Name: Pink Velvet Raspberry Cheesecake
Prep time: 25 min
Cook time: 55 min
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup unsalted butter, melted; 24 oz cream cheese, softened; 3/4 cup granulated sugar; 1/2 cup sour cream; 1/2 cup heavy cream; 1 1/2 tsp vanilla extract; 3 large eggs; 1/4 tsp pink food coloring gel; 1 cup fresh raspberries; 1/2 cup whipping cream; 2 tbsp powdered sugar

If you’re looking for a dessert that combines the charm of velvet cake with the rich creaminess of cheesecake and a burst of tart raspberry, this Pink Velvet Raspberry Cheesecake will leave you absolutely enchanted. With its luscious layers of silky cheesecake and raspberry-speckled velvet cake, topped with fresh berries and whipped rosettes, this dessert is as stunning on the plate as it is on the palate.

Each bite of this cheesecake is a journey through tangy raspberry, smooth cream cheese, and a sweet graham cracker crust that offers the perfect crunch. It’s the showstopper you want for special occasions, yet simple enough to make just because you deserve something sweet and joyful.

Why You’ll Love This Pink Velvet Raspberry Cheesecake

Eye-catching beauty: That bold pink hue with the contrast of vibrant raspberries makes this a centerpiece-worthy dessert.
Flavor-packed layers: The tartness of raspberries balances the sweetness of pink velvet and cream cheese.
No need for baking skills: Despite its fancy look, it’s beginner-friendly with a few simple steps.
Perfect for celebrations: Whether it’s Valentine’s Day, a birthday, or a baby shower, this cheesecake fits the vibe.

Preparation Phase & Tools to Use

Making the Pink Velvet Raspberry Cheesecake is smoother when you have the right tools on hand. Here’s what you’ll need:

Springform Pan: Essential for cheesecake so you can release it cleanly without ruining the sides.
Electric Mixer: Helps achieve a fluffy and well-blended cheesecake filling.
Spatula: Great for scraping down the sides and smoothing the layers.
Fine Mesh Sieve: Optional but useful if you want to strain raspberry seeds for a smoother texture.
Food Coloring Gel: For getting that rich pink tone without thinning the batter like liquid coloring would.

These tools not only make the process easier but also ensure that every layer comes out beautifully defined and evenly textured.

Ingredients for the Pink Velvet Raspberry Cheesecake

Graham Cracker Crumbs – Forms the buttery, crunchy base of the cheesecake.
Unsalted Butter – Binds the crust and adds richness.
Cream Cheese – The star of the filling, giving it that smooth, tangy creaminess.
Granulated Sugar – Sweetens the filling just right.
Heavy Cream – Adds a luscious texture and richness.
Sour Cream – For added tang and stability.
Vanilla Extract – Boosts the flavor profile.
Pink Food Coloring Gel – For that signature pink hue without compromising texture.
Fresh Raspberries – Incorporated into the cake layer and for topping.
Eggs – Help set the cheesecake.
Whipping Cream – For piping decorative rosettes.
Powdered Sugar – Sweetens the whipped cream topping.

How To Make the Pink Velvet Raspberry Cheesecake

Step 1: Prepare the Crust

Combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan. Chill it while preparing the filling.

Step 2: Make the Pink Velvet Cheesecake Filling

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla, and pink food coloring. Gently fold in fresh raspberries.

Step 3: Bake and Cool

Pour the filling over the crust and smooth the top. Bake in a water bath at 325°F for about 55 minutes. Let it cool completely, then refrigerate for at least 4 hours or overnight.

Step 4: Whip and Decorate

Whip cream and powdered sugar until stiff peaks form. Pipe rosettes along the edge and top with fresh raspberries for a showstopping finish.

Serving and Storing the Cheesecake

This cheesecake is best served chilled, allowing the flavors to develop fully. Slice with a hot knife for clean cuts, wiping the blade between slices.

To store, keep it in an airtight container in the refrigerator for up to 5 days. You can also freeze it (without whipped topping) for up to 2 months. Thaw overnight in the fridge before serving.