White Chocolate Raspberry Cheesecake with Oreo Crust
I worked as a hostess at a restaurant all through college. I mean automatic win for anyone walking through the door and seeing this face. They outsourced their dessert from a local commercial bakery, and of the 8-9 on display at any given time, my absolute favorite was the white chocolate raspberry cheesecake.
So I figured it was time for me to recreate it.
Oh, and yes, I absolutely did sneak a piece or two home (hidden down my pants) when the time was right. Hey, I was a full-time student, working almost full-time, and doing internships… I was hungry!
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WHITE CHOCOLATE RASPBERRY CHEESECAKE WITH OREO CRUST
This cheesecake is made up of three main layers: a chocolate oreo cookie crust base, a white chocolate cheesecake (with a layer of fresh raspberries in the middle), and a 3-ingredient raspberry sauce on top.
For extra finesse, we’re making a quick whipped cream to pipe along the edge of our cheesecake (once the raspberry sauce has been spread). Finish with white chocolate shavings and more fresh raspberries. Also, I love the look of the halved raspberries, but feel free to top your cheesecake with them whole (or however you please!).
How do I know if my raspberry sauce is thickened enough? Depending on how juicy your raspberries are, you want to cook your mixture down until it resembles a slightly thinner gravy. Keep in mind that the sauce will thicken a little more once it chills in the fridge, but not too much.
INGREDIENTS FOR THE PERFECT RASPBERRY CHEESECAKE
- Raspberries: used in the sauce, filling, and topping for fresh, tangy flavor
- Granulated sugar: sweetens the raspberry sauce and cheesecake filling; binds the Oreo crust
- Lemon juice: brightens and balances the raspberry sauce
- Oreo crumbs: form the chocolate cookie crust
- Butter: binds the Oreo crumbs into a firm crust
- White chocolate: adds rich, creamy sweetness to the filling
- Cream cheese: base of the cheesecake for a smooth, tangy texture
- Sour cream: adds moisture and a slight tang to the filling
- Heavy cream: used in the filling and whipped topping for creaminess
- Vanilla extract: enhances overall flavor in the filling
- Flour: stabilizes the cheesecake filling
- Eggs: bind the filling and provide structure
- Powdered sugar: sweetens the whipped cream for a light topping
Why do you whisk the sugar into the flour for the cheesecake? By whisking together the flour and sugar separately, this will remove any lumps of flour before being added to the cheesecake batter. Nobody wants a clump of flour in their slice of cheesecake!
HOW TO MAKE WHITE CHOCOLATE RASPBERRY CHEESECAKE with OREO CRUST
Start by preparing the raspberry sauce. In a small pot over low heat, stir the raspberries until softened and juicy. Add the sugar and lemon juice, continuing to stir until the sugar dissolves and the mixture thickens to a thin gravy consistency. Remove from heat and use an immersion blender to pulse until mostly smooth with no large chunks. Strain the sauce through a fine-mesh sieve into a container, scraping the bottom to catch every bit. Refrigerate the sauce while the cheesecake bakes and cools—this helps it thicken further.
For the crust, preheat your oven to 325°F and prepare an 8.5-inch springform pan by lining the base with parchment paper and greasing the sides.
Blitz the Oreos into fine crumbs, then combine with melted butter and sugar. Press the mixture evenly into the pan using the bottom of a glass to compact it firmly. Freeze the crust for 15 minutes, then bake for another 15 minutes. Remove from the oven and allow it to cool completely.
Next, make the filling. Melt the white chocolate in the microwave in short intervals, stirring until smooth, then let it cool to room temperature. In a stand mixer, beat the cream cheese until smooth, then add the sour cream, heavy cream, and vanilla extract. In a separate bowl, whisk together the sugar and flour, then add to the cream cheese mixture and mix until just incorporated. Fold in the cooled white chocolate. Add the eggs one at a time, mixing after each until combined.
Pour half the cheesecake batter over the cooled crust and spread evenly. Top with a single layer of fresh raspberries, then pour the remaining batter on top, smoothing the surface. Place a large casserole dish filled halfway with boiling water on the oven rack below where the cheesecake will bake—this steam bath helps prevent cracking. Bake the cheesecake at 325°F for 70–80 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then, transfer it to the counter to cool fully before refrigerating, covered, for at least 8 hours or overnight.
Just before serving, make the whipped cream by whisking heavy cream and powdered sugar to medium-soft peaks. Transfer to a piping bag with a 113 tip. Remove the cheesecake from the pan and pour the chilled raspberry sauce into the center, spreading gently while leaving a 1-inch border. Pipe whipped cream around the edges like a decorative border. Finish with white chocolate shavings and halved fresh raspberries, if desired. Slice and enjoy!
3 reasons you’ll love this cheesecake
TIPS & VARIATIONS
- Note that if your raspberries are on the juicier side, it might take a little longer for the raspberry sauce to cook down and thicken. You can also use fresh or frozen raspberries for the sauce
- Grant ample time for your raspberry sauce to cool and chill. This will allow it to thicken further, so it sets properly on top of your cheesecake
- Make sure your Oreo crust is completely cool before pouring in your cheesecake filling. You want to give it time to harden, so it stays intact once the filling is added
- You can use frozen raspberries for your cheesecake filling, just thaw and drain them first. Frozen fruit has ice crystals on it, making it watery. You want to remove that excess water from the fruit before adding it as a layer in your cheesecake
- For the raspberry layer inside the cheesecake, you don’t need to pack them in. You just want to sprinkle a few evenly across, so you get a bite of raspberry in each forkful
- Your cheesecake will need to cool three times, once in the oven, then fully at room temperature, before being chilled in the fridge. Cooling it gradually before it hits the fridge will prevent it from cracking and stop any excess steam from being trapped on top of the cheesecake, when you cover it and place it in the fridge, which can create a sticky top
MAKING AHEAD & STORING
The raspberry sauce can be made ahead and stored in an airtight jar in the fridge for a week or in the freezer up to 6 months.
The cheesecake is best served fresh, where it will keep in the fridge for four days. You can also freeze it for 2-3 months, though doing so may affect the creamy consistency of the cheesecake once thawed.
MORE CHEESECAKE RECIPES
For another fruity cheesecake, try my Orange Cheesecake with Cranberry Sauce. It’s creamy decadence and baked in a cinnamon-spiced graham cracker crust. Want something cheesecake-inspired? Try my Cherry Cheesecake Cookies or Strawberry Cheesecake Focaccia for a fun twist on those classic cheesecake flavors.
Equipment
- 8.5" Springform Pan
- Parchment Paper
- Mini Food Processor
- Measuring Cups
- Measuring Spoons
- Mixer
- Whisk
- Spatula
- Medium Pot
- Mixing Bowls
- Spoon
- Immersion Blender
Ingredients
- 2 ½ cups raspberries
- ¼ cup granulated sugar
- ½ lemon juiced
- 2 cups Oreo crumbs
- 6 tablespoons butter melted
- 2 tbsp sugar
- 6 oz white chocolate melted and slightly cooled
- 24 oz cream cheese softened
- ¾ cup sour cream
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 tablespoon flour
- 3 large eggs
- 1 cup fresh raspberries plus more for topping
- ½ cup heavy cream
- 2 tsp powdered sugar
Instructions
RASPBERRY SAUCE
- Place raspberries in a pot over low heat. Stir until softened and juices begin to release
- Pour in your sugar and lemon juice, stir to combine. Continue stirring until sugar has dissolved and the mixture has slightly thickened. Looking for a thin gravy consistency
- Remove from heat and use an immersion blender to pulse until mixture is mostly pulpy with no chunks
- Pour mixture into container through fine-mesh strainer, scraping the bottom of the container to grab any excess sauce
- Place in a sealed container in the fridge until your cheesecake has cooled. This will give your sauce time to chill and thicken further
CRUST
- Preheat oven to 325°F and line the base of an 8.5”-sized springform pan with parchment paper and grease the inside of the entire pan
- For the crust, blitz your Oreos in a food processor until finely ground. Then pour into a bowl with melted butter and sugar, and stir to combine
- Press the mixture evenly into your greased and lined baking dish. Then use the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan
- Freeze the crust for 15 minutes before placing it in the oven to bake for 15 minutes
- Remove from the oven and cool completely in the pan
FILLING
- Chop up your white chocolate and add it to a microwave-safe bowl. Microwave for 30 seconds, stir, and microwave in additional 10-15 second intervals, stirring in between, until smooth and fully melted. Set aside to cool to room temperature
- Add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine
- In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until just incorporated
- Fold in your slightly cooled white chocolate
- Crack your eggs into your batter, one at a time, mixing between each egg until combined
- Pour half of your cheesecake batter over your cooled crust. Spread evenly in the pan with a spatula and top with an even layer of your fresh raspberries. Top with the remainder of your cheesecake batter, smoothing into an even layer as needed
- Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
- Bake your cheesecake at 325°F for 70-80 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, but the edges will look set with a little color. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour to cool gradually
- After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight
WHIPPED CREAM & ASSEMBLY
- Right before you’re ready to assemble your cooled cheesecake, make your whipped cream. Add your heavy cream and powdered sugar to a bowl and whisk until you have medium-soft peaks. Place into a piping bag with a fluted tip (I used a 113 tip!)
- Once your cheesecake has cooled, carefully remove it from the pan and pour your raspberry sauce in the center. Spread your sauce as needed, leaving about an inch of space from the rim
- Pipe your whipped cream around the top edge of your cheesecake, almost like a fence for your raspberry sauce
- Top your cheesecake with shaved white chocolate and halved fresh raspberries if desired. Slice and enjoy!
