The Christmas season is upon us, and with that comes many a holiday party. Some of which will require you to bring a tasty treat to share with your friends, family, and co-workers. Never fear, I have got just the recipe for you.

Last month, my girlfriends and I had our first Favorite Things party (don’t worry, I will be sharing the details on how to host your own Favorite Things party later this week). Being the baking addict that I am, I used this as the perfect excuse to whip up a sweet treat to share with my ladies. Naturally, the first thing I did was head over to Pinterest in search for the perfect festive recipe.

My incredibly talented friend, Laura, from The Avery Grace helped to turn my idea of a Favorite Things party into a classy, feminine winter wonderland. To stay within her gorgeous color scheme, I wanted to find a dessert that looked more fab, and less flop. That’s when I came across the recipe for a white chocolate raspberry cheesecake from Will Cook for Smiles.

After following her instructions word for word (this was my first cheesecake from scratch, so I was incredibly intimidated), I made a couple of modifications for the second…and third cheesecake that I prepared. Yes, I made three cheesecakes in two weeks; and while this isn’t the world’s easiest recipe, the outcome is totally worth the blood, sweat, and tears.

Need proof?


Told you. It was almost too pretty to eat. However, what you don’t see, is the chunk of cheesecake missing thanks to my husband and his fork happy hands.

 Baker Beware:

You should definitely set aside a couple of hours to make this dessert so you aren’t rushed. The first time I made it, from start to finish, took me about three hours (that includes bake time). 

So without any further ado, I present to you my new holiday go to recipe!

White Chocolate Raspberry Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
  • The Crust:
  • 1 ½ Cups Graham Cracker Crumbs
  • ¼ Cup Dark Brown Sugar
  • 5 Tablespoons Stick Butter, Melted
  • 1 Teaspoon Vanilla
  • 1 White Chocolate Bar (4 ounces - I used a Ghirardelli White Chocolate Baking Bar)
  • The Cheesecake Filling:
  • 3 - 8 Ounce Cream Cheese Bars
  • ¾ Cup Heavy Cream
  • 2 Tablespoons Plain Greek Yogurt
  • 2 Eggs
  • 1 Teaspoon Vanilla
  • 1 ½ Tablespoons Cornstarch
  • ½ Cup White Granulated Sugar
  • The Raspberry Topping:
  • 6 Ounces Raspberries
  • ½ Cup White Granulated Sugar
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Vanilla
  • ½ Tablespoon Cornstarch
  1. Preheat your oven to 325 degrees.
  2. Grease a 9" springform pan and set it aside. I prefer using the PAM Baking Spray.
  3. The Crust:
  4. In a small bowl, combine graham cracker crumbs, dark brown sugar, melted butter, and vanilla. Dump the mixture into the greased springform pan and press evenly until it fully covers the bottom of the pan.
  5. Break apart the white chocolate into small rectangles and layer on top of the crust. My white chocolate didn't completely cover the crust, so I just fit as many as I could.
  6. The Cheesecake Filling:
  7. In a large bowl, (I used a hand mixer) beat together softened cream cheese and sugar until smooth.
  8. Add vanilla and greek yogurt. Mix until combined.
  9. Add one egg at a time, mixing until well blended. You may need to use a spatula to scape the sides of the bowl to make sure the whole mixture is combined completely.
  10. Add cornstarch and blend.
  11. While on medium low, slowly pour in the heavy cream. Mix completely.
  12. Pour the cheesecake batter into the springform pan. Smooth over with a spatula.
  13. The Raspberry Topping:
  14. In a small sauce pot over medium low heat, combine raspberries, vanilla extract, lemon juice, and sugar. Mix well, cover and cook for about 5-7 minutes. *Note, keep an eye on the mixture, if the heat is too high, the mixture WILL bubble over...which smells terrible and is difficult to remove from your stove top. You've been warned.
  15. Stir the berry mixture with a wooden spoon until raspberries are completely mashed and well combined.
  16. Whisk in cornstarch, then strain the mixture through a fine strainer to remove the seeds. I placed the strainer over a small bowl so that it would capture the raspberry juice.
  17. Pour the sauce over the top of the cheesecake filling and swirl into the cheesecake. I used a knife for my awesome swirlage.
  18. Place the springform pan inside of a large roasting pan. Add hot water to the roasting pan, filling it halfway up the side of the springform pan.
  19. Place the roasting pan with the cheesecake into the oven and bake for 70 minutes. Note, the sides of the cheesecake should be set, but the center should have a "jiggle" to it.
  20. Refrigerate until ready to serve. *I let mine chill overnight.

I can assure you that your efforts on baking this cheesecake will not go to waste. If you show up to your next holiday party with this creamy treasure in tow, your relatives will probably leave you everything they have in their will. It’s that good.


Photography by Courtnee Murphy

16 comments on “White Chocolate Raspberry Cheesecake”

  1. This looks delicious! I love cheesecake and I’m a huge white chocolate raspberry fan! I might have to try making this! Thanks for sharing!

Leave a Reply