Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake + VIDEO

Published on Feb 4, 2019

Raspberry sauce drizzled on a slice of Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake on a white plate
*This recipe was originally published 11/08/2014. Most recent update 02/04/2019.
One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with an Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle!

Raspberry sauce being drizzled on a slice of Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake on a white plate

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.

Two packages of Oreo cookies & a stick of butter on the counter

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.

Step-by-step photo collage of how to make Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

10. In a medium saucepan, add the raspberries, sugar and lemon juice. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved. 

Pan of raspberries, sugar & lemon juice11. 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.

Step-by-step photo collage of how to make Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

19. Use a butter knife to swirl the raspberry sauce into the cheesecake filling.

Cheesecake pan filled with batter being swirled with raspberry sauce

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!

Step-by-step photo collage of how to make Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake

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.

Slice of Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake on a white plate

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.

Slice of Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake on a white plate

Alright, cheesecake lovers, here is some more delicious inspiration!

If you make this recipe I’d love to hear your thoughts. Be sure to leave a comment below and/or rate the recipe; or if you take a photo & share to social, tag @triedandtasty so that I can check it out! Also, be sure to follow Tried and Tasty along on FacebookInstagramPinterest & Twitter to keep up with all the latest recipes!
Raspberry sauce drizzled on a slice of Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake on a white plate

Copycat White Chocolate Raspberry Truffle Cheesecake

Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory, Copycat Recipes, Raspberry Cheesecake, White Chocolate Raspberry
Prep Time: 15 minutes
Cook Time: 1 hour 12 minutes
Rest: 1 hour
Total Time: 1 hour 27 minutes
Servings: 24
Calories: 272 kcal
Author: Yvonne

One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with a Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle!

Print

Ingredients

Crust

  • 1 1/2 c. finely crushed OREO cookie crumbs 20-30 cookies, filling removed
  • 1/3 c. unsalted butter melted

Raspberry Sauce

  • 10 oz. fresh raspberries washed & rinsed
  • 1/4 c. granulated sugar
  • 2 tbsp. lemon juice

Cheesecake Filling

  • 4 8 oz. pkgs. Philadelphia cream cheese room temperature
  • 1 1/4 c. granulated sugar
  • 1/2 c. sour cream room temperature
  • 2 tsp. vanilla
  • 5 eggs room temperature
  • 4 oz. white chocolate roughly chopped

Garnish

  • 1 c. heavy whipping cream
  • 1/2 c. powered sugar
  • 2 oz. white chocolate shaved

Instructions

  1. Prepare your roasting pan with an oven bag to surround your springform pan.

For the crust

  1. In a food processor, process the Oreo cookies (filling removed) until fine. This should take approx. 30-60 seconds. If there are still larger pieces continue processing until fine. 

  2. Mix together Oreo cookie crumbs and melted butter.

  3. Press cookie mixture into a 9-inch springform pan. 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.

For the raspberry sauce

  1. In a medium saucepan, add the raspberries, sugar and lemon juice. Bring to a boil and simmer, stirring frequently, until raspberries are dissolved. 

  2. Strain sauce into a bowl to remove seeds. Set aside while you prepare your cheesecake filling & allow to cool.

For the cheesecake filling

  1. 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. 

  2. 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.

To assemble the cheesecake

  1. Preheat oven to 475F. Place a large pan or oven-safe roasting pan & the oven bag filled with about 1/2-inch of water (on the outside of the bag) into the oven while it preheats.

  2. Chop the 4 oz. of white chocolate into coarse chunks. Remove the crust from the freezer and sprinkle white chocolate chunks onto the bottom of the crust.

  3. Pour half of the cheesecake filling on top of the white chocolate. Using a spatula smooth until even.

  4. Drizzle about 1/4 c. the raspberry sauce over the entire surface of the filling. Use a butter knife to swirl the raspberry sauce into the cheesecake filling.

  5. Pour the remaining half of the filling into the pan.

  6. 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.

  7. 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).

  8.  When cooled, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.

To prepare cheesecake for serving

  1. Shave the remaining 2 oz. of white chocolate. Sprinkle the entire top surface of the cooled cheesecake white chocolate shavings.

  2. 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 to create butter).

  3. Pipe fresh whipped cream along the edges of the cheesecake.  Garnish with raspberries. 

  4. Slice & Enjoy!

Recipe Video

Recipe Notes

  • 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 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. 

Adapted from Food.com

Nutrition Facts
Copycat White Chocolate Raspberry Truffle Cheesecake
Amount Per Serving
Calories 272 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 58mg 19%
Sodium 119mg 5%
Potassium 96mg 3%
Total Carbohydrates 36g 12%
Dietary Fiber 1g 4%
Sugars 30g
Protein 2g 4%
Vitamin A 6.3%
Vitamin C 4.5%
Calcium 3.8%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.
Update notes: This recipe was originally posted in 2014, but was published again in 2019 to include step-by-step photos & directions, nutritional information, expert tips, and a recipe video.
Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake | One of the most popular Cheesecake Factory recipes is now right at your fingertips! This homemade version is made with a Oreo chocolate crust, creamy raspberry swirled cheesecake topped with white chocolate shavings and garnished with whipped cream, fresh raspberries & a raspberry drizzle! // Tried and Tasty #cheesecakefactory #whitechocolatecheesecake #raspberrytruffle
*This post may contain affiliate links. I include these links to help you find either specific {or my favorite} products that are used in my recipes. If you purchase an item from the link on Tried an Tasty, I will receive a small commission helping keep my recipes free for you. Thank you for your support!

Tried and Tasty, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

44 comments about “Copycat Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake + VIDEO

  1. Jenna

    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. :)
    Thank you!

  2. Morgan

    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!

    1. Yvonne

      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!

  3. Heather

    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 ;)

      1. Chris

        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?

  4. Angela Hills

    475 degrees was way to hot and burnt the top of the cheesecake in 10 minutes. Are you sure about the temperatures

    1. Yvonne

      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).

  5. Lora

    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!

  6. Kristy

    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?

    1. Yvonne

      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!

  7. Jack

    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!

    1. Yvonne

      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!

    1. Yvonne

      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!

      1. 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!

  8. Liz

    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

    1. Yvonne

      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!

  9. Cynthia Denman

    Should all cheesecake be cooled this way? Some recipes do not specify this method and some do. Which do you feel is correct?

    1. Yvonne

      You know, I can’t necessarily say yes for all – but I’d certainly say yes for most! It’s definitely my preference!

  10. jaclynd09

    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?

    1. Yvonne

      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!

  11. Jen

    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!

    1. Yvonne

      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!

  12. Rachael

    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!

    1. Yvonne

      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!

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