This white chocolate cheesecake is incredibly creamy with a silky, smooth texture. The white chocolate flavor is delicate, so the dessert isn’t overly sweet. The recipe features an Oreo cookie crust and a chocolate ganache topping for a beautiful, indulgent finish. It’s also lovely served plain with fresh raspberries or strawberries.
This post was updated January 15, 2024 with a slightly revised recipe, new photos, and tips to ensure success.
Why You’ll Love this White Chocolate Cheesecake
Cheesecakes make an elegant dessert for dinner parties and special occasions. They look impressive and benefit from being made ahead—the flavor and texture improve after chilling overnight. This white chocolate version is a favorite for Valentine’s Day or any time you want a refined, sweet treat. It has a velvety, smooth body infused with white chocolate while retaining the classic tang of cream cheese to balance the sweetness.
The Oreo crust adds a pleasant crunch and chocolate contrast, and the chocolate ganache on top deepens the chocolate profile. You can also serve it simply with a handful of fresh berries for a lighter presentation.
How to Make a White Chocolate Cheesecake
Follow these steps carefully for a reliable result. This cheesecake is baked in a water bath to produce a silky texture and reduce the risk of cracks. Preparing the pan before making the crust is important to prevent water from seeping into the cheesecake.
- Wrap the outside of the springform pan in an oven bag or slow cooker liner.
- Wrap the outside in aluminum foil at least three times so the bottom and sides are well covered. This prevents leaks from the pan and keeps water from the water bath out of the cheesecake.
Make the Crust
- Crush the Oreo cookies (including the filling) to fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Avoid Double Stuffed Oreos for this crust since their excess filling can affect the texture.
- Mix the crushed cookies with melted unsalted butter until the mixture holds together when squeezed.
- Press the crumbs into the bottom of the prepared pan and slightly up the sides to create a small lip.
- Bake the crust in a preheated oven for 8 minutes. Remove from the oven but leave the oven on while you prepare the filling.
Make the White Chocolate Cheesecake Filling
- Chop the white chocolate finely and place it in a heatproof bowl. Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let sit for 2–3 minutes, then whisk until smooth. If needed, warm in the microwave in short, medium-power intervals (do not use high power) until fully melted. Set aside.
- In a large bowl, beat the room-temperature cream cheese with the granulated sugar until smooth and lump-free. Scrape the bowl periodically to ensure an even texture.
- Whisk the eggs together, then add them to the cream cheese mixture slowly, about half at a time, mixing only until combined to avoid overmixing.
- Gently whisk the white chocolate and cream mixture into the cheesecake batter by hand using a wire whisk. This helps prevent overmixing and reduces the chance of cracks.
Baking & Cooling the Cheesecake
Pour the batter into the prepared crust and smooth the top. Place the wrapped springform pan in the center of a large roasting pan and pour boiling water into the roasting pan until it reaches about 1/2 to 1 inch up the sides of the springform pan. Bake at 325°F (170°C) for about 50–60 minutes, or until the center still has a slow, pudding-like wobble when the pan is gently nudged. If it wobbles like a liquid, it needs more time.
When the cheesecake is done, remove it from the oven and run a thin knife around the edge to separate it from the pan. Allow it to cool gradually in the roasting pan to room temperature—rapid temperature changes can cause the cheesecake to sink or crack. Once fully cooled, refrigerate the cheesecake for at least 6 hours or preferably overnight.
White Chocolate Cheesecake – Tips & Tricks
- Room temperature ingredients: Have cream cheese and eggs at room temperature to avoid lumps and to make mixing easier. Cut the cream cheese into cubes to speed warming and place eggs in warm water for 10 minutes if needed.
- Use real baking chocolate: Use high-quality white baking chocolate, not chocolate chips. Chocolate chips are formulated to keep their shape and may not melt smoothly.
- Water bath: Bake the cheesecake in a water bath for consistently creamy results and fewer cracks.
- Cool slowly: Allow the cheesecake to cool gradually before refrigerating to prevent sudden temperature changes that can cause cracks or sinking.
- Chill time: Chill for at least 6 hours, preferably overnight, so the texture and flavor develop fully.
Toppings for White Chocolate Cheesecake
The cheesecake in this recipe is finished with a chocolate ganache and a white chocolate drizzle. Other serving options include:
- Plain, with a few fresh berries
- Served with a simple strawberry sauce
- Served with a raspberry coulis
White Chocolate Cheesecake Recipe
Yield & Time
- Servings: 12 pieces
- Prep: 45 minutes
- Cook: 1 hour
- Chilling: 6 hours (preferably overnight)
- Total time: about 7 hours 45 minutes including chilling
Equipment
- 9-inch (23 cm) springform pan (an 8-inch pan is too small)
- Large roasting pan big enough to hold the springform pan for the water bath
Ingredients
For the Chocolate Cookie Crust
- 30 Oreo cookies (including filling)
- 5 tablespoons (70 g) unsalted butter, melted
For the Cheesecake
- 10 oz (280 g) white chocolate, very finely chopped
- 1 cup (240 ml) heavy whipping cream (33–35% fat)
- 24 oz (680 g) cream cheese, full-fat, brick style
- 3/4 cup (150 g) granulated sugar
- 4 large eggs (room temperature)
- Boiling water, for the water bath
Topping
- 6 oz (170 g) semi-sweet or 50–70% dark chocolate
- 1/2 cup (120 ml) heavy whipping cream
- 2 oz (56 g) white chocolate for drizzling
- Fresh raspberries, optional
Instructions
Prepare the Oven and Pan
- Preheat the oven to 325°F (170°C) and position a rack in the lower third of the oven.
- Wrap the outside of the 9-inch springform pan in an oven bag or liner, then wrap the outside with aluminum foil at least three times so the bottom and sides are fully covered.
Oreo Crust
- Pulse cookies to fine crumbs in a food processor or crush in a sealed bag with a rolling pin.
- Combine crumbs and melted butter, mixing until cohesive.
- Press into the bottom of the prepared pan and slightly up the sides.
- Bake the crust for 8 minutes, then remove from the oven and leave the oven on.
White Chocolate Cheesecake Filling
- Place the chopped white chocolate in a heatproof bowl. Heat the cream until just below boiling, pour it over the chocolate, and let it sit for 2–3 minutes. Whisk until smooth, warming gently if necessary. Set aside.
- Beat the cream cheese and sugar until smooth and free of lumps.
- Whisk the eggs, then add them to the cream cheese mixture slowly, stopping as soon as combined.
- Gently whisk the white chocolate mixture into the batter by hand to avoid overmixing.
- Pour the batter into the prepared crust and smooth the top.
- Place the springform pan into the center of the roasting pan. Pour boiling water into the roasting pan to a depth of about 1/2–1 inch.
- Carefully transfer the roasting pan to the oven and bake for 50–60 minutes. The cheesecake is done when the center jiggles like a gently set pudding—too loose means it needs more time.
- Remove from the oven and run a thin knife around the edge. Cool the cheesecake in the roasting pan to room temperature, then refrigerate covered for at least 6 hours or overnight.
Chocolate Ganache
- A few hours before serving, prepare the ganache once the cheesecake is fully chilled. Chop the semi-sweet chocolate and place it in a heatproof bowl.
- Heat the cream until nearly boiling, pour over the chocolate, and let sit 2 minutes. Whisk until smooth, warming briefly if needed.
- If any condensation is on the cheesecake, blot gently. Let the ganache cool slightly, then pour it slowly over the cheesecake, allowing drips down the sides.
- Melt the white chocolate and drizzle over the ganache. Optionally place raspberries around the edge.
- Return the cheesecake to the fridge until ready to serve. For neat slices, use a thin, sharp knife and wipe it between cuts.
Notes
- Room temperature ingredients: Allow cream cheese and eggs to reach room temperature for a smoother batter. Cut cream cheese into cubes to speed this up, and soak eggs in warm water for 10 minutes if necessary.
- White chocolate: Use quality baking chocolate, not chocolate chips, for best melting and texture.
- Cream cheese: Use full-fat, brick-style cream cheese, not low-fat or spreadable varieties.
- Storage: Refrigerate the cheesecake, covered, for up to 4 days.
Nutrition (estimate per slice)
Calories: 787 kcal; Carbohydrates: 62 g; Protein: 11 g; Fat: 57 g; Saturated Fat: 32 g; Sugar: 50 g. These values are estimates for one of 12 slices with ganache and white chocolate drizzle.