Raspberry Swirl Cheesecake on Hazelnut Crust Bake and Chill Tips

Written by jheelum basu | October 17, 2025

If your taste buds are in love with desserts, what could be better than a creamy white chocolate raspberry cheesecake with a nutty-flavored hazelnut crust? It is the toasted hazelnut crust that makes the creamy raspberry chocolate cheesecake with hazelnut crust even more unique.

This raspberry chocolate cheesecake with hazelnut crust is filled with juicy raspberries, which infuse tartness to balance the sweetness of the white chocolate beautifully, while the rich filling made with mascarpone, cream cheese, white chocolate, and double cream gives this cheesecake a luxurious and lusciously creamy consistency that melts in the mouth.

Be it for lavish dinner parties or casual evening gatherings, the pairing of the rich filling and a nutty crust never fails to place the raspberry chocolate cheesecake with hazelnut crust as the perfect dessert for all. This raspberry white chocolate cheesecake recipe is also a make-ahead-friendly recipe, and it sets well in the fridge. So, it can be prepared in advance and can be simply decorated, sliced and served as and when needed.

What makes it even visually appealing is dressing up the top layer with more fresh raspberries (as many as you want, really) alongside a dusting of dried raspberry powder, white chocolate shavings and edible flowers. To invoke that over-the-top showstopper feeling, the cake can also be decorated with fresh or dried flowers

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Ingredients

Raspberry Hazelnut Cheesecake Base

• Hazelnut flour- 2 cups
• Biscuits (graham crackers)- 8-10 pieces
• Butter- 1/3 cup
• Sugar- 2 tablespoons

Raspberry Hazelnut Cheesecake Filling

• Cream cheese (softened at room temperature)- 2 cups
• Cream-1 cup
• Mascarpone cheese- 1.5 cups
• White Chocolate- 1.5 cups
• Fresh/frozen Raspberries- 2.5 cups
• Sugar- ½ cup
• Eggs- 2

Raspberry Hazelnut Cheesecake: Step-by-step guide

Prepare the crust

• Preheat the oven to 180°C/350°F.
• Take a springform cake tin and line the bottom with a greaseproof or parchment paper.
• Melt butter in a saucepan and keep it aside.
• The Hazelnut crust can be prepared in two ways.

Option 1:

Directly use hazelnut flour and mix it with sugar thoroughly.

Option 2:

Instead of using the hazelnut flour, place the hazelnuts into a high-sided baking tray and roast in a preheated oven at 180°C for ten minutes. Once cooled, pick out the hazelnuts, leaving the skins behind.

Grind the hazelnuts roughly in a mini food processor or coffee grinder.

Using a food processor, grind the biscuits as well.

Add the ground hazelnuts and biscuit crumbs to the butter and mix with a spoon until they are combined well enough to prepare the hazelnut crust.

Scrape the mix into the springform cake tin and use the back of a metal spoon or your fingers to set the hazelnut crust at the bottom and bake it in the oven for 15 minutes.

Remove the tin from the oven and let it cool down at room temperature. Afterwards, place it in the fridge to chill.

Prepare the filling

• In a mixing bowl, place the cream cheese and mascarpone cheese and blend with the sugar.
• Stir them together until mixed. Use a metal spoon then, as it takes little time to incorporate the cream, and it becomes stiff quite quickly.
• Add the eggs and fresh cream and continue to blend until smooth.
• In a separate bowl, take the raspberries and use a hand blender to blitz them until smooth.
• Add the raspberry mixture to the cream cheese mixture and stir thoroughly until even in color.
• Melt the white chocolate in a heatproof bowl suspended over a pan of hot, but not boiling water and combine it with the cream cheese mixture once cooled.
• Take out the hazelnut crust from the fridge and pour the cream cheese and raspberry mixture over the hazelnut base.
• Bake the mixture in the oven for 30-40 minutes until the center is slightly firm.
• Allow it to cool and place the cake tin in the fridge overnight.

Raspberry Swirl Cheesecake: Topping Suggestions

While the raspberry chocolate cheesecake with hazelnut crust itself is perfect in taste and flavor, a little garnishing can help to complete the look. Here are some easy ideas:

Raspberries:

What’s better than a handful of fresh raspberries on top? Use in abundance. No amount of raspberry is considered too much raspberry. Can also consider drizzling some raspberry dust to make it even more interesting.

Whipped Cream:

Whipped cream always enhances the look and taste, and it is a fast and easy way to garnish cheesecakes.

Powdered Sugar:

This is the quickest and easiest option of all is a light dusting of powdered sugar.