This Raspberry Cheesecake is a lusciously creamy dessert nestled in a homemade oreo chocolate crust and marbled with raspberry swirls then garnished with white chocolate shavings!  A raspberry cheesecake at it’s finest and one that looks like a Cheesecake Factory dessert (aka White Chocolate Raspberry Truffle Cheesecake!)  

cheesecake factory white chocolate raspberry truffle cheesecake topped with white chocolate shavings and whipped cream topping

 

Cheesecakes are an all-time favorite dessert! They’re rich, creamy, and so delicious! Try out our other favorite cheesecake recipes like the Copycat Cheesecake Factory Cheesecake or our super easy 3-ingredient cheesecake recipe! This white chocolate raspberry cheesecake is definitely on the top list!

 White Chocolate Raspberry Cheesecake

I don’t know about you, but raspberries and white chocolate sound so appealing to me! What’s better than combining those two ingredients to make a luscious velvety cheesecake dessert? The chocolate Oreo crust is crisp and the raspberry filling is perfectly set and tart! A combination to satisfy the raspberry and cheesecake cravings for sure!

So, I tweaked my favorite Cheesecake Recipe to make this one. I added fewer eggs, a little sour cream, some heavy cream (richness), and swirled some raspberry jam into the batter to make the Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake! Which, by the way, is one of the Cheesecake Factory signature cheesecake desserts!

cheesecake factory white chocolate raspberry truffle cheesecake topped with white chocolate shavings and whipped cream topping

This recipe is incredibly easy and simple! And if you’re looking to impress friends and family with a delicious dessert this recipe is definitely highly rated! It makes the perfect cheesecake dessert with the best chocolate oreo crust and an ultra-creamy middle! Swap it out for a graham cracker crust if you wish, and a raspberry pie filling will work just as good as raspberry jam! Make this for your next gathering or bring it to a tea party, your friends will be drawn by the beauty of this raspberry cheesecake!

cheesecake factory white chocolate raspberry truffle cheesecake topped with white chocolate shavings and whipped cream topping and chocolate Oreo crust

How to Make a Raspberry Cheesecake with Swirls:

 

White Chocolate Raspberry Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Author: Alyona's Cooking
This Raspberry Cheesecake is a lusciously creamy dessert nestled in a homemade oreo chocolate crust and marbled with raspberry swirls then garnished with white chocolate shavings!  A raspberry cheesecake at it's finest and one that looks like a Cheesecake Factory dessert (aka White Chocolate Raspberry Truffle Cheesecake!)  

Ingredients

Chocolate Oreo Crust:

  • 26 Oreo cookies
  • 4 tbsp melted butter

Cream Cheese Filling:

  • 32 oz cream cheese (softened)
  • 1 cup sugar
  • 1/4 cup sour cream
  • 3 eggs
  • 3/4 cup heavy cream
  • 1/3 cup raspberry preserves

Cheesecake Topping:

  • 2 oz white chocolate
  • 1 1/2 cups whipping cream
  • 3 Tbsp powdered sugar

Instructions

How to make a Raspberry Swirl Cheesecake:

  • how to make the perfect Oreo cheesecake crust from oreo cookies and melted butter
    Crush the cookies and mix with melted butter. Press into a 9-inch springform pan using the bottom of a glass and going up the sides. Set aside.
  • Pre-heat oven to 300°F. Beat the cream cheese until smooth. Add the sugar then eggs one at a time and mix well. Beat in the cream and sour cream until blended. Pour into the crust.
  • how to make a raspberry swirl cheesecake running a knife through raspberry preserves to make swirls
    Dollop with preserves and swirl around. Bake 60-70 minutes. Cool.
  • cheesecake factory white chocolate raspberry truffle cheesecake topped with white chocolate shavings and whipped cream topping and chocolate Oreo crust
    Garnish with white chocolate shavings. Beat the heavy cream with powdered sugar until stiff peaks form and pipe onto the edge of each slice using an XL star tip. Serves 8-10 large slices.

Notes

  • Notes: heat raspberry preserves for 30 seconds before swirling into the cheesecake. Can use raspberry pie filling instead. 
  • Doneness: a cheesecake is done when the edges poof up and the very center isn't too wet. Bake at a low oven temperature to prevent browning and cracks. If cheesecake cracks fill in the cracks with more preserves or pie filling. 
  • Don't overmix: the cheesecake will curdle! Beat the cream cheese for a minute alone, then once the other ingredients are added only beat until blended. 
  • To Make Shavings: grate on the slicer side of a box grater. 

Nutrition per serving

Serving: 1sliceCalories: 861kcalCarbohydrates: 61gProtein: 10gFat: 66gSaturated Fat: 37gCholesterol: 239mgSodium: 528mgPotassium: 284mgFiber: 1gSugar: 47gVitamin A: 2255IUVitamin C: 1mgCalcium: 159mgIron: 3mg

cheesecake factory white chocolate raspberry truffle cheesecake topped with white chocolate shavings and whipped cream topping

Q&A

Can you freeze Cheesecake?

The Cheesecake Factory Cheesecakes actually come frozen to the Restaurant locations where employees then serve it to customers. So, it is totally safe to freeze cheesecakes.

How to freeze a cheesecake: completely cool the cheesecake. Wrap sides and top with plastic wrap to prevent frost and freeze covered inside a bag. Garnish with shavings and whipped cream before serving to prevent condensation. Freeze up to 3 months.

Thawing instructions: thaw overnight in the fridge or at room temperature for a few hours.

How to tell if a cheesecake is done?

The best way to tell if a cheesecake is done is to jiggle the cheesecake lightly after the baking time is up. The sides should slightly poof up and when moving the pan the middle shouldn’t be too jiggly. It will still bounce but shouldn’t look too wet.

How to make a raspberry sauce for cheesecake?

To make a homemade raspberry sauce for a cheesecake: bring 10 oz of fresh raspberries, 1/4 cup sugar, and the juice of 1 lemon to a rolling boil. Run through a sieve and cool. Keep refrigerated until serving.

What is the best raspberry product to use for raspberry swirls?

The best filling to use for a raspberry swirl cheesecake is a raspberry pie filling. Jam or preserves is a bit heavier. Raspberry pie filling on the other hand is like fluffy jello that sets wonderfully and is smooth to the bite. I like Solo Raspberry Pie Filling but raspberry preserves can be used too. Just microwave the jam before swirling into the cheesecake for a seamless swirl.

Raspberry Jam vs Raspberry pie filling?

A raspberry jam is made more for a spread, and red raspberry preserves can tolerate some baking without running out as quickly. Raspberry pie filling, on the other hand, is a thickly set filling that is much creamier and is not as heavy as jam or preserves, making it a better and lighter option.

How long will a homemade cheesecake keep in the fridge?

Cheesecakes can keep well in the fridge for up to one week. Anything more should be frozen.

Why did my cheesecake crack?

Cheesecakes can crack from a high oven temperature. They should be baked low and slow since they are a denser dessert. Baking a cheesecake at a high temperature can spring up the cheesecake rapidly causing a shift and cracks. If the cheesecake cracks simply add more melted preserves into the cracks to seal them up.

How to make chocolate shavings?

  • To Make Shavings: grate on the slicer side of a box grater.

My cheesecake curdled?

When your cream cheese batter looks curdled, it’s a sign that it was overbeaten. It won’t get any better in the oven either. It’s very important not to over-mix a cheesecake batter. If you’re tempted to blend it well, beat the cream cheese alone very well then once the other ingredients come in you can’t mix for too long, it can lose its structure and curdle on you. No one wants a curdling looking cheesecake.

How to make the perfect Chocolate Oreo Crust from oreo cookies?

Like my graham cracker crust, I created the perfect melted butter to cookies ratio and believe it or not it’s not the same! I’ve noticed oreo cookies need less melted butter in order to moisten and graham crackers need more. Keep in mind, I do crush my chocolate cookies with the cream white filling so that too can be the reason for less butter.

To make a Chocolate Oreo Crust:

  1. Crush 26 oreo cookies with the filling (original Oreos not double filling.)
  2. Microwave the butter for 30-60 minutes until melted. Whisk to smooth out.
  3. Combine the crumbs and butter onto the bottom of a 9-inch springform pan.
  4. Using the bottom of a flat glass press down the crumbs forming a crust on the sides too.
  5. Set aside and prepare the cream cheese batter.

This crust bakes with the cheesecake so there is no need to pre-bake the crust.

a slice of the cheesecake factory white chocolate raspberry truffle copycat cheesecake recipe topped with white chocolate shavings and whipped cream topping

Tips for making the Perfect Cheesecake:

  1. Oreo cookies need less melted butter to moisten crumbs so if swapping with graham crackers you’ll need more butter.
  2. Bake cheesecake at a low temperature for a pale color and lease cracks.
  3. Cheesecake is done when it slightly poofs at the edges and the middle isn’t too jiggly.
  4. Don’t overbeat the batter otherwise, the cream cheese can curd.

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Recipe Rating




2 comments

    • Esphier

    Thank you, Alyonascooking for this amazing recipe! It is so delicious and taste just like Cheesecake Factory.

      • Alyona’s Cooking

      😀😀😀

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