Pink Velvet Raspberry Cheesecake

This Pink Velvet Raspberry Cheesecake is a dreamy dessert that blends the richness of traditional cheesecake with the sweet-tart brightness of raspberries. Its velvety pink filling and chocolate cookie crust make it as beautiful as it is delicious.

Why You’ll Love This Recipe

I love how this cheesecake brings a fun twist to a classic favorite. The pink color makes it perfect for special occasions, and the combination of creamy filling and fruity bursts of raspberry is simply irresistible. It’s a dessert that always gets compliments, whether I serve it at a dinner party or bring it to a potluck.

Ingredients

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

• chocolate cookie crumbs

• unsalted butter, melted

• cream cheese, softened

• granulated sugar

• raspberries (fresh or thawed from frozen)

• large eggs

• vanilla extract

• heavy cream

• red food coloring (optional)

Directions

1. I start by preheating the oven to 325°F (160°C).

2. Then I mix the cookie crumbs with melted butter and press the mixture into the bottom of a 9-inch springform pan to form a firm crust.

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

4. I add the eggs one at a time, mixing well after each.

5. I gently stir in the raspberries, vanilla, heavy cream, and a few drops of red food coloring until evenly combined.

6. I pour the mixture over the crust and smooth the top.

7. I bake it for about 55–60 minutes until the edges are set and the center slightly jiggles.

8. Once baked, I turn off the oven, crack the door open, and let the cheesecake sit inside for an hour to cool slowly.

9. Finally, I refrigerate it for at least 4 hours—or overnight—before slicing and serving.

Servings and Timing

This cheesecake makes about 10 generous servings. It takes around 30 minutes to prepare, 55–60 minutes to bake, 1 hour to cool in the oven, and at least 4 hours to chill in the fridge.

Variations

When I want to change things up, I swap the raspberries for strawberries or blackberries. For a different twist on the crust, I sometimes use graham crackers or vanilla wafers. If I'm feeling extra indulgent, I top the chilled cheesecake with a white chocolate drizzle or fresh whipped cream.

Storage/Reheating

I store leftover slices in the fridge, tightly covered, for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic and foil; they keep well for about 3 months. To serve, I let them thaw in the fridge overnight. Cheesecake is best served cold, so I don’t recommend reheating it.

FAQs

Can I use frozen raspberries?

Yes, I can use frozen raspberries—just make sure to thaw and drain them well before mixing into the batter.

How do I avoid cracks in my cheesecake?

To prevent cracking, I make sure not to overmix the batter and let the cheesecake cool slowly in the oven after baking.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the night before and let it chill overnight for the best texture and flavor.

Is food coloring required?

No, the food coloring is optional. I use it when I want a more vibrant pink, but the cheesecake tastes just as good without it.

Can I make this crust gluten-free?

Yes, I just use gluten-free chocolate cookies for the crust to make it gluten-free.

Conclusion

This Pink Velvet Raspberry Cheesecake is one of those desserts that feels fancy but is surprisingly simple to make. The beautiful color, creamy texture, and fruity flavor always win over everyone who tries it. I keep coming back to this recipe whenever I want something sweet, stunning, and unforgettable.