The Best White Chocolate Raspberry Cheesecake (Holiday Favorite!)

White Chocolate Raspberry Cheesecake

Looking for a stunning holiday dessert for Thanksgiving or Christmas? This White Chocolate Raspberry Cheesecake is a festive favorite—rich, creamy, and swirled with tart raspberry preserves. It’s a showstopper with a buttery graham cracker crust, silky white chocolate filling, and vibrant raspberry swirls that make it as beautiful as it is delicious.

Perfect for family gatherings or holiday potlucks, this cheesecake is make-ahead friendly and easy enough for beginner bakers. Plus, it’s made without pork or alcohol—ideal for a variety of dietary needs.

Whether it’s your first time baking cheesecake or you’re a dessert pro, this recipe guarantees rave reviews and empty plates. Get ready to impress your guests with a holiday treat that’s both elegant and comforting.

Why You’ll Love This White Chocolate Raspberry Cheesecake

This cheesecake is everything you want in a holiday dessert—flavorful, festive, and foolproof. Here’s why you’ll love it:

  • Classic combo: White chocolate and raspberries make a rich, tangy pair.
  • Stunning presentation: The marbled raspberry swirl looks beautiful on any dessert table.
  • No alcohol or pork: It’s suitable for guests with dietary restrictions.
  • Make-ahead option: Bake it a day in advance for easy entertaining.
  • Simple but elegant: No water bath, no complicated steps—just straightforward baking.

This dessert delivers bakery-quality results at home, and its bright flavors make it a standout at both Christmas and Thanksgiving. Keep reading to see what you’ll need to make this festive cheesecake!

What You’ll Need

To make this White Chocolate Raspberry Cheesecake, you’ll need simple pantry and fridge staples—no complicated or specialty ingredients. Each component plays a key role in creating a creamy, flavorful, and holiday-ready dessert.

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate, melted and slightly cooled

For the Raspberry Swirl:

  • ½ cup seedless raspberry preserves or jam
  • 1 tablespoon water (to thin, if needed)

Optional Toppings (Festive Garnish Ideas):

  • White chocolate curls or shavings
  • Sugared cranberries
  • Fresh raspberries or mint leaves

Ingredient Notes:

  • White Chocolate: Use high-quality white chocolate bars, not chips, for smooth melting and better flavor.
  • Cream Cheese: Full-fat cream cheese works best for a rich texture.
  • Raspberry Jam: Go with seedless to keep the swirl smooth and velvety.

These ingredients come together to create a holiday-worthy dessert that’s indulgent, yet simple enough to pull off with confidence—even on a busy holiday week.

White Chocolate Raspberry Cheesecake

How to Make White Chocolate Raspberry Cheesecake

Step 1: Prep the Crust

  1. Preheat oven to 325°F (163°C).
  2. In a mixing bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then remove and let cool slightly.

Step 2: Make the Filling

  1. Melt 8 oz white chocolate and set aside to cool slightly.
  2. In a large bowl, beat 3 blocks of cream cheese until smooth.
  3. Add 1 cup sugar, ¾ cup sour cream, and 1 tsp vanilla, mixing until combined.
  4. Add eggs one at a time, beating just until incorporated.
  5. Stir in the melted white chocolate until smooth.

Step 3: Add the Raspberry Swirl

  1. Pour half the cheesecake batter over the crust.
  2. Add dollops of raspberry jam and swirl gently with a knife or skewer.
  3. Add remaining batter and repeat the swirl on top.

Step 4: Bake

  1. Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
  2. Turn off the oven, crack the door, and let it cool for 1 hour.
  3. Chill in the fridge for at least 4 hours, preferably overnight.

You Must Know

Before making your cheesecake, here are a few key tips to guarantee success:

  • Use room temperature ingredients – Cold cream cheese or eggs can lead to a lumpy, uneven batter.
  • Don’t overmix – Overbeating adds air and may cause cracking. Mix until just combined.
  • Choose quality white chocolate – Skip the chips and use a baking bar for better texture.
  • Swirl gently – Overmixing the raspberry will muddy the batter. Light swirls keep the layers beautiful.
  • Cool gradually – Cracking usually happens from sudden temperature changes. Let the cheesecake rest in the oven (turned off with door slightly open) before chilling.

These basics help you bake with confidence and avoid common mistakes—perfect for beginners and pros alike.

Perfecting the Cooking Process

Cheesecake success comes down to a few key steps:

  • Bake low and slow at 325°F for 50–60 minutes. The center should jiggle slightly.
  • Avoid overbaking – It firms up as it cools, so don’t wait for it to look completely set.
  • No water bath needed – Thanks to careful cooling, you can skip the fuss and still avoid cracks.
  • Chill completely – Refrigerate at least 4 hours or overnight for best texture and flavor.
  • Slice cleanly – Dip your knife in warm water and wipe between cuts for bakery-style presentation.

With these tips, your White Chocolate Raspberry Cheesecake will come out creamy, smooth, and picture-perfect every time.

Add Your Touch White Chocolate Raspberry Cheesecake

One of the best things about this cheesecake is how easy it is to personalize. Whether you’re prepping for Christmas or Thanksgiving, a few simple changes can make it feel extra special.

  • Crust variations: Swap graham crackers for chocolate cookie crumbs or gingersnaps for a festive twist.
  • Berry swap: Try seedless strawberry, blackberry, or even cranberry jam in place of raspberry for a seasonal flavor spin.
  • Garnish ideas: Add fresh raspberries, white chocolate shavings, powdered sugar, or sugared cranberries for a holiday-ready look.
  • Mini cheesecakes: Use a muffin tin with liners to create individual servings—perfect for parties or gifting.
  • Chocolate boost: Drizzle white or dark chocolate on top before serving for extra indulgence.

Adding your personal flair turns this already elegant dessert into something that feels homemade, thoughtful, and made just for the people you’re serving.

Storing & Reheating

Cheesecake is perfect for making ahead, and it stores beautifully—ideal for holiday planning.

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  • Refrigerator: Store covered in the fridge for up to 5 days. Keep it chilled until just before serving.
  • Freezer: Freeze whole or in slices. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheating: Cheesecake is best served chilled or at room temp, but if you prefer a warm slice, microwave it in 10-second bursts—just enough to soften, not melt.

Tip: Add garnishes after storing, not before, to keep them looking fresh and festive.

Chef’s Helpful Tips for White Chocolate Raspberry Cheesecake

Want to make sure your cheesecake turns out flawless? These pro tips will help:

Comfort food classics with a fresh twist

  • Plan ahead: This cheesecake needs time to chill—overnight is ideal. Make it the day before your holiday event.
  • Use a springform pan: It allows for easy release and keeps your crust intact. Line the bottom with parchment if needed.
  • No cracks? No problem! If your cheesecake does crack, just cover it with whipped cream, berries, or white chocolate curls—no one will notice.
  • Warm knife trick: For clean slices, dip a sharp knife in hot water, wipe it, and repeat between each cut.
  • Don’t rush cooling: Let the cake cool in the oven for an hour before moving it to the fridge. It helps prevent splitting or sinking.

These small steps make a big difference and turn your cheesecake into a professional-looking, holiday-worthy dessert.

FAQ for White Chocolate Raspberry Cheesecake

Can I use frozen raspberries instead of jam?
Yes, simmer frozen raspberries with a bit of sugar and strain out the seeds for a homemade swirl.

Do I need a water bath?
Not for this recipe. Slow baking and proper cooling keep the texture creamy without one.

Try these easy and flavorful dinner ideas tonight

How do I prevent cracks?
Use room temperature ingredients, don’t overmix, bake low and slow, and cool gradually in the oven.

Can I make this gluten-free?
Yes! Use gluten-free graham crackers or cookies for the crust, and ensure other ingredients are labeled gluten-free.

Is it okay to freeze leftovers?
Absolutely. Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Still have questions? Leave them in the comments or check back for more holiday cheesecake ideas!

Conclusion

Whether you’re planning a cozy Thanksgiving dinner or a festive Christmas feast, this White Chocolate Raspberry Cheesecake is the dessert that brings everyone to the table. It’s rich yet refreshing, elegant yet easy to make—ideal for celebrating the holidays with flavor and style.

From the buttery graham cracker crust to the creamy white chocolate filling and tart raspberry swirl, every bite is a beautiful balance of taste and texture. Best of all, it’s a make-ahead masterpiece that lets you enjoy your holiday without last-minute baking stress. No alcohol, no pork—just pure dessert joy everyone can enjoy.

Customize it with your favorite jam, garnish it with flair, and share it proudly. It’s more than just a cheesecake—it’s a sweet holiday memory waiting to happen.

Happy holidays and happy baking!

The Best White Chocolate Raspberry Cheesecake (Holiday Favorite!)

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time:5 hours Total time:6 hours 20 minutesCooking Temp:325°F CServings:12 servingsEstimated Cost: $12–$16 $Calories:430 kcal Best Season:Summer

Description

This creamy White Chocolate Raspberry Cheesecake is a show-stopping holiday dessert that’s surprisingly easy to make. With a buttery graham cracker crust, smooth white chocolate filling, and vibrant raspberry swirls, it’s perfect for Christmas, Thanksgiving, or any special occasion.

Ingredients

Instructions

    Prep crust: Mix crumbs, sugar, and butter. Press into a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes. Cool slightly.

    Make filling: Beat cream cheese, sugar, sour cream, and vanilla. Add eggs one at a time, then stir in melted white chocolate.

    Assemble: Pour half of the filling over the crust. Swirl in raspberry jam. Add the rest of the filling and repeat the swirl.

    Bake: Bake for 50–60 minutes until the edges are set and the center slightly jiggles.

    Cool & Chill: Cool in oven for 1 hour, then refrigerate for at least 4 hours or overnight. Slice and serve chilled.

Notes

  • Use full-fat cream cheese for best texture.
    Don’t overmix once eggs are added to prevent cracks.
    Garnish with white chocolate curls or fresh berries for a festive touch.
    To avoid cracks, cool slowly and don’t open the oven during baking.
Keywords:Christmas dessert, easy cheesecake, festive recipes, holiday cheesecake, raspberry dessert, Thanksgiving dessert, white chocolate cheesecake

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