A luscious and vibrant cheesecake with a pink velvet twist, featuring a creamy raspberry-infused filling on a classic graham cracker crust, perfect for special occasions.
Why You’ll Love This Recipe
Pink Velvet Raspberry Cheesecake is not just a dessert—it’s a showstopper. The beautiful pink hue, combined with the creamy, tangy flavor of raspberry, creates an elegant and delicious treat. The texture is perfectly rich and smooth, the graham cracker crust adds just the right amount of crunch, and it’s ideal for celebrations like birthdays, Valentine’s Day, or any time you want to impress guests.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup raspberry puree (strained to remove seeds)
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 3 large eggs
- Pink food coloring (optional)
- Fresh raspberries and whipped cream for garnish
Directions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes and set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sugar and beat until well incorporated. Mix in sour cream, raspberry puree, vanilla extract, and flour until fully combined.
- Add eggs one at a time, mixing on low speed after each addition. If desired, add a few drops of pink food coloring to enhance the color.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Place the pan in a larger roasting pan and add hot water halfway up the sides to create a water bath.
- Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside.
- Remove from oven and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with fresh raspberries and whipped cream.
Servings and Timing
- Prep Time: 25 minutes
- Cooking Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Servings: 12 servings
- Calories: 425 kcal per serving
Variations
- Chocolate Crust: Swap the graham cracker crumbs for crushed chocolate cookies for a richer base.
- Berry Swirl: Create a marbled effect by swirling additional raspberry puree into the batter before baking.
- Mini Cheesecakes: Use a muffin tin to make individual portions.
- White Chocolate Raspberry: Add melted white chocolate to the batter for extra decadence.
- No-Bake Option: Use a no-bake cheesecake base if you prefer to avoid the oven.
Storage/Reheating
Store the cheesecake tightly wrapped or in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Cheesecake is best enjoyed chilled and does not require reheating.
FAQs
How do I prevent cracks in my cheesecake?
Using a water bath and allowing the cheesecake to cool slowly in the oven helps prevent cracks.
Can I use frozen raspberries for the puree?
Yes, just thaw them completely and strain the seeds before using.
Is the food coloring necessary?
No, it’s optional and just for enhancing the pink velvet appearance.
Can I make this cheesecake ahead of time?
Absolutely, cheesecake is even better when made a day ahead and thoroughly chilled.
What if I don’t have a springform pan?
You can use a deep cake pan lined with parchment paper, but removal will be trickier.
How do I know when the cheesecake is done baking?
The edges should look set while the center remains slightly jiggly when gently shaken.
Can I use a different fruit puree?
Yes, strawberry, blackberry, or blueberry puree would also work beautifully.
How do I get smooth, lump-free cheesecake batter?
Make sure the cream cheese is softened and beat it well before adding other ingredients.
Can I make it gluten-free?
Use gluten-free graham crackers for the crust to make the cheesecake gluten-free.
What’s the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between each slice.
Conclusion
Pink Velvet Raspberry Cheesecake is the ultimate dessert for when you want to make a lasting impression. Creamy, fruity, and visually stunning, this cheesecake combines classic flavors with a playful twist. Whether you’re celebrating a special event or simply treating yourself, this beautiful and delicious dessert will be a highlight on any table.
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Pink Velvet Raspberry Cheesecake
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pink Velvet Raspberry Cheesecake combines creamy, raspberry-infused filling with a vibrant hue on a buttery crust—perfect for celebrations.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1/4 cup raspberry puree (strained)
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
3 large eggs
Pink food coloring (optional)
Fresh raspberries and whipped cream for garnish
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil.
Combine graham cracker crumbs, sugar, and melted butter. Press into the pan to form crust; bake 8–10 minutes. Cool.
Beat cream cheese until smooth. Add sugar, beat well.
Mix in sour cream, raspberry puree, vanilla, and flour until combined.
Add eggs one at a time, mixing slowly. Stir in pink food coloring if desired.
Pour batter over the cooled crust, smoothing the top.
Place in a water bath (roasting pan with hot water halfway up sides).
Bake 55–65 minutes until center is nearly set.
Turn oven off, crack door, cool cheesecake 1 hour inside oven.
Chill at least 4 hours or overnight before serving.
Garnish with fresh raspberries and whipped cream.
Notes
For a stronger raspberry flavor, swirl extra raspberry puree into the top before baking.
Use a chocolate cookie crust for a delicious twist!
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American