Raise your hands if you love it! I’m sharing a recipe with you today for White Chocolate Raspberry Cheesecake. This is one of the easiest, truly decadent desserts you can make.
Rich, moist, flavorful white chocolate cheesecake is swirled with fresh or frozen raspberries. The cheesecake, baked in a pre-made graham cracker cookie shell, is drizzled with white chocolate.
This recipe is inspired from Eagle Brand’s recipe as well as one posted by moneysavingmom.com’s sister Brigette.
This is a simple one bowl recipe. You blend together an egg, a can of sweetened condensed milk–Not Evaporated Milk–a brick of cream cheese, lemon juice and vanilla extract. Pour the mix into a graham cracker pie-shell then swirl in a cup of berries.
I use raspberries but you could certainly switch those out for a cup of strawberries or a cup of blueberries.
I really like using whole raspberries but you can also use 1/4 cup of raspberry jam or preserves. You’ll swirl the jam into the cheesecake before it goes into the oven.
White Chocolate Drizzle
While the cheesecake is baking, make a white chocolate drizzle. In a microwave-safe small bowl, melt 1/3 of a cup of white chocolate chips or disks. Do this in 20 to 30 second bursts stirring well after each time. Be sure not to overcook. White chocolate burns easily. When the white chocolate is all melty, add 1/4 cup of whipping cream and stir until well-combined. Pour into a pastry bag or a Ziploc to drizzle over the cheesecake once it has cooled.
Every time I make this dessert, my son and husband finish it within a day.
- 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? If you make this, let me know!