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Perfect White Chocolate Raspberry Cheesecake Recipe for Easy Christmas Dessert

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A creamy and festive white chocolate raspberry cheesecake that is quick and easy to make, perfect for Christmas celebrations and cozy winter gatherings.

Ingredients

Scale
  • 1 ¾ cups (175g) graham cracker crumbs (or digestive biscuits, crushed)
  • ⅓ cup (67g) granulated sugar
  • 7 tablespoons (100g) unsalted butter, melted
  • Pinch of salt
  • 24 oz (680g) cream cheese, softened (full-fat recommended)
  • 8 oz (225g) white chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) sour cream
  • 2 tablespoons all-purpose flour
  • 1 cup (120g) fresh or frozen raspberries (thawed if frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
  2. Gently melt white chocolate using a double boiler or microwave in 20-second bursts, stirring often. Set aside to cool slightly but do not let harden.
  3. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until berries break down. Strain through fine mesh sieve to remove seeds. Set puree aside to cool.
  4. Using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add sugar and beat until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
  5. Sift flour over batter and gently fold in until blended. Slowly pour melted white chocolate into cream cheese mixture and fold gently until fully combined. Avoid overmixing.
  6. Pour half of cheesecake batter over cooled crust. Drizzle half of raspberry puree in spoonfuls over batter. Use a knife or skewer to swirl puree through batter. Repeat with remaining batter and raspberry puree, swirling again to create marbled patterns.
  7. Place springform pan on baking sheet and bake at 325°F (163°C) for 55-65 minutes. Edges should be set but center will jiggle slightly. Avoid opening oven door during first 45 minutes.
  8. Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool slowly. Remove from oven and cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
  9. Run a thin knife around pan edges before releasing springform. Slice with sharp knife dipped in hot water for clean cuts. Serve chilled.

Notes

Avoid overmixing the batter once eggs are added to prevent cracks. Melt white chocolate slowly over low heat to avoid seizing. Cool cheesecake slowly in oven with door ajar to prevent cracking. Swirl raspberry puree gently for a marbled effect. Chill cheesecake overnight for best flavor and texture.

Nutrition

Keywords: white chocolate cheesecake, raspberry cheesecake, Christmas dessert, holiday dessert, easy cheesecake, festive dessert, creamy cheesecake, raspberry swirl

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