Olive Garden Copycat White Chocolate Raspberry Cheesecake Recipe

Indulge in a decadent White Chocolate Raspberry Cheesecake that blends a crisp Oreo cookie crust with a rich, creamy filling and a vibrant raspberry swirl. This Raspberry Cheesecake offers a perfect balance of tangy and sweet flavors, making it a memorable dessert masterpiece that’s sure to delight and captivate your taste buds.

I recently tried making a version of Olive Garden’s white chocolate raspberry cheesecake at home, and let me tell you, it’s a gamechanger. I used 30 finely crushed Oreo cookies, adding a touch of crunch to that Oreo cookie crust, then mixed them with 1/2 cup melted unsalted butter to get the perfect base.

I mixed 4 packages of softened cream cheese (about 32 oz total) with 1 cup melted white chocolate chips and 1 cup granulated sugar to form a rich filling. I then incorporated 3 large eggs, 1/2 cup sour cream, and 1 teaspoon vanilla extract, making sure it all blended nicely.

For that fruity twist, I went with 1 1/2 cups fresh raspberries and whipped up a raspberry sauce with 1/4 cup granulated sugar and 2 teaspoons lemon juice. This white chocolate raspberry cheesecake is a hearty dessert that offers both a decadent taste and a decent nutritional balance.

Enjoy every bite!

Why I Like this Recipe

I like this recipe because the Oreo crust is super crunchy and it really contrasts well with the smooth cheesecake filling. It makes every bite interesting and adds a fun texture.

I also love the way the white chocolate mixes with the cream cheese. It gives a rich and sweet flavor that feels a little fancy without being too over the top.

Another reason is the raspberry swirl. The tangy raspberry sauce really cuts through the sweetness and makes the overall taste more balanced. Its vibrant color also makes the cheesecake look extra appealing.

Lastly, I really dig that it’s a copycat version of Olive Garden’s white chocolate raspberry cheesecake. It makes me feel like I have a fancy restaurant dessert at home, plus it’s a cool project to do on a weekend.

Ingredients

• Oreo cookies: Crunchy carbs adding sweet texture and creating a sturdy dessert base.
• Unsalted butter: Provides richness, helping bind cookies and infusing a buttery flavor.
• Cream cheese: Creamy, protein-packed filling that gives a smooth, tangy body.
• White chocolate chips: Sweet, melty bits delivering smooth, candy-like flavor bursts.
• Sour cream: Tangy, creamy accent balancing richness with a subtle zesty note.
• Fresh raspberries: Tarty, vitamin-rich fruit offering a naturally vibrant flavor pop.
• Lemon juice: Brightens overall taste with a gentle zing and citrus twist.

Ingredient Quantities

• 30 Oreo cookies, finely crushed (reserve a few if you wanna garnish)
• 1/2 cup unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened (about 32 oz total)
• 1 cup white chocolate chips, melted and cooled a bit
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries (or your fave raspberry puree)
• 1/4 cup granulated sugar (for the raspberry sauce)
• 2 teaspoons lemon juice (helps brighten up that raspberry sauce)

How to Make this

1. Preheat your oven to 350°F and lightly grease a 9-inch springform pan. In a bowl, mix the 30 finely crushed Oreo cookies with the melted butter until they’re well combined; then press the mixture firmly into the bottom of your pan.

2. Bake the crust for about 10 minutes then take it out. Lower the oven temperature to 325°F.

3. In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until it’s smooth and free of lumps.

4. Slowly add in the melted white chocolate chips and then beat in the 3 eggs one at a time, making sure each is well blended before adding the next.

5. Mix in the sour cream and vanilla extract until everything is combined.

6. Pour the cheesecake batter over your pre-baked crust, smoothing the top with a spatula.

7. In another small bowl, gently combine the 1 1/2 cups fresh raspberries with 1/4 cup granulated sugar and 2 teaspoons lemon juice. You can leave the raspberries slightly chunky if you like a little texture.

8. Dollop the raspberry sauce evenly over the cheesecake batter and then use a knife to swirl it in gently. Try to avoid overmixing so you keep a nice raspberry pattern.

9. Place the cheesecake in the oven and bake for about 50-60 minutes. The edges should look set while the center will still have a slight wobble.

10. Once baked, let the cheesecake cool completely at room temperature. Then chill it in the fridge for at least 4 hours (preferably overnight). Before serving, top with the reserved crushed Oreos for an extra crunch and enjoy!

Equipment Needed

1. Preheated oven set at 350°F then later lowered to 325°F
2. A 9-inch springform pan, lightly greased
3. A medium bowl for mixing the crushed Oreos and melted butter
4. A large mixing bowl for beating the cream cheese and adding eggs
5. A small bowl for gently combining raspberries, sugar and lemon juice
6. An electric mixer or a whisk to beat the cream cheese mixture
7. Measuring cups and spoons to accurately measure ingredients like butter, sour cream, vanilla, and lemon juice
8. A spatula for smoothing the cheesecake batter
9. A knife to swirl in the raspberry sauce gently

FAQ

Olive Garden Copycat White Chocolate Raspberry Cheesecake Recipe Substitutions and Variations

• If you don’t have fully crushed Oreos, you can use chocolate sandwich cookies or even crushed graham crackers for a twist.
• If unsalted butter isn’t available, you can use salted butter but reduce any extra salt elsewhere.
• If you can’t find cream cheese, Neufchatel cheese works as a lighter alternative that still gives you that rich texture.
• For sour cream, plain Greek yogurt is a great substitute that brings a similar tangy kick.
• If fresh raspberries aren’t in season, thawed frozen ones or a good quality raspberry puree will do the trick.

Pro Tips

1. When mixing in the eggs, add them one at a time so your batter dont get lumpy—this helps everything mix together smooth.
2. Let your cheesecake cool completely on the counter before poppin it into the fridge, otherwise you might end up with cracks all over the place.
3. If your crust feels too crumbly, press it down firmly with the back of a spoon or your fingers; a tight base gives a better overall texture.
4. Be careful not to overmix the raspberry sauce into the batter; a gentle swirl keeps that cool pattern so you can taste the berries in every bite.
5. For making sure your white chocolate chips melt evenly, try putting them in a bowl over a pot of warm water and stir often, but dont let the water touch the bowl.