Pink Velvet Raspberry Cheesecake : Dessert for Summer

There are desserts that taste great, and then there are those that stop conversations the moment they’re served. This pink velvet raspberry cheesecake falls into the latter category—lush, creamy, and dressed in the prettiest hue of pink. It’s a show-stopping centerpiece that blends the elegance of European pâtisserie with the comforting richness of American cheesecake.

Inspired by a birthday celebration I once helped plan, this dessert has since become my go-to for bridal showers, baby showers, Easter, and Mother’s Day. It’s visually arresting and, more importantly, tastes every bit as wonderful as it looks.

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Why You’ll Love This Pink Velvet Raspberry Cheesecake

• 💖 Stunning presentation – the vibrant pink color is naturally eye-catching.
• 🍰 Creamy texture – classic cheesecake with a fruity, refreshing twist.
• 🫐 Burst of raspberry flavor – perfectly tart to balance the richness.
• 🎉 Perfect for celebrations – think birthdays, showers, or spring brunches.

🕒 Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Cooling/Chill Time: 4–6 hours
• Total Time: 6–7 hours (mostly inactive)

🍽️ Ingredients (Serves 10)

For the Crust:

• 1½ cups graham cracker or digestive biscuit crumbs
• 2 tbsp granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract (optional)
• ½ cup sour cream
• ¼ cup heavy cream
• ½ cup raspberry puree (strained to remove seeds)
• A few drops pink gel food coloring (optional)

For the Raspberry Swirl:

• ¼ cup raspberry jam or puree
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tsp water

Garnish:

• Whipped cream
• Fresh raspberries
• Edible flowers or white chocolate curls (optional)

🔪 Instructions

1. Make the Crust

Preheat oven to 325°F (160°C). In a bowl, combine the crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool slightly.

2. Prepare the Raspberry Swirl

In a small saucepan, heat raspberry puree or jam with lemon juice. Add the cornstarch slurry and stir until thickened. Remove from heat and let cool.

3. Mix the Cheesecake Filling

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar and continue to beat. Add eggs one at a time, then mix in vanilla, almond extract, sour cream, and heavy cream. Fold in raspberry puree and food coloring, if using.

4. Assemble the Cheesecake

Pour the filling over the cooled crust. Dollop raspberry swirl on top and use a knife to gently swirl it in decorative patterns.

5. Bake with a Water Bath

Wrap the pan in foil and place in a larger baking dish. Pour hot water halfway up the sides. Bake for 55–60 minutes, or until the center is just slightly jiggly. Turn off the oven and crack the door. Let cheesecake rest inside for 1 hour.

6. Chill

Cool completely on a rack, then refrigerate for at least 4 hours or overnight.

7. Decorate and Serve

Just before serving, pipe whipped cream around the edges and top with fresh raspberries. Garnish with edible flowers or curls for an elegant touch.

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🌟 Tips for Success

• Use room temperature ingredients to avoid lumps.
• Avoid overmixing the batter to prevent cracks.
• Chill thoroughly for the perfect texture.
• Water bath = insurance against cracking and overbaking.

🍓 Creative Variations

• Pink velvet Oreo crust: Swap graham crackers for crushed chocolate sandwich cookies.
• White chocolate layer: Add a thin layer of melted white chocolate on top after baking.
• Mini cheesecakes: Bake in muffin tins for individual servings.
• Raspberry rose: Add rose water for an elegant floral flavor.

🥂 Serving Suggestions

• Pair with prosecco or rosé.
• Serve alongside lemon shortbread or macarons.
• Present on a cake stand with floral decorations for a brunch or tea party.

🧊 Storage

• Refrigerator: Store covered for up to 5 days.
• Freezer: Freeze slices individually and thaw overnight in the fridge.

📊 Nutritional Info (Approx. Per Slice)

• Calories: 410
• Fat: 29g
• Carbs: 29g
• Sugar: 22g
• Protein: 7g
• Fiber: 1g

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❓ Frequently Asked Questions

Can I use frozen raspberries?
Yes, just thaw and strain them before pureeing.

How do I prevent the cheesecake from cracking?
Use a water bath, don’t overbake, and let it cool slowly.

Can I make this without food coloring?
Absolutely! The raspberry alone gives a lovely pink hue—coloring just enhances it.

Is it okay to make this a day ahead?
Yes, in fact it’s better! The flavors and texture improve after chilling overnight.

Can I make this gluten-free?
Yes, just use gluten-free graham crackers or cookies for the crust.

🔗 More Elegant Cheesecake Recipes

• Classic New York Cheesecake
• Lemon Blueberry Cheesecake Bars
• White Chocolate Raspberry Cheesecake
• Mini Strawberry Swirl Cheesecakes

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