If you love the delightful pairing of creamy cheesecake and bright bursts of fresh raspberries, say hello to your new favorite showstopper: the Pink Velvet Raspberry Cheesecake. This dreamy dessert brings together a velvety-smooth, blush-hued filling speckled with juicy raspberries, all settled on a buttery graham cracker crust. Not only does it taste absolutely divine—each bite balancing tangy fruit and decadent, melt-in-your-mouth richness—but it looks stunning on any dessert table. Whether for a celebration, brunch, or just a well-deserved treat, this cheesecake is pure joy made edible.
Ingredients You’ll Need
You’ll be amazed by how simple but crucial these ingredients are for the Pink Velvet Raspberry Cheesecake. Each one has its part to play, bringing flavor, color, and the perfect texture to every delightful slice.
- Graham cracker crumbs: Give the cheesecake its classic, buttery foundation packed with subtle sweetness and crunch.
- Granulated sugar: Sweetens both the crust and the filling without overpowering the tartness of the raspberries.
- Unsalted butter (melted): Holds the crust together and brings out a richer flavor.
- Cream cheese (softened): The heart of your cheesecake—lusciously smooth, tangy, and creamy when softened properly.
- Large eggs: Bind the filling so it bakes up perfectly dense, yet fluffy.
- Sour cream: Adds extra creaminess, and a subtle tang that complements the raspberries.
- Heavy cream: Boosts the filling’s velvety texture and overall richness.
- Vanilla extract: Rounds out the flavors with a luscious, fragrant note.
- Raspberry extract or puree: Concentrates the berry flavor and adds authentic raspberry goodness throughout.
- Red or pink gel food coloring: Lets you dial in the perfect rosy hue for that pink velvet effect without thinning your batter.
- Fresh raspberries: Bursts of tart, juicy bliss baked right into the cheesecake, plus a few extra for a gorgeous garnish.
- Powdered sugar (optional): For those who love a finishing sparkle, dust across the top for a whimsical touch.
How to Make Pink Velvet Raspberry Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. In a bowl, combine the graham cracker crumbs, a quarter cup of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan. This crust bakes for 10 minutes—just enough to set it and let those nutty, buttery flavors develop. Take it out and let it cool while you move on to the filling.
Step 2: Mix the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and free of lumps—this is key to that glorious texture Pink Velvet Raspberry Cheesecake is known for! Add the remaining cup of sugar and mix until creamy and slightly glossy. Then, one at a time, add your eggs, mixing thoroughly after each to incorporate them gently and avoid over-beating (which can cause cracks).
Step 3: Add Flavors and Color
Stir in the sour cream, heavy cream, vanilla extract, and the raspberry extract or puree. If you’re craving that signature pastel pink hue, add a few drops of red or pink gel food coloring now, mixing until you achieve your perfect shade. The color should be vibrant but still have that “velvet” look—totally irresistible!
Step 4: Fold in Raspberries and Assemble
Gently fold one cup of fresh raspberries into the velvety batter—be careful not to crush them, as they’ll create stunning pops of color and juicy flavor throughout. Pour the finished filling over your cooled crust, using a spatula to smooth the top for an even bake.
Step 5: Bake to Perfection
Place your springform pan on a baking sheet (to catch any drips) and slide everything into the oven. Bake for 55–65 minutes. The goal? The center should look set but with a gentle jiggle—think of it like a barely-set custard. Once baked, turn the oven off, crack the door, and let the cheesecake cool for 1 hour so it finishes setting gradually (this helps prevent cracks!).
Step 6: Chill and Garnish
After cooling, refrigerate the cheesecake for at least 4 hours, but overnight is best to develop flavor and help it slice beautifully. Just before serving, pile on extra raspberries and dust with powdered sugar, if you like. And there you have it—your very own Pink Velvet Raspberry Cheesecake, looking every bit as magical as it tastes.
How to Serve Pink Velvet Raspberry Cheesecake
Garnishes
Give your Pink Velvet Raspberry Cheesecake the royal treatment by piling on a generous handful of fresh raspberries and a light snow of powdered sugar. For an extra touch, try a few sprigs of fresh mint or delicate white chocolate curls. These additions don’t just make the cheesecake gorgeous—they add fresh flavors and a bit of elegant flair.
Side Dishes
While Pink Velvet Raspberry Cheesecake happily takes center stage, a scoop of vanilla or raspberry sorbet makes a refreshing pairing for a summer barbecue. For brunch, serve with a simple fruit salad or a cup of rich, dark coffee to balance the sweetness and richness of each slice.
Creative Ways to Present
For celebrations, slice the cheesecake into dainty wedges and serve on vintage dessert plates. Hosting a party? Cut into mini squares and arrange them on a tiered platter. If you want an extra wow factor, drizzle each piece with raspberry sauce or set atop a swirl of whipped cream—the possibilities for presenting Pink Velvet Raspberry Cheesecake are as limitless as your imagination.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pink Velvet Raspberry Cheesecake tightly covered in the refrigerator for up to 4 days. The flavors may deepen as it chills, making those next-day slices extra irresistible.
Freezing
You can freeze whole cheesecakes or individual slices. Wrap them tightly in plastic wrap and then foil, and freeze for up to 1 month. To serve, let thaw overnight in the refrigerator for the best texture and flavor—it’ll taste just as amazing as the day you baked it!
Reheating
While cheesecake is usually served chilled or at room temperature, you can gently warm individual slices in the microwave for 10-15 seconds if you prefer a softer bite. Be careful not to overheat, as the filling can become too soft and lose its dreamy texture.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw and drain them well before folding into the batter to prevent excess moisture from altering the texture of your Pink Velvet Raspberry Cheesecake.
Why does my cheesecake sometimes crack?
Cracks can form from overmixing the filling or sudden temperature changes. To help avoid this, be gentle when incorporating ingredients, bake just until set, and let your cheesecake cool gradually in the oven before refrigerating.
Can I make Pink Velvet Raspberry Cheesecake gluten-free?
Yes, simply use your favorite gluten-free graham crackers or a gluten-free cookie crust base. Everything else in the recipe is naturally gluten-free, so you can indulge worry-free!
Is there a sugar-free option for this recipe?
You can substitute the granulated sugar with your preferred sugar alternative, keeping in mind that texture and taste might change slightly. Look for sugar substitutes designed for baking for the best results.
Can I use a different berry?
Of course! While raspberries are classic for that bright color and tartness, you can use blackberries, strawberries, or even blueberries. Adjust the extract or puree accordingly to highlight your berry of choice.
Final Thoughts
I can’t recommend the Pink Velvet Raspberry Cheesecake enough—every bite is a little celebration of berries, creaminess, and pure joy. It’s the kind of dessert that instantly brightens any table (and mood), so don’t wait for a special occasion. Invite some friends, whip up this showstopper, and enjoy the sweet rewards!
Print
Pink Velvet Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (plus chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the rich, velvety goodness of this Pink Velvet Raspberry Cheesecake. A delightful twist on a classic dessert, this cheesecake is creamy, tangy, and bursting with fresh raspberry flavor. The vibrant pink hue makes it a show-stopping treat for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 2 tsp raspberry extract or puree
- Red or pink gel food coloring (as desired)
- 1 cup fresh raspberries, plus more for garnish
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Make the filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, heavy cream, extracts, and food coloring. Fold in raspberries.
- Bake: Pour filling over crust and bake for 55–65 minutes. Cool, then refrigerate for at least 4 hours.
- Garnish and serve: Garnish with raspberries and powdered sugar before serving.
Notes
- For a smooth texture, ensure ingredients are at room temperature.
- You can use raspberry jam as a substitute for raspberry puree.
- Cheesecake can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
