Luxurious Pink Velvet Raspberry Cheesecake

Luxurious Pink Velvet Raspberry Cheesecake is a stunning dessert that combines the elegance of a classic cheesecake with the vibrant color and flavor of raspberries. With a smooth, velvety pink filling, a buttery cookie crust, and a topping of fresh raspberries or raspberry sauce, this cheesecake is just as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this recipe because it’s as much a visual delight as it is a flavor bomb. The pink hue makes it feel festive and fun, perfect for special occasions like birthdays, Valentine’s Day, or anytime I want a gorgeous dessert that stands out. The raspberry adds a bright, fruity contrast to the rich, creamy cheesecake base, and the texture is silky smooth with just the right balance of sweet and tangy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham crackers or vanilla cookies, crushed

• Unsalted butter, melted

• Cream cheese, softened

• Granulated sugar

• Sour cream

• Eggs

• Fresh or frozen raspberries

• Raspberry puree or sauce (strained to remove seeds)

• Pink gel food coloring (optional, for vibrant color)

• Vanilla extract

• White chocolate (optional for added richness)

• Whipped cream and fresh raspberries for garnish

Directions

1. I start by preheating the oven to 325°F (160°C) and greasing a springform pan.

2. I mix the crushed cookies with melted butter and press them into the bottom of the pan to form a compact crust. I bake the crust for about 8-10 minutes and let it cool.

3. For the filling, I beat the cream cheese until smooth, then add sugar and vanilla. I mix in the sour cream and raspberry puree, blending until well combined.

4. I add the eggs one at a time, mixing gently to avoid incorporating too much air. If I’m using white chocolate, I melt and fold it in at this stage.

5. I add a few drops of pink gel food coloring to enhance the color, mixing until the batter is a rich pink hue.

6. I pour the filling over the cooled crust and bake in a water bath for about 55-65 minutes, until the center is slightly jiggly.

7. Once baked, I let it cool gradually in the oven with the door slightly open, then chill it in the fridge for at least 4 hours or overnight.

8. Before serving, I top it with whipped cream and fresh raspberries or drizzle raspberry sauce over the top for a gorgeous finish.

Servings and timing

This cheesecake serves 10 to 12 people. It takes about 25 minutes to prepare, bakes for around 1 hour, and needs at least 4 hours to chill.

Variations

• I sometimes swirl raspberry puree into the top of the cheesecake before baking for a marble effect.

• For a more intense fruit flavor, I use freeze-dried raspberry powder in the batter.

• I’ve also used an Oreo crust or almond cookie base for a unique twist.

• If I want a no-bake version, I swap in gelatin to help the filling set in the fridge.

storage/reheating

I keep leftovers in the fridge, tightly covered, for up to 5 days. This cheesecake also freezes well—I slice and wrap individual pieces in plastic and foil, then freeze for up to 2 months. I thaw slices in the fridge overnight before serving. There’s no reheating needed since I serve it chilled.

this Recipe

FAQs

Can I use frozen raspberries?

Yes, I’ve made this with both fresh and frozen raspberries. I thaw and strain frozen berries to make a smooth puree before adding it to the batter.

How do I get the perfect pink color?

I use a few drops of gel food coloring, which gives a bold pink without watering down the batter. Raspberry puree also naturally tints the cheesecake.

Can I make it without a water bath?

I’ve baked it without one before, but the water bath helps prevent cracks and keeps the texture creamy. If I skip it, I bake at a slightly lower temperature and watch closely.

What if I don’t have raspberry puree?

I blend fresh or frozen raspberries and strain the mixture to remove seeds. If I’m short on time, I’ve used seedless raspberry jam thinned with a bit of lemon juice.

Can I use other berries?

Absolutely. I’ve made versions with strawberries and blackberries. They each give a different flavor and shade of pink or purple, depending on the berry.

Conclusion

Luxurious Pink Velvet Raspberry Cheesecake is a breathtaking dessert that delivers both in looks and taste. I love how the creamy texture pairs with the tartness of raspberries, and the vibrant pink color always gets attention. Whether I make it for a special event or just to enjoy something beautiful and delicious, it never fails to impress.