This Pink Velvet Raspberry Cheesecake is a visual showstopper and a dream come true for berry lovers. With its striking layers of blush pink cream cheese filling, vibrant raspberry compote, and velvety whipped cream topping, every slice feels like a celebration on a plate. The smooth texture and sweet-tart contrast make it perfect for both special occasions and everyday indulgence.

Imagine the first bite: a buttery graham cracker crust giving way to luscious, pink-hued cheesecake infused with fresh raspberries, followed by the delicate creaminess of whipped topping and the pop of tangy berries. It’s the kind of dessert that doesn’t just satisfy your sweet tooth but also leaves you reaching for your camera before your fork.

Preparation Phase & Tools to Use

To create the perfect Pink Velvet Raspberry Cheesecake, having the right tools on hand is crucial:

Springform Pan – Essential for cheesecakes, allowing you to release the cake without disturbing its delicate sides.
Electric Mixer or Stand Mixer – Ensures your cream cheese mixture is perfectly smooth and lump-free.
Rubber Spatula – Ideal for folding ingredients gently, keeping the airy texture intact.

Food Processor or Blender – Helps create a fine graham cracker crumb base and puree raspberries for a smooth filling.
Offset Spatula – Makes it easy to spread layers evenly and achieve a flawless finish.
Mixing Bowls – Having multiple sizes keeps your workflow smooth, especially when separating wet and dry ingredients.

Each tool plays its role in making sure the cheesecake bakes evenly, sets beautifully, and looks as stunning as it tastes.

Ingredients for the Pink Velvet Raspberry Cheesecake

Graham Cracker Crumbs – Provide the sweet, crumbly base with a buttery crunch.
Unsalted Butter – Binds the crust and adds richness.

Cream Cheese – The star of the show, giving the cheesecake its creamy texture.
Granulated Sugar – Balances the tang of cream cheese and raspberries.
Raspberries – Fresh or frozen, for vibrant flavor and natural color.

Heavy Cream – Adds lightness to the filling when whipped.
Eggs – Bind the filling for a smooth, sliceable texture.
Vanilla Extract – Enhances the overall flavor.

Pink Gel Food Coloring – Optional, for a more vibrant blush tone.
Powdered Sugar – Sweetens the whipped topping without grittiness.

How To Make the Pink Velvet Raspberry Cheesecake

Step 1: Prepare the Crust

Crush the graham crackers into fine crumbs using a food processor, then mix with melted butter until fully coated. Press firmly into the base of a springform pan. Chill while you prepare the filling.

Step 2: Make the Raspberry Purée

Blend raspberries until smooth, then strain to remove seeds. Set aside to swirl into the cheesecake batter.

Step 3: Create the Cheesecake Filling

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Fold in heavy cream, vanilla extract, and raspberry purée. If desired, stir in a drop or two of pink gel food coloring for vibrancy.

Step 4: Assemble and Bake

Pour the batter over the chilled crust. Bake in a preheated oven at a low temperature in a water bath for even cooking. Bake until the center is set but still slightly jiggly.

Step 5: Cool and Chill

Allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.

Step 6: Garnish and Serve

Pipe whipped cream along the edges, garnish with fresh raspberries, and serve chilled.

Serving and Storing Your Pink Velvet Raspberry Cheesecake

Serve chilled for the creamiest texture. For clean slices, dip a sharp knife into hot water, wipe dry, and cut. Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 1 month.

Frequently Asked Questions

How do I prevent cracks in my cheesecake?

Use a water bath and avoid overbaking. Let the cheesecake cool slowly to prevent sudden temperature changes.

Can I make this cheesecake without food coloring?

Yes! The raspberries alone will give a lovely natural pink hue.

Can I use frozen raspberries?

Absolutely—just thaw and drain them before puréeing.

How long should I chill the cheesecake?

At least 4 hours, but overnight is ideal for flavor and texture.

What can I substitute for graham crackers?

Crushed digestive biscuits, vanilla wafers, or even shortbread cookies work well.

Want More Cheesecake Ideas?

If you love this Pink Velvet Raspberry Cheesecake, you might also enjoy these other Life With Olivia favorites:

For even more sweet inspiration, explore my daily recipes on Pinterest Life With Olivia.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can revisit it anytime.

And when you make it, let me know—did you go bold with the pink coloring or keep it subtle? Did you add extra berries on top? I love seeing how you make these desserts your own. Let’s share tips and ideas so we can all enjoy cheesecake bliss.

Pink Velvet Raspberry Cheesecake

Author: Olivia McKenney
Total Time: 4 hours 25 minutes
Yield: 12 servings

Diet: Vegetarian

Print Recipe

Description

A luscious Pink Velvet Raspberry Cheesecake with a buttery graham cracker crust, creamy pink-hued cheesecake filling swirled with fresh raspberry purée, topped with whipped cream and juicy berries. Perfect for celebrations or a sweet treat any day.

Instructions

1. Crush graham crackers into fine crumbs using a food processor. Mix with melted butter until fully combined. Press into the bottom of a springform pan and chill while preparing filling.

2. Purée raspberries until smooth, then strain to remove seeds. Set aside.

3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Fold in heavy cream, vanilla, raspberry purée, and optional food coloring.

4. Pour filling over crust. Bake in a preheated oven at 325°F in a water bath until set with a slight jiggle in the center.

5. Cool to room temperature, then refrigerate at least 4 hours or overnight.

6. Garnish with whipped cream and fresh raspberries before serving.