Pink Velvet Raspberry Cheesecake
Indulge in this Pink Velvet Raspberry Cheesecake that combines creamy, velvety layers of cheesecake with the bright tartness of fresh raspberries on a buttery graham cracker crust. Perfect for special occasions, this vibrant dessert is a stunning centerpiece that delights with every bite. This easy recipe makes an unforgettable treat for dinner parties, holidays, or any sweet craving, and is ideal for anyone searching for easy dessert ideas, quick celebration recipes, or beautiful homemade cake inspirations.
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.
Notes
Use room-temperature cream cheese for best results. Chill overnight for the smoothest texture.
Nutrition
Calories: 420kcalCarbohydrates: 36gProtein: 7gFat: 28gSaturated Fat: 16gCholesterol: 115mgSodium: 250mgFiber: 2gSugar: 27gVitamin A: 18IUVitamin C: 10mgCalcium: 10mgIron: 5mg
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