If you’re ready to fall head over heels in love with a dessert that’s as stunning as it is delicious, you’ve got to try this Pink Velvet Raspberry Cheesecake Recipe. Picture a smooth, creamy cheesecake with a delicate pink hue, swirled lovingly with a vibrant raspberry puree that adds both color and a burst of fruity tang. This cheesecake isn’t just a treat for your taste buds—it’s a feast for your eyes and a fantastic centerpiece for any celebration or cozy gathering. Every bite offers a perfect balance of rich, velvety texture and fresh berry brightness that will have you reaching for seconds without a second thought.
Ingredients You’ll Need
Getting ready to make this Pink Velvet Raspberry Cheesecake Recipe is surprisingly simple, but each ingredient plays a crucial role in creating the perfect taste, texture, and color. From the buttery crust to the tangy raspberry swirl, every component complements the others beautifully.
- Graham cracker crumbs: The classic crunchy base that holds everything together.
- Granulated sugar: Adds just the right amount of sweetness to the crust, filling, and raspberry swirl.
- Unsalted butter, melted: Binds the crust ingredients for a rich, buttery foundation.
- Cream cheese, softened: The creamy heart of the cheesecake, providing smoothness and tang.
- Large eggs: Essential for structure and that tender, dense cheesecake texture.
- Sour cream: Adds moisture and a slight tang, balancing the sweetness perfectly.
- Vanilla extract: A warm, comforting undertone that elevates the flavor.
- Red food coloring (optional): Creates the beautiful pink velvet look that makes this cheesecake special.
- Fresh raspberries: The star of the raspberry swirl, bringing freshness and vibrant color.
- Water: Helps cook down the raspberries into a luscious puree.
- Cornstarch (optional): Thickens the raspberry sauce to a perfect consistency for swirling.
How to Make Pink Velvet Raspberry Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). A properly preheated oven ensures even baking, which is key for that smooth, crack-free cheesecake surface. Grease your 9-inch springform pan and line it with parchment paper—this makes removing your cheesecake easier and keeps its edges pristine.
Step 2: Make the Crust
Mix the graham cracker crumbs with sugar and melted butter until the texture resembles wet sand. Press this mixture evenly at the bottom of your pan using the back of a spoon or your fingers. Pop it in the oven for 8 to 10 minutes; this step bakes the crust, locking in that irresistible buttery crunch that supports your creamy filling.
Step 3: Create the Raspberry Swirl
In a small saucepan, gently cook fresh raspberries with sugar and water over medium heat until the berries break down. This quick simmer bursts the raspberries’ juicy flavors. Strain the mixture to remove seeds for a silky smooth puree. For a thicker consistency perfect for swirling, add cornstarch and cook a couple more minutes. This swirl is the magic that turns your cheesecake into a vibrant pink masterpiece.
Step 4: Make the Cheesecake Filling
Beat the softened cream cheese and sugar together until perfectly smooth and creamy. Add eggs one at a time, mixing fully after each to incorporate air for a light texture. Next, blend in sour cream and vanilla extract for richness and subtle complexity. If you want that signature pink velvet look, add a few drops of red food coloring and mix until the color is uniformly beautiful.
Step 5: Assemble the Cheesecake
Pour your luscious cheesecake filling onto the cooled crust. Drop spoonfuls of the raspberry puree onto the surface, then use a knife or toothpick to create delicate swirls, blending raspberry and pink cream into a marbled work of art. Each swirl adds bursts of flavor and makes the final presentation truly special.
Step 6: Bake the Cheesecake
Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly when nudged. This perfect bake ensures a creamy, melt-in-your-mouth texture rather than a dry or overcooked cheesecake. Turn off the oven, crack the door open, and let it cool inside for an hour—this gradual cooling prevents cracks and helps the cheesecake set evenly.
Step 7: Chill Until Ready
Transfer the cheesecake to the refrigerator for at least 4 hours, but ideally overnight. The chilling time is essential to achieve that firm yet creamy texture that makes this Pink Velvet Raspberry Cheesecake Recipe spectacular.
Step 8: Garnish and Serve
Just before serving, garnish with fresh raspberries or drizzle additional raspberry puree to boost color and flavor. This final touch adds freshness and an elegant look that’s sure to impress everyone at your table.
How to Serve Pink Velvet Raspberry Cheesecake Recipe
Garnishes
Fresh raspberries are the obvious, irresistible choice to complement the vibrant swirls and add a pop of juicy freshness. You can also sprinkle edible rose petals or dust with powdered sugar for an extra touch of elegance and visual appeal.
Side Dishes
This cheesecake pairs wonderfully with light accompaniments such as a dollop of whipped cream, a scoop of vanilla bean ice cream, or a simple mixed berry salad. These sides balance richness with refreshing notes that make every bite well-rounded and delightful.
Creative Ways to Present
For a show-stopping presentation, serve individual slices on pretty dessert plates topped with mint leaves or edible flowers. Alternatively, try mini versions of the Pink Velvet Raspberry Cheesecake Recipe in mason jars for portable, charming treats at parties or picnics.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator to keep it fresh for up to 4 days. A good airtight seal prevents it from absorbing other fridge odors and keeps the texture just right for later enjoyment.
Freezing
If you want to save cheesecake for longer, wrapping it well in plastic wrap and then aluminum foil before freezing will preserve its flavor and texture for up to 2 months. Thaw in the refrigerator overnight before serving to maintain that perfect creamy consistency.
Reheating
Cheesecake is best served chilled, so reheating is generally not recommended. However, if you prefer to bring it closer to room temperature, simply let it sit out for 20 to 30 minutes before slicing and serving for a smoother, more luscious mouthfeel.
FAQs
Can I use frozen raspberries for the raspberry swirl?
Yes, frozen raspberries work well too. Just thaw them completely and drain any excess liquid before cooking to avoid making the swirl too watery.
Is red food coloring necessary?
Not at all! The cheesecake will still taste amazing without it. The coloring just creates that signature pink velvet look to make it extra festive.
How do I prevent cracks in my cheesecake?
Gradual cooling inside the oven with the door slightly open and avoiding overbaking are key steps. Also, make sure your cream cheese is fully softened and you don’t overmix the batter.
Can I substitute the graham cracker crust?
Absolutely! You can try crushed digestive biscuits, vanilla wafers, or even a nut-based crust for an interesting twist.
What’s the best way to serve leftovers?
Keep them chilled and serve cold or at room temperature. Pairing with fresh berries or whipped cream will revive the flavors pleasantly.
Final Thoughts
There’s something truly magical about this Pink Velvet Raspberry Cheesecake Recipe that makes it perfect for celebrations or an indulgent treat anytime. With its gorgeous pink swirls and luscious raspberry flavor, it’s guaranteed to brighten up your dessert table and warm the hearts of everyone who tastes it. So go ahead—bake this cheesecake, share it with loved ones, and create unforgettable sweet moments!
Print
Pink Velvet Raspberry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 25 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pink Velvet Raspberry Cheesecake combines a creamy, smooth cheesecake filling with a vibrant pink hue and a luscious raspberry swirl, all resting on a buttery graham cracker crust. Perfect for special occasions or any time you want a dessert that’s both visually stunning and delicious.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- Red food coloring (optional, for color, about 5-6 drops)
For the raspberry swirl:
- 1 cup fresh raspberries
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 8-10 minutes until set, then remove from the oven and let cool.
- Prepare Raspberry Swirl: In a small saucepan, combine fresh raspberries, sugar, and water. Cook over medium heat for about 5-7 minutes until the raspberries break down. Strain the mixture through a fine mesh sieve to remove seeds. For a thicker consistency, return the puree to the saucepan, stir in cornstarch, and cook for an additional 2 minutes. Set aside to cool.
- Make Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition to incorporate fully. Mix in sour cream and vanilla extract until blended. Add red food coloring if desired to achieve a vibrant pink color, mixing thoroughly.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Spoon small dollops of the raspberry puree on top of the filling. Use a knife or toothpick to swirl the raspberry puree gently into the cheesecake filling, creating a marbled pattern.
- Bake Cheesecake: Place the pan in the preheated oven and bake for 55-65 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Once done, turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
- Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set and develop flavors.
- Serve: Before serving, garnish with fresh raspberries or extra raspberry puree if desired to enhance presentation and flavor.
Notes
- Ensure cream cheese is fully softened for a smooth filling to avoid lumps.
- Use fresh raspberries for the best flavor in the swirl, but frozen can be used if fresh is not available; thaw before use.
- The red food coloring is optional but helps achieve the iconic pink velvet color.
- To avoid cracking, do not overbake the cheesecake—center should remain slightly jiggly.
- Letting the cheesecake cool gradually in the oven helps prevent cracking.
- For easier removal, run a knife around the pan edges before unlatching the springform.
