If you’re ready to dazzle everyone at your next gathering—or just want an elegant, berry-kissed treat all to yourself—look no further than Pink Velvet Raspberry Cheesecake. This lush, creamy cheesecake boasts a whisper-smooth texture, a vibrant swirl of raspberry puree, and that playful pink hue guaranteed to bring smiles. Each slice feels like a celebration: sweetly tart raspberries meet dreamy, velvety cream cheese, all balanced atop a buttery graham crust. Whether for a party or a self-care “just because,” this showstopper is guaranteed to wow.

Pink Velvet Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Pink Velvet Raspberry Cheesecake couldn’t be simpler, and each one brings something essential—creamy richness, lively berry flavor, or that signature splash of color. With quality basics and a couple of fresh extras, you’ll have everything it takes to whip up a dessert that tastes as good as it looks.

Cream cheese (8 ounces, softened): Ensures that characteristically silky, tangy base—be sure it’s softened for easy blending.
Granulated sugar (3/4 cup): Sweetens the cheesecake just right without overpowering the raspberry notes.
Eggs (2 large): Bind everything together and contribute to that decadent, custard-like filling.
Sour cream (1/2 cup): Adds a slight tang and helps keep the texture velvety and light.
Raspberry puree (1/2 cup, strained): The star of the show—offers natural berry flavor and gorgeous color.
Heavy cream (1/4 cup): Enriches the filling, making each bite extra lush and smooth.
Pink food coloring (few drops): Gives that irresistible pink velvet vibe; try natural coloring if you like.
Vanilla extract (1 teaspoon): Adds warmth and depth, amplifying all the other flavors.
Graham cracker crumbs (1 1/2 cups): Forms the classic, buttery cheesecake foundation.
Unsalted butter (5 tablespoons, melted): Binds and flavors the crumb crust for perfect texture.
Powdered sugar (for garnish, optional): Adds a pretty finishing touch and a hint of extra sweetness.
Fresh raspberries (for topping, optional): An ideal garnish—bright, juicy, and almost too pretty to eat.

How to Make Pink Velvet Raspberry Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F. In a medium mixing bowl, combine your graham cracker crumbs with melted unsalted butter until every crumb looks sandy and damp. Press this mixture evenly into the bottom of a 9-inch springform pan, making sure to pack it down gently for a sturdy base. This simple step provides a buttery, crunchy canvas for your Pink Velvet Raspberry Cheesecake masterpiece.

Step 2: Beat the Cheesecake Filling

Meanwhile, in a large bowl, beat the softened cream cheese and granulated sugar with a hand mixer (or stand mixer) until totally smooth and creamy. Take your time here—a lump-free base is the key to that dreamy, velvet texture.

Step 3: Add Eggs and Flavor

Add the eggs, one at a time, mixing well after each addition. Next, gently blend in the sour cream, heavy cream, raspberry puree, vanilla extract, and a few drops of pink food coloring. Stir until the mixture is completely uniform, unveiling that gorgeous pink hue all throughout your batter.

Step 4: Assemble and Bake

Pour the cheesecake mixture over the prepared crust in your pan, and tap the pan gently on the counter to release any sneaky air bubbles (prevents cracks while baking). Slide the pan onto the middle rack and bake for 55 to 60 minutes, or until the center is set but still a little jiggly in the middle—perfectly creamy but not overbaked.

Step 5: Cool and Chill

Once it’s baked, turn off the oven and crack the oven door open just a bit, letting the cheesecake cool inside for one hour (this gradual cooling helps avoid surface cracks). Remove the cheesecake and let it come to room temperature, then refrigerate for at least 4 hours or, even better, overnight. This rest lets the flavors meld and the texture set up beautifully.

Step 6: Garnish and Enjoy

When you’re ready to serve, gently remove the cheesecake from the pan. Dust generously with powdered sugar and artfully scatter fresh raspberries over the top for that final, elegant flourish. Your Pink Velvet Raspberry Cheesecake is ready to steal the show!

How to Serve Pink Velvet Raspberry Cheesecake

Garnishes

For the finishing touch, nothing beats a classic sprinkle of powdered sugar and a handful of glistening fresh raspberries. The sugar catches the light in the prettiest way, while the berries provide a mouthwatering pop of color and an extra hit of tart sweetness with every forkful.

Side Dishes

Because Pink Velvet Raspberry Cheesecake is so delightfully rich, balance your dessert spread with a fresh fruit salad or a platter of sliced strawberries, blueberries, and kiwi. If you’re serving after dinner, a small scoop of lemon or raspberry sorbet on the side works wonders to refresh the palate.

Creative Ways to Present

If you want to elevate your presentation, try slicing the cheesecake and layering the pieces in mini dessert glasses with whipped cream and extra raspberry puree for a parfait-style treat. For special occasions, decorate with edible flowers or white chocolate curls atop each slice—your guests will think you had it catered!

Make Ahead and Storage

Storing Leftovers

Leftover Pink Velvet Raspberry Cheesecake should be covered tightly (either with plastic wrap or placed in an airtight container) and kept in the fridge, where it will stay fresh and luscious for up to five days. The flavors actually deepen as it sits, making it even more irresistible by day two or three.

Freezing

Good news for planners: this cheesecake freezes beautifully. Chill your baked cheesecake completely, then wrap it well in plastic and a layer of foil. You can freeze the whole cheesecake or individual slices for up to two months—just thaw overnight in the fridge when ready to indulge.

Reheating

Cheesecake is best enjoyed cold or at cool room temperature, so there’s usually no need to reheat it. If you do want a just-out-of-the-fridge slice to lose some chill, set it on the counter for 20–30 minutes before serving for the perfect texture and flavor.

FAQs

How do I prevent my cheesecake from cracking?

The secret is in the gentle cooling: allowing your Pink Velvet Raspberry Cheesecake to cool slowly in the oven with the door propped open minimizes cracks. Using room temperature ingredients and not over-beating the batter also help achieve a smooth, flawless top.

Can I use frozen raspberries for the puree?

Absolutely! Just thaw the raspberries fully and strain out the seeds after pureeing. Taste and sweeten as needed—frozen berries can sometimes be a bit more tart than fresh.

What’s the best way to get a vivid pink color?

Start with a few drops of pink food coloring and blend well before adding more; gel food colorings usually provide more punch with less liquid. For a natural option, beet juice or a concentrated berry powder can add that dreamy shade without artificial dyes.

Can I make this cheesecake gluten-free?

Definitely—just swap regular graham crackers for your favorite gluten-free version when preparing the crust. The rest of the cheesecake filling is naturally gluten-free, so you won’t miss out on any creaminess or flavor.

Do I need a water bath to bake this cheesecake?

While a water bath isn’t necessary, it does help create an ultra-smooth, crack-free Pink Velvet Raspberry Cheesecake. If you’re up for it, simply wrap your springform pan tightly with foil and set it in a larger pan of hot water before baking.

Final Thoughts

Honestly, few desserts can compete with the playful beauty and luscious taste of Pink Velvet Raspberry Cheesecake. Each bite is a blissful reminder that homemade treats are worth every step. So invite some friends over, whip up this stunning showpiece, and get ready to collect compliments—your kitchen may never be the same again!

Pink Velvet Raspberry Cheesecake Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 5 hours 20 minutes
Yield: 8 servings
Diet: Non-Vegetarian

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Description

Indulge in the lusciousness of Pink Velvet Raspberry Cheesecake, a delightful dessert that combines the richness of cream cheese with the tartness of raspberry puree, all atop a buttery graham cracker crust. Perfect for special occasions or a sweet treat any day!

Ingredients

Cheesecake:

Cream cheese (8 ounces, softened)
Granulated sugar (3/4 cup)
Eggs (2 large)
Sour cream (1/2 cup)
Raspberry puree (1/2 cup, strained to remove seeds)
Heavy cream (1/4 cup)
Pink food coloring (few drops, or natural pink coloring as desired)
Vanilla extract (1 teaspoon)

Crust:

Graham cracker crumbs (1 1/2 cups)
Unsalted butter (5 tablespoons, melted)

Optional Garnish:

Powdered sugar (for garnish, optional)
Fresh raspberries (for topping, optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F.
Prepare the crust: Mix graham cracker crumbs and melted butter, press into the bottom of a 9-inch springform pan.
Make the filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, heavy cream, raspberry puree, pink food coloring, and vanilla.
Bake: Pour batter over the crust, bake for 55-60 minutes until set but slightly jiggly.
Cool and refrigerate: Let the cheesecake cool in the oven, then refrigerate for at least 4 hours or overnight.
Finish: Dust with powdered sugar, top with fresh raspberries if desired.