I’m so thrilled to present this AMAZING recipe to you today! This is one of my go-to favorites for those times that I want to wow and impress friends and family. There are dessert recipes, and there are DESSERT recipes! This is DESSERT all the way!
This recipe is timeless and is so wonderful for any season or occasion – but it’s especially popular around Valentines Day. It’ll be true love at first bite!
How To Make Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake (step-by-step)
1. Gather your ingredients. For the crust you’ll need Oreos and butter.
2. For the raspberry sauce you’ll need raspberries, sugar & lemon juice.
3. For the cheesecake filling you’ll need cream cheese (room temperature), sugar, sour cream (room temperature), vanilla, eggs (room temperature), and white chocolate.
4. For the garnish you’ll need heavy whipping cream and powdered sugar to make the fresh whipped cream & also shaved white chocolate.
5. Prepare your roasting pan with an oven bag to surround your springform pan.
6. In a food processor, process the Oreo cookies (remove the white cream filling first – you can scrape it off with a butter knife) until fine. This should take approx. 30-60 seconds. If there are still larger pieces continue processing until fine.
7. Mix together Oreo cookie crumbs and melted butter.
8. Press cookie mixture into a 9-inch springform pan.
9. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom & partially up the sides of the springform pan. Transfer crust to the freezer while you prepare your raspberry sauce & filling.
10. In a medium saucepan, add the raspberries, sugar and lemon juice. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved.
11. Strain sauce into a bowl to remove seeds. Set aside while you prepare your cheesecake filling & allow to cool.
12. In the bowl of a stand mixer, using the paddle attachment, combine the softened cream cheese with the sugar, sour cream, and vanilla. Mix on high 1-2 minutes until smooth and creamy; scraping down the sides of the bowl as needed.
13. With the mixer going on medium speed, add in the eggs one at a time. Blend on high until the eggs have been incorporated & filling is smooth.
14. Chop the 4 oz. of white chocolate into coarse chunks.
15. Remove the crust from the freezer and sprinkle white chocolate chunks onto the bottom of the crust.
16. Pour half of the cheesecake filling on top of the white chocolate.
17. Using a spatula, smooth until even.
18. Drizzle about 1/4 c. of the raspberry sauce over the entire surface of the filling.
19. Use a butter knife to swirl the raspberry sauce into the cheesecake filling.
20. Pour the remaining half of the filling into the pan.
21. Drizzle another couple of tbsp. of the raspberry sauce over the cheesecake and swirl. Refrigerate the rest of the sauce. Carefully place the cheesecake into the water bath in the oven.
- Bake for 12 minutes at 475F, then turn the temperature down to 350F and bake for 60 minutes (or until the top of the cheesecake turns a light brown or tan color).
22. When cooled, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
23. Shave the remaining 2 oz. of white chocolate.
24. Sprinkle the entire top surface of the cooled cheesecake white chocolate shavings.
25. Make the fresh whipped cream by whipping the heavy cream and powdered sugar in a stand mixer for 5-6 minutes on high until fluffy (being careful not to whip too long, which will create butter).
26. Pipe fresh whipped cream along the edges of the cheesecake.
27. Slice & Enjoy!
Frequently Asked Questions
- Why did my cheesecake crack?
- Over-mixing the batter can cause air bubbles to get trapped inside, and these air bubbles are ultimately the main cause of cracks. Inside the oven, the air bubbles created in the batter expand and try to escape. They move to the top of the cheesecake, creating a crack or indentation as they break free. According to Wiki.com. You’ll also find other great tips in that article that help prevent cracking!
- How long will homemade cheesecake last in the fridge?
- Homemade cheesecake will last up to 5 days in the fridge, giving you plenty of time to savor and enjoy it. Be sure to place it in an airtight container, or drape plastic wrap over the top.
- Can you freeze homemade cheesecake?
- Absolutely! Here’s the best way to do it. Once the cheesecake has cooled off, place it (while still in the baking pan) in the freezer uncovered, and keep it there for 4-6 hours (until firm). Once it has firmed up, completely wrap it in aluminum foil (heavy duty foil is preferred) and then seal it in a plastic freezer bag. The night before you’re ready to enjoy it, take the cheesecake out of the freezer and place it in the fridge.
Important Tips for Making Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake
- Make sure that your cream cheese, sour cream and eggs are all room temperature. This will ensure a velvety smooth filling. If you can leave everything out for at least 4-6 hours that would be ideal.
- The brand of cream cheese is very important. I will always and forever stand behind Philadelphia cream cheese (no, they are not paying me to say that). Off-brand cream cheese will not yield the same results as Philadelphia.
- Keeping water from your cheesecake is nearly impossible in the water bath. Use a leak-proof springform pan if possible. Use heavy duty aluminum foil instead of cheap or regular foil, & for a guaranteed dry crust use an oven bag to surround your springform pan (I recently learned that from Jamie at My Baking Addiction).
- If you don’t have a roasting pan for the water bath you can use any pan that is large enough to fit your cheesecake. My roaster was being used for my turkey so I ended up using my Staub Cast Iron 13″ Double Handle Fry Pan.
- It is imperative that you remove the filling from the Oreo crust. If you skip this step your crust will ruin your cheesecake because of the excess amount of grease and moisture the filling would create.
- Follow the steps in the recipe as they are listed. By making the crust first it allows for maximum freezing time. By making the sauce next it can be cooling while the filling is being made.
- Using room temperature ingredients will yield the smoothest batter. Whip the filling on high in the stand mixer fitted with the paddle attachment until creamy.
- If you do not use room temperature ingredients it will almost be impossible for the cream cheese to become smooth.
- Do not, I repeat DO NOT open the oven door at any point during cooking or cooling of your cheesecake. The longer you can leave the cheesecake in the oven, the better. I ended up leaving mine in for two hours after it had baked without opening the oven door.
- Ideally this cheesecake would be made a day ahead of time. Once the cheesecake has been cooled, refrigerate overnight and serve the next day for the perfect texture.
- Top the whipped cream garnish with fresh raspberries & drizzle slices with leftover raspberry sauce for serving.
Alright, cheesecake lovers, here is some more delicious inspiration!
- Mini Cherry Cheesecake Sugar Cookie Cups
- Pumpkin Cheesecake with Gingersnap-Pecan Crust
- Cheesecake Parfaits
- Pecan Pie Cheesecake
This recipe was created by Todd Wilbur and can be found here: https://topsecretrecipes.com/cheesecake-factory-white-chocolate-raspberry-truffle-cheesecake-copycat-recipe.html
Thanks for sharing this blog, this blog is more useful to me. I am really happy to say it’s an interesting post to read.
Another “frequently asked” question that should be addressed is What Are The Measurements?!!! Why is that such a secret?? Useless recipe
I’m trying to make this white chocolate raspberry cheesecake truffle that I made many times before but one problem where are the measurements for the ingredients. I have them out on counter to be at room temperature but now don’t know what to do.
Hi I saved the recipe from last year so here are the measurements!
20 crumbled Oreo cookies (filling removed)
1/3 cup butter, melted
1/2 cup raspberries
1/4 cup water
4 8 oz pkgs Philadelphia Cream Cheese (room temp)
1.25 cups granulated sugar
1/2 cup sour cream (room temp)
2 tsp vanilla extract
5 large eggs (room temp)
4 oz white chocolate, chopped into chunks
2 oz shaved white chocolate
Thank you so much. I love this recipe. I appreciate it very much for you to take the time to email me. Happy Holidays!
Thank you for simplifying!
How much sugar goes in the raspberries and how much goes in the cheese cake mix?
The sugar for the raspberries isn’t listed in the the above recipe, as the 1 1/4 cup of sugar is supposed to be mixed with the cream cheese. For a 1/2 cup of raspberries, use a 1/2 cup of sugar, 1 1/2 tsp of lemon juice, and 1/4 cup of water. This worked well for me, as someone else mentioned though, I’d make more of the raspberry sauce next time.
Thank you so much! I was looking all over for that info!
I used 1/4 c for raspberries and 1 c for the cheesecake
The video is helpful and the pictures are detailed but where is the actual measurements for the recipe? They’re not on the page. Please help. I’d like to make this for the holiday. Thank you.
Hi. Can I have the measurements please? I made this last year and it was amazing! The measurements are no longer on the directions. Thanks!
Hello what are the measurements
This will probably flop. Video won’t play for me and I don’t know how much sugar goes in the berries or the cream mixture. It’s a guess. Very frustrated!
I’ve searched entire page and cannot find a recipe with the ingredient measurements! Can anyone tell me where to find it?
Hi, I would love to try this recipe I was wondering if you had any measurements for each of the ingredients. I can’t seem to find it.
I can’t find it either!
I made this recipe per instructions and it came out beautifully! Next time I am going to double the amount of raspberry sauce. I really wanted more for drizzling on top after it was sliced. The recipe does not allow for much extra sauce IMO
What the measurements for cheescake okease
What is the reasoner a 475 degree oven for the first 12 minutes? Just curious because my oven browned the top way too much. Other cheesecakes I make at 350 for the entire time are fine. Just curious about this \, Thank you
This happened to me as well! Very disappointing because the whole edge of my entire cheesecake turned dark brown in the first 15 minutes.
I would like to know as well, is it to warm the water bath?
I baked it 350 for 50 minutes then added time about 10 min afterwards until thevcentered slightly jiggled
Great recipe, came out perfect. Thanks for sharing and also for the tips!
Can I suggest mentioning in the actual instructions that it needs to cool down in the oven? I know that it is in the notes, but it can be easily missed. Just a suggestion :)
The recipe says serves 24, how is this accomplished??
This is so worth the effort!!!
Just cut this beautiful cheesecake. Even with leaving the stuffing in Oreos, this is the best cheesecake I have ever eaten or made. Thx
Oh good!! I’m so happy to hear that it still ended up being the best cheesecake ever for you!!
Well this cheesecake is in the oven & smells delicious. My Big problem is I didn’t read about taking the filling out of Oreo cookies. I wish you had just listed chocolate cookie crumbs in the recipe. 😳
Hi Libby, thanks for your valuable input! I updated the recipe to say “(no filling)” next to the Oreo Cookies, and hopefully that helps make things a bit more clear. I hope that you enjoyed the recipe!
Could chocolate Graham crackers be used instead?
Oh course. Why could you not. If you prefer could even use golden graham crackers.
Where is the video? I can’t seem to find it.
Hi Boryana, you can find the recipe video underneath the recipe ingredients and instructions, and just above the recipe notes. Hope that helps!
When you sat 20-30 oreo cookies are do you mean whole cookies or halves?
Great question, whole cookies with the filling removed. Hope that helps!
I’ve made this cheesecake twice now and my family loves it! It has turned out amazing each time and I’ve followed all directions. My one question however is how do you keep the top from browning? Mine has not cracked and the cheesecake cooks and tastes awesome, but the top browns during cooking. I generally make a new york style cheesecake and have never had the top brown on that recipe. What am I missing here? Your picture has no browning. I want mine to look like that! Though covering it liberally with shaved white chocolate does hide the browning well. :)
Try a water bath when baking
Mine browned on top too despite a water bath. Someone suggested placing foil on top of cheesecake while baking to prevent browning. After I put it mine in the oven I watched it closely the first five to ten minutes, once I realized it was going to brown more than I wanted I opened up the oven door (gasp! The horror!) and tented mine with foil.it stopped the browning and did not affect the results of the cheesecake in any way!
So this was my first attempt at cheesecake and the specificity of your directions helped so much! Unfortunately, I ended up getting cracks in it, but the cracks happened basically wherever I drizzled the raspberry sauce on top… is there a reason for this or just coincidence? And how can I limit cracks in the future? I watched that video you linked a commenter to above before making the cheesecake and followed her directions as well, so I’m wondering what else I could do to improve my future cheesecakes! Thank you for all of your help and I look forward to your response!
Way yo go making your first cheesecake – this was a hefty recipe for a first timer, so I’m super impressed with you! I’m sorry you got cracks, but thankfully the raspberry helped cover them up. If you followed the video tutorial, I’m not sure I have much more to offer – I think just by keeping the oven door closed until it’s completely cooled helps, but not sure what else I can offer. Keep on trying and hopefully next time there will be no cracks!
Cracks happen in a cheesecake because it cools too quickly. The best ways to prevent this is to use a water bath and to leave it in the oven until it cools completely. When you bring it out of the oven it cools too quickly…
Also I’ve heard it has something to do with the eggs. Add your eggs in last on low speed, one at a time and just until they are completely mixed in. Hope that helps
Mine cracked BIG TIME too. The only thing I can think of is the raspberry syrup got too cold, or when we swirled it, we would up making deep faults in the filling.
If everything was at room temperature and you didn’t over mix this and you baked it in the water bath you can eliminate the cracks like that.
I read in one of the comments that if you overwork the batter while mixing you can get air bubbles in the cheesecake and that can make it crack as well
how long do you simmer the raspberries?
Simmer until the raspberries are disolved. Shouldn’t take any longer than 5-8 minutes or so.
I until thickened
Which size in diameter spring form pan?
Never mind, found it.
Going to attempt this for my husbands birthday. So I line the inside of the spring formin with parchment paper and wrap the outside of the pan in tin foil? Cook the whole time in water bath?
Just want to make sure I do it right. And the chocolate will melt between the crust and the cheesecake part. None of the chocolate mixes in the cream cheese filling? First time making cheesecake ;)
Here’s what I recommend – watch this video from my friend Ashlee (https://youtu.be/aPd32ubhN7U) and follow her tips. She is AMAZING and after I watched and followed them for a cheesecake a re-shot (my Pumpkin Cheesecake with Gingersnap Pecan Crust) it came out absolutely perfect! I ended up not lining my pan at all, then placing the water bath on the rack below – rather than placing my cheesecake in the pan (that never yields good results for me).
Just wanted to confirm, you are saying you no longer do the water bath method mentioned in the recipe, and instead follow what Ashlee did in the youtube video with the water bath on the rack below?
475 degrees was way to hot and burnt the top of the cheesecake in 10 minutes. Are you sure about the temperatures
I’m sorry, your oven may run at a higher temperature than mine? It worked perfect for me, but I’ve had a friend recommend an oven thermometer to me (never used it, but definitely thought it would be worth checking out).
Fantastic recipe!! A friend made this amazing cheesecake and brought it to our brunch today…everyone raved about it and asked for the link to your recipe. Thanks for sharing!
I love this cheesecake, but could it be made into cheesecake cupcakes? More party friendly and portion controlled. If so, how do you know how much time to take off of cooking and would you still leave them in the oven to cool?
Oooh… you know, this recipe is so tricky – as I briefly talked about in the post I made it a few times before getting it just right. I’ve never made a whole cheesecake recipe into cupcakes, so I don’t have much advice for you there. I’m sorry!
My favorite Cheesecake Factory cheesecake so of course I had to try it. Mine’s cooling in the oven now. Can’t wait to try it! Thanks for the recipe!
Awesome! You’re welcome!
Hello, This recipe looks like a lot of fun. Looking forward to trying it. When do you take the cheesecake out of the spring form?
It’s quite tasty that’s for sure!! You’ll want to wait until the cheesecake is completely cooled before taking it out of the spring form. Happy baking!
What do you do with the rest of the raspberry sauce after you use it and put it in the fridge?
Oh wow, you could add it to smoothies, make popsicles, use as a pancake/waffle/biscuit topping, drizzle in oatmeal, enjoy over ice cream… the possibilities are endless!!! YUMMO!
I was wondering the same thing? Would it be over kill to use all the sauce within the Cheesecake Yvonne?
Using all of the sauce will change the consistency and could affect the baking time/end result.. I haven’t done it that way – so I don’t have much advice… but I’d hate for you to ruin all of your hard work! I’d recommend just saving it and serving it overtop once it’s all baked & cooled!
Tried this, ended up turning the oven off at 40 minutes into the 60 minutes part because it was getting wayyyy too brown. let it sit in the oven for two hours. had to cut off the top few millimeters due to over browning
So sorry it browned to much for you, your oven could run hotter than mine and that could have been the reason. In the future, you could always cover with a sheet of aluminum foil if it ends up getting too brown for you. Hope you were able to enjoy it anyway!
yes, we hid the funky top with some pretty whipped cream and it tasted great!
Oh good, I’m so glad!
Should all cheesecake be cooled this way? Some recipes do not specify this method and some do. Which do you feel is correct?
You know, I can’t necessarily say yes for all – but I’d certainly say yes for most! It’s definitely my preference!
Finally! A recipe that suggests leaving it in the oven to cool! Other recipes don’t say this, and it worries me. This looks so great! Can’t wait to make it. I just want to make sure…I don’t prop open the oven door at all while it cools?
Yes! Believe me.. I had my struggles and wished recipes would have told me the same! I’m glad you asked – do not prop the door open. Leave it shut & forget about it until you are ready to take it out! Good luck – I hope you enjoy!
after baking for 60 min at 350 degrees….do you turn the oven off and leave the cheesecake in the oven another 1-2 hours?
YES!!! Very important!!!!
I LOVE cheesecake, raspberries, white chocolate and Oreos so I cannot wait to try this gorgeous cheesecake! What a stressful time you must have had! I am so happy thought it turned out well in the end – that is a testament to you and your attitude and mad skillz!
Haha! You love everything in this cheesecake.. so basically, it seems as if this were made for you! Yes.. it was so stressful, but so much fun! I too am glad it turned out, it was touch and go for a moment.. and now all the kinks are worked out for everyone else!
Wow Yvonne this is gorgeous!
This looks fantastic! I just love all the copycat recipes you have!
Thanks! I’ve got a good stockpile of them, and eager to keep making more!
This looks seriously amazing! I am so excited to give it a try. I am thinking this would be the perfect addition to my holiday dessert fest! (Meaning I make way too many desserts during the holidays). You are a genius!
Thanks Rachael! I hear ya on the dessert feast – I’m the same way!!!
This looks too good to be true! I am a huge fan of the Cheesecake Factory, but we don’t have one here in Vancouver! Thanks for sharing this now I can bring a piece of cheesecake home :)
I know what you mean!!! Posting this was almost too good to be true! I went through a few failed cheesecakes to FINALLY get the perfect one! Enjoy – this is absolutely wonderful!