Pink Velvet Raspberry Cheesecake

This velvety pink dessert combines creamy cheesecake with tangy raspberries for a truly spectacular treat. The stunning color and luscious texture make it perfect for special occasions, while the balanced flavors will have everyone asking for seconds. I’ve perfected this recipe to be both impressive and achievable, whether you’re an experienced baker or new to making cheesecakes. Get ready to create a dessert that’s as beautiful as it is delicious!

Why You’ll Love This Recipe

This Pink Velvet Raspberry Cheesecake delivers in every way that matters:

• Perfectly balanced – Creamy, velvety texture with bright, tangy raspberry notes
• Visually stunning – Natural pink hue creates an impressive dessert without fancy decorating
• Make-ahead friendly – Actually improves with time in the refrigerator
• Versatile – Perfect for Valentine’s Day, summer gatherings, or any special occasion
• Reliable results – Tested thoroughly for a crack-free, beautiful cheesecake every time

The raspberry flavor infuses both the filling and topping, creating a depth that makes this dessert truly unforgettable!

Ingredients You’ll Need

For this Pink Velvet Raspberry Cheesecake, you’ll want quality ingredients to achieve that perfect balance of creamy texture and bright raspberry flavor:

For the Crust:

• 2 cups graham cracker crumbs (about 15-16 full sheets)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• Pinch of salt

For the Filling:

• 4 (8-ounce) packages cream cheese, softened to room temperature
• 1⅓ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• ⅓ cup sour cream, room temperature
• 1 cup fresh or frozen raspberries, pureed and strained
• 2 tablespoons white chocolate, melted (helps stabilize the pink color)
• 2-3 drops natural pink food coloring (optional, for enhanced color)

For the Topping:

• 2 cups fresh raspberries
• ¼ cup raspberry preserves, warmed
• Fresh mint leaves for garnish (optional)

Pro Tip: The key to a perfectly smooth cheesecake is having all refrigerated ingredients at room temperature before mixing. Set them out about 1-2 hours before you begin for the best texture and to prevent lumps in your filling.

How To Make Pink Velvet Raspberry Cheesecake

Creating this stunning pink dessert is easier than you might think! Follow these steps for a perfect cheesecake every time:

Prepare the Crust

1. Preheat your oven to 325°F (165°C) and position a rack in the lower third of the oven.
2. Prepare your pan by wrapping the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil (this prevents water from seeping in during baking).
3. Mix crust ingredients in a medium bowl until the texture resembles wet sand.
4. Press firmly into the bottom and about 1-inch up the sides of your springform pan. (Using a flat-bottomed measuring cup makes this easier!)
5. Pre-bake for 10 minutes, then cool while preparing the filling.

Create the Raspberry Puree

1. Blend raspberries in a food processor until smooth.
2. Strain the pure through a fine-mesh sieve to remove seds.
3. Reduce if needed – if your puree seems very watery, simmer it for 5-7 minutes to concentrate the flavor and reduce moisture.

Make the Filling

1. Beat cream cheese until completely smooth, about 4 minutes on medium speed.
2. Add sugar gradualy and continue beating until light and fluffy.
3. Incorporate eggs one at a time, mixing just until each is blended.
4. Fold in sour cream and vanilla with a spatula until just combined.
5. Divide batter – remove about 1 cup of batter and mix with melted white chocolate.
6. Create the pink velvet by stirring raspberry puree into the remaining batter. Add optional pink food coloring if desired.
7. Combine batters by pouring the white chocolate batter back into the pink mixture and gently swirling with a knife for a marbled effect.

Bake to Perfection

1. Pour filling into the cooled crust.
2. Prepare water bath by placing the foil-wrapped springform pan in a larger roasting pan and adding hot water halfway up the sides.
3. Bake for 70-80 minutes until the edges are set but the center still has a slight jiggle.
4. Cool gradually – turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
5. Refrigerate overnight (or at least 6 hours) for the best texture and flavor development.

Add the Topping

1. Arrange fresh raspberries on top of the chilled cheesecake.
2. Brush with warmed preserves for a beautiful shine and added flavor.
3. Garnish with mint leaves if desired for a pop of color contrast.

Baker’s Tip: The water bath is non-negotiable for achieving that velvety texture! It prevents cracks by providing gentle, even heat during baking.

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Servings and Timing

Yield

• One 9-inch cheesecake
• Serves 12-16 people
• Perfect for special occasions

Timing Breakdown

Prep Time: 30 minutes Baking Time: 70-80 minutes Cooling Time: 7+ hours (1 hour in oven, 6+ hours in refrigerator) Decoration Time: 10 minutes Total Time: 8-9 hours (mostly hands-off)

Quick Tips

• Make ahead: Actually improves after 1-2 days in the refrigerator
• Serving: Let stand at room temperature 30 minutes before serving
• For clean slices: Use a knife dipped in hot water, wiped between cuts

The patience required for proper cooling rewards you with that perfect velvety texture!

Storage & Reheating

This Pink Velvet Raspberry Cheesecake stores beautifully, often tasting even better after a day in the refrigerator!

Refrigerator Storage:

• Cover loosely with plastic wrap or store in an airtight container
• Keps fresh for up to 5 days in the refrigerator
• Add fresh berry topping just before serving for best appearance

Freezer Storage:

• Freeze individual slices or the whole cheesecake (without topping)
• Wrap tightly in plastic wrap followed by aluminum foil
• Keeps well for up to 2 months
• Thaw overnight in the refrigerator before serving

Reheating:

• Cheesecake is best enjoyed cold or at cool room temperature
• If you prefer it less chilled, let slices stand at room temperature for 30 minutes before serving

Variations

Love the concept but want to customize? Try these delicious variations:

• White Chocolate Raspberry: Add 4 ounces melted white chocolate to the filling for added richness
• Lemon Raspberry: Include 1 tablespoon of lemon zest and 2 tablespoons of juice for a citrus twist
• Chocolate Crust: Substitute chocolate graham crackers or chocolate cookies in the crust
• Berry Medley: Top with a mix of raspberries, blackberries, and blueberries for visual impact
• Individual Servings: Bake in muffin tins for 20-25 minutes for personal-sized cheesecakes

FAQs

Q: Can I use a regular pan instead of a springform?

A springform pan is strongly recommended as it allows for easy removal. If using a regular pan, line with parchment with overhang to help lift the cheesecake out.

Q: Why did my cheesecake crack?

Cracks typically form from overmixing, skipping the water bath, or cooling too quickly. Follow the gradual cooling instructions for best results.

Q: Can I make this with other berries?

Absolutely! Strawberries or blackberries work beautifully. Adjust sugar as needed since berries vary in sweetness.

Q: Is the water bath really necessary?

Yes, for the velvet-smooth texture that makes this cheesecake special. It prevents cracks and ensures even baking.

Q: Can I make this without food coloring?

Yes, the raspberries will provide a natural light pink color. The food coloring just enhances the visual impact.

Conclusion

This Pink Velvet Raspberry Cheesecake delivers stunning looks and incredible flavor in every slice. The creamy texture and bright raspberry notes create a dessert that’s perfect for special occasions yet achievable for home bakers. With its beautiful pink hue and fresh berry topping, it’s guaranteed to impress your guests while satisfying even the most discerning sweet tooth. Enjoy!

Pink Velvet Raspberry Cheesecake

Clara W.Pawel

Creamy Pink Velvet Raspberry Cheesecake with a velvety texture and fresh berry flavor. Perfect for special occasions!

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Cooling Time: 7 hours hrs

Total Time 8 hours hrs 43 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

  

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs about 15 full sheets
• 1/4 cup granulated sugar
• 1/2 cup 1 stick unsalted butter, melted

For the Raspberry Puree:

• 2 cups fresh or frozen raspberries
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice

For the Cheesecake Filling:

• 4 8-oz packages full-fat cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/3 cup sour cream room temperature
• 1 tablespoon vanilla extract
• 4 large eggs room temperature
• Few drops of pink food coloring optional
• 3/4 cup strained raspberry puree

For the Topping:

• 1 cup fresh raspberries
• 2 tablespoons raspberry preserves
• 1 tablespoon water

Instructions

 

• Prepare crust: Mix graham cracker crumbs, sugar, and melted butter. Press into springform pan and bake at 350°F for 10 minutes.
• Make raspberry puree: Cook raspberries, sugar, and lemon juice until soft. Strain and cool.
• Prepare water bath: Wrap outside of springform pan with foil. Place in larger pan.
• Make filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla. Mix in eggs one at a time. Fold in raspberry puree and food coloring.
• Bake: Pour filling over crust. Add hot water to outer pan. Bake at 325°F for 70-75 minutes until edges are set but center jiggles slightly.
• Cool: Turn off oven and crack door open, leaving cheesecake inside for 1 hour. Refrigerate at least 6 hours.
• Top: Mix preserves with water. Arrange fresh raspberries on cheesecake and brush with glaze.
• Serve: Remove from springform pan and slice with warm knife.

Notes

Nutrition Information (Per Slice)

• Calories: 420
• Total Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 125mg
• Sodium: 300mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 7g

Keyword blackberry cheesecake, pink velvet, raspberry dessert, special occasion dessert