Luxurious Pink Velvet Raspberry Cheesecake

Luxurious Pink Velvet Raspberry Cheesecake is a vibrant, elegant dessert that blends creamy cheesecake with the subtle sweetness of raspberries and the soft richness of pink velvet cake. With its striking pink hue and velvety texture, it’s the kind of dessert that looks just as impressive as it tastes.

Why You’ll Love This Recipe

I love how this cheesecake delivers both style and substance. The combination of smooth, tangy cheesecake and fruity raspberry flavor gives it a refreshing edge, while the pink velvet cake base adds richness and color. It’s the perfect dessert for celebrations, Valentine’s Day, birthdays, or any time I want to serve something truly special. The color alone makes it a showstopper, but the taste is what keeps me coming back.

Ingredients

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

• Crushed pink velvet cake or pink wafer cookies (for crust)

• Unsalted butter (melted)

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream or heavy cream

• Vanilla extract

• Raspberry puree or raspberry jam

• Red or pink food coloring (optional, for deeper color)

• Fresh raspberries (for garnish)

• White chocolate or whipped cream (optional topping)

Directions

1. I start by preheating the oven to 325°F (163°C) and preparing a springform pan with parchment on the bottom and sides.

2. For the crust, I mix crushed pink velvet cake (or cookies) with melted butter and press the mixture firmly into the bottom of the pan. I bake it for 8–10 minutes and then set it aside to cool.

3. In a large bowl, I beat the cream cheese and sugar until smooth and creamy.

4. I add eggs one at a time, mixing just until incorporated. Then I stir in sour cream, vanilla, raspberry puree or jam, and a few drops of pink or red food coloring until the color and flavor are just right.

5. I pour the filling over the crust, tap the pan gently to remove any air bubbles, and place it in a water bath.

6. I bake the cheesecake for about 55–65 minutes, until the center is just set and slightly jiggly.

7. I let the cheesecake cool gradually with the oven door cracked, then chill it for at least 6 hours, preferably overnight.

8. Before serving, I top it with fresh raspberries, whipped cream, or white chocolate shavings for a beautiful finish.

Servings and timing

This recipe makes about 10 to 12 servings.

Prep time: 25 minutes
Cook time: 1 hour
Cooling & chilling time: 7 hours (includes chill time)
Total time: 8 hours 25 minutes

Variations

• I sometimes swirl raspberry jam or puree on top of the cheesecake before baking for a marbled effect.

• For a lighter version, I use Greek yogurt instead of sour cream.

• I’ve replaced the crust with crushed vanilla wafers or graham crackers and added a few drops of pink coloring to match the theme.

• If I’m short on time, I use store-bought pink velvet cupcakes for the crust base—it works surprisingly well.

storage/reheating

I store leftovers in the fridge for up to 5 days, keeping it covered to prevent drying out. It tastes best chilled, though I like letting it sit at room temperature for about 10 minutes before serving for the creamiest texture. I’ve frozen individual slices wrapped in plastic and foil, and they thaw nicely in the fridge overnight. No reheating is needed—it’s best served cold.

FAQs

Can I use fresh raspberries in the filling?

Yes, I’ve blended fresh raspberries into a puree and strained the seeds before adding it to the cheesecake. It gives great flavor and color.

What gives it the “velvet” texture?

The smooth blend of cream cheese, eggs, and sour cream, along with gentle mixing, gives the cheesecake that signature velvet-like texture.

Do I have to use food coloring?

Not at all. I sometimes skip it for a more natural, pale blush color, but a few drops help enhance the pink tone if I want it bold.

Can I make it without a water bath?

Yes, but I notice that the cheesecake can crack more easily. I bake it at a slightly lower temp and keep an eye on it if skipping the water bath.

Is this recipe good for special occasions?

Absolutely. I’ve made it for birthdays, anniversaries, and even bridal showers. The color and flavor always make it stand out.

Conclusion

Luxurious Pink Velvet Raspberry Cheesecake is as beautiful as it is delicious. I love how it combines the rich, creamy feel of classic cheesecake with a bright, fruity twist and a pop of pink flair. It’s my go-to when I want to create a dessert that feels luxurious, festive, and unforgettable—all without being too complicated to make.