More Recipes Like Raspberry and White Chocolate Roll

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Lemon Raspberry White Chocolate Mousse Cake

Submitted by: Paulette Womer

A 4 layer lemon cake made from a mix, with raspberry filling and white chocolate mousse.

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White Chocolate Raspberry Cheesecake

Submitted by: CindyAnn

Home Town: Silver Spring, Maryland, USA

Living In: Hagerstown, Maryland, USA

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Raspberry sauce is swirled into the batter of a creamy white chocolate cheesecake. Garnish with white chocolate curls if desired.

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Macadamia Raspberry White Chocolate Cookies

Submitted by: Barbara Sepples

These are great and freeze well.

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Raspberry White Chocolate Mousse

Submitted by: Stacey Walery

This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.

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White Chocolate Blueberry Cheesecake

Submitted by: Scott M.

What could be better? White chocolate, cheesecake and blueberry topping!

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Tyler's Raspberry Thumbprints with White Chocolate Glaze

Submitted by: Aja C.

Rich buttery cookies with chunks of white chocolate, raspberry filled centers and white chocolate glaze.

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PHILADELPHIA® 3-STEP® White Chocolate Raspberry Swirl Cheesecake

Submitted by: BAKER'S Chocolate

Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.

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White Chocolate and Passion Fruit Cheesecake

Submitted by: SoOtY

TRUST ME ON THIS -- Anyone who likes white chocolate will LOVE this cheesecake! great for dinner guests and parties. This cheesecake will keep (removed from the pan, in an airtight container) for up to 3 days. Takes a while to make but every bit of it is worth it in the end!

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White Chocolate Pound Cake

Submitted by: Debbie Rowe

A moist bundt cake, drizzled with two types of chocolate.

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Orange White Chocolate Chip Beltane Cookies

Submitted by: GYPSY-WITCH

These get crispy when cool. I named them for May 1, the day I invented them. They taste bright and sunny, like the summer season Beltane is supposed to herald.