Introduction

Few desserts capture attention quite like a vibrant, creamy cheesecake streaked with the jewel-toned hues of fresh berries. The Pink Velvet Raspberry Cheesecake marries the classic richness of a New York–style cheesecake with the playful color and bright tartness of raspberries, creating an unforgettable centerpiece for any celebration. With its silky texture, this dessert feels indulgently luxurious, while the raspberry swirl offers delightful visual appeal. Whether you’re baking for a special occasion or simply treating yourself, this recipe will elevate your repertoire of show-stopping sweets.

In this guide, you’ll discover step-by-step how to craft each component—from the buttery crust to the velvety filling and mesmerizing raspberry swirl. You’ll learn professional tips for preventing cracks, achieving vivid color, and decorating like a patisserie pro. Along the way, you’ll also find helpful external resources such as a Basic New York-Style Cheesecake Recipe for foundational technique, ensuring you build on a proven method Raspberry Purée Tutorial

What Is Pink Velvet Raspberry Cheesecake?

At its core, Pink Velvet Raspberry Cheesecake is a luxurious fusion of two beloved desserts:

Velvet cheesecake: A nod to the classic New York–style, renowned for its dense, smooth texture.
Raspberry swirl: A vivid ribbon of fresh raspberry purée that not only imparts flavor but also creates an eye-catching marbled effect.

Unlike standard cheesecakes, the pink hue can be achieved naturally through a combination of raspberries folded into the filling or enhanced with a small amount of food coloring. This dessert stands out for its balance of intensely creamy richness and lively berry tang, making it both elegant and fun.

Why You’ll Love This Recipe

Spectacular presentation: The marbled pink swirl instantly transforms a simple cake into a work of art.
Texture perfection: Silky filling contrasted with a slight crunch from the crust.
Flavor harmony: The natural tartness of raspberries cuts through the decadence of cream cheese, resulting in a well-rounded taste.
Versatility: Easily adapted to gluten-free, no-bake, or alternative fruit versions.

Whether you’re a seasoned baker or a novice, this recipe is straightforward enough to follow yet yields a dessert that tastes—and looks—like it came from a gourmet bakery.

Ingredients Overview

Crust

1⅔ cups (about 200 g) graham cracker or chocolate cookie crumbs
6 tablespoons (85 g) unsalted butter, melted

Filling

32 oz (900 g) full-fat cream cheese, softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 cup (240 ml) heavy cream, room temperature
2 teaspoons pure vanilla extract
Pink gel food coloring (optional)

Raspberry Swirl

1½ cups (225 g) fresh or thawed raspberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

Decoration (optional)

Whipped cream rosettes
Fresh raspberries
White chocolate shavings or pink velvet cake crumbs

Slice of Pink Velvet Raspberry Cheesecake with marbled raspberry swirl

Equipment & Prep

Springform pan (9 in/23 cm) with removable bottom
Electric mixer (stand or hand)
Food processor (for crust crumbs) or a heavy zip-lock bag and rolling pin
Blender or fine-mesh sieve (for raspberry purée)
Roasting pan (for water bath, if using)

Prep Tips

Bring all dairy and eggs to room temperature to ensure a lusciously smooth filling without overmixing.
Line the bottom of the pan with parchment paper for easy release.
Preheat oven to 325°F (160°C).

Making the Crust

Crush your cookies
- Pulse graham crackers or cookies in a food processor until fine crumbs form.
Combine with butter
- In a bowl, stir together crumbs and melted butter until evenly moistened.
Press into pan
- Transfer mixture to springform pan and press firmly with the back of a spoon or a flat-bottomed glass.
Set or bake
- Chill in the fridge for 15 minutes for a no-bake crust, or bake at 325°F (160°C) for 10 minutes; allow to cool slightly.

Preparing the Cheesecake Filling

Cream cheese & sugar
- Beat cream cheese on medium speed until smooth and lump-free (about 2 minutes).
- Gradually add sugar, scraping down sides, and beat until light and fluffy.
Add eggs
- Add eggs one at a time on low speed, mixing just until incorporated.
Flavor & color
- Pour in heavy cream and vanilla; beat briefly.
- If desired, add a few drops of pink gel food coloring for an extra vibrant tone.
Final mix
- Scrape the bowl, then mix on low speed until the batter flows like lava—avoid whipping in excess air.

Creating the Raspberry Swirl

Cook raspberries
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down and mixture thickens (3–5 minutes).
Strain purée
- Push through a fine-mesh sieve to remove seeds, collecting smooth purée.
Cool
- Let the purée cool to room temperature to avoid bleeding into the filling.

Assembling in the Pan

Layer order
1. Crust
2. Two-thirds of the cheesecake batter
3. Dollops of raspberry purée
4. Remaining cheesecake batter
Marbling
- Use a skewer or knife to gently swirl the purée into the batter, creating a marbled effect—don’t over-swirl!

Baking the Cheesecake

Water bath method (recommended for crack-free tops):
1. Place the springform pan in a larger roasting pan.
2. Pour hot water into the roasting pan to come halfway up the side of the springform.
Bake
- 325°F (160°C) for 55–65 minutes, until edges are set and center has a slight jiggle.
Dry bake alternative
- Bake directly on oven rack; reduce time by 5–10 minutes.

Cooling & Chilling

Initial cool
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Refrigerate
- Cover and chill at least 4 hours—or ideally overnight—for perfect slicing.

Unmolding & Serving Prep

Run a thin knife around the pan edges to release.
Unlock and remove the springform ring; transfer cheesecake to a serving plate.
For clean slices, wipe the knife between cuts.

Toppings & Decoration

Whipped cream rosettes piped around the edge.
Fresh raspberries nestled between rosettes.
White chocolate drizzle or pink velvet cake crumbs for contrast.
Mint sprigs for a pop of green.

Serving Suggestions

Serve with a side of sparkling rosé or pound cake crumbs.
Offer a fruit compote platter alongside for guests to customize.
Portion into small slices for parties to ensure everyone gets a taste.

Storing & Freezing

Refrigerator: Covered, up to 5 days.
Freezer: Slice into wedges, wrap each tightly in plastic, then foil; freeze up to 1 month. Thaw overnight in the fridge.

Recipe Variations

Gluten-free crust: Use almond flour or gluten-free cookie crumbs.
Alternative fruit swirls:
- Strawberry purée with fresh strawberries on top.
- Blueberry lemon swirl for a contrasting color.
No-bake version: Skip the bake altogether—stabilize cream cheese with gelatin and chill until firm.

Troubleshooting Common Issues

Cracks on top:
- Avoid overmixing; bake in a water bath; cool gradually.
Soggy crust:
- Bake the crust first; ensure crumbs are evenly coated in butter.
Over-set center:
- Reduce baking time by 5 minutes next time.
Bleeding swirl:
- Allow purée to cool completely before swirling.

Top Tips for Success

Always use room-temperature ingredients for a lump-free batter.
Mix on low speed to minimize air pockets.
Tap pan on the counter to release trapped air.
Let cheesecake rest in the cracked oven to prevent sudden temperature shock.

FAQs

Can I use frozen raspberries?
- Yes—thaw completely and drain off excess liquid before cooking down into a purée.
How do I adjust for high altitude?
- Decrease baking temperature by 15°F (10°C) and bake for a slightly longer time.
Can I prepare components ahead?
- Make crust and purée up to 2 days ahead; store separately in the fridge.
Do I need food coloring?
- No—fresh purée will impart a soft pink hue; coloring enhances vibrancy.

Conclusion

With its stunning pink velvet hue and luscious raspberry swirl, this cheesecake is guaranteed to impress both visually and taste-wise. By following these detailed steps and pro tips, you’ll achieve a flawless, bakery-quality dessert every time. Gather your favorite people, slice generously, and bask in the acclaim—then be sure to experiment with your creative twists!

10 Steps to the Perfect Pink Velvet Raspberry Cheesecake

Author: Velma
Total Time: 8½ hours
Yield: 12 slices 1x
Diet: Gluten Free

Print Recipe

Description

This Pink Velvet Raspberry Cheesecake is a luscious, show-stopping dessert that blends the smooth richness of classic cheesecake with the delicate sweetness of raspberries and a striking pink velvet twist. With a buttery cookie crust, creamy filling, and a vibrant raspberry swirl, it’s the perfect centerpiece for celebrations or romantic evenings.

Instructions

1. Make the Crust

Preheat oven to 325°F (163°C).
Mix cookie crumbs, sugar, and melted butter until combined.
Press into the bottom of a 9-inch springform pan.
Bake for 8 minutes. Cool slightly while preparing the filling.

2. Make the Raspberry Swirl

In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook over medium heat until berries break down (5–7 minutes).
Optional: Stir in cornstarch slurry to thicken.
Press mixture through a fine mesh sieve to remove seeds. Let cool.

3. Make the Cheesecake Batter

Beat cream cheese and sugar on medium speed until smooth.
Add eggs one at a time, mixing just until combined.
Mix in vanilla, sour cream, flour (or cornstarch), vinegar, and buttermilk.
Add pink or red gel coloring until desired pink hue is reached.
Do not overmix.

4. Assemble the Cheesecake

Pour half of the cheesecake batter into the crust.
Drizzle with half of the raspberry swirl. Swirl gently with a toothpick.
Repeat with remaining batter and raspberry mixture, swirling again.
Tap pan gently to remove air bubbles.

5. Bake in Water Bath

Wrap bottom of the springform pan in foil.
Place in a large baking pan filled with 1–2 inches of hot water.
Bake for 55–65 minutes until edges are set and center is slightly jiggly.
Turn off oven, crack the door, and let it cool inside for 1 hour.

6. Chill

Remove cheesecake from oven and water bath.
Refrigerate for at least 6 hours or overnight for best texture.

Notes

Color Intensity: Use gel food coloring for vibrant pink tones without thinning the batter.
Crust Swap: Try chocolate cookie crumbs for a dramatic contrast.
No-Bake Option: Use a no-bake cheesecake base with gelatin and raspberry mousse topping.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Desserts
Cuisine: American

Nutrition

Calories: 430 kcal
Sugar: 24g
Sodium: 280 mg
Fat: 30 g
Saturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 32 g
Fiber: 1g
Protein: 6g
Cholesterol: 105 mg

Keywords: Pink Velvet Raspberry Cheesecake