Christmas just isn’t Christmas in our house without this showstopping White-Chocolate-Raspberry Christmas Cheesecake taking center stage on the dessert table. I remember the first time I made it, my niece’s eyes widened like saucers when she saw those beautiful red raspberry swirls peeking through the creamy white chocolate filling. Now it’s our must-have holiday tradition, the dessert everyone asks for as soon as December rolls around.
What makes this cheesecake so special? It’s that perfect marriage of rich white chocolate and tangy raspberries, all cradled in a buttery graham cracker crust. The colors alone scream Christmas, but the taste? Oh my, it’s pure holiday magic. After fifteen years of perfecting this recipe (and eating way too many test batches), I’ve learned all the little tricks to make sure your cheesecake turns out silky smooth every time.
Why You’ll Love This White-Chocolate-Raspberry Christmas Cheesecake
Trust me, this isn’t just any cheesecake; it’s the holiday dessert dreams are made of! Here’s why it’ll become your new Christmas tradition:
- Festive beauty: Those ruby-red raspberry swirls against the snowy white filling make it almost too pretty to eat (almost!)
- Creamy perfection: The white chocolate gives it this luxuriously smooth texture that melts in your mouth
- Perfect flavor balance: Sweet white chocolate dances with tart raspberry in every heavenly bite
- Holiday wow factor: When you bring this to the table, you’ll hear actual gasps, I’m not kidding!
- Make-ahead magic: It actually gets better after chilling overnight, meaning less stress on Christmas day
My favorite part? That moment when someone takes their first bite, and their eyes light up. Pure Christmas joy!
Ingredients for White-Chocolate-Raspberry Christmas Cheesecake
Gathering the right ingredients is half the battle when making this showstopper. After years of testing, I’ve learned these exact measurements create the perfect balance. Don’t be tempted to eyeball anything! Here’s your shopping list:
- For the crust:
- 2 cups graham cracker crumbs: I always use honey-flavored for that extra cozy taste
- 1/2 cup melted butter: Real butter only, please, it makes all the difference
- 1/4 cup sugar: Just enough to sweeten the crust without overpowering the filling
- For the filling:
- 3 (8 oz) packages cream cheese: Must be softened to room temperature (trust me on this!)
- 1 cup sugar: I use regular granulated, packed lightly
- 3 large eggs: Room temperature helps prevent cracks
- 1 tsp vanilla extract: Pure vanilla, not imitation, you’ll taste the difference
- 6 oz white chocolate: Good quality, melted and cooled slightly (I prefer Ghirardelli)
- 1/2 cup raspberry preserves: Seedless gives the smoothest swirls
- For garnish:
- Fresh raspberries: About 1 cup for that gorgeous Christmas pop of color
Quick tip from my kitchen disasters: Measure everything before you start! There’s nothing worse than realizing your cream cheese is still cold when you’re already mixing. And if you can find European-style butter for the crust? Oh my, it takes the flavor to another level!
Equipment You’ll Need
You won’t need fancy gadgets for this White-Chocolate-Raspberry Christmas Cheesecake, but these basics are non-negotiable for success:
- 9-inch springform pan: The sides come off cleanly, no cheesecake casualties!
- Electric mixer: Stand or hand mixer, both work; your arms will thank you
- Mixing bowls: One large for filling, one medium for crust
- Silicone spatula: For scraping every last bit of that delicious batter
- Measuring cups/spoons: Precision matters in cheesecake land
Bonus items I love: parchment paper for the pan bottom (easier removal), and a fine-mesh strainer if your raspberry preserves have seeds. That’s it, now you’re ready to bake magic!
How to Make White-Chocolate-Raspberry Christmas Cheesecake
Okay, let’s get to the fun part, turning these simple ingredients into Christmas magic! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t worry, I’ve made all the mistakes, so you don’t have to!
Step 1: Prepare the Crust
First things first, that buttery graham cracker foundation! Preheat your oven to 325°F (yes, lower than most cakes, cheesecakes like it gentle). In a medium bowl, mix your graham cracker crumbs with the melted butter and sugar until it looks like wet sand.
Here’s my trick: Pour the mixture into your springform pan and use the bottom of a measuring cup to press it firmly into an even layer. Really pack it in; this prevents crumbling later! I like to bring the crust about halfway up the sides for extra support. Pop it in the oven for 8 minutes just to set, then let it cool while you make the filling.
Step 2: Make the Cheesecake Filling
Now for the star of the show! In your large mixing bowl, beat the softened cream cheese until it’s completely smooth, no lumps allowed! Gradually add the sugar while mixing. Here’s where patience pays off: Add the eggs one at a time, mixing just until each disappears before adding the next. Overbeating eggs makes cheesecakes puff up, then collapse. We want silky, not soufflé!
Stir in the vanilla, then gently fold in your slightly cooled, melted white chocolate. The batter should be gloriously smooth and smell like heaven. Taste? Okay, fine, just one spoonful, quality control!
Step 3: Add the Raspberry Swirl
Pour that creamy filling over your cooled crust. Now for the festive part: Dollop spoonfuls of raspberry preserves across the top. Take a thin knife or skewer and make pretty swirls, don’t overdo it! Three or four graceful passes create that perfect marbled look. Think “holiday ribbon,” not “abstract painting.”
Step 4: Bake and Cool
Bake for 55-60 minutes until the edges look set, but the center still has a slight jiggle (like Jell-O when you tap the pan). Turn off the oven and crack the door open with a wooden spoon; this slow cooling prevents cracks. After an hour, move it to a rack to cool completely. Here’s the hard part: Refrigerate for at least 4 hours, preferably overnight. I know, the wait is torture, but trust me, it’s worth it!
Tips for the Perfect White-Chocolate-Raspberry Christmas Cheesecake
After making this cheesecake more times than I can count (and eating the “mistakes”), I’ve learned these foolproof tricks that guarantee perfection every time:
- Chill that crust: After pre-baking, let it cool completely before adding filling. I stick mine in the fridge for 15 minutes, no soggy bottoms here!
- Room temp is key: Cold cream cheese equals lumpy filling. If you forgot to soften it, microwave each block for 10 seconds (no more!).
- The jiggle test: Pull it out when the center wobbles like set gelatin. It’ll firm up as it cools; overbaking makes it dry.
- Prevent cracks: Run a thin knife around the edge right after baking. This lets it contract freely as it cools.
- Garnish like a pro: Add fresh raspberries just before serving so they stay plump. A dusting of powdered sugar makes it snow!
My secret weapon? A water bath, but if that sounds scary, just place a pan of water on the rack below while baking. The steam keeps everything dreamy smooth!
Serving and Storing Your Cheesecake
Here’s the deal: as tempting as it is to dive right in, this White-Chocolate-Raspberry Christmas Cheesecake needs its beauty sleep! Chill it for at least 4 hours, but overnight is golden. The flavors meld together, and the texture becomes that perfect creamy-dreamy consistency we’re after.
When it’s showtime, run a warm knife around the edges before releasing the springform collar. Top with fresh raspberries right before serving; they bleed if added too early. Leftovers? Ha! Just kidding. If by some miracle there are leftovers, cover tightly and refrigerate for up to 5 days. You can also freeze slices wrapped in plastic, then foil for 2 months, thaw overnight in the fridge when those holiday cravings strike again!
White-Chocolate-Raspberry Christmas Cheesecake Variations
While I’m obsessed with the classic version, sometimes it’s fun to mix things up! Here are my favorite festive twists that still scream “holidays”:
- Dark chocolate drizzle: Melt dark chocolate with a bit of coconut oil and zigzag over the top for a stunning contrast
- Peppermint sparkle: Swap raspberry for crushed candy canes in the swirl, so pretty with red and white stripes!
- Strawberry fields: Use strawberry preserves instead of raspberry for a sweeter, more kid-friendly version
- Cranberry elegance: Try tart cranberry sauce swirled in, perfect for Thanksgiving to New Year’s transitions
My advice? Stick with the original first, then get creative next time, that way you’ll know what “perfect” tastes like before experimenting! If you are looking for other great holiday recipes, check out what Family Tastes has to offer.
Nutritional Information
Now, I’ll be honest, this White-Chocolate-Raspberry Christmas Cheesecake is definitely an indulgence, not health food! But hey, it’s the holidays, we deserve a little treat, right? Just remember that nutritional values can vary depending on the specific brands of ingredients you use and how big you slice those pieces (I won’t judge if you sneak an extra-large sliver!).
The creamy white chocolate filling and buttery crust make this richer than your average dessert, while the raspberry swirl adds a touch of fruity brightness. If you’re watching your intake, smaller slices still deliver all that festive flavor without going overboard. And really, isn’t sharing the joy of homemade treats what Christmas is all about? For other festive dessert ideas, consider trying these Christmas Festive Berry Parfaits with Gingerbread Crumble.
As with any special occasion dessert, enjoy this cheesecake mindfully as part of your holiday celebrations. The numbers might not be diet-friendly, but the memories you’ll make serving this to loved ones? Those are priceless!
FAQs About White-Chocolate-Raspberry Christmas Cheesecake
Over the years, I’ve gotten so many questions about this showstopping dessert. Here are the answers to everything you might be wondering!
Can I Use Frozen Raspberries Instead of Preserves?
You can, but here’s the trick: Thaw and drain them really well, then mash with a bit of sugar to make your own quick jam. Frozen berries release more liquid, which can make your swirls bleed too much. The preserves give you that perfect thick consistency without extra moisture. If you do use fresh or frozen berries, strain the mashed pulp to remove seeds for cleaner swirls!
How Do I Prevent Cracks in My Cheesecake?
Oh, honey, I’ve cried over cracked cheesecakes before! Here’s what works for me: Don’t overmix after adding eggs (creates air bubbles), cool it slowly in the oven with the door cracked, and run a knife around the edge right after baking. But you know what? Even if it cracks, just pile on extra raspberries; no one will ever know!
Can I Make This Ahead of Time?
Absolutely! In fact, it tastes even better after 24 hours in the fridge. The flavors meld beautifully. You can bake it up to 3 days before serving, just wait to add fresh raspberry garnish until right before presenting. Frozen? Wrap individual slices tightly, they’ll keep for 2 months! If you are looking for other make-ahead holiday treats, check out these Christmas Peppermint Fudge Squares.
Can I Use a Different Pan?
I know springform pans seem fussy, but they’re essential here! The removable sides let you release the cheesecake without turning it upside down (disaster waiting to happen). If you’re desperate, a regular cake pan lined with parchment paper might work, but getting it out cleanly will be tricky. Springforms are worth the investment, I use mine year-round! For more baking inspiration, see my guide on Christmas Vanilla Bean Sugar Cookie Bars with Sprinkles.
How Do I Know When It’s Done Baking?
This is the million-dollar question! The edges should look set, but the center should still jiggle slightly when you gently shake the pan, like set gelatin, not liquid. It’ll firm up as it cools. Overbaking makes it dry and more likely to crack. When in doubt, err on the side of underdone; you can always bake it a few minutes more!
Why Did My Swirls Disappear?
Ah, the sinking swirl mystery! If you swirl too vigorously or the batter is too thin, the preserves can sink. Make sure your batter is nice and thick (properly measured ingredients help), and gently swirl just the top layer. Sometimes I chill the filled pan for 15 minutes before swirling, which helps the preserves stay put!
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Heavenly White-Chocolate-Raspberry Christmas Cheesecake in 4 Easy Steps
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive white chocolate raspberry cheesecake perfect for Christmas celebrations.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 6 oz white chocolate, melted
- 1/2 cup raspberry preserves
- Fresh raspberries for garnish
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar. Press into 9-inch springform pan.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time. Stir in vanilla.
- Fold in melted white chocolate. Pour over crust.
- Drop raspberry preserves by spoonfuls onto batter. Swirl with knife.
- Bake 55-60 minutes until center is almost set. Cool completely before serving.
Notes
- Chill at least 4 hours before serving.
- Top with fresh raspberries before serving.
- Store leftovers refrigerated.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg