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    Home » Dessert » White Chocolate Raspberry Cheesecake Recipe

    Published: Mar 24, 2022 · Modified: May 24, 2022 by Kadee

    White Chocolate Raspberry Cheesecake Recipe

    Jump to Recipe Jump to Video Print 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 on a wire cooling rack.

    Why This Recipe Works

    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.

    About The Ingredients

    Ingredients needed to make cheesecake.

    For this recipe you'll need:

    • cream cheese - I highly recommend using the name brand cream cheese. It blends better and produces a smoother cheesecake.
    • white chocolate chips - opt for a quality chocolate chip. One that melts well and has good flavor. Skip the cheap ones.
    • Oreo Cookies - we are making our crust out of these cookies. No need for the double stuffed, just regular will do.

    A complete ingredient list is located in the recipe card below.

    How To Make A Cheesecake

    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:

    How to make raspberry sauce.

    Step 1: Combine raspberries, sugar, and corn starch in a small saucepan.

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

    How to melt white chocolate.

    Step 3: Combine white chocolate chips and heavy cream in a small saucepan.

    Step 4: Heat over low heat. Stir constantly until smooth. Set aside.

    How to make an Oreo crust.

    Step 5: Add Oreo cookies to a high power blender or food processor.

    Step 6: Pulse until they are the consistency of dirt.

    Step 7: Combine oreo crumbs and melted butter.

    Step 8: into the bottom of a 7 inch springform pan.

    How to make a cheesecake.

    Step 9: In a large mixing bowl combine cream cheese and sugar.

    Step 10: Mix until well combined.

    Step 11: Add eggs, white chocolate sauce, and vanilla.  Mix.

    Step 12: Add flour. Mix.

    How to make a cheesecake.

    Step 13: Pour half of batter on top of prepared crust.

    Step 14: Drizzle half of raspberry sauce on top of batter.

    Step 15: Swirl gently.

    Step 16: Repeat this process with second half of batter and raspberry sauce.

    How to make a cheesecake.

    Step 17: Place trivet inside pressure cooker. Pour in one cup of water.

    Step 18: Add springform pan to pressure cooker.

    Step 19: Seal lid.  Cook on manual high pressure for 27 minutes.  Allow a complete natural release.

    Step 20: Remove from pressure cooker and let cool completely. Chill for 3 hours, up to overnight. This raspberry cheese cake is heaven!

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

    A slice of white chocolate raspberry cheese cake being lifted with a cake server.

    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

    White Chocolate Raspberry Cupcakes

    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.

    An overhead shot of white chocolate raspberry cheesecake on a wire rack.

    We Want To Hear From You

    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

    white chocolate raspberry cheesecake recipe on a wire cooling rack.

    White Chocolate Raspberry Cheesecake

    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.
    5 from 6 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 27 minutes
    Natural Release Time + Time For Pot To Pressurize: 45 minutes
    Total Time: 1 hour 37 minutes
    Servings: 8 servings
    Calories: 570kcal
    Author: Kadee & Desarae

    Ingredients

    White Chocolate Sauce

    • 1 cups white chocolate chips
    • ¼ cup heavy cream

    Raspberry Sauce

    • 5 ounces frozen raspberries
    • ½ cup water
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • ¼ cup sugar

    Cheesecake Filling & Crust

    • 23 oreo cookies crumbled into crumbs
    • ¼ cup butter melted
    • 12 ounces cream cheese softened
    • ¼ cup sugar
    • ½ teaspoon vanilla
    • 2 eggs
    • 1 tablespoon flour

    Instructions

    White Chocolate Sauce

    • Combine white chocolate chips and heavy cream in a small saucepan.
    • Cook over low heat, stirring constantly until chocolate is melted and well combined. Set aside to cool.

    Raspberry Sauce

    • For raspberry sauce - In a small saucepan combine frozen raspberries,½ cup water, cornstarch, and ¼ cup sugar.
    • Cook down raspberries on med-low. Strain seeds if desired. Set aside to cool.

    For Oven

    • Preheat oven to 325°F (160°C)
    • Combine oreo crumbs and butter.  Mix until well combined.  Press into the bottom of a well greased 7 inch spring form pan.  Set aside.
    • In a stand mixer, combine the cream cheese and ¼ cup of sugar and blend until smooth. 
    • Add the eggs one at a time and mix completely between each egg. 
    • Blend in vanilla, flour and white chocolate sauce.
    • Pour ½ of the cheesecake batter on top of the cookie crust. Drizzle ½ of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.
    • Place your pan on a cookie sheet with just enough water to completely cover the bottom of the sheet.(¼ 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

    • Combine oreo crumbs and butter. Mix until well combined. Press into the bottom of a well greased 7 inch spring form pan. Set aside.
    • In a stand mixer, combine the cream cheese and ¼ cup of sugar and blend until smooth. 
    • Add the eggs one at a time and mix completely between each egg. 
    • Blend in vanilla, flour and white chocolate sauce.
    • Pour ½ of the cheesecake batter on top of the cookie crust. Drizzle ½ of the raspberry sauce onto cheesecake and swirl. Add remaining cheesecake batter and repeat with raspberry.
    • 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.
    • Remove cheesecake from pressure cooker and cool completely.  Transfer to refrigerator and chill for 4-8 hours or overnight.

    Video

    Notes

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

    Nutrition

    Serving: 1slice | Calories: 570kcal | Carbohydrates: 56g | Protein: 8g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 386mg | Potassium: 249mg | Fiber: 2g | Sugar: 42g | Vitamin A: 841IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Natalie says

      January 06, 2022 at 8:44 am

      I only have a 10-inch springform pan. Should I double the cheesecake recipe so it fits the pan better? Or what should I do?

      Reply
      • Kadee says

        January 12, 2022 at 4:36 pm

        Are you baking the cheesecake? The smaller size is what fits in a pressure cooker so that is why I specified that size. But if you are baking - then yes doubling and increasing baking time to 50-60 minutes in a water bath will work.

        Reply
    2. Olga says

      March 23, 2021 at 5:43 pm

      Can I use a Ghirardelli white chocolate bar in place of the white chips? If so, how much should I use?

      Reply
      • Kadee says

        March 23, 2021 at 8:13 pm

        Yes you can use it, use about 6 oz of the bar.

        Reply
    3. Olivia House says

      September 22, 2020 at 7:00 am

      What size pan did you use for the instant pot method? I have a 7-inch pan for the instant pot but I think that will be too small.

      Reply
      • Kadee says

        September 22, 2020 at 8:41 am

        This recipe is for a 7 inch spring form pan. So you have what you need. :)

        Reply
    4. Bre says

      May 15, 2020 at 3:59 pm

      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!

      Reply
      • Kadee says

        May 16, 2020 at 6:35 pm

        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.

        Reply
    5. Kim says

      May 10, 2020 at 3:11 pm

      When cooking the raspberries when do you add the cornstarch?

      Reply
      • Kadee says

        May 11, 2020 at 7:40 pm

        Yes, add the cornstarch, water, and sugar to the raspberries while cooking.

        Reply
    6. Nik says

      November 26, 2019 at 10:26 am

      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!!

      Reply
    7. Kara says

      April 08, 2019 at 9:19 am

      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!!!

      Reply
    8. Retired coastie says

      September 03, 2018 at 10:32 pm

      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!

      Reply
    9. Jennifer says

      July 14, 2018 at 6:50 am

      5 stars
      I made this in the instant pot. It was sooo good. DefiniTely was better after setting 24 hrs. Thanks!

      Reply
    10. Lisa LaFleur says

      May 14, 2018 at 4:12 am

      5 stars
      This was amazing. I made it in a 7" pan in the instant pot.

      Reply
    11. hilly says

      May 01, 2018 at 3:22 pm

      5 stars
      this was so creamy and delicious

      Reply
    12. Tricia says

      April 16, 2018 at 1:48 pm

      Would fresh raspberries work? i have a 6" springform, is that ok?

      Reply
    13. Cheryl Newton says

      April 08, 2018 at 6:04 pm

      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!

      Reply
      • Kadee says

        April 08, 2018 at 8:21 pm

        Sorry about that Cheryl, I'll fix those up!

        Reply
        • Cheryl Newton says

          April 13, 2018 at 5:17 am

          Muchas gracias!

    14. Lynn Mott says

      April 07, 2018 at 1:01 pm

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

      Reply
      • Kadee says

        April 08, 2018 at 10:24 am

        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.

        Reply
    15. Laura says

      March 16, 2015 at 8:54 pm

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

      Reply
    16. Sarah Osborne says

      December 19, 2014 at 1:51 pm

      Oh, this looks heavenly!!

      Reply
    17. Jannelle says

      December 13, 2014 at 10:40 pm

      I love that with the Oreo crust you still get some chocolate without the cheesecake itself being chocolate. This looks divine.

      Reply
    18. Debbie says

      December 12, 2014 at 12:31 pm

      I love cheesecake! Looks so good!

      Reply
    19. Chelsea Charles says

      December 09, 2014 at 4:57 am

      Your photography is just gorgeous and this is a recipe I'm sure to test this holiday. CC

      Reply
    20. Jeanette says

      December 02, 2014 at 11:33 am

      Looks gorgeous! Always looking for a new cheesecake variation. Thank you!

      Reply

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