White Chocolate Cheesecake Recipe

White Chocolate Cheesecake blends rich white chocolate with creamy, velvety cheesecake inside a sweet Golden Oreo cookie crust. I share all the best tips so you can make a perfect cheesecake with no cracks and creamy and smooth cheesecake filling.

For another decadent white chocolate dessert be sure and also make White Chocolate Lush – a layered, no bake dessert “lasagna” with a no bake cheesecake layer and a layer of fluffy and creamy white chocolate pudding. And make White Hot Chocolate for a warm & cozy drink.

White Chocolate Cheesecake Recipe

If you’re looking for a showstopper stunning dessert then this white chocolate cheesecake is just what you need. Making cheesecake at home can be intimating but I share all the tips to making the perfect cheesecake in your own kitchen. 

The directions may seem long, but trust me, all the ‘extra’ steps of the water bath, leaving the cheesecake inside the warm oven after baking, and letting it refrigerate overnight are the tips to making the best cheesecake at home that will yield a smooth cheesecake with no cracks and a velvety texture. 

This white chocolate cheesecake has a creamy white chocolate filling inside a buttery Golden Oreo crust, and it’s garnished with whipped cream and white chocolate shavings on top.

Ingredients Needed

Golden Oreo Cookie Crust Ingredients

1. Golden Oreos : Don’t use double-stuf, use the regular classic Golden Oreo cookies. 
2. Melted Salted Butter

Cheesecake Filling Ingredients

1. White Chocolate Chips : I highly recommend using a good quality white chocolate chip (like Ghirardelli or Guittard) instead of the vanilla flavored chips from brands like Nestle and Hershey’s. 
2. Heavy Cream
3. Cream Cheese : Use full fat cream cheese only in this cheesecake recipe. You need the fat, the thickness, and the creaminess that it provides. I also recommend using Philadelphia brand cream cheese because it is by far the best tasting cream cheese. 
4. Granulated Sugar
5. All-Purpose Flour
6. Sour Cream
7. Vanilla Extract
8. Large Eggs
9. Whipped Topping & White Chocolate Curls : Garnish for the top of the cheesecake before serving. 

How To Make Creamy White Chocolate Cheesecake (Printable Recipe Card)

Preheat the oven to 325 degrees F. Spray a 9-inch springform pan very lightly with cooking spray and set aside. 

Make The Oreo Cookie Crust : Place the Golden Oreos into a food processor and process until well crushed and in fine crumbs. Pour in the melted butter and pulse until the mixture resembles wet sand. Alternately, if you don’t have a food processor you can crush the Oreos into fine crumbs using a Ziploc bag and a meat pounder or something else heavy, and then combine them with the butter in a mixing bowl. 

Press the crust mixture onto the bottom and up the sides of the prepared springform pan. You’ll want the crust to reach at least halfway up the sides of the pan. 

Bake the crust for 12-15 minutes or until the crust is golden brown and dry to the touch. 

Allow the crust to cool completely at room temperature before adding the cheesecake filling in. 

Make The Cheesecake Filling : Make the white chocolate ganache by placing the white chocolate chips into a medium bowl. Heat the heavy cream in the microwave, in 30 second increments stirring after each one, until the cream is heated and steaming but not boiling. 

Pour the hot cream over top the white chocolate chips inside the mixing bowl. Let it sit for 5 minutes. Whisk it together  form a smooth liquid. Let it cool to room temperature but do not let it harden. 

In a large bowl using an electric mixer, or use a stand mixer with the paddle attachment, beat the cream cheese, granulated sugar, and all-purpose flour until light and fluffy. At least 2-3 minutes of beating on medium to medium-high speed. 

Slowly add the room temperature white chocolate ganache into the cream cheese mixture, while mixing continuously on low speed, and scraping down the sides of the bowl to make sure everything is well combined. 

Add in the sour cream and vanilla extract. Mix until combined. 

Add in the eggs, one at a time, mixing on low speed after each egg just until combined. Scrape down the sides and bottom of the bowl as necessary to make sure everything stays well combined.

Prepare & Bake The Cheesecake :  Wrap the springform pan (with the crust in it) well in aluminum foil and then place it on a large rimmed cookie sheet/baking sheet or inside a roasting pan. 

Pour the white chocolate cheesecake batter into the crust inside the springform pan. Gently tap the pan on the counter several times to remove any air bubbles in the cheesecake filling. 

Place the baking sheet or roasting pan (with the cheesecake inside of it) inside the oven on the middle rack.

Pour boiling water into the pan (without getting any water on the cheesecake) around the springform pan until it is halfway full inside the rimmed baking sheet or the roasting pan. 

Bake for 70-80 minutes or until the edges are set and the center of the cheesecake still slightly wobbles. You can also use a digital thermometer to check the internal temperature of the cheesecake; once it reaches 150 degrees F it is finished baking. 

Turn the oven off and allow the cheesecake to cool, in the oven, with the door slightly ajar for 1 hour. 

Remove the cheesecake from the oven and from inside the water bath, and remove the foil from around the springform pan. Let the cheesecake cool completely to room temperature; about 1 hour. 

Wrap the springform pan tightly with plastic wrap and place the cheesecake in the refrigerator to chill overnight (at least 12 hours). 

When ready to serve, garnish the top of the cheesecake with whipped cream and white chocolate curls. Enjoy!

How To Store Cheesecake

Keep the white chocolate cheesecake stored in the refrigerator, covered tightly with plastic wrap, for up to 5 days. You can keep the cheesecake inside the springform pan and keep the pan covered, or remove individual slices to an airtight container for storage. You can also freeze the cheesecake for up to 2-3 months; let it thaw in the refrigerator before serving. Keep in mind that any garnishes on the cake will change in texture once frozen and thawed. 

Can I Make It Ahead of Time?

Yes you can! Cheesecake is the perfect make-ahead dessert because it needs at least 8-12 hours of fridge time so it can chill and all the flavors can blend together. Once the cheesecake is baked and cooled to room temperature, you can leave it in the fridge for up to 24 hours before serving it! So yes, make it the day before you need it and let the fridge work its magic. Do not add the garnishes until right before serving, for best results.

Serving Suggestions For White Chocolate Cheesecake

White chocolate cheesecake is a rich and decadent cheesecake dessert that pairs beautifully with a variety of complementary accompaniments. For example, you can serve it with fresh berries (fresh raspberries are really good), fruit compote or fruit sauce. For a bit extra decadence you can drizzle some caramel or chocolate syrup over the top of each slice. Crushed cookies and crushed nuts can also be added on top for added texture and flavor. 

I would recommend that you only garnish each individual slice of cheesecake rather than the whole cheesecake. This way, if you know there will be leftovers, you can store it in the fridge without the garnishes which can change shape/bleed color, etc while in the fridge for several days. 

This cheesecake is really rich so I simply serve it alongside some freshly whipped cream and some white chocolate curls. Buy a white chocolate baking bar or candy bar and use a vegetable peeler to shave curls of it onto the cheesecake slice. The recipe only calls for 1/2 cup of heavy cream so you will have extra! Use the extra and make whipped cream by beating 1 cup heavy cream + 1/4 cup powdered sugar until stiff peaks form. 

More Cheesecake Recipes

• Key Lime Cheesecake
• The Best Classic Cheesecake
• Pumpkin Cheesecake
• Orange Cranberry Cheesecake
• Mini Oreo Cheesecake
• Mini Funfetti Cheesecake