Name: Luxurious Pink Velvet Raspberry Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 7 h
Cuisine: American
Ingredients: 1½ cups crushed vanilla wafers or graham crackers; ¼ cup unsalted butter, melted; 2 tbsp granulated sugar; 3 (8 oz) blocks cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 large eggs, room temperature; ⅓ cup sour cream; 1 cup fresh raspberries; 2 tbsp raspberry jam (optional); 1 tbsp cornstarch; 2–3 drops beet juice or natural pink food coloring (optional); ½ cup fresh or frozen raspberries; 1 tbsp sugar; 1 tsp lemon juice

If you’re looking for a show-stopping dessert that’s as beautiful as it is indulgent, this Luxurious Pink Velvet Raspberry Cheesecake is everything your sweet tooth dreams are made of. With its velvety-smooth raspberry filling, buttery cookie crust, and stunning blush hue, this cheesecake is equal parts elegance and flavor. Whether you’re celebrating something special or just want to treat yourself, this is the recipe you didn’t know you needed.

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Why You’ll Love This Pink Velvet Raspberry Cheesecake

Cheesecake lovers, raspberry fans, and pink dessert connoisseurs—this one’s for you. The Luxurious Pink Velvet Raspberry Cheesecake combines the creamy decadence of a classic cheesecake with the tart brightness of raspberries, all wrapped up in the most romantic pink color.

Reasons to Love This Recipe

It’s a visual stunner. That soft pink hue and smooth raspberry swirl will steal the show at any gathering.
The texture is unreal. Think ultra-creamy, melt-in-your-mouth goodness.
Perfect balance of flavors. The tangy raspberry meets rich vanilla and cream cheese, balanced with just enough sweetness.
Make-ahead magic. It stores beautifully, making it a stress-free dessert for entertaining.

The Taste

This cheesecake is everything: smooth, creamy, fruity, and indulgent. The raspberry adds a refreshing tang that cuts through the richness, and the velvety texture keeps you coming back for bite after bite. The vanilla and slight cocoa undertone in the pink velvet give it that signature luxurious mouthfeel. You’ll taste elegance in every forkful!

Healthier than it looks?

Believe it or not, this beauty can be lightened up if you’d like—options for Greek yogurt swaps or sugar alternatives are included below. But even at full indulgence level, you’re looking at a dessert that’s free of artificial colors and flavors. The gorgeous pink color? All thanks to the raspberries!

Ingredients

Here’s everything you’ll need to make this dreamy cheesecake:

For the crust:

1½ cups crushed vanilla wafers or graham crackers
¼ cup unsalted butter, melted
2 tbsp granulated sugar

For the cheesecake filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs, room temperature
1 cup fresh raspberries (plus extra for topping)
2 tbsp raspberry jam (optional, for extra flavor)
⅓ cup sour cream
1 tbsp cornstarch (for stability)
2–3 drops natural beet juice or pink food coloring (optional)

For the raspberry swirl (optional):

½ cup fresh or frozen raspberries
1 tbsp sugar
1 tsp lemon juice

Tools You’ll Need

9-inch springform pan
Hand or stand mixer
Mixing bowls
Food processor or blender (for pureeing raspberries)
Rubber spatula
Baking sheet with water (for optional water bath)
Fine mesh strainer (if removing seeds from raspberry puree)

Ingredient Swaps and Additions

Crust: Swap vanilla wafers with chocolate cookies for a deeper flavor.
Cream cheese: Use part Neufchâtel for a lighter version.
Raspberries: Try strawberries or blackberries for a variation in taste and color.
Coloring: If you want a bold pink, beet juice or freeze-dried raspberry powder are great natural options!

How to Make Pink Velvet Raspberry Cheesecake – Step-by-Step

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C). In a bowl, mix crushed wafers, melted butter, and sugar. Press the mixture into the bottom of a greased springform pan. Bake for 10 minutes, then let it cool.

Step 2: Make the Raspberry Puree

Blend 1 cup raspberries (and optional jam) into a puree. Strain through a mesh sieve to remove seeds if desired. Set aside to cool.

Step 3: Mix the Cheesecake Filling

Beat cream cheese and sugar until smooth and fluffy. Add vanilla, then mix in eggs one at a time. Stir in sour cream, cornstarch, and the raspberry puree. Add food coloring if using.

Step 4: Pour and Swirl

Pour the filling over the cooled crust. If doing a swirl effect, drop spoonfuls of raspberry puree on top and swirl gently with a toothpick or knife.

Step 5: Bake Low and Slow

Place the pan on a baking sheet and bake at 325°F for 55–65 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let it sit for 1 hour.

Step 6: Chill and Set

Cool to room temperature, then refrigerate for at least 6 hours, preferably overnight.

Step 7: Garnish and Serve

Top with fresh raspberries, whipped cream, or even white chocolate shavings before serving. Anything but boring!!

What to Serve With Raspberry Cheesecake

This dessert holds its own beautifully, but if you’re feeling extra:

Sparkling rosé or Prosecco to match the pink theme
A dollop of whipped cream or vanilla bean ice cream
Dark chocolate curls for contrast
Light fruit salad to balance the richness

Tips for Perfect Cheesecake Every Time

Room temp ingredients make for a smoother batter.
Don’t overmix after adding eggs—this can cause cracking.
Water bath = ultra creamy. Wrap your springform pan in foil and place it in a roasting pan with hot water.
Cool gradually. Sudden changes in temperature can lead to cracks.

Storing Your Pink Velvet Raspberry Cheesecake

Store in an airtight container in the fridge for up to 5 days. You can also freeze individual slices—wrap in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge.

General Information

Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 6 hours (or overnight)
Servings: 12
Difficulty: Intermediate, but very doable with a little love and patience!

Frequently Asked Questions (FAQ)

Can I use frozen raspberries?

Absolutely! Just thaw and drain them before blending.

Can I make this gluten-free?

Yes! Just use gluten-free cookies for the crust.

Can I skip the food coloring?

Of course—your cheesecake will still be gorgeous with just the natural hue from the raspberries.

What if I don’t have a springform pan?

You can use a deep pie dish, but getting clean slices may be trickier.

Why did my cheesecake crack?

Usually it’s due to overbaking or rapid cooling. But don’t worry—a little whipped cream covers a multitude of sins!

Final Thoughts

This Luxurious Pink Velvet Raspberry Cheesecake is truly a dessert to remember. It’s not just pretty—it’s packed with luscious flavor, dreamy texture, and that little hint of tartness that keeps you coming back for more. Whether you’re serving this for Valentine’s Day, a baby shower, or just a Tuesday night treat, you’ll find yourself making it again and again.

Looking for more dreamy delights or brunch-perfect pairings? Check out these other reader-favorite recipes:

Smoked Salmon Sandwich – A Decadent, Easy-to-Make Favorite
Summer Toast Recipes You’ll Love
Churro Cheesecake Donut Cookies – because one kind of cheesecake is never enough!

If you make this Pink Velvet Raspberry Cheesecake, I’d LOVE to hear how it turned out! Drop a review below, or better yet, share your photos on Pinterest and tag us @recipedunep so the whole community can see your stunning creations.

Nutritional Information (Approx. per slice)

Calories: 420
Fat: 28g
Carbs: 35g
Sugar: 24g
Protein: 6g