Channel your inner pastry chef by making this impossibly easy White Chocolate Raspberry Cheesecake
Happy early Valentine’s Day, my friend! Did you know that Valentine’s Day is my favorite holiday after my son’s birthday? It is. What’s not to love about a day dedicated to love, chocolate, hearts and flowers and all things romance?
But, don’t stop reading if you are going to be alone this Valentine’s Day. I dedicate this dessert recipe to all the lonely hearts in the world. It’s fine to be alone but if you’re lonely, keep hope that you’ll bring love and/or friendship into your life.
Let’s pause a moment while I turn into a grandmother to tell you:
“There’s a lid for every pot.”
And, there’s an appetite for every dessert, especially this one, which is incredibly easy to make considering how swoon-worthy it is. This recipe will make you feel really confident in the kitchen.
This recipe is inspired from Eagle Brand’s recipe as well as one posted by moneysavingmom.com’s sister Brigette.
I really like using whole raspberries but if you want to save money, you can use 1/4 cup of raspberry jam or preserves. You’ll swirl the jam into the pie before it goes into the oven.
Every time I make this dessert, Mr. 12 and Mr. 47 finish it within a day. Do yourself a favor, make it but don’t look at the nutrition information posted below unless you’re confident in your ability to eat just a sliver and walk away.
- 1 8-inch or 9-inch graham cracker crust
- 1 cup raspberries, fresh or frozen
- 8 oz cream cheese, room temperature
- 1 14-oz can sweetened condensed milk
- 1 large egg
- 3 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 cup white chocolate chips or baking chocolate (for drizzle)
- Preheat the oven to 350F
- Line crust with one cup of raspberries (Don't add more than a cup or your filling will overflow the crust)
- In a large mixing bowl, beat softened cream cheese, sweetened condensed milk and egg until creamy and smooth. Add vanilla and lemon juice, beat until combined.
- Pour cheesecake mixture over raspberries in pie crust. Bake at 350 F for 25 to 35 minutes.
- Cool cheesecake on counter until room temperature then slide into refrigerator to chill for several hours before serving.
- Just before serving: melt white chocolate chips or baking chocolate in microwave in ten second increments, stirring well, taking care not to burn the white chocolate, which scorches easily. If chocolate seems difficult to work with after melting, add a couple drops of vegetable oil (1/8 of a teaspoon) to the white chocolate and stir thoroughly. The oil will make the white chocolate easier to drizzle over the cheesecake.
- Slice and serve with a few raspberries for garnish.
What’s your favorite flavor of cheesecake? Will you make a Valentine’s Day dessert? What kind? If you make this, let me know!