Indulge in this delicious White Chocolate Raspberry Cheesecake that boasts an Oreo cookie base and a luxuriously smooth white chocolate cheesecake filling. Enhanced by a vibrant raspberry swirl, each bite offers a delightful mix of rich, creamy flavors and tangy freshness, creating the perfect dessert experience.

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I’m excited to share my version of Olive Garden’s white chocolate raspberry cheesecake that I made at home. I used 24 finely crushed Oreo cookies mixed with 1/4 cup unsalted butter to create a crunchy yet smooth base.

The cheesecake filling is a combination of 24 oz cream cheese, 8 oz white chocolate that I melted, 1 1/4 cups granulated sugar, and 4 large eggs, which gives it a rich and creamy taste. I also added 1/2 cup sour cream and 1 tsp vanilla extract along with 2 tbsp flour to ensure the texture is just right.

For that signature swirl, I gently folded 1 cup of fresh raspberries with 1/3 cup granulated sugar and 1 tbsp lemon juice so it not only looks beautiful but also adds a natural tang. This recipe marries classic cheesecake desserts with a twist of the tangy, antioxidant rich flavors you might see in popular raspberry cheesecakes.

Enjoy this treat with a knowing smile!

Why I Like this Recipe

I really love this recipe because the Oreo cookie crust gives it a great crunchy texture that mixes perfectly with the smooth, creamy filling. I also enjoy how the white chocolate adds a sweet, rich flavor which complements the tangy raspberry swirl. The raspberry mixture makes every bite a bit surprising and fun with its fruity burst, and I gotta say, it makes me feel like a genius for copying Olive Garden’s style at home. Overall, the balance of textures and flavors makes every bite feel indulgent and makes me want to make it again and again.

Ingredients

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Oreo cookies: Crushed to form a sweet crunchy base rich in carbohydrates.
Unsalted butter: Melted to bind crumbs and add a smooth, rich flavor.
Cream cheese: Provides a creamy texture with essential fats and a slight tang.
White chocolate: Offers decadently sweet, velvety notes balancing the tart ingredients.
Sour cream: Adds a tangy moist layer with subtle richness enhancing the flavor.
Fresh raspberries: Infuse natural tartness, fiber, and vitamins into the cheesecake.
Lemon juice: Brings bright acidity that elevates the raspberry swirl beautifully.
Eggs: Contribute structure and richness while binding all the ingredients.
Granulated sugar: Sweetens and stabilizes the batter for a delightful flavor balance.

Ingredient Quantities

24 Oreo cookies (finely crushed, about 2 cups)

1/4 cup unsalted butter, melted

24 oz cream cheese, softened

8 oz white chocolate, melted

1 1/4 cups granulated sugar

4 large eggs

1/2 cup sour cream

1 tsp vanilla extract

2 tbsp all-purpose flour

1 cup fresh raspberries

1/3 cup granulated sugar (for the raspberry swirl)

1 tbsp fresh lemon juice

How to Make this

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1. Preheat your oven to 325°F. While it heats up, mix the 24 crushed Oreo cookies with 1/4 cup melted butter in a bowl until it forms a crumbly mixture, then press this evenly into a greased 9-inch springform pan.

2. In a separate large bowl, beat the 24 oz softened cream cheese until smooth. Slowly mix in the 1 1/4 cups of granulated sugar until its well combined.

3. Stir in the 8 oz melted white chocolate followed by the 1/2 cup sour cream and 1 tsp vanilla extract. Keep stirring until everything looks creamy.

4. Add the 4 large eggs one at a time, beating gently after each addition. Then mix in the 2 tbsp all-purpose flour until the batter is smooth.

5. For the raspberry swirl, combine 1 cup fresh raspberries with 1/3 cup granulated sugar and 1 tbsp fresh lemon juice in a small bowl. Use a fork or potato masher to break the berries up a bit.

6. Pour the cheesecake batter over the Oreo base in the pan. Then dollop the raspberry mixture on top in several spots.

7. Carefully use a knife or skewer to swirl the raspberry mix slightly into the cheesecake batter so that you get a nice marbled effect.

8. Bake the cheesecake for about 55-65 minutes, until the edges are firm but the center still has a little jiggle. Don’t worry if it seems slightly soft in the middle!

9. Once done, let the cheesecake cool in the oven with the door slightly open for about 15 minutes, then transfer it to room temperature and chill in the fridge for at least 4 hours before serving. Enjoy your homemade treat!

Equipment Needed

1. Preheated Oven – You’ll need an oven that can get up to 325°F because that’s where all the magic happens.
2. Measuring Cups and Spoons – Essential for getting the right amounts of butter, sugar, lemon juice, and other ingredients.
3. 9-inch Springform Pan – This is where you press the Oreo crust and pour the cheesecake batter.
4. Mixing Bowls – At least three: one for the Oreo crust mix, one large bowl for the cream cheese batter, and a small bowl for the raspberry swirl.
5. Electric Mixer or Hand Mixer – Very useful to beat the cream cheese smooth and to handle the eggs properly.
6. Rubber Spatula – Helps to scrape down the sides of the bowl and mix everything evenly.
7. Fork or Potato Masher – Needed to mash the raspberries for the swirl.
8. Knife or Skewer – To gently swirl the raspberry mixture into the cheesecake batter.
9. Cooling Rack – Handy for letting out the heat after you cool the cheesecake in the oven a bit before moving it to room temperature.
10. Refrigerator – Of course, you have to chill the cheesecake for at least 4 hours, so make sure you have enough space.

Hope that helps you get everything together so you can make this awesome treat!

FAQ

How do I prep the Oreo crust?

You just mix the finely crushed Oreos with melted butter until it looks evenly mixed and then press it firmly into your pan.

Can I use any other type of chocolate instead of white chocolate?

It’s best to stick with white chocolate because it gives the cheesecake that signature sweet, creamy flavor that goes great with the raspberries.

How do I get a super smooth cheesecake filling?

Make sure your cream cheese is really soft before you beat it and mix in the other ingredients slowly so it blends nicely.

What’s the trick to making the perfect raspberry swirl?

Toss the fresh raspberries with granulated sugar and lemon juice, then gently swirl it into the cheesecake batter after pouring it over the crust.

How long should I chill the cheesecake before serving?

It really needs to chill overnight so it firms up and the flavors have time to meld together.

Olive Garden Copycat White Chocolate Raspberry Cheesecake Recipe Substitutions and Variations

For the Oreo cookies, you can swap the cookies with chocolate sandwich cookies or even graham crackers for a slightly different crunch.
If you dont have unsalted butter, salted butter works fine – you might just need to reduce any extra salt in the recipe.
The cream cheese can be replaced with Neufchatel cheese if you want a lighter cheesecake texture.
White chocolate can be hard to find sometimes, so try using milk chocolate instead; just know the flavor might be a bit sweeter.
If you dont have sour cream, full-fat Greek yogurt makes a good substitute that still gives you that creamy texture.

Pro Tips

1. Make sure all your ingredients like the cream cheese and eggs are at room temp before you start mixing cuz it helps the batter mix smoothly and avoids clumpy stuff.
2. Really press the Oreo crust into the pan good – use the bottom of a glass if you need to – so it holds up better when you’re baking.
3. When you add your eggs, mix them in gently and dont overdo it, cause if you beat too much you could end up with too many bubbles that might cause cracks.
4. For the raspberry swirl, dollop the mix on top and use your fork lightly to swirl it around; too much stirring will blend the flavors and you lose that cool marbled look.

Olive Garden Copycat White Chocolate Raspberry Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Preheated Oven – You’ll need an oven that can get up to 325°F because that’s where all the magic happens.
2. Measuring Cups and Spoons – Essential for getting the right amounts of butter, sugar, lemon juice, and other ingredients.
3. 9-inch Springform Pan – This is where you press the Oreo crust and pour the cheesecake batter.
4. Mixing Bowls – At least three: one for the Oreo crust mix, one large bowl for the cream cheese batter, and a small bowl for the raspberry swirl.
5. Electric Mixer or Hand Mixer – Very useful to beat the cream cheese smooth and to handle the eggs properly.
6. Rubber Spatula – Helps to scrape down the sides of the bowl and mix everything evenly.
7. Fork or Potato Masher – Needed to mash the raspberries for the swirl.
8. Knife or Skewer – To gently swirl the raspberry mixture into the cheesecake batter.
9. Cooling Rack – Handy for letting out the heat after you cool the cheesecake in the oven a bit before moving it to room temperature.
10. Refrigerator – Of course, you have to chill the cheesecake for at least 4 hours, so make sure you have enough space.

Hope that helps you get everything together so you can make this awesome treat!

Ingredients

24 Oreo cookies (finely crushed, about 2 cups)
1/4 cup unsalted butter, melted
24 oz cream cheese, softened
8 oz white chocolate, melted
1 1/4 cups granulated sugar
4 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 tbsp all-purpose flour
1 cup fresh raspberries
1/3 cup granulated sugar (for the raspberry swirl)
1 tbsp fresh lemon juice

Directions

Preheat your oven to 325°F. While it heats up, mix the 24 crushed Oreo cookies with 1/4 cup melted butter in a bowl until it forms a crumbly mixture, then press this evenly into a greased 9-inch springform pan.
In a separate large bowl, beat the 24 oz softened cream cheese until smooth. Slowly mix in the 1 1/4 cups of granulated sugar until its well combined.
Stir in the 8 oz melted white chocolate followed by the 1/2 cup sour cream and 1 tsp vanilla extract. Keep stirring until everything looks creamy.
Add the 4 large eggs one at a time, beating gently after each addition. Then mix in the 2 tbsp all-purpose flour until the batter is smooth.
For the raspberry swirl, combine 1 cup fresh raspberries with 1/3 cup granulated sugar and 1 tbsp fresh lemon juice in a small bowl. Use a fork or potato masher to break the berries up a bit.
Pour the cheesecake batter over the Oreo base in the pan. Then dollop the raspberry mixture on top in several spots.
Carefully use a knife or skewer to swirl the raspberry mix slightly into the cheesecake batter so that you get a nice marbled effect.
Bake the cheesecake for about 55-65 minutes, until the edges are firm but the center still has a little jiggle. Don’t worry if it seems slightly soft in the middle!
Once done, let the cheesecake cool in the oven with the door slightly open for about 15 minutes, then transfer it to room temperature and chill in the fridge for at least 4 hours before serving. Enjoy your homemade treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.