If you love decadent cheesecake with a fruity twist and stunning presentation, this Pink Velvet Raspberry Cheesecake is your new favorite. With its rich cream cheese filling, tangy raspberry layer, and bright pink glaze, this dessert is as beautiful as it is delicious. It’s the perfect centerpiece for any celebration—from birthdays to bridal showers.

The pink velvet sponge adds a playful, luxurious color and a hint of cocoa that balances the tart raspberries beautifully. The buttery graham cracker crust holds it all together while a swirl of whipped topping and fresh berries gives each slice that bakery-style finish you crave.

What Kind of Crust Works Best for This Cheesecake?

A classic graham cracker crust is the best choice for Pink Velvet Raspberry Cheesecake. Its toasty flavor complements the creamy filling and vibrant raspberry notes. Make sure to pack it tightly and bake it briefly before filling—it helps lock in a crisp texture that won’t get soggy.

Ingredients for the Pink Velvet Raspberry Cheesecake

Graham Cracker Crumbs
Used as the base crust, it provides a crunchy and buttery contrast to the creamy layers above.

Cream Cheese
The main component of the filling, cream cheese offers the rich, smooth texture expected in any great cheesecake.

Granulated Sugar
Sweetens both the crust slightly and the filling substantially to balance the tang of cream cheese and raspberries.

Eggs
These bind the cheesecake together and help it set properly as it bakes.

Sour Cream
Adds a slight tang and extra creaminess that enhances the texture of the filling.

Heavy Cream
Used for the whipped topping and to lighten the filling, making it ultra-smooth.

Raspberries
Fresh or frozen raspberries are swirled into the filling and used as a topping for bold berry flavor and visual flair.

Pink Food Coloring
Optional, but recommended to achieve that signature pink hue in the velvet layer.

Vanilla Extract
Rounds out the flavor with warm, fragrant notes.

Cornstarch or Flour
Helps thicken the filling and stabilize it during baking.

Whipped Cream
To garnish and balance out the rich flavors with lightness.

White Chocolate or Pink Mirror Glaze (optional)
For a sleek, professional finish that elevates the visual appeal.

How To Make the Pink Velvet Raspberry Cheesecake

Step 1: Prep the Crust

Combine graham cracker crumbs with melted butter and a spoonful of sugar. Press the mixture firmly into a springform pan and bake for 8–10 minutes until lightly golden. Let cool.

Step 2: Make the Cheesecake Filling

Beat cream cheese until smooth, then add sugar and mix until fluffy. Add eggs one at a time, followed by sour cream, heavy cream, vanilla extract, and a hint of pink food coloring. Blend until everything is silky.

Step 3: Swirl in the Raspberries

Gently fold in fresh or mashed raspberries. You can swirl some puree directly into the batter for a gorgeous marbled look.

Step 4: Bake in a Water Bath

Wrap the pan with foil and place it in a larger baking dish filled with hot water. Bake at 325°F (160°C) for about 55–65 minutes. The center should jiggle slightly when done.

Step 5: Chill Overnight

Cool the cheesecake in the pan at room temperature, then refrigerate overnight for the best texture and flavor.

Step 6: Glaze and Decorate

Top with pink mirror glaze or melted white chocolate. Pipe whipped cream around the edges and finish with fresh raspberries for that final wow factor.

How to Serve and Store Pink Velvet Raspberry Cheesecake

Serve the cheesecake chilled with a sharp knife wiped clean between slices for perfect presentation. Garnish each slice with a dollop of whipped cream and a few extra raspberries if you want to impress your guests.

To store, keep the cheesecake covered in the refrigerator for up to 5 days. If you’re planning ahead, this dessert freezes well too. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I know when my cheesecake is done baking?

The center should jiggle slightly like Jell-O when you shake the pan. It will finish setting as it cools.

Can I use frozen raspberries?

Yes! Thaw and drain them well before folding into the batter or using as a topping.

What can I use instead of pink food coloring?

Beet juice or raspberry puree can naturally tint your filling pink—just use a small amount to avoid thinning the batter.

Why bake in a water bath?

A water bath ensures even baking and helps prevent cracks by keeping the oven moisture high.

Can I make this cheesecake ahead of time?

Absolutely. It actually tastes better after chilling overnight, making it ideal for prepping a day or two in advance.

What if I don’t have a springform pan?

You can use a deep dish pie plate, but serving slices cleanly will be trickier. Line with parchment for easier removal.

Want More Cheesecake Ideas?

If you love this Pink Velvet Raspberry Cheesecake, don’t miss out on these other irresistible desserts:

Lemon Raspberry Swirl Cheesecake Cups for a tart and creamy handheld delight.
Caramel Cheesecake Cookies that bring cheesecake into cookie form.
Cherry Cheesecake Puppy Chow for a snackable twist on cheesecake flavor.
Strawberry Cheesecake Poke Cake if you love layered desserts with creamy fillings.
Easy Cream Puff Cake with airy textures and a cheesecake-like filling.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go bold with the pink or keep it natural? Did you add a fruity glaze?

I love seeing your creations and hearing your ideas. You can also follow more of my daily recipes here on Pinterest: Life with Jam Pinterest

Pink Velvet Raspberry Cheesecake

Author: Jam Scott
Total Time: 90 minutes plus overnight chilling
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

Pink Velvet Raspberry Cheesecake is a showstopping dessert layered with creamy pink velvet cheesecake, fresh raspberries, and a buttery graham cracker crust. Topped with a glossy pink glaze and whipped cream, it’s perfect for celebrations or when you’re just feeling a little fancy.