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White Chocolate Raspberry Cheesecake

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This white chocolate raspberry cheesecake only takes a handful of ingredients to make. It is smooth, rich, creamy, and doesn’t require a water bath. Be prepared to have a new favorite cheesecake recipe.

Lifting slice of white chocolate cheesecake off of glass platter showing creamy texture and swirl of raspberry jam throughout.

This white chocolate condensed milk cheesecake is super simple to make and is basically no fail. The raspberry swirl adds another layer of flavor that is hard to beat.

The condensed milk in the batter adds rich creaminess, so you know it has to be good. Follow my simple tips and you’ll be enjoying your own perfect white chocolate cheesecake as well.

For those of you who didn’t read the original condensed milk cheesecake post, my aunt Donna is famous for her cheesecakes.  They are sooo good!

As much as I love the classic cheesecake, this white chocolate version gives it a run for its money. Plain white chocolate cheesecake would be tasty, but the addition of raspberry jam takes it to the next level.

Make sure you read my tips and tricks and then get to baking. You are going to love it!

Why You’ll Love This White Chocolate Cheesecake

No water bath! Need I say more?

There’s basically no measuring. In fact, this is one of those simple recipes you could commit to memory after making it a couple of times.

The texture is delicious. It’s not too dense, it’s just creamy and delicious.

It’s not too sweet. It really strikes the right balance.

Tips and Tricks for a Creamy, Crack Free Cheesecake

Beat all of the lumps out cream cheese before you add anything else. Be sure to scrape the sides of the bowl and beater to make sure it’s all creamy and smooth.

Slowly add the sweetened condensed milk so that is incorporates fully. Scrape the sides of the bowl again half way through.

Add the eggs one at a time. Once you start adding the eggs, only beat them on low. You don’t want to incorporate too much air at that point.

Check the cheesecake around 55 minutes. Once it is mostly set, there should be just a tiny wobble in the middle, turn off the oven and leave the door shut.

It will help finish cooking the cheesecake and slow down the cooling process. Too fast of a temperature swing can cause a crack in the top of the cheesecake.

After about 15 minutes, remove the cheesecake from the oven and let it come to room temperature. Then move it to the refrigerator to chill completely.

Frequently Asked Questions

Can you freeze cheesecake?

Yes, you can freeze the whole cake or individual slices of cheesecake.

Wrap what you would like to freeze in several layers of plastic wrap and freeze for up to 1 month. Allow frozen cheesecake to slowly defrost in the refrigerator before enjoying.

Can I use something besides graham crackers for the crust?

Of course! Any kind of cookie crumbs work well and this is a great way to easily change the flavor of this simple cheesecake.

An Oreo crust would be delicious with this flavor combination. Try the traditional chocolate version or even the Golden Oreos.

Slice of white chocolate cheesecake with raspberry swirl on dessert plate with remaining cheesecake in the background.

More Cheesecake Recipes

If you want more flavor ideas for cheesecake, try making chocolate cheesecake. We also love pumpkin cheesecake and pecan pie cheesecake.

You may also like some no bake treats like strawberry crunch cheesecake jars or even key lime pie cheesecake jars. The options really are endless!

Check out my collection of cheesecake recipes for more tasty ideas!

Slice of white chocolate cheesecake with raspberry swirl on small plate, ready to eat.

White Chocolate Raspberry Cheesecake

Servings: 16 Servings
Author: Carlee
This white chocolate raspberry cheesecake only takes a handful of ingredients to make. It is smooth, rich, creamy, and doesn’t require a water bath. Be prepared to have a new favorite cheesecake recipe.
5 from 1 rating
Prep Time 15 minutes
Cook Time 1 hour
Chill Time 3 hours
Total Time 4 hours 15 minutes


  • cups graham cracker crumbs (from 1 sleeve graham crackers)
  • 4 Tablespoons butter melted
  • 24 ounces cream cheese softened
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 12 ounces white chocolate
  • 1 cup raspberry preserves
Makes: 9inch round


  • Preheat oven to 300℉
  • Mix graham cracker crumbs with melted butter and press into the bottom of springform pan to form a crust.
    1½ cups graham cracker crumbs, 4 Tablespoons butter
  • In a mixer, beat cream cheese until smooth. Stop and scrape the mixer bowl a couple of times to ensure there are no lumps left.
    24 ounces cream cheese
  • Slowly drizzle in condensed milk, mixing and scraping the sides of the bowl as you go.
    14 ounces sweetened condensed milk
  • Add the eggs, one at a time, mixing after each addition. Then stir in the vanilla. Don't overmix the batter once you start adding the eggs. You don't want to incorporate too much air into the mix.
    2 teaspoons vanilla extract, 4 large eggs
  • Melt white chocolate and mix into cheesecake batter.
    12 ounces white chocolate
  • Pour over crust in the springform pan. Thump it on the counter a couple of times release any air bubbles.
  • Gently warm up the raspberry preserves a bit to loosen them up. Dollop several spoonfuls on top of the cheesecake batter. Use a butter knife to gently swirl into the cheesecake batter.
    1 cup raspberry preserves
  • Bake at 300° F until the middle has only a slight wobble, like Jello (about an 60-70 min). The edges should be fully set and the top will be a light golden brown. It should read about 150℉ on an instant read thermometer if you aren't sure.
  • Once the center is set, turn off the oven and crack the oven door open. Allow to cool slowly until the cheesecake reaches room temperature. Once the cheesecake is cooled, run a knife along the edge of the pan to release any cheesecake that may be stuck to the pan. Then refrigerate the cheesecake until chilled through, at least two hours.


Serving: 1ServingCalories: 478kcalCarbohydrates: 49gProtein: 8gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 104mgSodium: 281mgPotassium: 256mgFiber: 1gSugar: 40gVitamin A: 791IUVitamin C: 3mgCalcium: 172mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating


Tuesday 2nd of July 2024

What a gorgeous cheesecake! I love the combination of white chocolate and raspberries...perfect for the season!


Sunday 23rd of June 2024

The cheesecake has really great flavor and a nice creamy texture.