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

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

A few drops pink food coloring (optional)

Garnish:

Fresh raspberries

Whipped cream

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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.

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.