipe!!!

Overhead view of White Chocolate Raspberry Swirl Cheesecake on a white serving plate with fresh raspberries

To make this raspberry swirl cheesecake, you may need:

Tips for Making a Perfect Cheesecake:

If you follow my cheesecake baking tips, you’ll have a super creamy, luscious cheesecake that will get rave reviews!

  • As always, use the best quality ingredients you can afford. I always recommend Philadelphia Cream Cheese for my cheesecakes and real not imitation vanilla extract.
  • Have your eggs and cream cheese at room temperature for the smoothest incorporation. If your cream cheese is not soft, you’ll see bits of it in your finished batter.
  • If you forget to get out your eggs and cream cheese ahead of time, you can place your eggs in warm (not boiling) water for 15-20 minutes and put your cream cheese in the microwave with a Pyrex container of very hot or boiling water for 15 minutes (do not microwave your wrapped cream cheese since it has foil packaging!).
  • Use your paddle attachment of your stand mixer to mix your cheesecake. The whisk attachment will incorporate too much air and compromise the texture.
  • Add your eggs one at a time, mixing each one just until incorporated. No longer.
  • Bake in a bain marie or water bath to minimize cracking and create a humid environment in the oven. I like to use a roasting pan with handles to make it easier to get it in and out of the oven.

Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

White Chocolate Raspberry Swirl Cheesecake featured image

White Chocolate Raspberry Swirl Cheesecake

A luxurious cheesecake with white chocolate and a gorgeous raspberry swirl topping! Adapted from Bake and Freeze Chocolate Desserts.

  • Author: Liz Berg
  • Prep Time: 45 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 16 1x
  • Category: Dessert, Cheesecake
  • Method: Mixing, Baking
  • Cuisine: American



  • 1 3/4 cups graham cracker or vanilla wafer crumbs
  • 3 tablespoons sugar
  • 4 tablespoons butter, melted

Raspberry Sauce:

  • 1 1/2 cups unsweetened frozen raspberries, thawed and drained
  • 1 tablespoon sugar
  • 1 teaspoon fresh lemon juice

White Chocolate Cheesecake:

  • 8 ounces white chocolate, chopped
  • 2 pounds cream cheese, at room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons flour
  • 4 eggs, at room temperature
  • 2 teaspoons vanilla
  • 2 tablespoons whipping cream
  • Fresh raspberries to garnish, optional


  1. Mix together crust ingredients and pat into the bottom and partway up the sides of a 9-inch springform pan. Wrap the pan with heavy-duty aluminum foil and place it in a large baking pan (I use my roaster). Set aside.
  2. To make the raspberry sauce, purée the raspberries in a food processor. Press the raspberries through a strainer to remove the seeds. Add the 1 tablespoon of sugar and the lemon juice to the strained puree. Set aside.
  3. Preheat the oven to 350º.
  4. Gently melt the white chocolate in a microwave safe bowl by starting and stopping the microwave at 30-second increments, stirring each time, until melted and smooth. Set aside.
  5. Put the cream cheese in a stand mixer fit with a paddle attachment. Mix on low speed until smooth, about 1 minute. Add the sugar and mix until smooth, about 1 minute. Mix in the flour. Add the eggs,one at a time, mixing smooth after each addition, scraping down the sides of the mixing bowl after each addition. Add the vanilla and whipping cream. Stir in the melted white chocolate. Pour the batter into the prepared springform pan.
  6. Spoon tablespoonfuls of raspberry sauce over surface of cheesecake, leaving space between each dollop. Avoid getting any too close to the edge of the pan. You may not need to use all your sauce (I used about ½ cup).Dip the spoon about ½ inch into the batter and swirl some of the sauce into the batter making a marbleized pattern. Do not over swirl.
  7. Put the cheesecake in the oven and pour hot water into the large baking pan to reach 1 inch up the sides of the springform pan. Bake about 1 hour or until the top appears set.
  8. Cool the cheesecake in the water bath for 1 hour. Remove the pan and cool on the countertop for another hour. Chill at least 6 hours or overnight before serving.
  9. Set out on the counter for an hour before serving. Garnish with fresh raspberries if desired.

Other Favorite Cheesecake Recipes:

Caramel Cheesecake | A sublime dessert topped with toffee studded caramel sauce

Caramel Cheesecake

Mascarpone Cheesecake | The most creamy, luscious cheesecake topped with sweetened balsamic strawberries

Mascarpone Cheesecake with Balsamic Strawberries

Lemon Bar Cheesecake | A luscious citrus cheesecake loaded with lemon curd

Lemon Bar CheesecakeCaramel Topped Pumpkin Cheesecake | A dreamy autumn dessert

Caramel Topped Pumpkin Cheesecake

Skinny Chick Tips on how to Make a Perfect Cheesecake

BHG Post on how to Make a Cheesecake

More Cheesecake Recipes You’ll Love:

White chocolate raspberry swirl cheesecake Pinterest photo and text collage


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33 comments on “White Chocolate Raspberry Swirl Cheesecake”

  1. Lizzy this cheescake is absolutely beautiful, look wonderful <3 <3

  2. I love the combo of white chocolate and raspberry. This cake looks so gorgeous and delicious, Liz. Best summer cake every.

  3. It looks so elegant Liz! I wish i had a piece right now!

  4. Gorgeous color, bet this was amazing:@)

  5. What a gorgeous cheesecake! Love the swirls!!

  6. you have so many to choose from I want to be a taste tester!

  7. That looks heavenly! It has such a silky texture. Perfect, Liz.

  8. I’ve just received a pressure cooker. Have you ever tried a cheesecake in one? I’m definately trying this ( in a regular oven, lol)

  9. This looks amazing!

  10. WOW! That is gorgeous!! I would almost feel bad eating something that pretty!!

  11. Raspberry and White chocolate always go together perfectly! I want 3 slices, please! Yum!

  12. I am not a big cheesecake maker or eater for that matter. But oh look at those swirls. So pretty!

  13. Liz, you won me over with the raspberries! LOVE!!

  14. I’m going to save your recipe and hope I get to it soon, love a good cheesecake!
    The raspberry sauce looks gorgeous, your friends are so lucky 😉

  15. Wha a beauty, Liz! That swirl is perfect!

  16. This is gorgeous! One of the best looking cheesecakes I’ve seen. And the recipe reads so well — this would be fun to make. You’ve outdone yourself. Which, given your history with making cheesecake, is quite an accomplishment! Really. Good. Stuff. Thanks.

  17. That is a beautiful cheesecake!!! The swirl is perfection.

  18. This cheesecake is simply stunning! I’m mesmerized by that swirl 🙂

  19. This not only looks so pretty, but is mouth-watering! 🙂

  20. Oh, I HAVE to make a low-carb version of this pretty cheesecake, Liz. Bookmarked! 🙂

  21. Liz, your Cheesecake looks absolutely stunning. I HAVE to give your recipe a try. The raspberry swirl looks very pretty and I am sure that it adds a nice tartness to the cake. Just wonderful!

  22. What a lovely cheesecake ! I can understand everybody loved it ! x

  23. This is absolutely beautiful! I love raspberry and white chocolate together, put it in a cheesecake and it’s swoon-worthy. Thanks for the recipe!

  24. Pretty fine endorsement indeed, Liz! Your cheesecake is as gorgeous as the cheesecakes I’m seeing here in Japan =)

  25. What a gorgeous cake!! And I just loooooooove the combination of flavors that you used – white chocolate and raspberry 🙂
    I so wish I could have that slice…..!

  26. You do have a way with cheesecake and this is one of your best!

  27. I will take a slice of each please!

  28. This is such a show-stopper! Everyone loved it! 

  29. I made this last weekend and it was just the lightest, smoothest and most delicious cheesecake I have ever made! 
    Everyone loved it. 
    White chocolate and raspberry is one of my favorite combinations and now I have another way to enjoy it.
    Thank you for a GREAT recipe.

  30. Can’t go wrong with this perfect cheesecake.

  31. wow dont know where to start they are all marvelous!

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