Pink Velvet Raspberry Cheesecake

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A rich, romantic twist on classic cheesecake, Pink Velvet Raspberry Cheesecake is everything you want in a dessert: creamy, tangy, sweet, and stunningly pretty. The velvet-like texture comes from a luscious blend of cream cheese and sour cream, nestled on a buttery cookie crust, with bold pink hues and a swirl of vibrant raspberry. It’s the perfect showstopper for Valentine’s Day, baby showers, or any day that calls for something extra special.

What sets this cheesecake apart is not just the bright pink color but the harmonious balance between the fruit and cheese. The raspberries add a tart and juicy pop that contrasts beautifully with the smooth, rich filling. One slice in, and you’ll be reaching for a second before you’ve even finished the first.

Why You’ll Love This Pink Velvet Raspberry Cheesecake

You’re getting all the classic creamy cheesecake goodness, but with a flavor and presentation upgrade. The pop of pink instantly turns this dessert into a centerpiece, while the raspberry brings a fresh, berry-forward flair. It also holds beautifully in the fridge, making it ideal for making ahead for parties or events. Plus, it’s easier to pull off than it looks, thanks to a no-fuss baked filling that practically guarantees success.

What Kind of Crust Should I Use for Pink Velvet Raspberry Cheesecake?

While graham cracker crust is the traditional route, we highly recommend using crushed vanilla sandwich cookies or even shortbread for an extra dose of buttery richness. The subtle vanilla notes pair perfectly with the raspberry and cream cheese, adding a delightful crispness to each bite. If you want something with a hint of chocolate, try a chocolate cookie crust to make the pink filling pop even more. The key is choosing a crust that can balance the tangy sweetness of the raspberry swirl while adding a bit of texture to every forkful.

Ingredients for the Pink Velvet Raspberry Cheesecake

To create the perfect Pink Velvet Raspberry Cheesecake, each ingredient plays a key role in flavor, texture, and color. Start with quality ingredients and you’ll notice the difference in every velvety bite.

• Vanilla sandwich cookies: These form the base crust and bring a sweet, buttery crunch to contrast the creamy filling.
• Unsalted butter: Helps bind the cookie crumbs together and adds richness.
• Cream cheese: The heart of any cheesecake, it gives the filling its creamy, tangy body.
• Granulated sugar: Balances the tanginess of the cream cheese and sweetens the dessert just right.
• Sour cream: Adds silkiness and a subtle tang that enhances the flavor.
• Eggs: Provide structure and hold the cheesecake together when baked.
• Vanilla extract: Infuses the cheesecake with warmth and balances the fruitiness.
• Red or pink food coloring: Gives the cheesecake its signature vibrant hue.
• Fresh raspberries: The star of the swirl, bringing bright bursts of flavor.
• Lemon juice: Enhances the raspberry sauce with a zesty balance.
• Cornstarch: Thickens the raspberry swirl so it doesn’t sink into the cheesecake.

How To Make the Pink Velvet Raspberry Cheesecake

Step 1: Prepare the Crust

Crush the vanilla sandwich cookies into fine crumbs and mix them with melted unsalted butter. Press the mixture firmly into the bottom of a springform pan and bake for about 10 minutes. Let it cool while you prepare the filling.

Step 2: Make the Raspberry Swirl

In a small saucepan, combine fresh raspberries, sugar, lemon juice, and cornstarch. Cook until the mixture thickens and the raspberries break down. Press through a fine mesh sieve to remove seeds and set aside to cool.

Step 3: Blend the Cheesecake Filling

Beat the cream cheese and sugar together until smooth and fluffy. Add sour cream, vanilla extract, and food coloring. Mix until fully combined, then add the eggs one at a time, mixing gently to avoid adding too much air.

Step 4: Assemble and Swirl

Pour the cheesecake filling over the cooled crust. Dollop spoonfuls of the raspberry sauce on top and use a toothpick or knife to swirl it gently into the batter.

Step 5: Bake Low and Slow

Place the cheesecake in a water bath and bake at 325°F for about 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for an hour.

Step 6: Chill and Set

Transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight. Once fully set, it’s ready to serve.

Serving and Storing Pink Velvet Raspberry Cheesecake

This cheesecake is perfect for a crowd, making it a great choice for dinner parties, holidays, or special occasions. One 9-inch cheesecake yields about 12 generous slices. To serve, use a hot knife wiped clean between each cut for smooth, bakery-style slices. For an extra flourish, garnish each piece with fresh raspberries or a dollop of whipped cream.

To store, cover the cheesecake with plastic wrap or place it in an airtight container and refrigerate for up to 5 days. It also freezes beautifully: wrap individual slices in plastic and foil, then store in a freezer bag for up to a month. Just thaw overnight in the fridge before serving.

What to Serve With Pink Velvet Raspberry Cheesecake?

Fresh Raspberry Coulis

Drizzle some extra raspberry coulis over each slice to intensify the berry flavor and enhance the color presentation.

Whipped Cream

Light and fluffy whipped cream adds a soft contrast to the dense, creamy cheesecake texture.

Dark Chocolate Shavings

Sprinkle curls of dark chocolate on top to add a sophisticated, bittersweet element.

Sparkling Rosé or Moscato

Pair with a glass of sweet bubbly for a truly celebratory dessert moment.

Vanilla Bean Ice Cream

A scoop of vanilla bean ice cream makes every bite even more decadent.

Macerated Strawberries

Serve with strawberries that have been lightly tossed in sugar and lemon juice for an extra-fruity touch.

Mint Leaves

Fresh mint adds a pop of green and a refreshing herbal note that pairs surprisingly well with raspberry and cream cheese.

Want More Cheesecake Ideas with a Fruity Twist?

If you’re into fruit-forward cheesecakes like this Pink Velvet Raspberry Cheesecake, you’ll want to check out these next-level dessert ideas from Luna Meals:

• No-Bake Banana Pudding Cheesecake for creamy Southern charm.
• Blueberry Cheesecake Heaven Rolls when you want a breakfast-style twist.
• Homemade Lemon Cheesecake Ice Cream for chilled citrusy indulgence.
• Southern Hummingbird Cake if you like your cheesecake flavors baked into a layer cake.
• Peanut Butter Cornflake Cookies as a crunchy treat alongside creamy cheesecake.

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And let me know in the comments how yours turned out. Did you try it with chocolate crust? Or add extra raspberry swirls? Did you go bold with the pink?

I love hearing how others put their own spin on it. If you have any questions or need ideas for substitutions, ask away!

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