Raspberry Cheesecake

I’m not always as big on baking desserts as I am on cooking savory dishes, but every time I make this raspberry cheesecake everyone in the house swoons (confession: I adore it, too!). How could I not make it on the regular, then, right?

overhead shot of sliced raspberry cheesecake


Drizzles of sweet raspberry sauce mingle beautifully with the velvety, sweet, and subtly tangy cheesecake, all nestled into a decadent chocolatey crust — what’s not to love? Once you make this raspberry cheesecake recipe once, you’re going to want to put it on repeat.


Make sure all of the ingredients for the cheesecake filling are at room temperature so that they combine easily to make a super smooth filling.


  • Chocolate Sandwich Cookies – You can use any brand that you prefer — I find that off-brands sometimes have less filling so I like to use those. But if you use Oreos, you may want to reduce the butter slightly to ensure you have just the right crumb for the crust.
  • Salted Butter – Melt the butter before you add it to the cookies to make sure that it combines well. Do it in intervals in the microwave and let it cool slightly before adding to the ground cookie crumbles. 

Raspberry Sauce

  • Raspberry Preserves – Choose your favorite brand, or you can make it yourself at home.
  • Frozen Raspberries – Using frozen raspberries introduces more moisture into the sauce than using fresh. It also makes it easier to whip up this cheesecake any time of year. 


  • White Chocolate Chips – You can find these in the baking aisle near the other chips. They help to give this cheesecake its signature flavor and texture.
  • Heavy Cream – Don’t skimp when it comes to the fat in the liquid dairy that you use for this cheesecake. Lighter versions won’t result in the same crave-worthy creamy texture. 
  • Cream Cheese – Cream cheese gives the cheesecake its signature subtle tanginess. Just like with the heavy cream, opt for a full-fat variety. 
  • Powdered Sugar – This fine sugar helps to give the cheesecake its smooth texture while also sweetening it. 
  • Greek Yogurt – Choose a full-fat plain Greek yogurt. This will also help to build the cheesecake’s texture and, like the cream cheese, it gives it a little bit of tangy flavor, too. 
  • Large Eggs – Eggs are necessary to bind all of the ingredients in the filling together. 

Optional Garnishes:

  • Whipped Topping – You can use any topping that you like from your grocery store’s freezer or refrigerated section, or you can make your own whipped cream
  • Fresh Raspberries – Tart and sweet fresh berries are a perfect pairing with the rich and creamy cheesecake laced with raspberry sauce. 
overhead shot of raspberry cheesecake ingredients

How to Make Raspberry Cheesecake

To save time, prepare the sauce while the crust is baking. And, for the best results, be sure to use the digital thermometer — the white chocolate can affect the consistency, making it harder to use the “wobble test” to see if it is finished baking. 

  1. Make crust. Add the sandwich cookies to a food processor and pulse until they become crumbly. Add the melted butter and blend until well combined. 
  2. Press into pan and bake. Place the cookie and butter mixture into a prepared pan and press to make the crust. Bake for the recommended time before removing and setting aside. 
  3. Simmer raspberries. Meanwhile, add the preserves and frozen raspberries to a large skillet or saucepan and heat. Once the mixture boils, continue to simmer briefly to allow it to thicken. 
  4. Strain. When the sauce has thickened, pour it into a medium bowl through a fine mesh strainer to remove any seeds and set aside. 
  5. Combine warm cream and white chocolate. Heat the heavy cream. Add the cream to the bowl of white chocolate chips and allow it to rest briefly. 
  6. Stir until smooth. Stir the cream and white chocolate until the white chocolate has completely melted and the mixture is silky smooth. 
  7. Beat cream cheese mixture. Add the cream cheese and powdered sugar to a large mixing bowl and beat until combined. Spoon the Greek yogurt into the cream cheese mixture and beat again. 
  8. Combine rest of batter ingredients. Gradually add the melted white chocolate and cream mixture into the bowl while mixing. Then, add the eggs one-by-one, while continuing to mix on low speed.
  9. Add half of the cheesecake mixture to crust before drizzling a portion of the raspberry sauce over top. 
  10. Swirl. Use a butter knife or a chopstick to swirl the sauce throughout the mixture. Add the rest of the cheesecake batter before repeating the process of adding and swirling the raspberry sauce. 
  11. Bake the cheesecake in a water bath for the recommended time and use a digital thermometer to ensure the cheesecake has reached correct temperature. 
  12. Turn the heat off on the oven and allow the oven door to remain open while the cheesecake cools. Then, take the pan out of the water batch and let it come to room temperature. 
  13. Set in refrigerator. Once cooled, tightly wrap the cheesecake in plastic wrap and store it in the refrigerator to set. 
  14. Garnish and serve. Drizzle the rest of the sauce over top and add the whipped cream and fresh raspberries if desired. 

What to Serve With Raspberry Cheesecake

This rich cheesecake is certainly enough of a dessert on its own, but it also pairs well with coffee, tea, or a whipped coffee. You can also pair it with a simple fruit salad to lighten it up or add even more sweet goodness with a scoop of vanilla ice cream


These are just a few ideas for simple modifications but you can get creative with your own ideas, too!

  • Salted Butter – If you don’t have salted butter, substitute unsalted butter along with a pinch of salt. 
  • Raspberry Preserves – Instead of preserves you can use raspberry jam instead.
  • Frozen Raspberries – Fresh raspberries are a good substitute but to make sure to maintain the same amount of moisture, add a couple of tablespoons of water.
  • White Chocolate Chips – If you happen to have white baking chocolate on hand instead, break it into pieces and use it in place of the white chocolate chips. 
  • Sugar – Substitute granulated sugar for the powdered sugar but only use half of the recommended amount.
  • Sour Cream – Instead of Greek yogurt you can use the same amount of sour cream. 

Storage and Freezing

Store your White Chocolate Raspberry Cheesecake in the refrigerator for up to 3-4 days, tightly covered with plastic wrap or foil. If you want to store it longer, freeze it by wrapping it in plastic wrap and foil or placing it in an airtight container. It can be frozen for up to 1-2 months. To enjoy, thaw the frozen cheesecake in the refrigerator overnight and serve chilled. 

Make Ahead

You can easily make the crust, filling, and sauce ahead of time and assemble and bake when ready — just be sure to store the filling and sauce in the refrigerator. However, do remember that you’ll still need to refrigerate the pie overnight after it has been baked. 

How to Store Raspberry Cheesecake

Store cheesecake wrapped with aluminum foil or plastic wrap for 3-4 days. You can also store slices in an airtight container. 

How to Freeze Raspberry Cheesecake

Freeze raspberry cheesecake for up to 2 months. First wrap the pie, or slices, with plastic wrap, then place in a freezer-safe container or resealable freezer bag. 

Common Questions Raspberry Cheesecake

What makes New York cheesecake different than regular cheesecake?

New York cheesecake is so rich and delicious thanks to the inclusion of extra cream cheese and plenty of eggs.

What are the two main types of cheesecake?

Cheesecakes can be categorized in a variety of ways but when splitting them into two categories, they can be either no-bake versions or baked.

Why add heavy cream to cheesecake?

Heavy cream helps to make the filling silky smooth and rich in cheesecake.

straight on shot of slice of raspberry cheesecake with text overlay for pinterest

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Raspberry Cheesecake Recipe

4.43 from 7 votes
In this EASY Raspberry Cheesecake, drizzles of sweet raspberry sauce mingle beautifully with the velvety, sweet, and subtly tangy cheesecake!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Cooling Time: 2 hours
Servings: 12



Raspberry Sauce:

  • 1 cup raspberry preserves
  • 2 cups frozen raspberries



  • whipped topping , optional garnish
  • fresh raspberries , optional garnish



  • Preheat the oven to 350°F and assemble a 9 inch springform pan. Grease well with shortening. Set aside.
  • Place the sandwich cookies in a food processor and process until well crumbled. Pour in the melted butter and salt and pulse until it resembles wet sand.
  • Press the mixture into the bottom of the prepared pan in an even layer.
  • Bake for 10-12 minutes or until fragrant and set.
  • Remove from the oven, reduce the heat to 325°F and let the crust cool completely.

Raspberry Sauce:

  • While the crust is cooking, make the raspberry sauce by combining the raspberry preserves and frozen raspberries in a large saucepan.
  • Heat over medium heat until the mixture melts and comes to a boil.
  • Simmer for 5-10 minutes or until thick and bubbly.
  • Remove from heat and strain well through a fine mesh strainer into a bowl. Scrape the sauce off the bottom of the strainer into the same bowl and discard the seeds.
  • Allow to cool.

Cheesecake Filling:

  • While the crust and sauce are cooling, make the cheesecake by placing the white chocolate chips in a large bowl.
  • Heat the heavy cream either in the microwave in 30 second increments or over low heat until steaming. Do not boil but get the cream to a hot, steaming temperature.
  • Pour the hot cream over the white chocolate chips and let sit for 5 minutes, letting them softening.
  • Whisk together the cream and white chocolate chips in their bowl until smooth and creamy.
  • In a large mixing bowl, beat together the cream cheese and powdered sugar using a hand or stand mixer until light and fluffy.
  • Add in the greek yogurt and mix until combined.
  • Slowly beat the white chocolate mixture into the cream cheese mixture until fully combined, beating on low continuously.
  • Add 1 egg and mix it into the cheesecake filling. Repeat with the remaining two eggs, one at a time, until fully combined. Do not beat on high speeds.
  • Wrap the bottom of the springform pan with the crust well with aluminum foil or place in a baking bag. Place the pan in a large baking dish or roasting pan on a lint free towel.
  • Pour half of the cheesecake mixture into the crust and tap several times on the counter to pop any air bubbles.
  • Drizzle on ¼ cup of the cooled raspberry sauce and swirl lightly using the figure-eight pattern with a butter knife or chopstick (right side up).
  • Gently scoop on the remaining cheesecake and even out into an even layer, covering all the raspberry sauce.
  • Tap the pan several more times on the counter to pop any air bubbles.
  • Drizzle on ¼ cup more of the remaining raspberry sauce and swirl with a butter knife or chopstick into your desired design.
  • Place the baking or roasting pan with the cheesecake on the middle rack of the preheated oven and fill it halfway with water.
  • Close the oven and bake for 75-90 minutes or until the cheesecake reaches 150°F. If you don’t have a thermometer you will know your cheesecake is done when it begins to get light brown and the center has only a slight wobble.
  • Crack the oven and turn off the heat. Allow the cheesecake to cool for an hour.
  • Remove the cheesecake from the water bath and allow to cool at room temperature for 1 more hour or until it cools to room temperature.
  • Cover well with plastic wrap and place in the refrigerator overnight.


  • When ready to serve, garnish with the remaining raspberry sauce, whipped topping and fresh raspberries, optional, slice and serve.
  • If you've tried this recipe, come back and let us know in the comments or stat ratings.


Calories: 523 kcal, Carbohydrates: 62 g, Protein: 7 g, Fat: 28 g, Saturated Fat: 16 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 0.1 g, Cholesterol: 90 mg, Sodium: 223 mg, Potassium: 245 mg, Fiber: 2 g, Sugar: 48 g, Vitamin A: 635 IU, Vitamin C: 8 mg, Calcium: 111 mg, Iron: 3 mg
Author: Jessica Formicola
Calories: 523
Course: Dessert
Cuisine: American
Keyword: raspberry cheesecake bars
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of raspberry cheesecake for pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating

Questions and Reviews

  1. 5 stars
    This cheesecake was as easy as it was delicious! I really enjoyed the flavor of the raspberry with the cheesecake, and the top was just so pretty!

  2. 5 stars
    The absolute perfect cheesecake! This was so good and simple to make. Love the Oreo cookie crust. Definitely a new favorite!

  3. 5 stars
    This is a real showstopper. We made it last weekend for my mom’s birthday and she loved it. The flavor combination is amazing.