Olive Garden White Chocolate Raspberry Cheesecake Recipe

A Slice of Heaven: Olive Garden’s Signature Dessert

There’s something undeniably magical about the Olive Garden white chocolate raspberry cheesecake recipe! If you’ve tried it, you know! It’s a dessert that whispers luxury in every bite.

When you think of Olive Garden, your mind might first go to their Italian recipes, but their desserts, particularly this cheesecake, are just as delicious. 

Cheesecake, with its rich history and numerous variations, is more than just a dessert; it’s an experience for your taste buds! And when it involves the flavors of white chocolate and raspberry, it becomes a celebration on a plate!

The Olive Garden white chocolate raspberry cheesecake recipe is truly a standout, and today, we’re going to show you the secrets to making this favorite dessert at home!

The Cream of the Crop: Picking the Best Ingredients

The secret to the best cheesecake starts with the quality of the ingredients. The best flavor comes from using fresh raspberries and high-quality white chocolate. When it comes to the olive garden white chocolate raspberry cheesecake recipe, compromising on ingredients is a no-go.

Your shopping list should include full-fat cream cheese, sour cream, eggs, sugar, and vanilla extract for the cheesecake batter. 

For that iconic chocolate cookie crust, you’ll need chocolate cookies (a food processor will come in handy to turn them into fine crumbs), butter, and a pinch of salt.

As for the white chocolate, opt for quality white chocolate chips or bars that you can melt into a smooth white chocolate mixture.

Photo Credit: Elli

And, for the raspberries, choose organic. They should be fresh, bright, and plump.

Tools of the Trade: Essential Equipment for Cheesecake

Before you start, let’s talk about the equipment.

For the perfect cheesecake, a springform pan is a must. This unique cheesecake pan allows you to easily remove the cheesecake without damaging its beautiful sides. The removable bottom is a lifesaver for presenting your creation with elegance.

Apart from the springform pan, you’ll need a large bowl for mixing the cheesecake batter and a medium bowl for the crust mixture.

hand mixer or a stand mixer is essential for achieving a smooth and creamy batter.

Also, don’t forget the mesh strainer for straining the raspberry sauce to perfection.

A water bath is another secret to creamy cheesecakes. You’ll need a large roasting pan to place your cheesecake pan in. The water bath helps to cook the cheesecake gently and evenly, preventing cracks on the top of the cheesecake.

And remember, always have aluminum foil on hand to wrap the bottom of your springform pan, preventing water from seeping in.

Step-by-Step: Crafting Your Cheesecake

Now, let’s get down to the business of making our white chocolate raspberry cheesecake.

Start with the chocolate crust. Crush your chocolate cookies into fine crumbs using a food processor or a rolling pin. Combine the crumbs with melted butter, press them into the bottom of the pan lined with parchment paper, and bake until set.

For the filling, beat the cream cheese in a large bowl until smooth. Gradually add sugar, sour cream, and vanilla extract, mixing at low speed to avoid incorporating too much air. Carefully fold in the melted white chocolate and eggs, keeping the batter as smooth as silk. This is your moment to transform simple ingredients into the creamy filling of your favorite cheesecake!

Finally, pour half of the cheesecake batter over the crust. Spoon dollops of the raspberry sauce over the batter, then pour the remaining batter on top. Use the tip of a knife to swirl the batter gently, creating a beautiful marbled effect.

Bake your cheesecake in a water bath, and remember, resist the temptation to open the oven door too often!

Photo Credit: Alleksana

Avoiding Common Cheesecake Missteps

Let’s tackle some common mistakes in making the Olive Garden white chocolate raspberry cheesecake recipe.

First, when preparing the crust, ensure it’s pressed evenly at the bottom of the pan. An uneven crust can lead to a lopsided cheesecake.

Also, bake the crust just enough to set it – overbaking can lead to a hard, unyielding base.

Mixing the cheesecake batter is where things often go awry. Overmixing can introduce too much air, leading to a cheesecake that puffs up and then collapses. Mix at low speed, and stop as soon as the mixture is smooth. When adding eggs, do it one at a time, mixing just enough to incorporate.

Cooling is as crucial as baking. Don’t rush to open the oven door once the baking time is up. Let the cheesecake cool gradually in the oven with the door slightly ajar. This slow cooling helps prevent cracks on the surface and ensures a perfectly set cheesecake. Patience is key in the world of cheesecakes!

Perfect Pairings: Complementing Your Cheesecake

Side Items That Shine

When you’re serving something as divine as the Olive Garden white chocolate raspberry cheesecake recipe, you want side items that complement, not overshadow, its flavors.

A light, citrusy salad with a zesty vinaigrette creates a refreshing contrast to the rich cheesecake.

For a more indulgent option, consider a charcuterie board featuring mild cheeses, fruits, and nuts. These sides offer a delightful variety of textures and flavors, ensuring that the cheesecake remains the star of your dinner party. Check out our Charcuterie Board post to build your board!

Drink Pairings to Enhance the Experience

What’s a slice of the best cheesecake without the perfect drink to go along with it?

For this white chocolate raspberry cheesecake recipe, a sparkling rosé is an exquisite choice. Its bubbly and slightly tart profile pairs wonderfully with the creamy sweetness of the cheesecake.

If you prefer non-alcoholic options, a raspberry lemonade pairs wonderfully.

Desserts that Dance Together

If you’re looking to create a full dessert menu, why not add a couple of Italian classics to accompany your Olive Garden white chocolate raspberry cheesecake recipe?

Tiramisu, with its layers of coffee-soaked ladyfingers and mascarpone, offers a delightful contrast in both flavor and texture. Our Tiramisu is to die for!

For something lighter, a lemon sorbet cleanses the palate beautifully, preparing you for the next luscious forkful of cheesecake!

Recipe Variations


To add a personal touch to your Olive Garden white chocolate raspberry cheesecake recipe, experiment with different crusts.

A graham cracker crust offers a classic, crunchy base.

For a nutty twist, try a crust made from crushed almonds or pecans mixed with a little bit of melted butter.


Don’t be afraid to play around with the cheesecake batter.

If you want a deeper raspberry flavor, try adding a layer of raspberry sauce in the middle of the cheesecake batter before baking.

For chocolate lovers, mixing in white chocolate chips or white chocolate shavings into the batter can create an even richer flavor profile.


The top of the cheesecake is your canvas.

Instead of the classic raspberry sauce, why not try a caramel drizzle or a sprinkle of toasted coconut?

For an elegant finish, decorate the top with fresh raspberries and a dusting of powdered sugar.

Storing and Enjoying Your Cheesecake Later

To keep your Olive Garden white chocolate raspberry cheesecake recipe tasting its best, proper storage is key.

Once completely cooled, cover the cheesecake with plastic wrap or aluminum foil and store it in the refrigerator. This keeps the cheesecake moist and delicious for up to a week. Remember, the flavors often deepen after a day, making it even more irresistible the next time!

If you find yourself with a chilled slice of cheesecake that you’d prefer to eat at room temperature, let it sit on the counter for about 30 minutes before serving. This allows the flavors and texture to return to their optimal state.

Avoid using the microwave, as it can unevenly heat and potentially ruin the texture of your cheesecake.

For longer storage, the Olive Garden white chocolate raspberry cheesecake recipe freezes beautifully. Wrap individual slices or the entire cheesecake in plastic wrap and then aluminum foil.

When you’re ready to enjoy a slice, thaw it in the refrigerator overnight. This method can keep your cheesecake fresh for up to two months.

Making Cheesecake Kid-Friendly

Sweet Adjustments

Kids often prefer simpler flavors, so consider making a version of your Olive Garden white chocolate raspberry cheesecake recipe with just a hint of raspberry. You can serve the raspberry sauce on the side, allowing them to add as much or as little as they like. This way, everyone gets their perfect slice of cheesecake.

Fun Presentations

Kids eat with their eyes first, so make your cheesecake visually appealing. Use cookie cutters to create fun-shaped individual slices, or let the kids top their cheesecake with various toppings like sprinkles, mini chocolate chips, or whipped cream. These small touches can turn the cheesecake experience into a fun activity for them!

Involving the Little Chefs

Get your kids involved in the kitchen when making your Olive Garden white chocolate raspberry cheesecake recipe.

Simple tasks like pressing the crust into the pan or arranging fresh raspberries on the top of the cheesecake can be fun and empowering for young ones.

It’s a great way to introduce them to cooking and create lasting family memories!

Beyond the Cheesecake: Complementary Recipes


Start your meal with appetizers that set the stage for your Olive Garden white chocolate raspberry cheesecake recipe.

I keeping with the Italian theme, a Caprese salad with fresh mozzarella, tomatoes, and basil offers a light start.

Bruschetta topped with a mix of diced tomatoes, garlic, and olive oil on toasted bread is another excellent choice, embracing the heart of Italian recipes.

Main Course

For the main course, keep the flavors balanced.

A simple pasta dish, like spaghetti or a light Alfredo pasta, complements the richness of the cheesecake without overwhelming your palate.

If you prefer something heartier, a lemon garlic roasted chicken provides a flavorful yet simple contrast to the dessert.

The Sweet End of a Perfect Meal

We would love to hear from you! Did you try making the Olive Garden white chocolate raspberry cheesecake recipe? How did it turn out? Did you add your own twist to it? Share your stories and tips with us in the comments. 


1. How Many Calories in White Chocolate Raspberry Cheesecake?

Ah, the eternal question of calorie count! A typical slice of White Chocolate Raspberry Cheesecake from Olive Garden hovers around 870 calories. Remember, though, it’s okay to indulge once in a while – life’s too short to skip dessert!

Nutritional AspectAmount Per Slice
Calories870 kcal
Total Fat56 g
Saturated Fat33 g
Trans Fat1.5 g
Cholesterol310 mg
Sodium430 mg
Total Carbohydrates74 g
Dietary Fiber3 g
Sugars58 g
Protein12 g

2. Are There Two Types of Cheesecake?

Yes, indeed! In the world of cheesecakes, you mainly find two styles:

  • New York Style Cheesecake: Dense and creamy, it’s all about the cream cheese.
  • Italian Style Cheesecake: Lighter in texture, thanks to ricotta or mascarpone cheese.Our star here, the White Chocolate Raspberry Cheesecake, leans towards the New York style with its rich, velvety texture.

3. How is Cheesecake Factory Cheesecake So High in Calories?

The Cheesecake Factory is known for its decadent desserts, and their cheesecakes are no exception. The high calorie count often comes from:

  • Rich Ingredients: Cream cheese, sugar, heavy cream – the gang’s all here!
  • Generous Portions: Those slices are huge! Remember, sharing is caring.
  • Decadent Toppings: Think layers of chocolate, nuts, and caramel.

4. How Much Sugar is in Raspberry Cheesecake?

In a slice of White Chocolate Raspberry Cheesecake, you can expect about 58 grams of sugar. It’s a treat, so enjoy every sweet bite!

5. How Many Carbs are in a Slice of Raspberry Cheesecake?

Carb-conscious? A slice of this cheesecake contains around 74 grams of carbs. It’s a splurge, but a worthy one for those special occasions.

Olive Garden White Chocolate Raspberry Cheesecake Recipe

Recipe by kitcheneasylifeCourse: DessertCuisine: ItalianDifficulty: Medium


Prep time


Cooking time



A delightful Olive Garden white chocolate raspberry cheesecake recipe to enjoy in your own kitchen. Perfect for impressing guests at your next dinner party or simply indulging in a slice of creamy, berry bliss. Enjoy every bite! 🍰


  • For the Crust:

  • 1 ½ cups chocolate cookie crumbs (you can use Oreo cookie crumbs)

  • ¼ cup unsalted butter, melted

  • For the Raspberry Sauce:

  • 1 cup raspberries (fresh or frozen)

  • 2 tablespoons sugar

  • 2 teaspoons cornstarch

  • ½ cup water

  • For the Cheesecake:

  • 4 packages (8 ounces each) cream cheese, at room temperature

  • 1 ¼ cups granulated sugar

  • ½ cup sour cream

  • 2 teaspoons vanilla extract

  • 4 large eggs

  • 1 cup white chocolate chips, melted and slightly cooled

  • For the Topping:

  • ½ cup white chocolate chips

  • Fresh raspberries

  • White chocolate shavings (optional)


  • Preheat the Oven and Prepare the Pan:
  • Preheat your oven to 325°F (163°C).
  • Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  • Make the Crust:
  • In a medium bowl, combine the chocolate cookie crumbs and melted butter.
  • Press the mixture firmly into the bottom of the prepared pan.
  • Bake for 8-10 minutes, then remove and set aside to cool.
  • Prepare the Raspberry Sauce:
  • In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and water.
  • Bring to a boil; continue boiling until the sauce thickens.
  • Strain sauce through a fine mesh strainer to remove seeds, then set aside to cool.
  • Make the Cheesecake Batter:
  • In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  • Mix in sour cream and vanilla extract.
  • Add eggs one at a time, beating on low speed just until combined.
  • Gently fold in the melted white chocolate.
  • Assemble the Cheesecake:
  • Pour half of the cheesecake batter over the crust.
  • Spoon half of the raspberry sauce over the batter, then use a knife to swirl the sauce into the batter.
  • Pour the remaining cheesecake batter on top and smooth the surface.
  • Repeat with the remaining raspberry sauce, swirling again.
  • Bake the Cheesecake:
  • Place the springform pan in a large roasting pan and fill the roasting pan with about an inch of hot water (water bath).
  • Bake for 55-65 minutes or until the center is just set and the top appears dull.
  • Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool in the oven for 1 hour.
  • Chill the Cheesecake:
  • Remove the cheesecake from the oven and water bath. Run a knife around the edges of the pan to loosen the cheesecake.
  • Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
  • Garnish and Serve:
  • Before serving, melt the remaining ½ cup white chocolate chips and drizzle over the top of the cheesecake.
  • Garnish with fresh raspberries and white chocolate shavings if desired.
  • Enjoy Your Dessert!
  • Slice and serve your homemade Olive Garden white chocolate raspberry cheesecake. Remember to enjoy every bite!


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