This pink velvet raspberry swirl cheesecake is a gorgeous, rich dessert that combines the velvety charm of red velvet with a fruity raspberry twist. With a buttery cookie crust, a creamy pink-hued filling, and beautiful raspberry swirls on top, I love serving this whenever I want to impress—whether it’s for Valentine’s Day, a birthday, or just a pretty weekend treat.
Why I Love This Recipe
I love how this cheesecake blends decadence and elegance in every slice. The pink velvet base is silky and slightly tangy, while the raspberry swirl adds a bright pop of fruitiness. It’s the perfect balance of sweet, tart, and creamy. Plus, I can prep it ahead of time, which makes it a stress-free showstopper for any occasion.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Golden Oreo cookies or graham crackers
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Unsalted butter (melted)
For the pink velvet filling:
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Cream cheese (softened)
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Granulated sugar
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Eggs
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Sour cream or heavy cream
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Vanilla extract
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White vinegar (just a splash, for tang)
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Unsweetened cocoa powder (just a little, for velvet flavor)
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Pink food coloring
For the raspberry swirl:
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Fresh or frozen raspberries
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Sugar
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Lemon juice
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Cornstarch and water (for thickening)
directions
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I preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
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For the crust, I pulse the cookies or crackers into crumbs, stir in melted butter, and press the mixture into the bottom of the pan. I bake for 8–10 minutes, then set it aside to cool.
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To make the raspberry swirl, I simmer raspberries with sugar and lemon juice, then stir in a cornstarch slurry until it thickens. I strain out the seeds and let the sauce cool.
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For the filling, I beat the cream cheese and sugar until smooth, then add the eggs one at a time. I stir in sour cream, vanilla, a splash of vinegar, cocoa powder, and food coloring until well mixed and creamy.
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I pour the filling over the crust, then drop spoonfuls of raspberry sauce on top and swirl them with a knife or skewer.
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I place the cheesecake in a water bath and bake for 55–65 minutes until the center is set but still slightly jiggly.
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I turn off the oven and crack the door, letting the cheesecake cool gradually for 1 hour, then transfer it to the fridge to chill for at least 4 hours or overnight.
Servings and timing
This recipe serves 10–12. It takes about 30 minutes to prep, 1 hour to bake, and at least 4 hours to chill—ready in around 6 hours total.
Variations
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I use strawberry or blueberry puree instead of raspberry for a different fruity twist.
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For a more dramatic look, I layer some of the pink velvet filling with plain cheesecake for a two-tone effect.
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I add white chocolate chips to the batter for extra richness.
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I top it with whipped cream and fresh raspberries for a stunning finish.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen—just wrap individual slices and thaw overnight in the fridge. I don’t reheat it, but I let it sit at room temp for 10–15 minutes before serving for the creamiest texture.
FAQs
Can I use gel food coloring instead of liquid?
Yes, I prefer gel for more vibrant color with less liquid. I just add a little at a time until I get the shade I want.
Do I need a water bath to bake it?
I highly recommend it—it helps prevent cracks and keeps the texture super smooth and creamy.
Can I make this without the cocoa powder?
Yes, but a small amount adds that subtle “velvet” flavor. It won’t overpower the cheesecake at all.
Can I use frozen raspberries for the swirl?
Absolutely. I thaw and cook them down just like fresh berries—they work just as well.
Can I make this cheesecake ahead of time?
Yes, and I often do. It actually tastes even better the next day after it has fully set and chilled.
Conclusion
This pink velvet raspberry swirl cheesecake is one of the prettiest and most delicious desserts I love making. It’s creamy, fruity, and beautifully eye-catching—all with a texture that’s rich but not too heavy. Whether I’m celebrating something special or just indulging, this cheesecake always impresses.
Print
Pink Velvet Raspberry Swirl Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: Serves 10–12
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Pink Velvet Raspberry Swirl Cheesecake is a stunning dessert with a creamy pink velvet base, fruity raspberry swirls, and a buttery golden crust. Elegant and indulgent, this cheesecake is perfect for Valentine’s Day, birthdays, or any special celebration. With its rich flavor and vibrant color, it’s as gorgeous as it is delicious.
Ingredients
- For the crust:
- 24 Golden Oreo cookies (or 1½ cups graham cracker crumbs)
- 5 tbsp unsalted butter, melted
- For the pink velvet filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream or heavy cream
- 1½ tsp vanilla extract
- ½ tsp white vinegar
- 1 tbsp unsweetened cocoa powder
- Pink food coloring (gel or liquid, to desired shade)
- For the raspberry swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
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Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
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Make the crust: Pulse cookies or crackers into crumbs, mix with melted butter, and press into the bottom of the pan. Bake for 8–10 minutes, then cool.
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Make the raspberry swirl: In a saucepan, cook raspberries, sugar, and lemon juice until soft. Stir in cornstarch slurry and simmer until thickened. Strain to remove seeds and let cool.
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Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, vinegar, cocoa powder, and food coloring until well combined.
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Pour filling over the cooled crust. Drop spoonfuls of raspberry sauce on top and swirl with a skewer or knife.
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Place cheesecake in a water bath and bake for 55–65 minutes, until the center is set but slightly jiggly.
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Turn off oven, crack the door, and let cool for 1 hour. Chill in the fridge for at least 4 hours or overnight before slicing.
Notes
- Use strawberry or blueberry puree for a different fruity twist.
- Add white chocolate chips for extra richness.
- Layer with plain cheesecake for a dramatic two-tone look.
- Top with whipped cream and fresh raspberries before serving.
- Cheesecake can be made ahead and stored in the fridge or freezer.
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