Description
This Pink Velvet Raspberry Cheesecake is a true showstopper that blends creamy cheesecake, vibrant raspberry flavor, and a delicate pink velvet cake layer. It’s a perfect choice for celebrations, special occasions, or when you just want to treat yourself to something stunning and indulgent. With easy-to-follow steps, make-ahead options, and the ability to wow your guests, it fits beautifully into your collection of quick breakfast treats, easy dessert recipes, healthy-ish snack ideas, and dinner party finales. Whether you’re browsing for breakfast ideas or elegant dinner ideas, this cheesecake deserves a spot on your table.
Ingredients
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)
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)
1 cup whipped cream (for topping)
1/2 cup fresh raspberries (for garnish)
Instructions
1. Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Chill while prepping other layers.
3. Place pink velvet cake layer (or crumbs) gently over the crust and press slightly to level it.
4. In a large bowl, beat softened cream cheese until smooth.
5. Add sugar and mix well. Add eggs one at a time, mixing gently.
6. Stir in vanilla, flour, and heavy cream.
7. Fold in raspberry purée and pink food coloring if using.
8. Pour cheesecake filling over the cake layer in the pan. Tap lightly to remove air bubbles.
9. Wrap the pan in foil and place it in a water bath. Bake for 55–70 minutes or until center jiggles slightly.
10. Turn off oven and let cheesecake sit inside with the door cracked for 30 minutes.
11. Remove from oven, cool to room temp, then refrigerate for at least 6 hours or overnight.
12. Before serving, decorate with whipped cream and fresh raspberries.
Notes
This cheesecake sets best when chilled overnight—don’t rush the cooling!
Use a hot, clean knife between slices for perfect presentation.
If using frozen raspberries, thaw and drain well to avoid excess moisture.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 23g
- Sodium: 260mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: raspberry cheesecake, pink velvet cake, easy dessert, cheesecake recipe, party dessert, raspberry dessert, holiday cheesecake