Gluten Free White Chocolate Raspberry Cheesecake

Gluten Free White Chocolate Raspberry Cheesecake Bars. A decadent, white chocolate cheesecake, swirled with homemade raspberry sauce on top of a buttery Oreo crust - the perfect dessert for any occasion.

This recipe has a few components but comes together easily. The raspberry sauce can be made ahead and while it is cooling you can prepare the gluten-free oreo crust and cheesecake filling. The best part about this recipe - is this gluten-free white chocolate cheesecake bakes without a water bath.

This super easy recipe can be made in an 8x8 rectangular pan or cut in half and made in a medium-sized loaf pan. Mini Cheesecakes made in loaf pans are perfect when you need a dessert for 2-4 people and don't want to spend all day baking.

Make sure to check out my other cheesecake recipes like my Gluten Free Cranberry Cheesecake Bars or my Gluten-Free Apple Streusel Cheesecake. Or a summer favorite - Gluten Free Blueberry Cheesecake Bars

Jump to:

• Recipe Ingredients Notes
• Easy Raspberry Swirl Sauce
• Gluten Free Oreo Cheesecake Crust
• White Chocolate Cheesecake Filling
• Baking White Chocolate Raspberry Cheesecake Bars
• FAQ for White Chocolate Raspberry Cheesecake
• Baking in grams
• Note about Ovens and Oven Temperatures
• Substitutions and Modifications
• 📖 Recipe
• 💬 Comments

Recipe Ingredients Notes

Raspberries: for the raspberry swirl and sauce please use fresh or frozen raspberries (do not thaw before cooking). This recipe makes enough raspberry sauce for the cheesecake as well some to serve with the cheesecake as a topping

Gluten-Free Oreos: Gluten free Oreos are widely available in the now US but feel free to use Kinnikinnick KinniTOOS or Glutino Chocolate Vanilla Creme Cookies. For this gluten free oreo cheesecake crust, I recommend using the "regular stuffed" gluten-free Oreos. You may also sub the gluten free oreo cheesecake crust with my gluten-free shortbread crust (Found here).

White Chocolate: I recommend using high-quality white chocolate in this recipe such as Valrhona Opalys 33%. I would stay away if possible from baking chips since they melt very unevenly and burn very easily. Great grocery store choices including Guittard and Ghiradelli Classic White Premium Baking Chips. Do not use White Melting Wafers since they are designed for dipping and not for baking.

Cream Cheese: I have only tested this recipe with full-fat cream cheese. I only use the brick/blocks in my baking. My brand of choice if Philadelphia which is gluten free according to the Kraft-Heinz website. I always recommend checking the packaging or the manufacturer’s website to ensure the products used are celiac safe.

Easy Raspberry Swirl Sauce

To make the raspberry sauce, combine raspberries, water, sugar, cornstarch, salt, vanilla, and lemon juice in a small saucepan and bring to a simmer. Stir to combine. Over low/medium allow cooking for 3-4 minutes. Carefully stir and break up the raspberries. Remove from the heat and allow to cool down for a few minutes.

Place a stainless steel mesh strainer over a bowl big enough to hold your raspberry sauce. Fill the strainer with the raspberry sauce, and with a spoon or a spatula, stir content in the strainer. The strained liquids will drip into the bowl from the strainer, and the seeds will remain in the strainer.

Allow the raspberry sauce to cool while you make the gluten-free Oreo crust and cheesecake filling. Store any leftovers you may have after assembling the White Chocolate Raspberry Cheesecake in the refrigerator and use it within 7 days. This raspberry sauce is delicious over ice cream, gluten-free waffles, and pancakes.

This recipe will give you enough sauce for the cheesecake but also some extra for serving.

Gluten Free Oreo Cheesecake Crust

Gluten Free Oreos are widely in the US these days. Clearly, you can use any other gluten free chocolate sandwich cookies instead of Oreos.

Preheat your oven to 325F and arrange the wire rack in the oven in the middle. Line an 8x8 baking pan with parchment paper and set it aside. Make sure to leave some overhang on the sides to remove the cheesecake easily from the pan.

To make the gluten-free oreo cookie crust, place your gluten-free Oreo cookies (or Oreo-style cookies) in your food processor or blender and grind up until very fine. Add the melted butter and pulse until combined.

Transfer the gluten-free oreo crust to your prepared pan and spread out evenly with a small offset or the bottom of a metal measuring cup. Bake in your 325F oven for 10 minutes. Remove from the oven and allow to cool before adding the cheesecake filling.

DO NOT turn your oven off after you baked the crust. Reduce your oven temperature to 300F - make sure to keep an eye on it. Many ovens have issues keeping a steady temperature at 300F. If you see your oven thermometer drop below 300, turn up your oven to 310-315F.

White Chocolate Cheesecake Filling

The key to a smooth cheesecake filling are room-temperature ingredients. Since can take some time to get the cream cheese to room temperature, I recommend placing the unwrapped block of cream cheese on a microwave-safe plate and carefully nuking it at 50% -70% of power for 10 seconds. Turn the block over and nuke for an additional 10 seconds. This should help speed up getting the cream cheese to room temperature. As for the eggs, you can submerge the whole eggs in some warm water for 10 minutes.

Carefully melt your chopped white chocolate in your microwave or over a hot water bath (make sure the bowl does not touch the boiling water). White Chocolate can go from melted to burnt within seconds so start with 30 seconds intervals.

To make the white chocolate cheesecake filling, combine the cream cheese, granulated sugar, lemon juice, and vanilla in the bowl of your stand mixer fitted with the paddle attachment. You can also use a hand mixer for this. Starting at a low speed, mix the ingredients together until fully combined and smooth. Mix at a medium speed until light and fluffy, around 2-3 minutes. Add the 15 grams of gluten-free multipurpose flour (any gluten free flour mix can be used here. The flour helps with the moisture from the raspberry sauce)

Scrape down the sides of your mixing bowl with a flexible spatula. Beat in the eggs and the egg yolk one at a time, just until combined; do not overmix once you've added the eggs. Add your melted, cooled but still fluid white chocolate and mix to combine.

Turn off your mixer and with a flexible spatula fold everything together (this is to make sure everything has been incorporated fully)

Baking White Chocolate Raspberry Cheesecake Bars

Make sure your oven is at 300F before returning the white chocolate raspberry cheesecake to the oven. Many ovens have issues keeping a steady temperature at 300F. If you see your Oven Thermometer drop below 300F, set your oven to 310-315F. That's a safe temperature to bake the bars at.

Step 1: Pour half of your cheesecake filling on top of your gluten-free Oreo crust and spread out evenly with a small offset or spatula.

Step 2: Drizzle the white chocolate cheesecake filling with around a third to half of the raspberry sauce, top with the remaining cheesecake filling, and spread out evenly.

Step 3: Drizzle with more of the raspberry sauce, and with a toothpick or skewer, swirl the sauce and the cheesecake batter decoratively. Save the remaining raspberry sauce in your fridge and serve cheesecake with it.

Step 4: Place in your oven and bake until the cheesecake is set around the edges but is still a bit jiggly in the center, 32 - 34 minutes. Turn off the oven and allow the white chocolate raspberry cheesecake to cool in the oven for an hour. This will help reduce the chance for it to crack (Cheesecakes often crack when removed too early from the oven)

Step 5: Once the cheesecake is fully cooled, cover loosely and place in the fridge for at least 4hrs before cutting them. They are easier to cut if you allow them to cool completely overnight.

When ready to eat, cut them with a hot, clean knife in 16 (or 9 pieces). Serve with the remaining raspberry sauce (which I recommend heating up in the microwave for 30 seconds) and fresh raspberries.

FAQ for White Chocolate Raspberry Cheesecake

Can I freeze the cheesecake?
To freeze cheesecake, recommend freezing the slices individually on a sheet tray (uncovered) first before transferring them to an airtight container. You may also freeze the entire uncut cheesecake. To freeze the entire cheesecake I recommend placing it on a sheet tray and place in the freezer until fully frozen. Once frozen wrap in plastic wrap and aluminum foil (or if you have a big enough ziplock bag). Freeze for up to 2 months. When ready to eat allow for it to thaw in the refrigerator.

Can I cut this recipe in half?
Yes, you can bake this recipe for Gluten Free White Raspberry Cheesecake in a medium-sized loaf pan. To half the recipe, reduce the eggs to ONE egg and ONE yolk. Reduce the baking time to 25-28 minutes.

How long can cream cheese sit out?
Food safety experts recommend that 2 hours is the maximum amount of time that cream cheese should sit at room temperature. Other experts recommend no longer than 4 hours. Since it can take some time to get the cream cheese to room temperature, I recommend placing the unwrapped block of cream cheese on a microwave-safe plate and carefully nuke it at 50-70% of power for 10 seconds. Turn the block over and nuke for an additional 10 seconds. This should help speed up getting the cream cheese to room temperature.