Pink Velvet Raspberry Cheesecake

If you’re looking for a dessert that feels both elegant and indulgent, this Pink Velvet Raspberry Cheesecake is exactly what you need. It combines the creamy richness of cheesecake with the light, fruity brightness of raspberries, all wrapped in a beautiful pink hue that makes it stand out on any dessert table. This recipe is not only visually stunning but also full of flavor that balances sweetness, creaminess, and tang. It’s the kind of dessert that feels perfect for holidays, birthdays, anniversaries, or any time you want to surprise your family and friends with something memorable.

What makes this Pink Velvet Raspberry Cheesecake so special is how it brings together layers of flavor and texture. The buttery crust gives you a crisp foundation, the smooth cheesecake layer melts in your mouth, and the raspberry swirl adds a burst of freshness in every bite. To finish it off, a soft pink color gives it a unique and playful touch while still looking classy. Whether you’ve made cheesecakes before or are giving it a try for the first time, this recipe is simple enough to follow step by step and will leave you with a dessert that feels straight out of a bakery.

Why You’ll Love This Pink Velvet Raspberry Cheesecake

A stunning presentation that impresses effortlessly. The pink coloring and raspberry swirls make this Pink Velvet Raspberry Cheesecake look like something from a patisserie, so it’s guaranteed to draw attention. You won’t need to decorate much because the cheesecake itself does all the work.
Perfect balance of flavors in every bite. The richness of the creamy cheesecake pairs beautifully with the tartness of the raspberries. It’s not overly sweet, making it enjoyable even for people who don’t usually like heavy desserts.
Ideal for special occasions or casual treats. This Pink Velvet Raspberry Cheesecake works for Valentine’s Day, Easter, birthdays, showers, or even a simple weekend family dinner. It brings that little extra joy without feeling fussy.
Beginner-friendly recipe with clear steps. Even if you’ve never baked cheesecake before, the instructions guide you through each stage so you can bake confidently and get the right results.
Customizable with endless variations. You can change up the crust, add different fruit toppings, or even make mini versions for parties. It’s versatile enough to adjust for your own tastes and events.

Kitchen Tools You’ll Need

Springform pan (9-inch) – This is the key for cheesecakes, allowing you to release it cleanly after baking.
Mixing bowls (various sizes) – You’ll need more than one bowl for separating ingredients as you prepare the crust, filling, and topping.
Hand or stand mixer – Essential for achieving a smooth and lump-free cheesecake batter.
Spatula and spoon – A spatula helps you scrape the bowl clean, and the spoon is handy for pressing the crust into the pan.
Measuring cups and spoons – Accurate measurements are important for cheesecake success.
Baking sheet with water (optional) – For a water bath method, which helps prevent cracks.
Knife and skewer – Used to swirl the raspberry puree into the cheesecake for that pretty marbled effect.

Ingredients You’ll Need

For the crust:

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons melted butter

For the filling:

24 oz cream cheese (softened)
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
A few drops of pink food coloring (optional)

For the raspberry swirl:

1 cup fresh or frozen raspberries
2 tablespoons sugar

How To Make Pink Velvet Raspberry Cheesecake

Prepare the crust

Start by crushing your cookies or graham crackers into fine crumbs. Mix them with melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of your springform pan to create a stable and flavorful base for your cheesecake.

Whip the cream cheese filling

In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy with no lumps. Add the sugar and pink food coloring, then continue mixing until the color is evenly distributed. This ensures your cheesecake filling will have that gorgeous, velvety pink hue.

Add the eggs and sour cream

Crack in the eggs one at a time, beating just enough after each to incorporate. Mix in the sour cream and vanilla extract for a creamy and slightly tangy finish. Avoid over-mixing at this stage so your cheesecake bakes evenly without cracking.

Fold in the raspberry puree

Gently fold in the fresh raspberry puree with a spatula, swirling it lightly to keep the pink streaks visible. This gives your cheesecake both flavor and a beautiful marbled effect. Don’t stir too much, or you’ll lose the pretty ribbons of raspberry.

Bake the cheesecake

Pour the filling over the prepared crust and smooth the top with a spatula. Place the pan in a water bath to help prevent cracks and bake until the edges are set but the center is still slightly jiggly. This gentle baking method ensures a silky, custard-like texture.

Cool and chill

Let the cheesecake cool at room temperature for at least an hour before transferring it to the fridge. Chill for a minimum of 4 hours, but overnight is best for firm slices. This waiting time helps the flavors deepen and the texture set perfectly.

Decorate and serve

Before serving, top the chilled cheesecake with whipped cream and fresh raspberries for a finishing touch. You can also drizzle raspberry sauce or add chocolate shavings for extra flair. Slice with a sharp knife cleaned between cuts for neat, beautiful servings.

Tips for Best Results

Bring ingredients to room temperature. Softened cream cheese and eggs will blend more smoothly, giving you a creamier filling.
Don’t over-swirl the raspberry puree. Too much swirling will blend the colors instead of creating a marbled design. Less is more here.
Use a water bath if you want to avoid cracks. Place the springform pan inside a larger baking dish filled with hot water. It adds moisture to the oven, ensuring gentle baking.
Chill thoroughly before serving. Cheesecake sets best when chilled overnight. If you slice too early, it may still feel too soft.
Decorate just before serving. If you want to add whipped cream or extra berries, do it at the last moment so they stay fresh and vibrant.

Common Mistakes to Avoid

Overmixing the batter. Too much air in the filling can cause your cheesecake to puff up and crack as it cools.
Skipping the cooling process. Pulling your cheesecake straight from the oven to the counter can cause sudden cracks. Letting it cool slowly is important.
Not straining the raspberry puree. Leaving in the seeds makes the swirl gritty rather than smooth. Take the time to strain for the best texture.
Cutting too soon. Cheesecake needs hours to set. Cutting before it’s firm enough will give messy slices.
Forgetting to grease the pan sides. Even with a springform, lightly greasing the sides ensures the cheesecake releases cleanly.

Serving Suggestions

Add a whipped cream topping. A dollop of lightly sweetened whipped cream pairs perfectly with the tart raspberry swirl.
Top with fresh berries. Decorate with extra raspberries or even strawberries for added freshness and color.
Serve with chocolate drizzle. A light drizzle of melted chocolate gives a rich touch that pairs beautifully with the raspberry tang.
Make it festive. For holidays, sprinkle pink or red sprinkles on top or add edible flowers for presentation.

Storage and Leftovers

In the fridge: Store leftover cheesecake covered with plastic wrap or in an airtight container for up to 5 days.
In the freezer: Wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Best served chilled: Cheesecake is always best when served cold, straight from the fridge.

Nutrition Information (per slice, 12 slices)

Calories	~420
Protein	7g
Fat	28g
Saturated Fat	10g
Carbohydrates	34g
Sugar	22g
Cholesterol	95g
Sodium	780g

Frequently Asked Questions

Yes, absolutely! The food coloring is just for the vibrant pink color. If you skip it, your cheesecake will still taste delicious and get a soft pink tint from the raspberry puree alone.

Graham crackers are the classic choice, but vanilla wafers or shortbread cookies also work well. Chocolate cookies can add a fun contrast if you want a deeper flavor base.

The best way is to use a water bath while baking. Also, avoid over-mixing the batter and don’t open the oven door too often during baking. Both steps help maintain an even texture.

Yes, frozen raspberries work fine as long as you thaw and drain them well first. Too much excess liquid can water down your puree and make the filling runny.

At least 4 hours is recommended, but overnight is ideal. Longer chilling allows the cheesecake to firm up more fully, which makes slicing easier and improves the flavor.

Definitely! This cheesecake is perfect for making a day or two in advance. Just keep it covered in the fridge until you’re ready to decorate and serve.

Leftover cheesecake should be kept in an airtight container in the fridge. It will stay fresh for up to 5 days, and you can also freeze individual slices for longer storage.

Of course! White chocolate curls, shredded coconut, or a drizzle of melted chocolate all pair beautifully with the cheesecake. You can even add edible flowers for a show-stopping presentation.

Conclusion

This Pink Velvet Raspberry Cheesecake is more than just a dessert—it’s a centerpiece. It has a silky, creamy texture, bursts of raspberry flavor, and a beautiful pink swirl that makes it special for any occasion. With the simple steps in this recipe, you can bring bakery-quality cheesecake right into your own kitchen. Whether you’re baking it for family, friends, or simply to treat yourself, this cheesecake will always bring compliments and happy smiles.