Why You’ll Love This Recipe

I love how this cheesecake delivers a creamy, tangy raspberry taste with a stunning pink appearance that wows everyone. The texture is rich yet light, and the buttery crust adds just the right amount of crunch. It’s a showstopper that’s surprisingly simple to make—ideal for birthdays, parties, or heartfelt get-togethers

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 Tbsp unsalted butter, melted
Cheesecake filling
- 24 oz (680 g) full‑fat cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- ¼ cup raspberry puree (strained to remove seeds)
- 2 tsp vanilla extract
- 2 Tbsp all‑purpose flour
- 3 large eggs
- Pink food coloring (optional, for deeper color)
Garnish
- Fresh raspberries
- Whipped cream

directions

I preheat my oven to 325 °F (163 °C). I grease a 9″ springform pan and wrap its base in foil for leak prevention
I mix crust ingredients, press them into the pan’s bottom, and bake for 8–10 minutes. Then I cool the crust slightly
For the filling, I beat cream cheese until smooth, then add sugar, sour cream, raspberry puree, vanilla, and flour, mixing until combined
I beat in eggs one at a time, blending gently after each addition. If I want a richer pink hue, I add a few drops of pink food coloring
I pour the filling over the cooled crust. I swirl extra raspberry puree on top with a toothpick for a marbled effect
I place the pan in a water bath (roasting pan with hot water up to halfway) and bake for 55–65 minutes, until the edges are set and the center is slightly jiggly .
I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour, then chill it in the fridge for at least 4 hours—or overnight—for a clean set
Just before serving, I top it with fresh raspberries and whipped cream

Servings and timing

Servings: 12 slices
Prep time: 25 minutes
Bake time: 55–65 minutes
Cooling/chilling: 1 hour in oven + at least 4 hours in fridge
Total time: Approximately 6 hours including chilling

Variations

Chocolate crust: Use chocolate cookie crumbs instead of graham for a richer base
Berry swirl: Increase the intensity by swirling more raspberry puree on top
Mini cheesecakes: Divide into muffin tins for individual servings
White chocolate twist: Fold in melted white chocolate or drizzle on top before serving.
No-bake option: Use a chilled cheesecake base and skip the oven for a lighter version.

storage/reheating

I store slices tightly wrapped or in an airtight container in the fridge for up to 5 days .For longer storage, I freeze slices wrapped in plastic and foil—they last about 2 months. I thaw them overnight in the fridge before serving. Cheesecake doesn’t need reheating—it’s best enjoyed chilled.

FAQs

How do I prevent cracks in the cheesecake?

I use a water bath and cool it slowly—leaving it in the oven with the door cracked helps prevent cracks

Can I use frozen raspberries?

Yes—I thaw and blend them, then strain the puree to remove seeds before using

Is food coloring necessary?

No—it’s optional. The raspberry puree usually lends a lovely pink, but food coloring makes the hue pop more

Can I make it ahead of time?

Absolutely—I often bake it a day ahead. The flavor deepens, and it’s easier to slice the next day .

Can I make this gluten-free?

Yes—just use gluten-free graham cracker crumbs for the crust, and it’s good to go

Conclusion

This Pink Velvet Raspberry Cheesecake is one of my go-to desserts when I want something that looks impressive and tastes divine. Its creamy texture, vibrant color, and fresh raspberry flavor make it a timeless hit. I hope making this fills your kitchen with joy and gathers loved ones around for a sweet celebration.

Pink Velvet Raspberry Cheesecake

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Author: Mia
Total Time: ~6 hours
Yield: 12 servings
Diet: Gluten Free

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Description

Creamy, smooth pink velvet raspberry cheesecake with a buttery graham crust and fresh berry swirl—perfect for parties or romantic desserts.

Instructions

Preheat oven to 325°F (163°C). Grease a 9″ springform pan and wrap the base with foil to prevent leaks.

Combine graham crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 8–10 minutes. Cool slightly.

In a mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, raspberry puree, vanilla, and flour. Mix until combined.

Add eggs one at a time, beating gently after each. Add pink food coloring, if using, for a deeper pink hue.

Pour filling over crust. Swirl extra raspberry puree on top using a toothpick for a marbled effect.

Place pan in a roasting dish and pour in hot water halfway up the sides (water bath).

Bake for 55–65 minutes, until edges are set and center is slightly jiggly.

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Chill in the fridge for at least 4 hours, or overnight, until fully set.

Before serving, garnish with fresh raspberries and whipped cream.

Notes

Use chocolate cookie crumbs for a chocolate crust.

Swirl in more raspberry puree for stronger berry flavor.

Make mini cheesecakes in muffin tins for individual servings.

For a no-bake version, use a chilled cheesecake base and skip baking.

Store in fridge up to 5 days, or freeze slices for up to 2 months. Thaw overnight in the fridge.

Prep Time: 25 minutes
Cook Time: 55–65 minutes
Category: Dessert
Method: Baked
Cuisine: American