If you’re on the hunt for a dessert that looks stunning and tastes absolutely divine, the Pink Velvet Raspberry Cheesecake Recipe is your new best friend. This cheesecake offers a luscious, creamy texture paired with a vibrant pink hue, courtesy of fresh raspberries and a touch of food coloring. With its delicate sweetness and a buttery graham cracker crust, this recipe is perfect for impressing guests or indulging in a special treat. Every bite bursts with the essence of raspberries, balanced beautifully by that velvety cream cheese filling, making it a dessert you’ll want to come back to again and again.
Ingredients You’ll Need
Getting started with the Pink Velvet Raspberry Cheesecake Recipe is surprisingly straightforward. Each ingredient plays an essential role in building the perfect flavor profile and that iconic pink color, so you’ll want to have everything ready before you dive in.
- Graham cracker crumbs: This forms the crunchy, buttery crust foundation that adds texture and a hint of warmth.
- Unsalted butter: Melted and mixed into the crumbs to help bind the crust and give it richness.
- Granulated sugar (for crust and filling): Sweetens both the crust and the creamy filling just the right amount.
- Vanilla extract (two uses): Brings depth and warmth to both crust and filling, enhancing overall flavor.
- Cream cheese: The cheesecake’s creamy base that needs to be softened and whipped until perfectly smooth.
- Eggs: Provide structure and creaminess to the filling, giving it that classic velvet texture.
- Sour cream: Adds tang and moisture, balancing the sweetness beautifully.
- Fresh raspberries: Bursts of natural tartness and fruity flavor, plus they contribute gorgeous pink flecks inside the cake.
- Raspberry puree (optional): Amplifies raspberry flavor and intensifies the color if you want a bolder look.
- Pink food coloring: Adjust this to your preferred shade for that signature pink velvet appeal.
- Heavy whipping cream: For whipping into luscious peaks to top the cheesecake, adding fluffiness and creaminess.
- Powdered sugar: Sweetens the whipped cream topping without any graininess.
- Fresh raspberries, mint leaves, chocolate shavings: Gorgeous garnishes that elevate the final presentation and add extra flavor.
How to Make Pink Velvet Raspberry Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, sugar, and vanilla extract until the crumbs look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake it for about 10 minutes, just until it turns lightly golden. Set it aside to cool while you work on the filling—this crust is what creates that buttery base every bite needs!
Step 2: Make the Creamy Filling
Next, beat the softened cream cheese with an electric mixer until it’s smooth and fluffy. Add sugar and vanilla, beating again until fully combined. Adding the eggs one at a time ensures a smooth texture, so make sure you mix well after each addition and scrape down the bowl sides often. Then stir in the sour cream for extra tang and creaminess. Gently fold in fresh raspberries, and if you want, the raspberry puree for an intensified fruit flavor. Finally, add the pink food coloring gradually until you’re happy with the vibrant, pink velvet color.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top evenly. Tap the pan lightly on the counter to remove any trapped air bubbles. Bake at a slightly lower temperature of 325°F (160°C) for about 50-60 minutes. The edges should be set, but the center will still wobble slightly—this is the secret to that creamy richness. After baking, turn off the oven and crack the door open, letting the cheesecake cool inside for an hour. This slow cooling helps prevent cracks and keeps the texture silky smooth.
Step 4: Chill and Whip the Topping
Remove the cheesecake from the oven and let it cool completely to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor and firmness. To prepare the topping, whip cold heavy cream with powdered sugar and vanilla until soft peaks form. This light, sweet cream pairs beautifully with the rich raspberry cheesecake, bringing a perfect finishing touch.
Step 5: Assemble and Garnish
When ready to serve, carefully remove the cheesecake from the springform pan. Spread or pipe the whipped cream over the top, then garnish with fresh raspberries, mint leaves, and a sprinkling of chocolate shavings if you like. The presentation will impress everyone, and the combination of flavors will make you thankful you tried this Pink Velvet Raspberry Cheesecake Recipe.
How to Serve Pink Velvet Raspberry Cheesecake Recipe
Garnishes
Fresh raspberries add vibrant color and a natural burst of tartness that contrasts beautifully with the creamy sweetness. Mint leaves bring a subtle freshness and a sophisticated look, while chocolate shavings add an indulgent touch and a bit of texture. Decorating with these simple touches transforms your cheesecake into a show-stopping centerpiece at any gathering.
Side Dishes
This cheesecake pairs wonderfully with light sides like a fresh berry salad or a citrusy sorbet that complements the fruitiness without overwhelming the palate. A cup of rich espresso or a subtly sweet Moscato can also elevate the dessert experience, balancing the creamy and fruity elements with just the right note of bitterness or sweetness.
Creative Ways to Present
Try serving individual mini cheesecakes in pretty glass jars for a charming presentation. Or create a layered parfait by breaking the cheesecake into cubes and layering it with whipped cream and fresh raspberries in tall glasses. Another fun idea is to dip fresh raspberries in melted white chocolate and use them to decorate the top, adding an extra layer of elegance and decadence to this already stunning Pink Velvet Raspberry Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should always be refrigerated, tightly wrapped with plastic wrap or stored in an airtight container to maintain moisture and prevent it from absorbing fridge odors. It will stay fresh and delicious for up to 5 days, though it often disappears much sooner!
Freezing
If you need to keep your Pink Velvet Raspberry Cheesecake Recipe longer, it freezes beautifully. Wrap it tightly in plastic wrap and foil, or use a freezer-safe container. When properly stored, cheesecake can last up to one month in the freezer without losing flavor or texture.
Reheating
Cheesecake is best enjoyed chilled, so rather than reheating, allow frozen slices to thaw overnight in the fridge. If you’d like to bring it closer to room temperature, take it out about 30 minutes before serving. This helps the flavors shine and the texture feel indulgently creamy.
FAQs
Can I use frozen raspberries for this recipe?
While fresh raspberries are ideal for both texture and flavor, frozen raspberries can work in a pinch. Just be sure to thaw and drain them well to avoid adding excess moisture to the filling, which could make it too loose.
What if I don’t have pink food coloring?
You can use more raspberry puree to deepen the color if you prefer a natural stain. Beet juice or a small amount of red food coloring can also be alternatives, but use sparingly to avoid altering the flavor significantly.
How do I prevent cracks in my cheesecake?
Cooling the cheesecake gradually in the oven with the door cracked open is key to minimizing cracks. Also, avoid overbaking; the center should still have slight jiggle when done. Using a springform pan and running a knife around the edges after baking can help as well.
Can I make this cheesecake gluten-free?
Absolutely! Just swap the graham cracker crumbs for a gluten-free version, or substitute with finely crushed gluten-free cookies. The rest of the recipe remains the same and just as delicious.
Is this cheesecake suitable for special occasions?
Definitely yes! The Pink Velvet Raspberry Cheesecake Recipe’s stunning color and decadent flavor make it perfect for birthdays, Valentine’s Day, bridal showers, or any celebration where you want to wow your guests with a beautiful homemade dessert.
Final Thoughts
This Pink Velvet Raspberry Cheesecake Recipe is truly a delight—both visually and taste-wise. It’s a dessert that feels special yet approachable, with every element working together to create a memorable treat. Whether you’re an experienced baker or just starting out, this cheesecake will surely bring joy and impressive smiles wherever it’s served. Go ahead and give it a try; your sweet tooth will thank you!
Print
Pink Velvet Raspberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pink Velvet Raspberry Cheesecake is a luscious and visually stunning dessert featuring a buttery graham cracker crust, creamy pink-hued cheesecake filling infused with fresh raspberries, and topped with whipped cream and elegant garnishes. Perfect for special occasions or to impress your guests with its rich flavor and beautiful presentation.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh raspberries (plus extra for garnish)
- 1 tablespoon raspberry puree (optional, for color)
- 1 tablespoon pink food coloring (adjust to desired shade)
Whipped Cream Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh raspberries
- Mint leaves (optional)
- Chocolate shavings (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Make Crust Mixture: In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are fully coated and the texture resembles wet sand.
- Press Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake Crust: Bake the crust in the preheated oven for about 10 minutes or until it turns lightly golden. Remove and allow to cool while preparing the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy, roughly 2-3 minutes.
- Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese and continue beating until fully combined and fluffy.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Add Sour Cream: Mix in the sour cream until the batter is smooth and creamy.
- Fold in Raspberries and Puree: Gently fold fresh raspberries into the mixture. For enhanced color and flavor, optionally add raspberry puree.
- Add Food Coloring: Mix in pink food coloring until the cheesecake batter reaches your desired pink shade.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan and spread evenly with a spatula.
- Remove Air Bubbles: Tap the pan gently on the countertop to release trapped air bubbles for a smooth finish.
- Bake Cheesecake: Bake at 325°F (160°C) for 50-60 minutes until the edges are set and the center has a slight jiggle.
- Cool in Oven: Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 1 hour to prevent cracking.
- Cool to Room Temperature: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight for best texture.
- Prepare Whipped Cream: In a cold mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until soft peaks form.
- Remove Cheesecake from Pan: Carefully release the sides of the springform pan and remove the cheesecake.
- Decorate: Top the chilled cheesecake with whipped cream. Garnish with fresh raspberries, mint leaves, and chocolate shavings as desired before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Using a water bath can help prevent cracks, but it’s optional for this recipe.
- Letting the cheesecake cool gradually in the oven helps avoid cracking on the surface.
- For a more intense raspberry flavor, raspberry puree is optional but recommended.
- Adjust pink food coloring quantity to achieve preferred shade of pink.
- Refrigerate the cheesecake for at least 4 hours for optimal setting, overnight recommended.
- Whip cream in a chilled bowl with cold beaters for best results.
- Garnishes like mint and chocolate shavings add color contrast and elegance but are optional.
