Creamy White Chocolate Cheesecake

By Lily | Last modified on Feb 11, 2026

Featured in: Desserts

Indulge in the luxurious decadence of this Creamy White Chocolate Cheesecake, a dessert that elevates any celebration with its silky texture and rich, sweet flavor. The smooth blend of white chocolate and cream cheese creates a perfect harmony that melts effortlessly on your palate, making each bite an irresistible delight.

Whether you’re marking a special occasion or simply craving a sweet treat, this cheesecake offers a stunning centerpiece that impresses both in taste and presentation. Its luscious creaminess paired with a buttery graham cracker crust will quickly become a favorite in your dessert collection.

Why You’ll Love This Recipe

Rich, velvety texture thanks to the combination of cream cheese and white chocolate.
The buttery graham cracker crust adds a perfect crunchy contrast to the creamy filling.
Uses simple ingredients and straightforward steps suitable for baking enthusiasts of all levels.
Chilled to perfection, making it ideal for parties, holidays, and special occasions.

Ingredients

Graham cracker crumbs: Provides a crunchy, buttery base with a classic, slightly sweet flavor perfect for cheesecake crusts.
Unsalted butter (melted): Binds the crumbs while adding richness and a smooth mouthfeel to the crust.
White chocolate (chopped): Adds creamy sweetness and a luscious texture to the filling, enhancing overall richness.
Cream cheese (softened): The primary ingredient for that smooth, tangy cheesecake base that balances sweetness perfectly.
Sour cream: Offers moisture and a subtle tang that enriches the cheesecake’s creamy depth and softness.
Granulated sugar: Sweetens the filling evenly while helping to create a smooth, tender texture.
Vanilla extract: Enhances and complements the white chocolate’s flavor, adding warm aromatic notes.
Large eggs (room temperature): Provide structure and help the cheesecake set while keeping it moist and tender.

Instructions

Preheat Oven and Prepare Crust: Set your oven to 325°F (163°C) to ensure even baking. Mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this firmly into the bottom of a springform pan to create an even, compact crust that offers a perfect base for the filling.
Melt White Chocolate: Gently melt the chopped white chocolate in the microwave using short bursts, stirring frequently to prevent burning. This careful process ensures a smooth, lump-free chocolate mixture that blends seamlessly into the cheesecake batter.
Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy and smooth. This step is crucial to remove lumps and create a light base that allows the flavors to meld beautifully.
Add Sour Cream, Vanilla, and White Chocolate: Gradually incorporate the sour cream, vanilla extract, and melted white chocolate into the cream cheese mixture. Mixing slowly helps maintain the batter’s smooth consistency and distributes flavor evenly throughout.
Incorporate Eggs: Add the eggs one at a time, mixing gently after each addition just until combined. Avoid overmixing to keep air bubbles minimal, which prevents cracks and ensures a silky, dense texture once baked.
Pour Filling and Bake: Pour the creamy filling over the prepared crust and smooth the top. Bake for 50-60 minutes until the edges are set but the center still has a slight jiggle. This baking approach results in a creamy center with a firm edge for the perfect cheesecake texture.
Cool and Chill: Turn off the oven and let the cheesecake cool inside with the door slightly open for one hour. This gradual cooling reduces cracking. Then refrigerate for at least four hours, preferably overnight, to fully set and develop flavors before serving.

You Must Know

Using room temperature eggs and cream cheese prevents lumps and ensures a smooth batter.
Melting white chocolate slowly is key to preventing scorching and grainy texture.
Allow the cheesecake to chill thoroughly for the best slicing results and enhanced flavor.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to 5 days to maintain freshness. For longer storage, wrap the cheesecake well and freeze it for up to 1 month, thawing overnight in the fridge before serving.

Serving Suggestions

Serve chilled slices as they are or topped with fresh berries, a drizzle of raspberry sauce, or a sprinkle of white chocolate shavings for an elegant presentation. This cheesecake pairs beautifully with a cup of coffee or a glass of dessert wine.

Professional Tips

Use a springform pan for easy release without damaging the delicate crust and filling.
Run a thin knife around the edges after baking to prevent cracks from forming as it cools.
Consider warming the knife slightly before slicing for clean, smooth cuts.
If available, adding a water bath during baking keeps moisture steady and prevents cracks.

FAQs

Can I use white chocolate chips instead of chopped white chocolate?: Yes, white chocolate chips can be substituted but make sure to melt them gently to avoid burning and achieve a smooth texture.
Is sour cream necessary in this cheesecake?: Sour cream adds a slight tang and creaminess that balances the sweetness and improves texture, but it can be replaced with Greek yogurt if needed.
How can I prevent cracks on the cheesecake surface?: Avoid overmixing eggs, bake at a low temperature, cool gradually in the oven, and chill properly to minimize cracking.
Can I prepare this cheesecake in advance?: Absolutely! This cheesecake tastes even better after overnight chilling, making it perfect for preparing ahead of events.
What is the best way to store leftover cheesecake?: Cover tightly and refrigerate for up to 5 days or freeze up to a month for longer storage. Thaw overnight before serving.