Welcome the Flavors of Pink Velvet Raspberry Cheesecake Recipe
There’s something truly delightful about a Pink Velvet Raspberry Cheesecake Recipe—it’s the perfect blend of creamy, tangy, and slightly sweet with that bubbly pop of fresh raspberries. I love how the pink velvet cake base adds a unique texture and vibrant color, making it a showstopper for family dinners or special occasions. Whether you’re serving it for a weekend treat or an elegant dessert, this cheesecake never fails to bring smiles to the table.
You’ll enjoy the luscious raspberry purée swirled through the cheesecake, which gives it a fruity freshness balancing the rich cream cheese. Plus, the golden crisp graham cracker crust offers that comforting crunch every bite needs. Trust me, once you’ve tried this recipe, you’ll find yourself reaching for it whenever you crave something both comforting and fancy.
Daisy’s Top Tips
- Flavor Builder: Enhance the raspberry purée with a splash of lemon juice for extra brightness.
- Texture Magic: Beat the cream cheese until super smooth to avoid lumps in your cheesecake filling.
- Budget Friendly: Pink velvet cake scraps from a store-bought cake work just as well in the crust.
- Time Saver: Use room temperature eggs and cream cheese to ensure smoother mixing and quicker prep.
Market Basket & Pantry Picks
Choosing fresh, quality ingredients makes all the difference with this Pink Velvet Raspberry Cheesecake Recipe. You don’t have to be fancy—just pick staples that are fresh and flavorful. Feel free to swap the raspberry purée with any berry purée you enjoy, but I recommend raspberries for that perfect tang. And if you can’t find pink velvet cake mix or a pre-made layer, making a quick pink velvet crumb from scratch is surprisingly easy and so worth it!
- Graham cracker crumbs: Look for ones with no added sugar for better balance.
- Melted butter: Unsalted is best for controlling saltiness.
- Pink velvet cake crumbs or layer: Homemade or store-bought, thick enough to layer well.
- Cream cheese: Full-fat and softened – it yields that velvety texture.
- Granulated sugar: Regular white sugar is perfect here for sweetness.
- Eggs: Large and room temperature – don’t skip this to avoid curdling.
- Heavy cream: Adds richness and smoothness.
- Vanilla extract: Pure vanilla adds warmth and depth.
- All-purpose flour: Helps stabilize the filling.
- Raspberry purée: Fresh or frozen raspberries blitzed and strained if you like it silky.
- Pink food coloring (optional): Boost the bright pink hue if you want that extra pop.
- Whipped cream & fresh raspberries: For topping and garnish – fresh and bubbly finish.
Smart Shopping Ideas
Select fresh raspberries that are firm and deep red, avoiding any that look mushy. For the raspberry purée, frozen raspberries work great too if fresh are out of season. When picking cream cheese, look for blocks rather than tubs for better texture. If you want to save time, grab a pre-made pink velvet cake layer from your local bakery, or bake a thin layer the day before. Keep your pantry stocked with graham crackers and pure vanilla extract for last-minute desserts like this one!
Cook Pink Velvet Raspberry Cheesecake Recipe Step by Step
This Pink Velvet Raspberry Cheesecake Recipe is easier to make than you might think, and watching it come together is so rewarding! Let’s dive into the step-by-step so you can create that gorgeous, creamy dessert that’s bursting with berry goodness.
- Preheat and prep: Start by heating your oven to 300°F (150°C). Line a 9-inch springform pan’s bottom with parchment paper. This prevents sticking and ensures your cheesecake releases cleanly.
- Make the crust: Combine graham cracker crumbs with melted butter until evenly moistened. Press this mixture firmly into your pan’s bottom. Chill while you get the next layer ready for extra structure.
- Layer the pink velvet cake: Gently place your pink velvet cake crumbs or thin layer right on top of the crust. Press lightly to smooth it out—this adds a beautiful base with subtle cake flavor.
- Create cheesecake filling: Beat softened cream cheese in a large bowl until ultra smooth—no lumps here! Gradually mix in sugar, then add eggs one by one, mixing gently so the batter stays airy.
- Mix in flavors: Stir in vanilla extract, flour, and heavy cream until combined perfectly. Then fold in your raspberry purée and a few drops of pink food coloring if you want an extra rosy glow.
- Assemble and bake: Pour the filling evenly over the pink velvet layer. Tap the pan lightly to release any trapped air bubbles—this helps keep your cheesecake smooth. Wrap the pan in foil and nestle it in a water bath to prevent cracks.
- Bake with patience: Let it bake for 55 to 70 minutes until the edges are set but the center still jiggles slightly. This gentle baking yields that creamy, melt-in-your-mouth texture.
- Slow cool: Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This gradual cooling stops the top from cracking.
- Chill and finish: Remove from oven and cool completely at room temperature. Then refrigerate for at least 6 hours or overnight to let the flavors intensify.
- Decorate and serve: Right before serving, top your cheesecake with fluffy whipped cream and fresh raspberries for that perfect, fresh finish everyone loves.
Serving the Dish with Flair
There’s something so satisfying about plating up this Pink Velvet Raspberry Cheesecake Recipe for your loved ones. I love adding fresh raspberries and a dollop of whipped cream—it gives each slice a bubbly, fresh burst and makes it look like you spent hours on gourmet details. Whether it’s a family gathering or a festive event, this cheesecake will surely be the star on your dessert table.
Serve It Up Right
- Perfect Pairings: Serve with a chilled glass of sparkling rosé or a light herbal tea for complementary flavor.
- Plating Magic: Use a hot knife dipped in warm water for clean, elegant slices every time.
- Leftover Love: Keep the cheesecake stored in an airtight container in the fridge up to 4 days – it’s just as delicious the next day!
- Occasion Twist: Add edible rose petals or drizzle raspberry sauce for holiday or party glam.
Fun Variations with Pink Velvet Raspberry Cheesecake Recipe
- Swap raspberry purée for strawberry or cherry for a different fruity twist.
- Add a layer of crushed toasted almonds between the crust and cake for a nutty crunch.
- Mix mini chocolate chips into the filling for a surprise chocolate burst.
- Swirl in a little lemon curd for a tangy contrast.
- Top with a drizzle of white chocolate ganache for ultra decadence.
- Experiment by folding fresh raspberries directly into the filling for bursts of juicy texture.
Make-Ahead & Storage Tips
- Refrigerate: Keep cheesecake chilled for at least 6 hours before serving to let flavors meld.
- Freeze: Wrap tightly in plastic wrap and foil, freeze up to 1 month. Thaw in fridge overnight.
- Reheat: Cheesecake is best served cold, but if desired, leave at room temp 15-20 minutes to soften before slicing.
- Keep toppings separate: Store whipped cream and fresh raspberries separately until ready to serve for best texture.
Pink Velvet Raspberry Cheesecake Recipe FAQs
- Q: Can I use frozen raspberries for the puree?
A: Absolutely! Just thaw and strain them if you want a smooth texture. - Q: What if I don’t have pink food coloring?
A: No worries! The raspberry puree gives a lovely natural pink tint on its own. - Q: How do I avoid cracks on my cheesecake?
A: Baking in a water bath and slow cooling in the oven helps prevent cracks. Also, don’t overbeat your batter. - Q: Can I make this gluten-free?
A: Swap graham crackers for gluten-free ones and use gluten-free flour for a safe version. - Q: How long does this cheesecake keep?
A: Store in the fridge and enjoy within 4 days for the best flavor and texture.
Pink Velvet Raspberry Cheesecake Recipe
This Pink Velvet Raspberry Cheesecake combines a rich and creamy cream cheese layer with vibrant raspberry purée and a pink velvet cake base for a visually stunning and delicious dessert. With a buttery graham cracker crust and delicate raspberry flavor, this cheesecake is perfect for special occasions or a fancy treat.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 7 hours 40 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust and Base
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup pink velvet cake crumbs or 1 thin layer (baked and cooled)
Cheesecake Filling
- 16 ounces full-fat cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 3/4 cup raspberry purée (strained if desired)
- A few drops pink food coloring (optional)
Topping
- 1 cup whipped cream
- 1/2 cup fresh raspberries
Instructions
- Preheat and prepare pan: Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ease removal.
- Make crust: Mix the graham cracker crumbs with melted butter thoroughly, then press evenly into the bottom of the springform pan. Chill this crust while preparing other layers so it firms up.
- Add cake layer: Place the pink velvet cake crumbs or a thin baked pink velvet cake layer gently over the chilled crust. Press down slightly to ensure it is level and adheres well.
- Prepare cream cheese mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy without lumps, ensuring a silky texture for the cheesecake.
- Add sugar and eggs: Mix in the granulated sugar until well combined. Add the eggs one at a time, mixing gently after each addition to maintain a smooth batter without overbeating.
- Add flavorings and stabilizers: Stir in the vanilla extract, all-purpose flour, and heavy cream until incorporated evenly into the cream cheese mixture.
- Add raspberry purée and color: Gently fold in the raspberry purée, ensuring an even pink color and fruity flavor throughout. Add a few drops of pink food coloring if you want a more vibrant color.
- Assemble cheesecake: Pour the cheesecake filling over the pink velvet cake layer in the springform pan, smoothing the top. Tap lightly on the counter to remove any trapped air bubbles for an even texture.
- Prepare water bath and bake: Wrap the springform pan in foil to prevent leaks, then place it inside a larger pan filled halfway with hot water (water bath). Bake in the preheated oven for 55 to 70 minutes until the center jiggles slightly when nudged, indicating it’s set but still creamy inside.
- Cool gradually: Turn off the oven and crack the door open, letting the cheesecake sit inside for 30 minutes to cool gradually and avoid cracks.
- Chill: Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Then refrigerate for at least 6 hours or preferably overnight to set completely and develop flavors.
- Decorate and serve: Before serving, top the cheesecake with whipped cream and garnish with fresh raspberries for a fresh, elegant finish.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Using a water bath helps prevent cracking and ensures even baking.
- Straining raspberry purée removes seeds for a smoother texture.
- Letting the cheesecake chill overnight enhances the flavor and texture.
- The optional food coloring intensifies the pink hue but is not necessary if your raspberry purée and cake crumbs provide sufficient color.
