I have a deep weakness for desserts that don’t just taste incredible but also look like they belong in a pastry gallery. That’s why I’m obsessed with this Pink Velvet Raspberry Cheesecake. It’s a dessert that delivers a perfect harmony of tangy raspberry, smooth creaminess, and a hint of chocolatey velvet depth. Each slice is a showstopper—glossy pink glaze on top, luscious creamy filling, and a buttery graham base that holds everything together beautifully.

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What I really love about this cheesecake is how it plays with texture and flavor in such a striking way. The light tartness of fresh raspberries balances the richness of the cheesecake, while the pink velvet sponge folded inside adds a soft bite and a splash of color. Whether you’re making it for a birthday, Valentine’s Day, or just because you need something pretty on your dessert table, this recipe brings a lot of joy to the kitchen and even more to the plate.

Why You’ll Love This Pink Velvet Raspberry Cheesecake

Visually stunning: That glossy pink glaze and vibrant raspberry hue make this a total show-off on any dessert table.
Incredible texture: Creamy, soft, velvety, with a slight crunch from the crust—each bite keeps you coming back.
Balanced flavor: The sweet and tangy combination is fresh and light, without being overpowering.
Perfect for any occasion: Whether it’s a celebration or a cozy weekend treat, it fits right in.
Make-ahead friendly: Cheesecake always benefits from chilling overnight, making this ideal for prep-ahead desserts.

What Kind of Cream Cheese Should I Use?

For a cheesecake like this, cream cheese is the star of the show, so quality truly matters. I always recommend using full-fat block cream cheese (not the whipped or tub varieties). Blocks have less water content, which helps the cheesecake set properly and gives it that rich, smooth texture. I’ve tried both name-brand and store-brand options, and while both work, the premium brands tend to be slightly silkier and creamier. Room temperature cream cheese is also essential—it blends better and avoids lumps in the batter.

Options for Substitutions

While the original recipe is dreamy as-is, there’s always room to play based on what you have:

Crust: Not a graham cracker fan? Swap in crushed digestive biscuits, golden Oreos, or even chocolate cookies for a more decadent base.
Raspberries: Fresh raspberries are best for garnish, but frozen work perfectly fine for the filling—just thaw and drain well first.
Gelatin glaze: Want to skip the shiny pink glaze? A simple raspberry compote or a dusting of powdered sugar with extra berries looks beautiful too.
Dairy-free: Use dairy-free cream cheese and coconut cream to create a lactose-friendly version. It may set softer but still tastes amazing.
Food coloring: The vibrant pink can be adjusted or omitted entirely if you prefer a more natural look. Beet powder or freeze-dried raspberry powder work as natural alternatives.

Ingredients for This Pink Velvet Raspberry Cheesecake

Cream Cheese
This is the creamy backbone of the cheesecake. Go for full-fat block-style cream cheese to ensure richness and structure.

Granulated Sugar
Balances the tartness of raspberries and enhances the overall flavor without being overly sweet.

Eggs
They provide structure and help the cheesecake set while maintaining that classic silky texture.

Sour Cream
Adds tang and creaminess, making the filling extra smooth and luscious.

Vanilla Extract
A small amount goes a long way in rounding out the flavor and giving it a warm depth.

Raspberries
Fresh or thawed frozen raspberries offer bright tartness and color contrast within the cheesecake layers.

Pink Velvet Cake Crumbs or Layer
This is the signature twist—folding or layering in pink velvet cake adds color, a hint of cocoa, and a soft texture surprise.

Heavy Cream
Used for both the batter and whipped topping; it makes everything extra rich and smooth.

Butter
Melted into the crust for that perfect firm base that holds the creamy filling.

Graham Crackers or Digestive Biscuits
Crushed into crumbs for the cheesecake crust. Neutral and buttery to let the raspberry and pink velvet shine.

Gelatin or Raspberry Glaze
Gives the cheesecake that glossy pink finish on top, making it a showstopper.

Whipped Cream
To pipe over the top for decoration, texture, and that final touch of indulgence.

Fresh Raspberries (for garnish)
Adds vibrant color and freshness to the finished cake.

Step 1: Prepare the Crust

Crush the graham crackers (or your crust base of choice) into fine crumbs, then mix with melted butter until evenly moistened. Press this mixture firmly into the bottom of a springform pan. Bake for 8–10 minutes at 325°F (160°C), then let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and beat until combined, scraping the sides of the bowl as needed. Mix in the eggs one at a time, then add sour cream, vanilla extract, and heavy cream. Blend until the batter is silky and lump-free.

Step 3: Add Raspberry and Pink Velvet Layers

Gently fold in fresh or thawed raspberries to the cheesecake batter. If using a pink velvet cake layer, place a thin layer over the baked crust before pouring in the filling, or fold crumbled pieces into the batter. Swirl lightly for a marbled effect, or keep it layered for a clean visual.

Step 4: Bake the Cheesecake

Pour the filling into the prepared crust. Use a water bath by placing the springform pan into a larger roasting pan filled with hot water halfway up the sides. Bake at 325°F (160°C) for 60–70 minutes until the edges are set and the center is just slightly jiggly. Turn off the oven and let it cool with the door cracked open for 1 hour.

Step 5: Chill Completely

Remove from the oven and refrigerate for at least 6 hours, ideally overnight, to let the cheesecake fully set and develop its flavor.

Step 6: Add Glaze and Decorate

Once chilled, pour the raspberry glaze or mirror glaze over the top and spread evenly. Decorate with whipped cream swirls and fresh raspberries just before serving.

How Long to Cook the Pink Velvet Raspberry Cheesecake

The baking time for this cheesecake is approximately 60 to 70 minutes at 325°F (160°C). You’ll know it’s ready when the edges are set and the center has just a slight wobble when you gently shake the pan. After baking, let it rest in the turned-off oven with the door slightly open for another 60 minutes to cool gradually—this helps prevent cracking. Then refrigerate it for at least 6 hours, but overnight is best for a fully set, flavorful cake.

Tips for Perfect Pink Velvet Raspberry Cheesecake

Always use room temperature ingredients: This ensures a smooth, lump-free batter.
Avoid over-mixing: Incorporating too much air can cause the cheesecake to crack.
Use a water bath: It maintains even baking and prevents the top from browning or splitting.
Let it cool gradually: Sudden temperature changes can lead to surface cracks.
Chill overnight: This improves texture and enhances flavor, especially with the raspberry layers.
Wipe the knife clean between slices: It keeps your slices neat and beautiful.
Use quality raspberries: Their brightness really comes through in the flavor.
Don’t skip the crust prebake: It helps prevent sogginess under the creamy filling.

Watch Out for These Mistakes While Cooking

Skipping the water bath: It may seem optional, but it prevents cracks and uneven baking—especially important for creamy cheesecakes.
Using cold cream cheese: This can lead to a lumpy batter, so always let it soften first.
Overbaking: Cheesecakes continue to cook as they cool. If the center is fully firm in the oven, it’s already overdone.
Opening the oven door too soon: It lets out steam and can cause the top to sink or crack.
Not cooling properly: Rushing the chill time means a loose texture and less defined layers.
Using too much raspberry juice: If not drained well, the raspberries can water down the batter or create soggy pockets.
Forgetting to line the pan: Greasing and lining your springform base ensures easy release after chilling.

What to Serve With Pink Velvet Raspberry Cheesecake?

Fresh Berries and Mint

Simple and elegant—adds extra freshness and color on the plate.

Raspberry Coulis

A drizzle of raspberry sauce intensifies the fruity flavor and adds a professional touch.

White Chocolate Shavings

They pair beautifully with the tangy raspberry and give a visual contrast.

Vanilla Bean Ice Cream

For an ultra-decadent combo that turns one slice into a full-on dessert experience.

Champagne or Rosé

A sparkling drink enhances the light, fruity flavors of the cheesecake.

Espresso or Coffee

Balances the sweetness and brings out the cocoa tones in the pink velvet.

Pistachio Crumble

Sprinkle a bit on top for a salty-crunchy balance that contrasts the creamy filling.

Lemon Zest or Candied Citrus

Adds a bright, zippy lift that cuts through the richness in the best way.

Storage Instructions

This cheesecake stores beautifully, making it ideal for make-ahead desserts. Here’s how to keep it at its best:

Refrigerator: Once fully chilled and set, wrap the cheesecake tightly with plastic wrap or store in an airtight container. It will stay fresh in the fridge for up to 5 days.
Freezer: You can freeze the cheesecake (without glaze or whipped topping) for up to 2 months. Wrap slices individually in plastic wrap and foil, or freeze the whole cake in a springform pan. Thaw overnight in the fridge before serving.
Decorating tip: If freezing, add the raspberry glaze and toppings after thawing to keep the finish glossy and fresh.

Estimated Nutrition

The nutritional breakdown is based on a standard 1-slice serving (1/12th of the cake):

Calories: ~420
Total Fat: 30g
Saturated Fat: 17g
Cholesterol: 120mg
Sodium: 230mg
Carbohydrates: 33g
Sugar: 24g
Fiber: 2g
Protein: 6g

These numbers may vary slightly depending on substitutions or portion size, but overall, it’s a rich, indulgent treat meant to be enjoyed slowly and sweetly.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! In fact, it tastes better the next day. Prepare it a day in advance and chill overnight to let the flavors develop and the texture firm up.

Do I have to use a water bath?

It’s highly recommended. A water bath keeps the baking temperature even and moist, helping prevent cracks and overcooking. If you’re worried about leaks, wrap the pan tightly in foil or place a tray of water on a lower oven rack instead.

Can I use frozen raspberries?

Absolutely. Just be sure to thaw and drain them thoroughly to avoid excess moisture in the batter.

What if I don’t want to use food coloring?

No problem! The pink hue is mostly for aesthetics. You can leave it out, or opt for natural alternatives like beet juice or freeze-dried raspberry powder.

Can I make this gluten-free?

Yes—just use gluten-free cookies or graham crackers for the crust. The rest of the filling is naturally gluten-free.

How do I know when the cheesecake is done baking?

It’s ready when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools and chills.

Why did my cheesecake crack on top?

This can happen if it’s overbaked, cooled too quickly, or if you skipped the water bath. It’s still perfectly delicious—and a layer of glaze or whipped cream covers it up beautifully.

Can I skip the pink velvet layer?

Definitely. The cheesecake will still be luscious without it. Or, you could replace it with swirls of raspberry puree for a different but equally stunning effect.

Conclusion

Pink Velvet Raspberry Cheesecake is a dessert that brings both drama and delight to the table. With its luxurious texture, stunning appearance, and balance of flavors, it’s as much a feast for the eyes as it is for the palate. Whether you’re celebrating something special or just want to treat yourself, this cheesecake delivers in every bite. It’s one of those recipes that looks like it took hours (and it kind of does!), but is worth every moment spent in the kitchen. Make it once, and I promise—you’ll find yourself craving it again soon.