Lorenzo Devereaux
With its luscious pink hue, creamy layers, and tangy raspberry burst, Pink Velvet Raspberry Cheesecake is a dessert that looks as enchanting as it tastes. Imagine a buttery crumb base topped with a silky cream cheese center, encased in a blush-pink raspberry mousse, and crowned with fresh berries. It’s not just a sweet treat – it’s a centerpiece for any celebration.
The combination of pink velvet flavor and fresh raspberries creates a harmonious balance between richness and fruity brightness. Every bite offers a delightful contrast: the slight tartness of the raspberries cutting through the creaminess of the cheesecake, with a soft yet decadent texture that melts in your mouth.
What Makes the Perfect Pink Velvet Raspberry Cheesecake?
For a cheesecake that’s as stunning as it is delicious, quality ingredients and careful layering are key. The pink velvet flavor, achieved with a gentle hint of cocoa and vibrant natural coloring, pairs beautifully with the sweet-tart profile of raspberries. Adding a smooth raspberry glaze on top not only enhances the flavor but also gives it that glossy, irresistible finish.
Ingredients for the Pink Velvet Raspberry Cheesecake
- Graham cracker crumbs – The base that provides a toasty, buttery crunch.
- Unsalted butter – Holds the crust together and adds richness.
- Cream cheese – The heart of the cheesecake, delivering that creamy, tangy profile.
- Granulated sugar – Sweetens and balances the tang of the cream cheese and berries.
- Eggs – Bind the cheesecake together while keeping it silky.
- Sour cream – Adds a smooth tang and creaminess to the filling.
- Vanilla extract – Rounds out the flavors with warmth.
- Cocoa powder – The subtle chocolate note that defines pink velvet.
- Pink food coloring – Enhances the vibrant visual appeal.
- Fresh raspberries – Provide both flavor and garnish.
- Raspberry preserves or puree – Intensifies the raspberry flavor and color in the top layer.
- Gelatin – Helps set the raspberry mousse for a flawless slice.
How To Make the Pink Velvet Raspberry Cheesecake
Step 1: Prepare the Crust
Combine graham cracker crumbs with melted unsalted butter in a bowl until evenly coated. Press the mixture firmly into the bottom of a springform pan to form an even crust. Refrigerate while preparing the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar and blend until creamy. Beat in eggs one at a time, followed by sour cream, vanilla extract, cocoa powder, and pink food coloring. Mix until the batter is uniform in color.
Step 3: Bake the Cheesecake
Pour the filling over the prepared crust. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
Step 4: Prepare the Raspberry Mousse Layer
Puree fresh raspberries and strain to remove seeds. Heat raspberry puree with sugar, then dissolve gelatin into the warm mixture. Let it cool slightly before folding into whipped cream. Spread the mousse evenly over the cooled cheesecake.
Step 5: Chill and Set
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the mousse to fully set.
Step 6: Garnish and Serve
Top with fresh raspberries and a drizzle of raspberry preserves. Slice with a sharp knife for clean edges and serve chilled.
Serving and Storing Your Pink Velvet Raspberry Cheesecake
This cheesecake is best enjoyed chilled to maintain its creamy texture and mousse integrity. Store it covered in the refrigerator for up to 4 days. For longer storage, wrap slices individually and freeze for up to 1 month; thaw in the refrigerator before serving.
What to Serve With Pink Velvet Raspberry Cheesecake?
Fresh Mint Tea
The herbal freshness pairs beautifully with the rich, tangy flavors.
Sparkling Rosé
Light, bubbly, and subtly fruity — a perfect celebratory drink.
White Chocolate Shavings
Add a sweet, creamy garnish that complements the raspberry.
Almond Biscotti
Crunchy, nutty bites that contrast the smooth texture.
Raspberry Coulis
A tangy sauce for extra berry intensity.
Whipped Cream Swirls
Light and airy topping to balance the richness.
Dark Chocolate Drizzle
Adds a bold, slightly bitter contrast to the sweet pink velvet.
Want More Cheesecake Ideas?
If this Pink Velvet Raspberry Cheesecake has captured your heart, you’ll love exploring these delicious options too:
- Cherry Chocolate Cheesecake
- The Ultimate Cinnamon Roll Cheesecake
- Chocolate Raspberry Drip Cake
- Classic Caprese Salad Recipe (for a savory balance before dessert)
- Cinnamon Roll Cheesecake
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And let me know in the comments how yours turned out. Did you swirl the raspberry mousse or keep it layered? Did you go bold with the cocoa or keep it light?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
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Pink Velvet Raspberry Cheesecake
Ingredients
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- few drops pink food coloring
- 1 1/2 cups fresh raspberries
- 1/2 cup raspberry preserves or puree
- 1 tbsp gelatin
Instructions
- Combine graham cracker crumbs and melted butter, press into springform pan, refrigerate.
- Beat cream cheese until smooth, add sugar, eggs, sour cream, vanilla, cocoa, and pink coloring.
- Pour filling over crust, bake at 325°F (163°C) for 50–60 minutes, cool in oven 1 hour.
- Puree raspberries, strain, heat with sugar, dissolve gelatin, fold into whipped cream.
- Spread mousse over cheesecake, refrigerate at least 4 hours.
- Garnish with raspberries and preserves.