Best 7 White Chocolate Raspberry Swirl Pie Recipes

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Indulge in a symphony of flavors with our delectable White Chocolate Raspberry Swirl Pie, a harmonious blend of sweet and tangy notes. This culinary masterpiece features a creamy white chocolate filling swirled with vibrant raspberry puree, encased in a flaky, buttery crust. The pie's elegant appearance and tantalizing aroma are sure to captivate your senses. Our collection of recipes includes variations of this classic dessert, such as the White Chocolate Raspberry Swirl Cheesecake, a rich and velvety rendition, and the White Chocolate Raspberry Swirl Bars, a delightful treat perfect for sharing. Each recipe is meticulously crafted to provide a unique and unforgettable taste experience.

Here are our top 7 tried and tested recipes!

WHITE COCOA WITH RASPBERRY SWIRL



White Cocoa with Raspberry Swirl image

Provided by Food Network

Categories     beverage

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 cups milk
12 ounces white chocolate chips
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam
1/2 cup freeze-dried raspberries, crushed
Whipped cream, for topping
4 French vanilla rolled wafer cookies, such as Pepperidge Farm Pirouette

Steps:

  • For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm.
  • For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps.
  • For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately.

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

CHOCOLATE RASPBERRY PIE



Chocolate Raspberry Pie image

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE



PHILADELPHIA 3-STEP White Chocolate- Raspberry Cheesecake image

Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. This white chocolate-raspberry cheesecake features swirls of raspberry preserves.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 4h20m

Yield Makes 8 servings.

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER'S White Chocolate, melted
1 chocolate cookie crumb crust (6 oz.)
3 Tbsp. raspberry preserves

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
  • Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
  • Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 9

1 pint raspberries
Juice of 1/2 lemon
1/2 cup granulated sugar
One 10-ounce package shortbread cookies, such as Lorna Doone
4 tablespoons butter, softened
One 12-ounce package white chocolate chips
Three 8-ounce packages cream cheese, softened
1 teaspoon vanilla extract
1/2 cup powdered sugar

Steps:

  • Set aside 8 to 12 raspberries for garnish. Put the remaining raspberries in a saucepan with the lemon juice and 1/4 cup of the granulated sugar. Bring to a boil, reduce the heat and simmer for 2 minutes. Strain out the seeds and set aside to cool.
  • In a food processor, add the cookies, butter, 1/3 cup of the white chocolate chips and the remaining 1/4 cup granulated sugar and pulse until finely chopped. Press into the bottom and sides of a 9-inch deep-dish pie pan. Refrigerate while you make the filling.
  • Set aside about 1 tablespoon of white chocolate chips for garnish. In a double boiler or a microwave, melt the remaining white chocolate chips. Set aside to cool a bit.
  • In a mixer with a paddle attachment, beat the cream cheese and vanilla until fluffy. Add the powdered sugar and beat until smooth. Slowly add the melted chocolate and beat to incorporate. Pour in the raspberry puree and beat to incorporate.
  • Spread the raspberry mixture into the crust and decorate with the reserved raspberries. Chop up the reserved chocolate chips and scatter over the top. Refrigerate for at least 2 hours.

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.

RASPBERRY WHITE CHOCOLATE PIE



Raspberry White Chocolate Pie image

Holy Smokes, this pie is good! My friend had raved about some raspberry white chocolate pie he had at a state fair, so I wanted to recreate it for his birthday. I found this recipe on someone's blog, all the way from London! It was easy as, well, pie to prepare. I served it at the birthday party and it was a BIG hit.

Provided by SugarJen

Categories     Dessert

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 frozen pie shell
5 ounces white baking chocolate
1 cup sour cream
2 pints raspberries

Steps:

  • Rinse the raspberries and let them dry completely.
  • Cook the pie shell in the oven. Cool.
  • Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.
  • In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.
  • Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.
  • Pour chocolate mixture over the berries.
  • Cover the top of the pie with the berries you reserved.
  • Refrigerate for at least 60 minutes.

Nutrition Facts : Calories 311.3, Fat 19.7, SaturatedFat 9.1, Cholesterol 15.1, Sodium 148.8, Carbohydrate 31.3, Fiber 5.9, Sugar 14, Protein 4.3

Tips:

  • Use high-quality white chocolate. This will ensure that your pie has a rich, creamy flavor. Good brands to try include Lindt, Ghirardelli, and Valrhona.
  • Make sure your raspberries are fresh and ripe. Avoid using berries that are bruised or moldy.
  • Don't overmix the pie filling. Overmixing can make the filling tough.
  • Bake the pie until the crust is golden brown and the filling is set. This will typically take about 45 minutes.
  • Let the pie cool completely before serving. This will allow the filling to firm up.

Conclusion:

This white chocolate raspberry swirl pie is a delicious and decadent dessert that is perfect for any occasion. It has a creamy, rich filling and a flaky, buttery crust. The raspberries add a tart and tangy flavor that perfectly complements the sweetness of the white chocolate. This pie is sure to be a hit with your family and friends.

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