If you’re dreaming of a dessert that feels like a celebration in every bite, look no further than this Pink Velvet Raspberry Cheesecake. Its creamy, luscious filling is kissed with vibrant raspberry purée and a touch of almond, resting atop a classic graham cracker crust. The show-stopping pink color and fresh berry topping make it as festive as it is irresistible. Whether you’re baking it for a special gathering or just indulging at home, this Pink Velvet Raspberry Cheesecake is guaranteed to bring grins to everyone who tastes it.

Pink Velvet Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The best part about this recipe is how a handful of familiar ingredients come together to create something spectacular. Each ingredient is carefully chosen to play its part in the taste, texture, and standout hue of this cheesecake—so don’t skip a thing!

  • Graham cracker crumbs: These add that classic buttery, crunchy backbone for your cheesecake and soak up the flavors beautifully.
  • Granulated sugar: A must for sweetness in both the crust and the creamy filling, it keeps everything perfectly balanced.
  • Unsalted butter (melted): Helps bind the crust and adds rich, irresistible flavor.
  • Cream cheese (softened): The star of the cheesecake show—make sure it’s soft for the smoothest texture.
  • Large eggs: Eggs set the filling and lend a dreamy, velvety mouthfeel to each bite.
  • Sour cream: Adds a gentle tang and keeps the cheesecake extra moist.
  • Vanilla extract: A little classic flavor goes a long way in complementing those berry notes.
  • Almond extract: Just a splash deepens the flavor and pairs so elegantly with raspberry.
  • Raspberry purée (strained): This gives the cheesecake its signature fresh raspberry taste and that perfect pink blush.
  • Red or pink food coloring (optional): For an extra pop of festive, you can amp up the color—just a drop or two is all you need!
  • Fresh raspberries: Essential for the topping, they add juicy brightness and color.
  • Lemon juice: Lifts the raspberry topping with a punch of fresh flavor.
  • Whipped cream: Fluffy clouds of whipped cream make every slice feel celebratory.
  • White chocolate curls (optional): For the perfect finishing flourish, these give a sweet, creamy touch and a pretty presentation.

How to Make Pink Velvet Raspberry Cheesecake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper, which makes serving easier and keeps the crust intact. If you plan to use a water bath (highly recommended for the smoothest cheesecake), be sure to wrap the outside of the pan in foil to prevent leaks.

Step 2: Make the Crust

Mix your graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl until everything is evenly moistened. Press this mixture firmly into the prepared pan, making sure it’s tightly packed across the whole bottom. Bake the crust for 10 minutes, then let it cool—you’ll love how it crisps up beautifully!

Step 3: Prepare the Pink Velvet Raspberry Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth—with no lumps in sight. Add sugar and continue beating until the mixture is fluffy and light. Next, add your eggs one at a time, mixing on low speed just until combined (overbeating can add too much air). Blend in sour cream, vanilla extract, almond extract, raspberry purée, and a few drops of food coloring if you’d like that extra pop of pink. Mix until everything is just incorporated for the silkiest result.

Step 4: Assemble and Bake

Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Place the pan into a large roasting pan and fill the roasting pan with hot water—halfway up the sides of your springform pan for a gentle, even bake. Bake for 55 to 65 minutes until the center is just set but still slightly wobbly. Turn off your oven and let the cheesecake sit inside for 1 hour with the door cracked open to cool gradually and prevent cracks.

Step 5: Chill and Make the Raspberry Topping

Remove your cheesecake and let it cool completely at room temperature before transferring to the fridge. Chill for at least 4 hours (overnight is always a good idea). While your cheesecake cools, make the topping: simmer fresh raspberries, sugar, and lemon juice in a saucepan over medium heat for 5 to 7 minutes until you have a thick, ruby-red sauce. Let this cool off entirely before spooning over your cheesecake.

Step 6: Serve and Garnish

When you’re ready to wow your guests, remove the cheesecake from the pan and place it on a serving plate. Spoon over the gleaming raspberry topping, pipe on swirls of whipped cream, and sprinkle with more raspberries and white chocolate curls to make it look as special as it tastes.

How to Serve Pink Velvet Raspberry Cheesecake

Pink Velvet Raspberry Cheesecake Recipe - Recipe Image

Garnishes

The magic of Pink Velvet Raspberry Cheesecake is in the finishing touches. For a bakery-worthy flourish, dollop or pipe whipped cream around the edge, nestling fresh raspberries between each swirl. If you’re feeling fancy, shower the top with a few delicate white chocolate curls—the contrast is as pretty on the eyes as it is on the palate.

Side Dishes

While the cheesecake is certainly a solo star, it’s fun to serve alongside a simple berry salad or a crisp glass of sparkling rosé. The tartness of berries or citrus fruits makes a refreshing companion, balancing the cheesecake’s creamy sweetness without overpowering it.

Creative Ways to Present

Make your Pink Velvet Raspberry Cheesecake party-ready by slicing and arranging the pieces on a cake stand, each adorned with a swirl of whipped cream and a raspberry on top. For special occasions, try making mini cheesecakes using a muffin tin—adorable and perfectly portioned for dessert buffets or celebrations.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store any remaining Pink Velvet Raspberry Cheesecake in the refrigerator, tightly covered, for up to 5 days. The flavors might deepen and meld even more, making your second slice just as dreamy as the first!

Freezing

This cheesecake freezes like a dream. You can wrap individual slices or the entire cake—just leave off the fresh garnishes—then store in an airtight container for up to two months. Let it thaw overnight in the fridge before serving; it’ll taste nearly as luscious as freshly made.

Reheating

Cheesecake is best enjoyed chilled, but if you’d like to take off the fridge chill, just let your slice sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, which can make the texture rubbery, and savor that creamy, luxurious bite!

FAQs

Can I use frozen raspberries for the topping?

Yes! If fresh raspberries aren’t available, frozen berries work wonderfully. Simply thaw and drain excess liquid before cooking them down for the topping.

How do I prevent cracks on my Pink Velvet Raspberry Cheesecake?

A gentle water bath and slow, gradual cooling are the keys! Don’t overmix your filling, and don’t skip letting the cake sit in the oven with the door ajar after baking.

Can I make this cheesecake gluten free?

Absolutely—just substitute your favorite gluten-free graham-style crumbs for the crust, and double-check all ingredient labels for hidden sources of gluten.

What food coloring should I use for that perfect pink hue?

A few drops of gel food coloring in either red or pink will give you the most vivid, consistent blush. For a natural color, a touch of beet juice also does the trick!

How long should I chill my cheesecake before serving?

For the best texture and cleanest slices, chill Pink Velvet Raspberry Cheesecake for at least 4 hours—overnight is even better so the filling sets completely.

Final Thoughts

You truly can’t go wrong with this Pink Velvet Raspberry Cheesecake—every bite is rich, fruity, and fabulous. Don’t be surprised if it quickly becomes your go-to treat for birthdays, holidays, or any occasion worth savoring. Give it a try and watch it steal the spotlight every single time!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pink Velvet Raspberry Cheesecake Recipe

Pink Velvet Raspberry Cheesecake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 7 reviews

  • Author: admin
  • Total Time: 1 hour 30 minutes (plus chilling time)
  • Yield: 12 servings 1x
  • Diet: Non-Vegetarian

Description

Indulge in the luxurious and romantic flavors of Pink Velvet Raspberry Cheesecake. This decadent dessert features a creamy cheesecake filling infused with raspberry essence, nestled on a sweet graham cracker crust, and topped with a vibrant raspberry compote.


Ingredients

Scale

For the Crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¼ cup raspberry purée, strained
  • Red or pink food coloring (optional)

For the Raspberry Topping:

  • 1 cup fresh raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

For Garnish:

  • Whipped cream
  • Fresh raspberries
  • White chocolate curls (optional)

Instructions

  1. Preheat the oven: Heat to 325°F (160°C). Line and prepare the pan.
  2. Prepare the crust: Combine ingredients, press into pan, and bake.
  3. Make the filling: Beat cream cheese, add sugar, eggs, sour cream, extracts, raspberry purée, and coloring. Pour over crust.
  4. Bake: Place in water bath, bake until set. Cool and chill.
  5. Create topping: Cook raspberries, sugar, and lemon juice into a sauce. Cool.
  6. Serve: Top chilled cheesecake with raspberry sauce and garnishes.

Notes

  • You can use store-bought raspberry jam thinned with lemon juice as a quick topping substitute.
  • For natural coloring, a few drops of beet juice can be used.
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 430
  • Sugar: 30g
  • Sodium: 300mg
  • Fat: 30g
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star