This White Chocolate Cheesecake Recipe is a rich and creamy crustless cheesecake with a sweet raspberry sauce topping. It is a simple cheesecake recipe that will leave an impression!
This recipe kind of feels like home to me. It is a simple recipe, but one that is special to me and my family. Every year on our birthdays we would get to choose what kind of cake we wanted and then we'd bake it with our mom. I always chose this cheesecake (Sorry, Cheesecake Factory!). This cheesecake recipe is full of memories for me and my siblings. These Snickers Stuffed Peanut Butter Cookies are another childhood favorite!
If you're looking for more cheesecake recipes check out these Mini Burnt Cheesecakes, Strawberry Crunch Cheesecake, or Blueberry Crumble Cheesecake Bars.
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Why You'll Love This Recipe
- White chocolate and raspberry is a flavor combination made in heaven. You can find more of this flavor combo in my White Chocolate Raspberry Blondies.
- The fact that this cheesecake recipe is made without a crust makes it naturally gluten free and a great option for those who are intolerant. These Gluten-Free Blueberry Muffins are another great option.
- The visual appeal of the creamy white cheesecake and the striking red of the raspberry sauce on top.
- It is an easy and basic dessert to make. Just like my Biscoff Blondies!
Ingredients
- The cream cheese needs to be at room temperature to make the smoothest and creamiest cheesecake. I use cream cheese to make a delicious frosting for my Lemon Poppy Seed Cake.
- It will be easier to incorporate the eggs into the batter if they are at room temperature.
- The white chocolate needs to be melted and fully cooled. I also use white chocolate in my Matcha Cookies.
- You can use fresh or frozen raspberries. I usually opt for frozen. I use frozen raspberries in my Raspberry Cinnamon Rolls.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can add a graham cracker crust if you are missing the classic cheesecake flavor profile.
- The raspberries can be swapped out for other fruits to suit your tastes. Strawberry or mango would be delicious.
- Bake this cheesecake in a square pan to make white chocolate raspberry cheesecake bars. My Roasted Strawberry Cheesecake Bars are a delicious cheesecake bar recipe.
- Bake the cheesecakes in a muffin tin to make mini cheesecakes. Or try my Mini Cinnamon Roll Cheesecakes.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a blender add the raspberries and sugar. Blend until smooth. If it is too thick you can add a little bit of water to loosen it up.
STEP 2: Preheat your oven to 275 degrees (F). Wrap the bottom of a springform pan in foil and set aside. In a large bowl add your room temperature cream cheese and sugar and beat with a hand mixer until smooth.
STEP 3: Add the room temperature eggs one at a time, mixing thoroughly and scraping down the sides of the bowl before adding the next.
STEP 4: Add the vanilla and cooled white chocolate and combine. Pour the batter into the prepared pan. Place the pan in a large baking dish and add water until it reaches halfway up the springform pan. This will keep the air in the oven moist and apply even heat all around the cheesecake.
STEP 5: Place in the oven and bake for about 1 ½ hours. The time can kind of vary on this part, so I usually start checking it pretty often after about an hour. The sides should be set but the center should still be a bit jiggly.
STEP 6: Turn the oven off and allow the cheesecake to cool while still in the oven. Move to the fridge and chill before serving.
STEP 7: Top each slice with raspberry sauce and serve.
Expert Baking Tips
- Beat at a low speed. Beating your cheesecake batter at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making this white chocolate cheesecake recipe. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
Recipe FAQ's
The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the white chocolate cheesecake, but the texture will be off.
It does! With this cheesecake I recommend freezing the cake before adding the raspberry sauce and adding the sauce when it is thawed and ready to serve.
Refrigerator: If stored correctly in an airtight container this White Chocolate Cheesecake Recipe will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this White Chocolate Cheesecake Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
White Chocolate Cheesecake Recipe
Ingredients
For Cheesecake:
- 4 blocks (908 grams) cream cheese room temperature
- 1 cup (198 grams) granulated sugar
- 4 large eggs room temperature
- 1 cup (170 grams) white chocolate melted and cooled
- 1 tablespoon vanilla
For Sauce:
- 2 cups (240 grams) raspberries fresh or frozen
- 2 tablespoons (24 grams) granulated sugar
Instructions
For White Chocolate Cheesecake:
- Preheat oven to 275 degrees (F). Wrap the bottom of a springform pan in foil and set aside.
- In a large bowl beat the room temperature cream cheese and sugar with a hand mixer until smooth.
- Add the room temperature eggs one at a time, beating thoroughly after each addition and scraping down the sides of the bowl before adding the next.
- Add the vanilla and the melted and cooled white chocolate and mix until combined. Pour the batter into the prepared springform pan. Place the pan into a larger dish and add water until it reaches about halfway up the springform pan.
- Place in the oven and bake for about 1 ½ hours. The time can kind of vary on this part, so I usually start checking it pretty often after about an hour. The sides should be set but the center should still be a bit jiggly.
- Turn the oven off and allow the cheesecake to cool while still in the oven. Move to the fridge and chill before serving.
For Raspberry Sauce:
- In a blender add the raspberries and sugar. When you start to blend, if the mixture is a little too thick, you can add a bit of water until it loosens up.
- Top each slice with raspberry sauce and serve.
Notes
- Beat at a low speed. Beating your cheesecake batter at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making this white chocolate cheesecake recipe. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
Sara Milford says
I’m Team Sister and also hate white chocolate. It’s garbage chocolate. I used it in this recipe, against my better judgement, because I didn’t go to pastry school so what do I know.
Literally the best cheesecake I have ever had and LITERALLY could not even taste a hint of white chocolate. This is my absolute go-to recipe now!!
Also, you could not have been more correct about the raspberry sauce. I was eating it with a spoon.
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