There’s something magical about cutting into a Pink Velvet Raspberry Cheesecake—that first glimpse of that vibrant pink swirl against the creamy white filling just makes my heart skip a beat every time. I still remember the first time I made this for my sister’s bridal shower—the way everyone’s eyes lit up when I brought it out, the oohs and ahhs as I sliced into that perfect, crack-free top. That’s when I knew this wasn’t just another dessert recipe; it was going to be our family’s new celebration centerpiece.
What makes this cheesecake so special? It’s that dreamy combination of tangy raspberries folded into the richest cream cheese filling, all nestled in a buttery graham cracker crust. The color alone makes it feel like a party, but the real magic is in the texture—silky smooth with just the right amount of sweetness to let the raspberries shine. Whether it’s Valentine’s Day, a birthday, or just a “because it’s Tuesday” kind of treat, this beauty never fails to impress. And trust me, once you’ve made it, you’ll understand why my nieces now request it for every special occasion—and sometimes, just because they “really, really want it.”
Ingredients for Pink Velvet Raspberry Cheesecake
Now, let’s talk about what makes this beauty come together! I’m a stickler for using the right ingredients in the right amounts – it makes all the difference between a good cheesecake and a “oh my goodness, what IS this magic?” cheesecake. Here’s what you’ll need:
- Graham cracker crumbs – 2 cups (about 15 full sheets crushed)
- Unsalted butter – 1/2 cup, melted (and slightly cooled)
- Cream cheese – 24 oz (that’s 3 packages), softened at room temperature
- Granulated sugar – 1 cup (I use extra-fine when I can find it)
- Sour cream – 1 cup (full fat for that dreamy texture)
- Large eggs – 3, at room temperature
- Vanilla extract – 1 tsp (the good stuff, not imitation!)
- Fresh raspberry puree – 1/2 cup (push it through a sieve to remove seeds)
- Lemon juice – 1 tbsp (brightens all the flavors)
- Pink food coloring – optional, but 1-2 drops makes it extra pretty
Pro tip: When I say “softened” cream cheese, I mean leave it out for a good 2 hours – no cheating with the microwave! It should dent when you press it gently with your finger.
Equipment You’ll Need
You don’t need fancy gadgets for this Pink Velvet Raspberry Cheesecake, but a few key tools will make your life so much easier. Grab a 9-inch springform pan (absolute must for clean slices!), a stand mixer or electric hand mixer, and your trusty measuring cups and spoons. A fine-mesh sieve comes in handy for smoothing that raspberry puree, too. That’s really it—simple tools for spectacular results!
How to Make Pink Velvet Raspberry Cheesecake
Okay, let’s dive into the fun part – creating this gorgeous dessert! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t worry if you’re new to cheesecakes – my grandma’s tricks will help you nail it on your first try!
Preparing the Crust
First things first – that buttery graham cracker foundation! Mix your crumbs with melted butter until it resembles wet sand. Now here’s my secret: dump it into your springform pan and use the bottom of a measuring cup to press it firmly into an even layer. Seriously, pack it tight – this prevents crumbling later! Pop it in a 325°F oven for exactly 10 minutes to set. You’ll know it’s ready when the edges turn golden and your kitchen smells like heaven.
Making the Cheesecake Filling
While the crust cools, let’s make that dreamy pink filling. Beat your softened cream cheese with sugar until it’s completely smooth – no lumps allowed! I always scrape the bowl halfway through. Now add sour cream, then eggs one at a time, mixing just until combined after each. Overbeating here can cause cracks, so easy does it! Finally, fold in your raspberry puree, lemon juice, and a drop or two of pink coloring if you’re feeling fancy. The batter should be silky with beautiful pink swirls.
Baking and Cooling
Pour that gorgeous pink batter over your cooled crust and smooth the top. Bake for 50-55 minutes – here’s how you’ll know it’s done: the edges should be set but the center should still have a slight wobble when you gently shake the pan. Turn off the oven and crack the door open, letting the cheesecake cool gradually inside for about an hour. This slow cooling is the KEY to preventing cracks! Then transfer to a wire rack to cool completely before refrigerating for at least 4 hours (though overnight is even better).
See? Not so intimidating! Just remember – patience makes perfect when it comes to cheesecakes. The wait is absolutely worth it when you see that flawless pink slice!
Tips for the Perfect Pink Velvet Raspberry Cheesecake
After making this cheesecake more times than I can count (and eating even more slices!), I’ve picked up a few tricks that make all the difference. First, room temperature is everything—your cream cheese, eggs, and sour cream should all be out of the fridge for at least 2 hours. Cold ingredients just don’t blend as smoothly. When mixing, go slow—overbeating adds too much air and can cause cracks. And here’s my secret weapon: run a knife around the edges right after baking to prevent sticking as it cools. Trust me, these little things add up to cheesecake perfection!
Variations & Serving Suggestions
Oh, the fun you can have with this Pink Velvet Raspberry Cheesecake! For special occasions, I love drizzling melted white chocolate over the top—it makes those pink swirls pop beautifully. A sprinkle of lemon zest adds a lovely citrusy kick that pairs perfectly with the raspberries. If you’re feeling extra fancy, sandwich some fresh raspberries between the crust and filling before baking—they’ll burst with flavor in every bite!
When serving, I always arrange a handful of fresh raspberries around each slice. The tartness cuts through the richness so nicely. For Valentine’s Day, I’ve even used heart-shaped cookie cutters to stamp out pieces—guaranteed to make anyone swoon! And if you’re like my nephew, you’ll want a big dollop of whipped cream on top (though honestly, it’s heavenly all on its own).
Storage and Reheating Instructions
This Pink Velvet Raspberry Cheesecake keeps beautifully in the fridge for up to 5 days—just cover it tightly with plastic wrap. For longer storage, freeze whole or in slices for up to 3 months (wrap in plastic then foil). Thaw overnight in the fridge—no reheating needed! The texture stays perfectly creamy when chilled.
Nutritional Information
Just a quick note—while this Pink Velvet Raspberry Cheesecake is absolutely heavenly, it’s definitely a special occasion treat. Nutritional values will vary based on your specific ingredients, but let’s just say you’ll want to savor every delicious bite!
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work great in a pinch—just thaw and drain them well before making the puree. I actually keep a bag in my freezer for cheesecake emergencies! The flavor might be slightly less bright than fresh, but it’s still delicious.
How do I prevent cracks in my cheesecake?
Oh honey, I’ve been there! The key is patience—don’t overmix the batter, cool it slowly in the turned-off oven, and resist the urge to peek while baking. That sudden temperature change is what causes most cracks. And remember, even if it does crack, a dollop of whipped cream covers a multitude of sins!
Can I make this without food coloring?
Of course! The raspberry puree gives it a lovely natural pink hue—the food coloring just intensifies it. For special occasions, I’ll add a drop or two, but for everyday? The fruit’s natural color is plenty pretty.
Why does my cream cheese need to be room temperature?
Cold cream cheese = lumpy batter = sad cheesecake. Room temp ingredients blend smoothly for that signature velvety texture. No one wants chunks in their dreamy pink filling!
Final Thoughts
Alright, my fellow dessert lovers—it’s time to grab your springform pan and make some pink magic happen! This Pink Velvet Raspberry Cheesecake has stolen hearts at every gathering I’ve brought it to, and I know it’ll do the same for you. Don’t forget to snap a pic of your masterpiece—I’d love to see your creations! Nothing makes me happier than knowing this recipe is bringing joy to other kitchens.
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Dreamy 2-Layer Pink Velvet Raspberry Cheesecake Recipe
- Total Time: 1 hour 15 minutes (plus chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent Pink Velvet Raspberry Cheesecake with a creamy texture and vibrant raspberry flavor, perfect for special occasions.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup raspberry puree
- 1 tbsp lemon juice
- Pink food coloring (optional)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter, press into a springform pan.
- Bake crust for 10 minutes, then set aside to cool.
- Beat cream cheese and sugar until smooth.
- Add sour cream, eggs, and vanilla, mixing well.
- Stir in raspberry puree, lemon juice, and food coloring if using.
- Pour filling over the crust and smooth the top.
- Bake for 50-55 minutes until the center is set.
- Cool to room temperature, then refrigerate for at least 4 hours.
Notes
- Use fresh raspberries for the best flavor.
- Let cheesecake cool slowly to avoid cracks.
- Store leftovers covered in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pink velvet, raspberry cheesecake, dessert, homemade cheesecake
