White Chocolate Raspberry Cheesecake is a crowd-pleasing dessert that’s full of flavor. It’s rich and decadent and perfect for any occasion.

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Gluten Free White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake is a classic cheesecake flavor and there is a reason why… IT. JUST. WORKS.

Swirls of raspberry sauce in a rich white chocolate cheesecake base all on top of a chocolate cookie crust. Can it get any better?

This gluten free white chocolate raspberry cheesecake is a show stopper of a dessert and well worth the time it takes to make! It really is easy to make and the majority of the time it takes is inactive chilling and cooling time.

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Pantry and grocery items needed for this white chocolate raspberry cheesecake recipe:

• Chocolate Sandwich Cookies, you can also use chocolate wafer cookies in a pinch.
• Unsalted butter
• White chocolate, good quality chocolate is the best to use here.
• Cream Cheese
• Sugar
• Sour Cream
• Vanilla
• Eggs
• Raspberry Sauce, I love to use my recipe for raspberry sauce in this cheesecake!

Now is not the time to skimp on ingredients. Use high-quality bar white chocolate in this. You need to melt it down and a lot of cheaper white chocolate just doesn’t melt smoothly.

I also suggest using vanilla bean paste when possible, but regular vanilla extract works too.

Equipment and Supplies Needed for this gluten free cheesecake

• Food Processor
• Stand or hand mixer, I highly suggest using a stand mixer for this.
• Measuring cups and spoons
• 9-inch springform cheesecake pan
• Large roasting pan
• A pot or kettle to boil water
• Bowls, a variety of sizes
• Aluminum Foil
• Rubber spatula

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Tips for a smooth cooking experience

• Make sure to follow the directions carefully. There is a lot involved in this gluten free white chocolate raspberry cheesecake and you want to make sure to not skip a step. 
• If something needs to sit out to come to room temperature, make sure it does. Adding an ingredient to the mix cold can have an effect on the smoothness of the cheesecake.
• Don’t be scared, we are doing a water bath here. A water bath ensures that the cheesecake does not crack in the center, along with the cooling process. 
• For the raspberry part of this white chocolate raspberry cheesecake, I suggest using homemade raspberry sauce. If you love a strong raspberry flavor, I suggest doubling the raspberry sauce! 
• Raspberry jam can be used in place of the raspberry sauce if you don’t have the extra time to make it. Just pop it in the microwave for a few seconds so it is the same consistency of a sauce.

How to store cheesecake

White chocolate raspberry cheesecake wrapped properly will keep for about a week in the fridge. 

To freeze, I suggest cutting the cheesecake into slices, place each slice on a baking sheet and place in the freezer. Freeze for 2 hours or until frozen solid. Wrap each piece separately in plastic wrap and then foil. Place in an airtight container or freezer-safe bag and place in the freezer.

This gluten free white chocolate raspberry cheesecake recipe will keep in the freezer if properly stored for 1-2 months. 

So what do you think? Will you be trying my recipe for white chocolate raspberry cheesecake?

Other Gluten Free Cheesecake Recipes To Try

• No-Bake Cheesecake
• Chocolix No-Bake Cheesecake
• Coconut Cheesecake
• Skinny Mini No-Bake Cheesecakes
• Mini Chocolate Chip Cookie Dough Cheesecakes
• Individual Salted Caramel No-Bake Cheesecakes

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White Chocolate Raspberry Cheesecake

4.72 from 21 ratings

White Chocolate Raspberry Cheesecake is a crowd-pleasing dessert that's full of flavor. It's rich and decadent and perfect for any occasion.

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Additional Time: 6 hours hours

Total Time: 7 hours hours 35 minutes minutes

Servings: 12 servings

By: Sharon Lachendro

Print Rate Pin

Ingredients

For the crust:

• 30 gluten-free chocolate sandwich cookies see notes
• 7 tablespoons unsalted butter melted

For the filling:

• 12 ounces good-quality white chocolate
• 4 8- ounces blocks of cream cheese softened
• ¾ cup granulated sugar
• 1 cup sour cream room temperature
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 1 large pot of boiling water
• 1 recipe raspberry sauce cooled (link to raspberry sauce recipe)

Instructions

For the Crust

• Preheat the oven to 350°F. First make the crust by placing the cookies in a food processor, process until crumbs are formed. Add in the melted butter and pulse a few times to combine. Stir with a spoon to break up the crumbs and to make sure the crumbs are coated in the butter. Pour the crust ingredients into a 9-inch springform pan. Press the mixture down to form a crust, coming up the sides slightly if you can. Use a flat bottomed glass to help press down the crust. Par bake for 8 minutes, set aside.

For the Filling

• While the crust is baking, melt the chocolate. Break it up and place it in a microwave-safe bowl. Microwave in 15-second intervals, stirring in-between until fully melted, let cool on the counter while you make the filling. 
• In the body of a stand mixer with the beater attachment (you can also use a hand mixer in a very large bowl), place the softened cream cheese and the granulated sugar. Cream together until smooth. Add in the sour cream and vanilla. Mix until well combined. Mix in the eggs one at a time until fully incorporated. Mix in the melted and cooled white chocolate until fully combined.
• Place the pan with the pie crust onto a large piece of aluminum foil and wrap the foil around the sides of the pan, do not go inside of the pan with the foil, just on the outer edges.
• Pour half of the filling into the prebaked crust, dollop half of the raspberry sauce on top, you can leave it as is or swirl it to disperse a little throughout. Pour the rest of the cheesecake filling on top, smooth out the top and dollop the remaining raspberry sauce. Take a toothpick or butter knife and swirl the raspberry sauce into the cheesecake filling. 
• Place the cheesecake into a large roasting pan or a pan with high sides that will fit the cheesecake. Now, VERY CAREFULLY pour the boiling water into the empty pan on the side of the cheesecake. Make sure not to get any water between the foil and the cheesecake pan. You can do this before you place everything into the oven or while it is sitting in the oven. Pour enough water that it goes up the side of the cheesecake pan by 1 inch. 
• Bake for 55-70 minutes, until the very center of the cheesecake is slightly jiggly. If it starts to brown too fast, add a foil tent on top. Light browning is okay. Turn off the oven, vent the oven door and let everything cool down for one hour.
• Take the cheesecake out of the water bath and let cool on the counter for an additional hour. Cover with plastic wrap and chill in the fridge for at least 4 hours, even better if you can do it overnight. Slice and serve with garnishes of your choice.

Notes

1. Use Oreos if you don't need gluten-free!
2. Double the raspberry sauce for a more intense raspberry kick!

Recommended Products

KitchenAid 5-Qt.Artisan Design Series with Glass Bowl - Frosted Pearl White

Cuisinart 7-Cup Food Processor

Silicone Baking Utensils

USA Pan Bakeware Springform Pan, 9 Inch

Cooling Rack 

Farberware Professional Pie Server (Stainless Steel)

Nutrition Information

Serving: 1g | Calories: 335kcal | Carbohydrates: 40g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 42mg | Fiber: 1g | Sugar: 28g | Vitamin A: 383IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.