Pink Velvet Raspberry Cheesecake combines the luxurious texture of classic cheesecake with the vibrant flavors of raspberry and a stunning pink hue that makes it as beautiful as it is delicious.

At Cooks Foody, Elizabeth first created this recipe during a rainy afternoon in Austin when she wanted to brighten the day with something spectacular yet comforting.

What began as an experimental dessert quickly became one of our most requested recipes, with its perfect balance of creamy richness and fresh berry tartness that leaves everyone asking for seconds.

Whether you’re hosting a special celebration, planning a romantic dessert, or simply craving something extraordinary, this Pink Velvet Raspberry Cheesecake promises to deliver both in presentation and taste. We’ll guide you through each step to ensure your cheesecake turns out perfectly, just as we’ve refined it through countless tastings in our test kitchen.

Why This Pink Velvet Raspberry Cheesecake Works

Creates a stunning visual impact with its natural pink color (no artificial dyes needed!)
Balances rich creaminess with bright raspberry flavor for the perfect flavor contrast
Features a buttery graham crust that complements the velvety filling
Can be prepared ahead of time, making it perfect for entertaining
Consistently receives rave reviews for both appearance and taste

Choosing the Right Ingredients for Pink Velvet Raspberry Cheesecake

Best Cream Cheese for Cheesecake

When making Pink Velvet Raspberry Cheesecake, full-fat Philadelphia-style cream cheese delivers the smoothest, richest results. The high fat content ensures a luxurious texture that’s essential to the “velvet” in the name. Avoid light versions which can lead to a less stable cheesecake and compromise the texture.

Raspberry Selection

For the most vibrant pink color and robust flavor in your Pink Velvet Raspberry Cheesecake, use fresh raspberries when they’re in season. Look for plump, bright red berries with no signs of mold. During off-seasons, high-quality frozen raspberries work exceptionally well for the puree and actually provide more consistent results year-round.

Substitution Options

If raspberries aren’t available, strawberries can create a similar pink effect in your Pink Velvet Raspberry Cheesecake, though the flavor profile will be slightly different. For a white chocolate raspberry variation, add 6 ounces of melted white chocolate to your cheesecake batter before incorporating the raspberry puree.

Ingredients & Prep for Pink Velvet Raspberry Cheesecake

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Crust Essentials

2 cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
Pinch of salt

Cheesecake Filling

4 (8-ounce) packages cream cheese, room temperature
1½ cups granulated sugar
4 large eggs, room temperature
1 cup sour cream, room temperature
2 teaspoons vanilla extract
2 cups fresh or frozen raspberries
2 tablespoons lemon juice
2 tablespoons cornstarch (for puree stability)

Raspberry Topping

1 cup fresh raspberries
3 tablespoons granulated sugar
1 tablespoon water
1 teaspoon lemon juice

Step-by-Step Pink Velvet Raspberry Cheesecake Instructions

Pre-Baking Prep for Pink Velvet Raspberry Cheesecake

Preheat your oven to 325°F (165°C).
Prepare a 9-inch springform pan by wrapping the outside with two layers of heavy-duty aluminum foil to prevent water seepage during baking.
Create raspberry puree by blending 2 cups raspberries with lemon juice. Strain to remove seeds, then whisk in cornstarch.
Bring the strained puree to a simmer in a small saucepan, stirring until slightly thickened, about 2-3 minutes. Set aside to cool completely.

Baking Method for Pink Velvet Raspberry Cheesecake

Mix graham cracker crumbs, sugar, melted butter, and salt. Press firmly into the bottom of your prepared springform pan and bake for 10 minutes. Allow to cool while preparing filling.
Beat cream cheese until completely smooth, about 4-5 minutes.
Gradually add sugar and continue beating until light and fluffy, about 2 minutes.
Add eggs one at a time, beating just until incorporated after each addition.
Fold in sour cream and vanilla until smooth.
Gently swirl in cooled raspberry puree, leaving some streaks for a marbled effect if desired, or fully incorporate for an even pink color.
Pour filling over the cooled crust.
Place springform pan in a larger roasting pan and add hot water to reach halfway up the sides of the springform pan.
Bake for 60-70 minutes until edges are set but center still has a slight wobble.

Doneness Check for Pink Velvet Raspberry Cheesecake

The perfect Pink Velvet Raspberry Cheesecake should have a set edge with a slight jiggle in the center when gently shaken. The internal temperature should reach 150°F in the center when tested with an instant-read thermometer. Avoid overbaking, which can cause cracks and affect the velvety texture.

Cooling for Pink Velvet Raspberry Cheesecake

When done, turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour.
Remove from the water bath and cool completely on a wire rack (about 2 more hours).
Cover and refrigerate for at least 8 hours, preferably overnight.

Pro Tips for Perfect Pink Velvet Raspberry Cheesecake

Avoiding Common Cheesecake Problems

Room temperature ingredients are non-negotiable for a smooth batter
Beat cream cheese thoroughly before adding other ingredients to eliminate lumps
Don’t overmix after adding eggs, which can incorporate too much air and cause cracks
Always use a water bath to regulate temperature and prevent cracks
Cool gradually to prevent sudden temperature changes that cause sinking or cracking

Tool Recommendations

A high-quality springform pan with a tight seal
Stand mixer for the smoothest, most efficient mixing
Fine mesh strainer for a seed-free raspberry puree
Instant-read thermometer for precise doneness testing
Offset spatula for smooth, even slicing

Storage & Freezing

Pink Velvet Raspberry Cheesecake keeps beautifully in the refrigerator for up to 5 days. For longer storage, freeze individual slices or the whole cheesecake (without topping) for up to 2 months. Thaw overnight in the refrigerator before serving.

Looking for more delicious treats? Check out our Blackberry Pistachio recipe for another fantastic dessert option!

Flavor Variations for Pink Velvet Raspberry Cheesecake

White Chocolate Raspberry

Add 8 ounces of melted white chocolate to your Pink Velvet Raspberry Cheesecake batter before incorporating the raspberry puree. This adds richness and a complementary flavor that enhances the raspberry notes.

Lemon Raspberry

For a Pink Velvet Raspberry Cheesecake with a citrus kick, add 1 tablespoon of lemon zest and increase the lemon juice to 3 tablespoons in the filling. The bright citrus notes highlight the raspberry flavor and add complexity.

Almond Raspberry

Add ½ teaspoon of almond extract to your Pink Velvet Raspberry Cheesecake batter and use almond meal in place of half the graham crackers in the crust. The nutty almond flavor creates a sophisticated flavor profile that pairs beautifully with raspberries.

Variation	Additional Ingredients	Flavor Profile	Best For
Classic Pink Velvet	Standard recipe	Balanced, creamy with bright raspberry	All occasions
White Chocolate	8 oz white chocolate	Rich, sweet with subtle raspberry	Special celebrations
Lemon Raspberry	1 tbsp lemon zest, extra juice	Bright, tangy, refreshing	Summer gatherings
Almond Raspberry	½ tsp almond extract	Sophisticated, nutty	Elegant dinner parties

If you love rich, decadent desserts, don’t miss our Candy Cane Brownie Bombs recipe!

Serving Suggestions for Pink Velvet Raspberry Cheesecake

Present your Pink Velvet Raspberry Cheesecake on a white cake stand for maximum visual impact. Garnish with fresh raspberries, mint leaves, and a light dusting of powdered sugar just before serving.

For the ultimate dessert experience, pair each slice with:

A small scoop of vanilla bean ice cream
A drizzle of white chocolate sauce
A dollop of freshly whipped cream

This Pink Velvet Raspberry Cheesecake pairs beautifully with:

A glass of champagne or prosecco for celebrations
Dessert tea like vanilla rooibos or berry-infused black tea
Coffee with a splash of Frangelico or amaretto liqueur

For more sweet inspiration, check out our Old Fashioned Butter Mints recipe for a perfect after-dinner treat!

FAQs About Pink Velvet Raspberry Cheesecake

Can I make Pink Velvet Raspberry Cheesecake without a springform pan?

While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper with extra hanging over the sides to help lift the cheesecake out after cooling. However, this method is more challenging and may affect the presentation.

Why did my Pink Velvet Raspberry Cheesecake crack?

Cracks usually occur from overmixing (incorporating too much air), overbaking, or rapid temperature changes. Use a water bath, mix gently after adding eggs, and cool gradually to prevent cracks in your Pink Velvet Raspberry Cheesecake.

Can I use frozen raspberries for Pink Velvet Raspberry Cheesecake?

Yes! Frozen raspberries work perfectly for the puree in Pink Velvet Raspberry Cheesecake. They’re often more consistent in flavor than off-season fresh berries. Just thaw and drain excess liquid before processing.

How do I achieve the perfect pink color naturally?

The key to a beautiful pink color in Pink Velvet Raspberry Cheesecake is reducing the raspberry puree to concentrate both color and flavor. The more reduced, the deeper the pink. For a lighter shade, use less puree or incorporate it only partially into the batter.

Perfect Your Pink Velvet Raspberry Cheesecake

The Pink Velvet Raspberry Cheesecake is more than just a dessert it’s a showstopper that combines the perfect balance of creamy richness and bright berry flavor in a stunning pink package. The careful techniques we’ve shared will ensure your cheesecake has that signature velvety texture that makes this recipe truly special.

We’d love to see your Pink Velvet Raspberry Cheesecake creations! Share your baking adventures with us on Pinterest where we collect and share the most stunning dessert inspirations to fuel your next baking project.

the Most Delicious Pink Velvet Raspberry Cheesecake