Looking for a stunning, crowd-pleasing dessert?
These Pink Velvet Raspberry Cheesecake slices are rich, creamy, and vibrantly beautiful. Perfect for birthdays, holidays, or any special occasion, this easy cheesecake recipe delivers a velvety-smooth texture with a burst of raspberry flavor. Ready in just about 1 hour (plus chilling time)—let’s dive into some delicious Pink Velvet Raspberry Cheesecake magic!
Why You’ll Love This Pink Velvet Raspberry Cheesecake Recipe
This recipe is guaranteed to become a household favorite. Here’s why you’ll keep coming back to it:
Ready in about 1 hour of active time
Perfect for all ages and any celebration
Simple and elegant—looks bakery-worthy!
Made with basic, easy-to-find ingredients
Rich chocolate crust and dreamy raspberry flavor
Ingredients for Pink Velvet Raspberry Cheesecake
Main Ingredients:
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
Pink gel food coloring (as needed)
1/2 cup raspberry preserves or fresh raspberry purée
Optional Toppings:
Fresh raspberries
Raspberry sauce drizzle
Whipped cream
Step-by-Step Instructions for Making Pink Velvet Raspberry Cheesecake
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
Prepare the Crust:
Mix chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of the pan. Set aside.
Make the Filling:
In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and continue beating until creamy.
Add eggs one at a time, beating after each addition. Stir in vanilla and sour cream until well combined.
Add pink gel food coloring gradually, mixing until the desired pink shade is achieved.
Gently swirl in raspberry preserves for a marbled effect.
Assemble and Bake:
Pour the batter over the prepared crust. Smooth the top with a spatula.
Bake for 45 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill:
Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Serve:
Top with fresh raspberries and raspberry sauce before slicing and serving.
Recipe Yield, Prep Time & Nutritional Information
Servings: 10–12 slices
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling + Chilling Time: 5 hours
Total Time: 6 hours 5 minutes
Calories: Approx. 450 kcal per slice
Flavor Variations for Pink Velvet Raspberry Cheesecake
Chocolate Raspberry Dream: Add mini chocolate chips into the filling before baking.
Berry Medley: Swirl in a mix of strawberry and blueberry preserves with the raspberry.
Vanilla Bean: Add scraped vanilla bean for a deeper, aromatic vanilla flavor.
No-Bake Version: Use a no-bake cheesecake filling and chill until firm.
Gluten-Free Option: Use gluten-free chocolate cookies for the crust.
How to Store and Reheat Pink Velvet Raspberry Cheesecake
Storing:
Keep the cheesecake covered in the refrigerator for up to 5–7 days.
Freezing:
Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight.
Reheating:
Not recommended to reheat; enjoy chilled or at room temperature for best texture.
Frequently Asked Questions (FAQs) About Pink Velvet Raspberry Cheesecake
Can I use a different type of cookie for the crust?
Yes! Oreos, graham crackers, or vanilla wafers are great options.
How do I prevent cracks in my cheesecake?
Bake in a water bath if possible, and avoid overmixing the batter to minimize air bubbles.
Can I make this cheesecake ahead of time?
Absolutely! It’s perfect when made a day or two ahead.
Can I skip the food coloring?
Yes! The pink is just for fun—you can leave it out for a natural cheesecake.
What if I don’t have a springform pan?
Use a deep pie dish or a regular cake pan lined with parchment, but removal will be trickier.
Can I add a layer of raspberry jam on top after baking?
Definitely! It adds an extra fruity punch and a glossy finish.
Final Thoughts on These Pink Velvet Raspberry Cheesecake Slices
These Pink Velvet Raspberry Cheesecake slices are a show-stopping, mouthwatering treat that’s as easy to love as it is to make. With a rich, chocolatey crust, silky smooth filling, and a playful pink hue, they bring joy to any dessert table. Whether you’re celebrating a birthday, hosting a brunch, or just craving something spectacular, this cheesecake will have everyone coming back for seconds. One slice, and you’ll see—this recipe is pure magic!
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Pink Velvet Raspberry Cheesecake
Ingredients
Main Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 3 packages cream cheese, softened (8 oz each)
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- pink gel food coloring (as needed)
- 1/2 cup raspberry preserves or fresh raspberry purée
Optional Toppings
- fresh raspberries
- raspberry sauce drizzle
- whipped cream
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Mix chocolate cookie crumbs and melted butter in a bowl. Press firmly into the bottom of the pan. Set aside.
Make the Filling
- In a large bowl, beat softened cream cheese until smooth.
- Gradually add sugar and continue beating until creamy.
- Add eggs one at a time, beating after each addition.
- Stir in vanilla and sour cream until well combined.
- Add pink gel food coloring gradually, mixing until the desired pink shade is achieved.
- Gently swirl in raspberry preserves for a marbled effect.
Assemble and Bake
- Pour the batter over the prepared crust. Smooth the top with a spatula.
- Bake for 45 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Chill
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
Serve
- Top with fresh raspberries and raspberry sauce before slicing and serving.
