Easy White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake, baked in a graham cracker crust and drizzled with white chocolate, is one of the easiest, most decadent desserts you'll ever make.

Jump to:

• How To Make This Cheesecake Pie
• ingredients
• Recipe Tips
• Ingredients
• Directions
• Substitutions
• Variations
• Equipment
• Make-Ahead Storage Tips
• Top tip
• Serving Ideas
• Recipe
• Comments

 If you've struggled to make cheesecakes successfully in the past, you've got to try this easy 'faux" cheesecake.

No water bath needed. No springform baking pan to wrap up in foil.

How To Make This Cheesecake Pie

You make an easy filling by mixing together one block of cream cheese, an egg, lemon juice and a can of condensed milk.

Add raspberries to a graham cracker crust (premade is fine), top with the cheesecake filling and bake.

That's it, easy peasy. You've made a cheesecake pie that has the deluxe, decadent flavor of the intensive version of cheesecake.

Use a pre-made graham cracker crust or make Graham Cracker Pie Crust.

If you like easy desserts, you should also try Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) or St. Louis Gooey Butter Cake (aka The Cake You Won't Stop Eating) or Mojito Cheesecake.

ingredients

Recipe Tips

White Chocolate Raspberry Cheesecake will always hold a special place in my heart because that's what we had for our wedding cake at our reception at the Spink Pavilion at Missouri Botanical Gardens.

It was really lovely. Before the party, we had a ceremony/ wedding mass at The Old Cathedral in St. Louis, our hometown.

Several tiers of white chocolate raspberry cheesecake made by the famed Hank's Cheesecakes in St. Louis, MO. served as our wedding cake. People are still talking today about how good the wedding food and the cake. Hank's Cheesecakes are time-consuming, elaborate affairs of pastry.

This cheesecake recipe I'm sharing with you is about as close as you can get to that experience in a short amount of time with minimal ingredients.

This is a great dessert to make a day ahead for a holiday--Mother's Day, Easter or Valentine's Day or for one of the big three: Thanksgiving, Christmas or Super Bowl Sunday 😂.

Ingredients

• 1 graham cracker pie crust (9-inch)
• 1 8-ounce package cream cheese
• 1 can sweetened condensed milk
• 1 large egg
• 3 Tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries (plus more for garnish)
• White Chocolate Topping (optional)
• ⅓ cup white chocolate chips
• ¼ cup heavy cream

Directions

This version of white chocolate raspberry cheesecake is easier than making a regular cheesecake.

The original recipe is from Keebler but I saw it shared by the moneysavingmom's sister.

You're just using one brick of cream cheese so it mixes together quickly and there's no need to bake the dessert in a water bath.

If you're making a traditional cheesecake, baking it in a water bath will help prevent the cheesecake from cracking.

Hint: Be sure to start with room temperature cream cheese so you don't get any little lumps in your filling.

Also, be sure that you are purchasing sweetened condensed milk.

Many new bakers get confused in the baking aisle and grab evaporated milk, which you may be familiar with for baking pumpkin pie.

Sweetened condensed milk is in a slightly shorter can and it's heavier than evaporated milk because it's a thicker and sweeter fluid.

Substitutions

• Cream Cheese - you can use reduced fat cream cheese, if you like.
• Graham Cracker crust - substitute any kind of cookie crust. A chocolate cookie crust would be good. In fact the last time I made this recipe, when I was updating the photos in this post, I used chocolate and it was a great complement to the berries.

Variations

• Raspberries - swap out the raspberries for strawberries or blueberries. If you're making this on the spur and don't have any fruit, you could try swirling a quarter cup of raspberry jam through the mixture before it goes in the oven.
• White Chocolate swirl - make a milk or dark chocolate swirl instead

Equipment

Pie plate (unless you're using a ready-made crust)

Mixing bowl

Electric Mixer

Spatula

Make-Ahead Storage Tips

Store cheesecake in the refrigerator for up to three days, tightly wrapped in plastic or in a large resealable container.

You could freeze this for up to two months in a freezer-safe container.

Top tip

Don't overtake this cheesecake or it will be dry.. Check it at 25 minutes.

The surface should not wobble but it shouldn't be cracked either.

You can check the internal temperature of a cheesecake using a digital instant read thermometer. I use this digital kitchen thermometer all the time.

Serving Ideas

Serve with coffee or tea or champagne.

This dessert would pair great with my favorite white wine recommendation.

If you make this recipe please leave a comment and/or give the recipe a rating. Thanks! 🙂

If you make the recipe, tag me @kitchenserf on Instagram or Facebook or TikTok.

Is white chocolate gluten-free?

More Easy Desserts

If you like this recipe, try a cool and creamy dessert like Mojito Cheesecake or Nellie & Joe's Famous Key Lime Pie Recipe (Just 3 Ingredients) or perhaps St. Louis Gooey Butter Cake (aka The Cake You Won't Stop Eating)