Tanya Rivers
There’s nothing quite like the elegance and vibrant color of a Pink Velvet Raspberry Cheesecake. This dessert is a showstopper with its creamy layers of smooth cheesecake, a buttery crust, and the delightful tartness of fresh raspberries. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cheesecake is guaranteed to impress.
The rich, velvety texture combined with the fruity burst of raspberries makes this dessert irresistible. Perfect for Valentine’s Day, anniversaries, or any festive gathering, this cheesecake is more than just a sweet treat—it’s a centerpiece that invites smiles and compliments.
Why You’ll Love This Pink Velvet Raspberry Cheesecake
This cheesecake is the perfect blend of indulgence and freshness. The vibrant pink layers add visual charm, while the combination of creamy filling and tart raspberries balances the sweetness beautifully. Plus, it can be prepared ahead of time, making it an effortless dessert for entertaining.
What Makes This Cheesecake So Special?
The secret to this cheesecake’s magic lies in the pink velvet touch—using just the right amount of food coloring and incorporating raspberry puree into the layers. The graham cracker crust provides the perfect crunch, complementing the luscious cream cheese filling.
Ingredients for the Pink Velvet Raspberry Cheesecake
Every ingredient in this cheesecake plays a vital role in creating its dreamy texture and flavor. Fresh raspberries bring a bright tartness, cream cheese provides that signature smoothness, and a buttery graham cracker crust forms the perfect base.
- Graham cracker crumbs – create a crunchy, flavorful base
- Unsalted butter – binds the crust together
- Cream cheese – the heart of a creamy cheesecake
- Granulated sugar – balances tartness with sweetness
- Fresh raspberries – add natural fruity bursts
- Eggs – help the cheesecake set perfectly
- Sour cream – enhances the creamy texture and slight tang
- Vanilla extract – rounds out the flavor
- Pink gel food coloring – for that iconic pink velvet touch
How To Make the Pink Velvet Raspberry Cheesecake
Step 1: Prepare the Crust
Combine graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of a springform pan. Chill to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla extract, and pink gel coloring. Fold in some mashed raspberries for flavor.
Step 3: Assemble and Bake
Pour the filling over the crust. Bake in a water bath at a low temperature until the center is just set. Allow it to cool slowly to prevent cracks.
Step 4: Chill and Decorate
Refrigerate for at least 4 hours, preferably overnight. Top with fresh raspberries and decorative pink cream swirls before serving.
Serving and Storing Pink Velvet Raspberry Cheesecake
This cheesecake serves 8 to 10 people generously, making it ideal for parties or special celebrations. Serve each slice chilled, topped with a few extra fresh raspberries for an extra pop of color and flavor.
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months.
What to Serve With Pink Velvet Raspberry Cheesecake?
1. Fresh Raspberry Coulis
A drizzle of homemade raspberry sauce enhances the fruity flavor.
2. Whipped Cream
A light, airy topping balances the richness of the cheesecake.
3. Chocolate Shavings
Dark chocolate pairs beautifully with the tart raspberries.
4. Sparkling Rosé
A bubbly drink makes this dessert feel even more celebratory.
5. Vanilla Ice Cream
For those who love an extra cold and creamy pairing.
6. Lemon Sorbet
Adds a refreshing citrus contrast to the rich cheesecake.
7. Almond Biscotti
Crunchy cookies that complement each creamy bite.
Frequently Asked Questions
1. Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Thaw and drain them thoroughly to avoid adding extra water to the filling.
2. How do I prevent cracks in my cheesecake?
Bake at a low temperature using a water bath and avoid overmixing the batter. Let it cool gradually before refrigerating.
3. Can I make this cheesecake ahead of time?
Absolutely! Cheesecake tastes even better after chilling overnight, making it perfect for prep-ahead desserts.
4. How do I get a smooth, creamy filling?
Make sure your cream cheese is at room temperature before mixing, and beat the batter until just smooth.
5. Can I skip the pink food coloring?
Yes, the coloring is optional. It won’t affect the taste, but you’ll lose that vibrant pink velvet look.
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.
Explore beautifully curated health-boosting drinks on Tanya Recipes on Pinterest and discover your new go-to for feeling great!
Tanya Recipes on Pinterest
Pink Velvet Raspberry Cheesecake
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp pink gel food coloring
- 1 cup fresh raspberries, plus more for topping
Instructions
- Combine graham cracker crumbs with melted butter. Press into springform pan and chill.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and pink coloring. Fold in mashed raspberries.
- Pour filling over crust. Bake in water bath at 325°F (160°C) for 55–60 minutes until center is just set. Cool gradually.
- Chill for 4 hours or overnight. Decorate with raspberries and cream swirls.