The first time I tasted a pink velvet raspberry cheesecake, it wasn’t just the flavor that captured my heart—it was the moment. It was a spring baby shower, filled with laughter, soft pastels, and sweet anticipation. Nestled on a lace-trimmed cake stand, this cheesecake looked like something out of a vintage fairy tale. Light blushed pink, drizzled with ruby-red raspberry swirls, and topped with clouds of whipped cream and bright berries, it stole every heart in the room. That day, it became more than a dessert. It became a tradition.

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This Luxurious Pink Velvet Raspberry Cheesecake has since made its way to Easter brunches, Mother’s Day teas, and even quiet evenings when a bit of indulgence felt deserved. It’s the kind of dessert that feels like a gift—both to make and to enjoy. Blending the rich decadence of a classic cheesecake with the tart brightness of fresh raspberries and the elegance of a soft pink hue, this recipe is an ode to beauty, flavor, and celebration.

With its velvet texture, subtle cocoa undertones, and a hint of vanilla, this cheesecake brings a romantic twist to the dessert table. Whether you’re planning a bridal shower or simply craving something stunning and sweet, this pink velvet creation will never disappoint.

Why You’ll Love This Recipe

Stunning Presentation: Its pink hue and raspberry swirls make it almost too pretty to eat.
Creamy & Tangy: The smooth richness of cream cheese pairs perfectly with tart berries.
Perfect for Celebrations: A favorite for weddings, anniversaries, Valentine’s Day, or birthdays.
Make-Ahead Friendly: Bake the night before and let it set beautifully by the next day.

INGREDIENTS YOU’LL NEED:

For the Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Raspberry Swirl:

1 cup fresh or frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, room temperature
A few drops pink food coloring or beet juice

For the Topping:

Whipped cream
Fresh raspberries

HOW TO MAKE LUXURIOUS PINK VELVET RASPBERRY CHEESECAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly into a 9-inch springform pan and bake for 10 minutes. Let it cool while you work on the filling.

Step 2: Make the Raspberry Swirl
In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and mash the berries until they release their juices and begin to thicken—about 5–7 minutes. Press the mixture through a sieve to remove seeds and set aside the silky raspberry sauce.

Step 3: Mix the Cheesecake Filling
Beat the softened cream cheese in a large bowl until completely smooth. Gradually add sugar, followed by sour cream, vanilla, flour, and cocoa powder. Mix until creamy, then add eggs one at a time, mixing just until incorporated. Stir in pink coloring or beet juice until you reach your desired blush tone.

Step 4: Assemble the Cheesecake
Pour half the batter into your cooled crust. Spoon half the raspberry sauce over the top, and gently swirl with a knife. Repeat with remaining batter and raspberry sauce, then swirl again. Tap the pan gently on the counter to remove air bubbles.

Step 5: Bake the Cheesecake
Place the springform pan in a larger pan and pour hot water around the sides to create a water bath. Bake for 55–65 minutes, until the edges are set but the center has a gentle wobble. Turn off the oven, crack the door open, and let it rest inside for an hour.

Step 6: Chill and Garnish
Remove the cheesecake, cool to room temperature, and refrigerate for at least 4 hours—preferably overnight. Just before serving, pipe or dollop whipped cream around the edge and crown it with fresh raspberries.

HELPFUL TIPS:

Use full-fat cream cheese for the creamiest texture.
Don’t overbeat the eggs—this keeps the cheesecake from puffing and cracking.
A water bath ensures even baking and a smooth top.
Always chill completely before slicing for clean, beautiful servings.

DETAILS:

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 6 hours (including chilling)
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES:

Beet juice adds natural color without changing the taste.
You can substitute the raspberry swirl with strawberry or blueberry for a variation.
Store leftovers in an airtight container for best results.

NUTRITIONAL INFORMATION (per slice):

Calories: 450
Total Fat: 30g
Carbohydrates: 35g
Protein: 6g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen raspberries instead of fresh?
Yes! Just thaw them first and drain excess liquid to avoid a runny swirl.

Do I need a water bath?
It’s optional but highly recommended—it prevents cracks and bakes the cheesecake evenly.

What if I don’t have pink food coloring?
Use beet juice or leave it out for a classic creamy cheesecake look.

Can I freeze this cheesecake?
Absolutely. Slice, wrap individually, and freeze up to 2 months. Thaw in the fridge overnight.

STORAGE INSTRUCTIONS:

Fridge: Keeps fresh for 4–5 days in an airtight container.
Freezer: Freeze slices individually and tightly wrapped for up to 2 months.

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CONCLUSION:

This Luxurious Pink Velvet Raspberry Cheesecake is more than a treat—it’s a celebration of color, flavor, and joyful moments. With its smooth texture, tangy raspberry ribbons, and graceful pink hue, it brings beauty and comfort to every occasion. Whether you’re sharing it with loved ones or simply savoring a slice on a quiet evening, this cheesecake will always feel like something truly special.