Dessert | February 12, 2020

White Chocolate Raspberry Cheesecake Recipe

Rich, decadent cheesecake, swirled with white chocolate, raspberry sauce, on top of an Oreo cookie crust. This white chocolate raspberry cheesecake recipe will knock your socks off.  You can make it in your oven or in your pressure cooker.  With our step by step tutorial you’ll be able to pull off this recipe like a pro.

white chocolate raspberry cheesecake recipe on a wire cooling rack.

What Is White Chocolate Raspberry Cheesecake?

Cheesecake is dessert consisting of a mixture of soft, fresh cheese (typically cream cheese), eggs, and sugar. White chocolate raspberry cheesecake recipe is a classic cheesecake, taken up a notch with an Oreo crust, and the addition of melted white chocolate in the batter, and smooth raspberry sauce swirled in.

I took this white chocolate raspberry cheesecake recipe a step further and decided to give it a shot in my instant pot.  It was absolutely divine!  You must must try this method!  But I’ve also included baking directions for the traditionalist.  But it only takes 27 minutes in the pressure cooker, and you will not have a big crack in your cake.

raspberry cheesecake recipe on a wire cooling rack.

What Do I Need To Make Raspberry Cheesecake Recipe?

For this recipe you’ll need:

  • cream cheese
  • sugar
  • flour
  • vanilla
  • eggs
  • white chocolate chips
  • heavy whipping cream
  • raspberries (frozen or fresh)
  • cornstarch
  • oreo cookies
  • butter

Ingredients for raspberry cheesecake recipe.

Making Cheesecake Is Easy!

This masterpiece of a dessert will be a hit at your holiday party or family dinner.  And don’t be intimidated.  Making a cheesecake is easy!  It has a few parts:

  1. Mix ingredients
  2. Pour Into Crust
  3. Bake or Cook in the pressure cooker
  4. Chill
  5. Eat

See!  You can do that!  Making a cheesecake is not as difficult as it looks, so please give this recipe a try!  My husband came home and ate a piece and said “Yessss!  This. Is. Perfect.”

Let me give you the details:

  1. Combine raspberries, sugar, and corn starch in a small saucepan.
  2. Cook over medium heat.  Simmer for 5-10 minutes until berries are broken down and sauce is thickened.  Strain with a fine mesh sieve to remove seeds.  Seeds can be left in if desired.
    Making raspberry sauce.
  3. Combine white chocolate chips and heavy cream in a small saucepan.
  4. Cook over low heat, stirring constantly, until chocolate is melted and well combined.  Set aside to cool.
    How to make white chocolate sauce.
  5. Add Oreo cookies to a high power blender or food processor.
  6. Pulse until they are the consistency of dirt.
  7. Combine oreo crumbs and melted butter.
  8. Press into the bottom of a 7 inch springform pan.
    How to make an Oreo crust.
  9. In a large mixing bowl combine cream cheese and sugar.
  10. Mix until well combined.
  11. Add eggs, white chocolate sauce, and vanilla.  Mix.
  12. Add flour. Mix.
  13. Pour half of batter on top of prepared crust.
  14. Drizzle half of raspberry sauce on top of batter.
  15. Swirl gently.
  16. Repeat this process with second half of batter and raspberry sauce.
    How to make raspberry cheesecake recipe.
  17. Place trivet inside pressure cooker. Pour in one cup of water.
  18. Add springform pan to pressure cooker.
    How to make raspberry cheesecake recipe.
  19. Seal lid.  Cook on manual high pressure for 27 minutes.  Allow a complete natural release.
  20. Remove from pressure cooker and let cool completely.
  21. Chill for 3 hours, up to overnight.

If you choose to make this White Chocolate Raspberry Cheesecake Recipe in the oven, see recipe card for instructions.

raspberry cheesecake recipe being cut into slices.

Cheesecake Q&A

What is the difference between New York style cheesecake and Philadelphia style cheesecake?

New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn’t. Which means it doesn’t have anything to do with Philadelphia, the city, but rather the brand of cream cheese.

I love White Chocolate and Raspberry!  Do you have other recipes with this combo?

Yes!  Check out our:

White Chocolate Raspberry Cookies

White Chocolate Raspberry Sweet Rolls

White Chocolate Raspberry Bundt Cake

How long does cheesecake keep?

The shelf life of cheesecake is 5 to 7 days in the fridge. If you need to store cheesecake for longer, freezing is the way to go. The cake should keep good quality in the freezer for at least a few months.

raspberry cheesecake recipe on a wire cooling rack.

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If you tried this White Chocolate Raspberry Cheesecake or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to

5 from 6 votes
white chocolate raspberry cheesecake recipe on a wire cooling rack.
White Chocolate Raspberry Cheesecake Recipe
Prep Time
25 mins
Cook Time
27 mins
Natural Release Time + Time For Pot To Pressurize
45 mins
Total Time
1 hr 37 mins
 

Rich, decadent cheesecake, swirled with white chocolate, raspberry sauce, on top of an Oreo cookie crust. This white chocolate raspberry cheesecake recipe will knock your socks off.  You an make it in your oven or in your pressure cooker.  With our step by step tutorial you'll be able to pull off this recipe like a pro.

Course: Dessert
Cuisine: American
Keyword: cheesecake with raspberry, raspberry cheesecake recipe, white chooclate cheesecake
Servings: 8 servings
Calories: 570 kcal
Author: Kadee
Ingredients
White Chocolate Sauce
  • 1 cups white chocolate chips
  • 1/4 cup heavy cream
Raspberry Sauce
  • 5 oz frozen raspberries
  • 1/2 cup water
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/4 cup sugar
Cheesecake Filling & Crust
  • 23 oreo cookies crumbled into crumbs
  • 1/4 cup butter melted
  • 12 oz cream cheese softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1 tbsp flour
Instructions
White Chocolate Sauce
  1. Combine white chocolate chips and heavy cream in a small saucepan.

  2. Cook over low heat, stirring constantly until chocolate is melted and well combined. Set aside to cool.

Raspberry Sauce
  1. For raspberry sauce - In a small saucepan combine frozen raspberries,1/2 cup water, cornstarch, and 1/4 cup sugar.

  2. Cook down raspberries on med-low. Strain seeds if desired. Set aside to cool.

For Oven
  1. Preheat oven to 325°F (160°C)

  2. Combine oreo crumbs and butter.  Mix until well combined.  Press into the bottom of a well greased 7 inch spring form pan.  Set aside.

  3. In a stand mixer, combine the cream cheese and 1/4 cup of sugar and blend until smooth. 

  4. Add the eggs one at a time and mix completely between each egg. 

  5. Blend in vanilla, flour and white chocolate sauce.

  6. Pour 1/2 of the cheesecake batter on top of the cookie crust. Drizzle 1/2 of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.

  7. Place your pan on a cookie sheet with just enough water to completely cover the bottom of the sheet.(1/4 inch of water) Bake 50-60 minutes. Remove from oven and let rest. Cheesecake will continue to set as it cools. Serve with remaining raspberry sauce.
For Pressure Cooker
  1. Combine oreo crumbs and butter. Mix until well combined. Press into the bottom of a well greased 7 inch spring form pan. Set aside.

  2. In a stand mixer, combine the cream cheese and 1/4 cup of sugar and blend until smooth. 

  3. Add the eggs one at a time and mix completely between each egg. 

  4. Blend in vanilla, flour and white chocolate sauce.

  5. Pour 1/2 of the cheesecake batter on top of the cookie crust. Drizzle 1/2 of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.

  6. Add 1 cup water to pressure cooker.  Insert wire rack.  Place cheesecake on top of wire rack.  Close lid and set to seal.  Cook on high pressure for 27 minutes and allow a complete natural release.

  7. Remove cheesecake from pressure cooker and cool completely.  Transfer to refrigerator and chill for 4-8 hours or overnight.

Recipe Video

Recipe Notes

If using a 12 inch springform pan for oven baking - recipe can be doubled.

Nutrition Facts
White Chocolate Raspberry Cheesecake Recipe
Amount Per Serving (1 slice)
Calories 570 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Cholesterol 110mg37%
Sodium 386mg17%
Potassium 249mg7%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 42g47%
Protein 8g16%
Vitamin A 841IU17%
Vitamin C 5mg6%
Calcium 114mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

24 thoughts on “White Chocolate Raspberry Cheesecake Recipe

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  1. Can’t wait to try it, I love a good cheesecake and this combination of white chocolate and raspberry looks delicious!

  2. I always heard that you had to loosely cover the cheesecake when done in pressure cooker. Is that NOT true????

    1. There are some recipes that call for this method. These recipes also call for a longer cooking time. For this recipe the foil is not necessary.

  3. Yummy! I wish I had a piece of this right now. However, I have a question. Well, 2 actually. 1: the ingredients list 1/4 cup sugar, but the instructions say 1/2 cup. Also, there is 1 tbsp. water listed in the ingredients, but not mentioned anywhere in the instructions. Thanks!

  4. 5 stars
    I made this today & it’s my favorite now. Really worth the effort. I did cover it with paper town & foil on top so it took 32 min but it came out perfect. Great recipe!

  5. 5 stars
    My son wanted a raspberry cheesecake for his bday, and I wanted to try my new Instant Pot. This came out BEAUTIFULLY. I used a Walker’s Cookies shortbread crust and a jar of seedless raspberry “spreadable fruit” by a brand name company with a checkered lid instead of the raspberry purée. Then I finished it off with a few min under the broiler to brown. Perfection!!!

  6. 5 stars
    This is amazing!! So delicious!!! Was my first time making cheese cake and I intended to use my instant pot but I didn’t have the rack, ordered it for next time! Thanks for the recipe!!

  7. I have a couple of questions regarding this recipe. Reading other recipes they say not to use a stand mixer (all I have) and to not over mix after adding the eggs. Your recipe goes against those suggestions, but it looks really good. Will using a stand mixer and adding items after the eggs not effect it negatively? I’m fairly new to making cheesecakes. I made one in my ninja foodi and it wasn’t pretty (still good though) and I’ll be making yours for a friend soon. Any advice would be appreciated, thanks!

    1. I’ve been making cheesecakes in my stand mixer for years. I do not overmix. The only step I mix well is the sugar and cream cheese. Additional ingredients I mix until just combined. Using a stand mixer has never produced a bad cheese cake for me. :). Let me know how it turns out.