Description
Get ready to fall in love with this *Pink Velvet Raspberry Cheesecake*—a show-stopping dessert that’s as pretty as it is delicious. With its creamy raspberry-infused filling, hidden layers of tender pink velvet cake, and a glossy glaze to finish, this cheesecake brings bold flavor and beauty to any occasion. It’s the perfect centerpiece for a celebration or an elegant solution for your “what dessert should I bring?” moments. Whether you’re searching for *easy dessert ideas*, *dinner party treats*, or a *quick make-ahead sweet*, this recipe checks all the boxes.
Ingredients
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
24 ounces cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup heavy cream
1 cup fresh or thawed raspberries
1 cup pink velvet cake crumbs or 1 thin cake layer
1 tablespoon gelatin or raspberry glaze
1/2 cup whipped cream (for decoration)
1/2 cup fresh raspberries (for garnish)
Instructions
1. Preheat oven to 325°F (160°C). Line the bottom of a springform pan and wrap the outside in foil to prevent leaks.
2. Combine graham cracker crumbs and melted butter. Press into the base of the pan and bake for 8–10 minutes. Cool while preparing filling.
3. Beat cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, then blend in sour cream, vanilla, and heavy cream.
4. Gently fold in raspberries and pink velvet cake crumbs or layer the cake at the bottom. Swirl lightly if crumbled or keep clean layers.
5. Pour batter over crust. Place pan in a water bath and bake for 60–70 minutes until edges are set and center is slightly jiggly.
6. Let cool in the oven with door cracked open for 1 hour, then refrigerate at least 6 hours or overnight.
7. Pour raspberry glaze on top and spread evenly. Decorate with whipped cream and fresh raspberries before serving.
8. Slice with a clean, sharp knife and serve chilled.
Notes
Use full-fat block cream cheese for the creamiest texture—tub varieties won’t set as well.
Chill overnight for the cleanest slices and richest flavor.
Decorate just before serving to keep toppings fresh and vibrant.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: raspberry cheesecake, pink velvet cake, creamy cheesecake, party dessert, easy recipe, special occasion, fruit cheesecake, Valentine’s dessert