Best 8 Lemon Raspberry Swirl White Chocolate Cheese Pie Recipes

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Indulge in the delightful symphony of flavors with our curated collection of recipes for "Lemon Raspberry Swirl White Chocolate Cheese Pie." This heavenly dessert combines the zesty tang of lemon, the vibrant sweetness of raspberries, and the creamy decadence of white chocolate nestled in a rich cheese filling. With each bite, you'll embark on a culinary journey that promises to tantalize your taste buds and leave you craving more. Explore our carefully selected recipes and discover the perfect one to create this stunning masterpiece in your own kitchen.

Let's cook with our recipes!

EASY CHOCOLATE-RASPBERRY CHEESE PIE



Easy Chocolate-Raspberry Cheese Pie image

My sister's recipe always get raves when I make this! Nice for Valentine's Day dessert, too. Enjoy!

Provided by Cookie Monster

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

6 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 large egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup frozen raspberries
1 chocolate crumb pie crust
¼ cup heavy whipping cream
2 (1 ounce) squares semi-sweet baking chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
  • Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
  • Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
  • Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 48.8 g, Cholesterol 73.5 mg, Fat 22.5 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 11.7 g, Sodium 265.9 mg, Sugar 38.6 g

RASPBERRY CHEESECAKE PIE



Raspberry Cheesecake Pie image

Topped with bright berries, this pretty pie from Beverly Coyde of Gasport, New York has a creamy fresh-tasting filling that is not overly sweet.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 10

1 pastry shell (10 inches), unbaked
1 cup small-curd cottage cheese
2 tablespoons whole milk
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
3 large eggs
1-1/2 cups fresh raspberries, divided
1 cup heavy whipping cream, whipped

Steps:

  • Line unpricked crust with a double thickness of aluminum foil. Bake at 450° for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a blender, combine cottage cheese and milk; cover and process until smooth. In a bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon., Bake at 350° for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.

Nutrition Facts : Calories 359 calories, Fat 25g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 257mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.

RASPBERRY-SWIRL CHEESECAKE



Raspberry-Swirl Cheesecake image

Marbling cheesecake is an easy way to elicit oohs and aahs. This one has a raspberry puree swirled in.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 8 to 10

Number Of Ingredients 9

1 cup finely ground graham crackers (5 ounces; about 8 sheets)
2 tablespoons unsalted butter, melted
1 3/4 cups sugar
6 ounces raspberries (about 1 1/2 cups)
32 ounces cream cheese, room temperature
1 pinch kosher salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Boiling water, for roasting pan

Steps:

  • Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
  • Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
  • Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
  • Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
  • Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
  • Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
  • Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

Steps:

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

LEMON RASPBERRY CHEESECAKE



Lemon Raspberry Cheesecake image

A very quick and easy creamed cheesecake. Garnish it with lemon/lime slices and fresh raspberries for an elegant dessert. Cook time is really chill time

Provided by Leta8076

Categories     Cheesecake

Time 4h10m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 small poundcake, sliced thin (prepkged or make you own and cool)
8 ounces cream cheese, softened
2 cups cold milk, divided
2 (3 1/2 ounce) packages lemon pudding mix
8 ounces whipped topping or 8 ounces whip your own sweetened cream, divided
1/4 seedless raspberry jam

Steps:

  • Line the bottom of a springform pan with the sliced poundcake.
  • In a large bowl, beat 1/2 cup of milk with the cream cheese until smooth.
  • (This takes a few minutes, be patient) Add remaining milk and the pudding mix.
  • Beat until smooth.
  • Stir in 1 cup of whipped topping (or whipped cream) until smooth and well blended.
  • Spoon into springform pan.
  • Stir the raspberry jam into the remaining whipped topping until just blended.
  • Spread evenly over the top of the lemon layer.
  • Chill at least 4 hours.
  • You may use white chocolate flavored pudding instead of the lemon flavored, or ladyfingers in place of the pound cake.

Nutrition Facts : Calories 361.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 116.3, Sodium 500.4, Carbohydrate 39, Fiber 0.1, Sugar 2, Protein 5.7

DELICIOUS WHITE CHOCOLATE RASPBERRY CHEESECAKE RECIPE



Delicious White Chocolate Raspberry Cheesecake Recipe image

Number Of Ingredients 11

Pre-made or store bought Graham Cracker Pie Crust
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F. In a pan on the stove, melt white chocolate chips with half-and-half on low-medium meat. Stir occasionally until smooth then set aside.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce. (I added some of the seeds back into the raspberry sauce because I LOVE raspberry seeds!)

CHOCOLATE RASPBERRY CHEESECAKE PIE



Chocolate Raspberry Cheesecake Pie image

This chocolate topped Raspberry Cheese Pie looks very elegant and yet it is so easy to make. Why not impress your friends &/or family? You won't be sorry. I found this @dianasdesserts.com.

Provided by Manami

Categories     Cheesecake

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 large egg
3 tablespoons lemon juice (fresh or concentrated)
1 teaspoon vanilla extract
1 cup fresh raspberries, washed or 1 cup frozen raspberries, thawed
1 (6 ounce) graham cracker crust, pie crust or
1 (6 ounce) ready made chocolate cookie pie crust (We used the chocolate pie crust)
fresh raspberry, garnish (optional)
fresh mint sprig, garnish (optional)
2 (1 ounce) semi-sweet chocolate baking squares
1/4 cup whipping cream

Steps:

  • Preheat oven to 350F(180C).
  • With mixer, beat cream cheese until fluffy.
  • Gradually add in sweetened condensed milk until smooth.
  • Add egg, lemon juice, and vanilla extract; mix well.
  • Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
  • Very slowly pour cheese mixture over fruit.
  • Bake for 30-35 minutes or until center is almost set.
  • Cool completely.
  • Prepare Chocolate Glaze:.
  • In small saucepan over low heat, melt chocolate squares with whipping cream.
  • Cook and stir until thick and smooth.
  • Remove from heat.
  • Top cheesecake with chocolate glaze and chill.
  • Garnish with raspberries &/or mint sprigs.

Nutrition Facts : Calories 525.4, Fat 29.2, SaturatedFat 13.1, Cholesterol 77.1, Sodium 402.6, Carbohydrate 60, Fiber 2.1, Sugar 44.6, Protein 8.9

Tips:

  • To make the pie crust, you can use a store-bought pie crust or make your own. If you are making your own, be sure to chill the dough for at least 30 minutes before rolling it out.
  • When making the cheesecake filling, be sure to use full-fat cream cheese and softened butter. This will help to ensure a smooth and creamy filling.
  • When adding the lemon and raspberry swirl to the cheesecake filling, be careful not to overmix. You want to create a swirl effect, not a uniform mixture.
  • Before baking the cheesecake, be sure to wrap the bottom of the springform pan with aluminum foil. This will help to prevent the crust from getting too brown.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • After baking, let the cheesecake cool completely before refrigerating it. This will help to prevent the cheesecake from collapsing.

Conclusion:

This Lemon Raspberry Swirl White Chocolate Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The combination of lemon, raspberry, and white chocolate is simply irresistible. With its creamy filling and flaky crust, this cheesecake is sure to be a hit with everyone who tries it.

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