Pink Velvet Raspberry Cheesecake

Published on: March 8, 2026

Why Make This Recipe

Pink Velvet Raspberry Cheesecake is a delightful dessert that combines creaminess and fruitiness in every bite. The soft and smooth texture of the cheesecake, paired with the tangy raspberry flavor, makes it a perfect treat for any occasion. Its beautiful pink hue brings a touch of elegance that is sure to impress your guests. Whether it’s a birthday party, a family gathering, or just a sweet treat for yourself, this cheesecake is a must-try.

How to Make Pink Velvet Raspberry Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup sugar
1/2 cup sour cream
2 large eggs
1 tsp vanilla extract
1/2 cup raspberry puree
1/4 cup all-purpose flour
1/4 cup raspberry glaze (for topping)
Fresh raspberries (for garnish)

Directions:

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.
In a mixing bowl, beat the cream cheese and sugar until smooth.
Add sour cream, eggs, and vanilla extract. Mix until well blended.
Stir in raspberry puree and flour until just combined.
Pour the cheesecake filling over the crust in the springform pan.
Bake for about 50-60 minutes or until the center is set and slightly jiggly.
Turn the oven off and let the cheesecake cool inside with the door ajar for about an hour.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, top with raspberry glaze and garnish with fresh raspberries.

How to Serve Pink Velvet Raspberry Cheesecake

When serving Pink Velvet Raspberry Cheesecake, slice it into wedges and place them on dessert plates. The vibrant color and shiny raspberry glaze make it visually appealing. You can add a dollop of whipped cream on the side or a few extra fresh raspberries for decoration. This cheesecake is best enjoyed chilled.

How to Store Pink Velvet Raspberry Cheesecake

To keep your Pink Velvet Raspberry Cheesecake fresh, store it in the refrigerator. Cover it tightly with plastic wrap or place it in an airtight container. It can last for about 5 to 7 days in the fridge. If you’ve made it in advance and want to keep it longer, you can freeze it. Just make sure to wrap it well in plastic wrap and aluminum foil. It can be frozen for up to 3 months.

Tips to Make Pink Velvet Raspberry Cheesecake

Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother batter.
Check the Baking Time: Every oven is different. Start checking for doneness at 50 minutes to avoid overbaking.
Let It Cool Gradually: Allow the cheesecake to cool in the oven with the door slightly open to prevent cracks from forming.

Variation

You can customize this cheesecake by using different fruit purees, such as strawberry or blueberry, for various flavors. Additionally, you can add chocolate chips to the filling for a chocolate raspberry cheesecake.