Raspberry White Chocolate Cheesecake – Creamy, Fruity, and Elegantly Indulgent

This Raspberry White Chocolate Cheesecake is a show-stopping dessert that combines silky-smooth cheesecake, swirls of tart raspberry, and creamy white chocolate in a perfectly balanced creation. With its rich yet lightened filling and stunning presentation, it’s ideal for special occasions or when you want to treat yourself to something truly memorable.

Why You’ll Love This Recipe

Decadent Yet Lightened – Creamy white chocolate cheesecake with thoughtful ingredients.
Fresh & Fruity – Raspberry puree brings tartness that cuts through the richness.
Beautiful Presentation – The swirled raspberry topping looks as good as it tastes.
Make-Ahead Friendly – Chill and serve when you’re ready, stress-free.

Ingredients

For the crust:

• 1 cup graham cracker crumbs
• 2 tbsp melted light butter
• 1 tbsp sugar or sweetener of choice

For the raspberry sauce:

• 1½ cups fresh or frozen raspberries
• 1 tbsp water
• 1 tbsp sugar or sweetener
• ½ tsp lemon juice

For the filling:

• 12 oz reduced-fat cream cheese, softened
• ½ cup plain nonfat Greek yogurt
• ⅓ cup sugar or granulated sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 3 oz white chocolate, melted and cooled slightly

Instructions

1. Make the Crust
Preheat oven to 325°F (163°C). Combine graham crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan lined with parchment. Bake for 8–10 minutes, then cool.

2. Make the Raspberry Sauce
In a small saucepan, combine raspberries, water, sugar, and lemon juice. Cook over medium heat for 5–6 minutes until berries break down. Strain through a fine mesh sieve to remove seeds. Cool completely.

3. Prepare the Filling
Beat cream cheese, yogurt, and sugar until smooth. Mix in eggs one at a time, then vanilla and melted white chocolate.

4. Assemble the Cheesecake
Pour filling over the cooled crust. Drop spoonfuls of raspberry sauce on top and use a knife or skewer to create swirls.

5. Bake and Chill
Bake for 40–45 minutes, or until edges are set but the center is slightly jiggly. Cool at room temperature, then chill in the fridge for at least 4 hours before serving.

Nutritional Information (Per Slice)

Calories: 215
Protein: 7g
Fat: 11g
Carbohydrates: 20g
Sugar: 13g
Fiber: 1g

Tips for Success

• Chill Completely – Cheesecake firms up and flavors meld as it chills.
• Use a Water Bath – For an extra-smooth, crack-free surface, bake with a water bath.
• Don’t Overmix – Gentle mixing keeps the texture creamy and light.

Why This Recipe Works

The combination of light cream cheese, Greek yogurt, and white chocolate keeps the cheesecake creamy and rich without being overly heavy. The tart raspberry swirl balances the sweetness beautifully, creating a dessert that’s both elegant and satisfying.

This Raspberry White Chocolate Cheesecake is the ultimate balance of creamy, fruity, and decadent. With its silky texture, vibrant raspberry swirls, and subtle white chocolate undertones, it’s a dessert that feels luxurious yet approachable—perfect for any celebration or quiet indulgence.