This White Chocolate Raspberry Swirl Cheesecake is a creamy and indulgent dessert with rich raspberry swirls and white chocolate shavings.
This raspberry swirl cheesecake was inspired by the Cheesecake Factory dessert named White Chocolate Raspberry Truffle Cheesecake. It is absolutely scrumptious!
We love Cheesecakes! They’re rich, creamy, and so delicious! For more cheesecake recipes, make our Copycat Cheesecake Factory Cheesecake or our easy 3-ingredient cheesecake recipe! You will love this white chocolate raspberry swirl cheesecake!
White Chocolate Raspberry Swirl 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 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 for richness, and swirled some raspberry jam into the batter (way easier than making a raspberry sauce)!
It was a homemade version of the Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake! Which, by the way, is one of the Cheesecake Factory’s signature cheesecake desserts!
This raspberry swirl cheesecake recipe is incredibly easy! It’s also a crowd favorite and is always a hit at gatherings.
It makes the perfect cheesecake dessert paired with a chocolate Oreo crust and an ultra-creamy middle! Swap it out for a graham cracker crust if you wish, and a raspberry pie filling or sauce will work just as good as raspberry jam!
Make this for your next gathering, and your friends will be drawn to the beauty of this raspberry cheesecake!
Ingredients Needed:
- Oreo cookies are needed to make the chocolate cookie crust.
- Cream Cheese Filling- is mainly 4 (8oz packs) softened cream cheese, sugar, sour cream, eggs, and heavy cream.
- Cheesecake Toppings- White chocolate shavings and a whipped cream sweetened with powdered sugar are all you need to garnish a cheesecake.
How To Make White Chocolate Raspberry Swirl Cheesecake:
- Preheat the oven to 300°F (148°C). Place a 9-inch springform pan on the counter.
- Crush the Oreo cookies in a large bowl and mix with the melted butter. Press firmly into the prepared springform pan to make the chocolate crust.
- Make the cream cheese filling by beating the cream cheese first until smooth (30 seconds). Add the granulated sugar, then the eggs one at a time, just blended. Beat in the cream and sour cream just until combined, and pour into the crust.
- Swirl the warmed raspberry jam into the cheesecake. To do this, you simply dollop the jam over the top of the batter and run a sharp knife through the cheesecake batter to make swirls.
- Bake the cheesecake for 60-70 minutes or until set and the middle is not too wet or jiggly.
- Garnish the cheesecake with white chocolate shavings and whipped cream. To make the whipped cream, I beat the heavy cream until soft peaks form, then beat in the powdered sugar.
Q&A
Can you Freeze Cheesecake?
The Cheesecake Factory Cheesecakes actually come frozen to the Restaurant locations, where employees then serve them 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 it 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 puff 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 needed. Cool the hot raspberry sauce before swirling it into the cheesecake batter.
How Can I Make Raspberry Swirls?
The best filling to use for a raspberry swirl cheesecake is a raspberry pie filling. Jam or preserves are 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 a little bit in advance to stir it better before swirling it into the cheesecake for a seamless swirl.
To make swirls, dollop the raspberry filling of choice all over the top of the batter. Then, using a sharp knife, run the blade through the raspberry filling to make swirls.
Can I use Raspberry Jam or Raspberry Pie Filling?
Both raspberry jam and red raspberry preserves are more of a spread, and can be too stiff to spread. They do tend to tolerate baking. However, raspberry pie filling, on the other hand, is a thickly set filling that is much smoother to spread and is not as heavy as jam or preserves.
To use raspberry jams or preserves, heat them before using and give them a good stir.
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 cause the cheesecake to rise 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 the white chocolate bar on the slicer side of a box grater. Another way to make shavings is to use a sharp knife and carve the chocolate by making long, shallow cuts, aiming to create thin curls.
My Cheesecake Curdled?
When your cream cheese batter looks curdled, it has likely been overbeaten. 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 it for too long, it can lose its structure and curdle on you. You can still eat a curdled cheesecake; it will just look grainy.
How to Make the Perfect Chocolate Oreo Crust from Oreo cookies?
Like my Graham Cracker Crust, I created the perfect 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 the crumbs, 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:
- Crush 26 Oreo cookies with the filling (original Oreos, not double filling).
- Microwave the butter for 30-60 minutes until melted. Whisk to smooth out.
- Combine the crumbs and butter on the bottom of a 9-inch springform pan.
- Using the bottom of a flat glass, press down the crumbs, forming a crust on the sides too.
- Set aside and prepare the cream cheese batter.
This crust bakes with the cheesecake, so there is no need to pre-bake the crust.
Tips for making the Perfect Cheesecake:
- Oreo cookies need less melted butter to moisten crumbs, so if swapping with graham crackers, you’ll need more butter.
- Bake cheesecake at a lower oven temperature for fewer cracks.
- The cheesecake is done when it slightly puffs at the edges and the middle isn’t too jiggly.
- Don’t overbeat the cheesecake batter; otherwise, the cream cheese can curdle.
More Cheesecake Recipes To Make:
How to Make a Raspberry Cheesecake with Swirls:
White Chocolate Raspberry Swirl Cheesecake
Equipment
- 1 9-inch springform pan
- 1 electric hand mixer
Ingredients
Chocolate Oreo Crust:
- 26 Oreo cookies (with the cream fillings)
- 4 tbsp melted unsalted butter
Cream Cheese Filling:
- 1 cup granulated sugar
- 1/4 cup sour cream
- 3 eggs
- 3/4 cup heavy cream
- 1/3 cup raspberry preserves* warmed up and stirred well
Cheesecake Topping:
- 2 oz white chocolate bar (shaved into fine curls)
- 1 1/2 cups heavy whipping cream (cold)
- 3 Tbsp powdered sugar
Instructions
How to Make a White Chocolate Raspberry Swirl Cheesecake:
- Preheat the oven to 300°F (148°C).
Crush the Oreo cookies with the cream filling and mix with 4 Tbsp of melted butter. Press the crumb mixture firmly into a 9-inch springform pan using the bottom of a glass and going up the sides. Set aside.- Beat the cream cheese until smooth (about 15-20 seconds). Add the sugar, then the eggs one at a time, and mix until well combined. Beat in the heavy cream and sour cream just until blended. Pour into the prepared crust. Don't overmix the batter.
- Dollop the warmed raspberry jam over the cheesecake batter and, using a sharp knife, run the blade through the batter to make swirls. Bake the cheesecake for 60-70 minutes. Cool completely.
- Make the whipped cream by beating the heavy cream until soft peaks form. Add the powdered sugar and mix well. Pipe large whipped cream swirls using a piping bag and a large star tip. Garnish the raspberry swirl cheesecake with white chocolate shavings. Freeze for easier cutting. Serves 8-10 slices.
Notes
- **You can use raspberry sauce or pie filling for the swirls.
- 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 puff up and the very center isn't too wet. Bake at a low oven temperature to prevent browning and cracking. 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 20 seconds, then once the other ingredients are added, only beat until blended.
- To Make Shavings: grate on the slicer side of a box grater or use a sharp knife and slice the candy bar at an angle to make thin curls.
- Freeze the cheesecake for easier slicing.
Nutrition per serving
