Go Back

Decadent White Chocolate Raspberry Truffle Cheesecake

A rich and creamy cheesecake with a buttery graham cracker crust, infused with white chocolate and fresh raspberries. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup granulated sugar
For the filling
  • 3 packages 3 (8-ounce) packages cream cheese, softened
  • 1 cup 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup heavy cream
  • 8 ounces 8 ounces white chocolate, melted and slightly cooled
  • 1 cup 1 cup fresh raspberries (plus a few extra for garnish)
For the truffle topping
  • 1 cup 1 cup heavy cream
  • 8 ounces 8 ounces white chocolate, chopped
  • 1 cup Fresh raspberries, for topping (optional)

Method
 

Preparation of the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes.
  5. Let it cool while you prepare the filling.
Make the Filling
  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the powdered sugar and vanilla extract.
  3. Add the melted white chocolate (make sure it’s not too hot!) and mix until smooth and dreamy.
Whip the Cream
  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  3. Delicately fold in the fresh raspberries.
Fill and Chill
  1. Pour the luscious filling into the cooled crust.
  2. Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight if you can resist!).
Make the Truffle Topping
  1. In a small saucepan, heat 1 cup of heavy cream until just simmering.
  2. Remove from heat, add the chopped white chocolate, and stir until smooth.
  3. Allow to cool slightly before pouring over the chilled cheesecake.
Garnish and Serve
  1. Once the topping has set (about 30 minutes), release the sides of the springform pan.
  2. Top with extra raspberries for that oh-so-pretty finish.
  3. Slice, serve, and watch everyone fall in love with your creation!

Notes

Try using different fruits like strawberries or blueberries for variations. This cheesecake works great as a make-ahead dessert too.