Pink Velvet Raspberry Cheesecake

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Dreamy, rich, and totally irresistible, this Pink Velvet Raspberry Cheesecake is the dessert that turns any table into a celebration. With its vibrant pink layers, fresh raspberry swirls, and creamy cheesecake center, it delivers indulgence and elegance in every bite. Whether you’re planning a special birthday, Valentine’s Day treat, or simply want to wow your guests, this dessert is an eye-catching showstopper.

What makes this cheesecake stand out isn’t just the stunning color. The flavor combines the soft tang of cream cheese with the sweet brightness of raspberries, layered over a buttery graham cracker crust. And the best part? It doesn’t require fancy baking techniques—just a bit of love and some fridge time to set perfectly.

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What Kind of Cream Cheese Should I Use?

The foundation of any great cheesecake is the cream cheese. For this recipe, go with full-fat brick-style cream cheese—the kind that comes wrapped in foil. It yields a richer, smoother texture than whipped or spreadable versions. Make sure it’s at room temperature before mixing for a lump-free, creamy filling.

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Ingredients for the Pink Velvet Raspberry Cheesecake

• Graham crackers – Crushed to form the base of the crust, providing that signature buttery crunch.
• Unsalted butter – Melted and combined with graham crackers to hold the crust together.
• Granulated sugar – Adds just the right touch of sweetness to both the crust and cheesecake filling.
• Full-fat cream cheese – The star ingredient, giving this cheesecake its creamy, dense texture.
• Heavy whipping cream – Lightens the filling and adds richness.
• Powdered sugar – Blends smoothly into the batter for a silky consistency.
• Vanilla extract – Rounds out the flavor with warm undertones.
• Raspberries – Both fresh and pureed, for bursts of tartness and beautiful swirls throughout.
• Pink food coloring – Optional but highly recommended for that dramatic pink velvet aesthetic.
• Gelatin (optional) – Helps the cheesecake set if you prefer a firmer texture.

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How To Make the Pink Velvet Raspberry Cheesecake

Step 1: Prepare the Crust

Crush the graham crackers into fine crumbs using a food processor or rolling pin. Combine with melted butter and a bit of granulated sugar. Press this mixture firmly into the base of a springform pan. Chill in the fridge while you make the filling.

Step 2: Make the Raspberry Layer

Puree half of the raspberries and strain to remove seeds. In a mixing bowl, whip together the cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth. Divide the batter in half. Mix the raspberry puree and pink food coloring into one half until you achieve a vibrant hue.

Step 3: Layer the Cheesecake

Pour the pink raspberry layer over the chilled crust. Smooth it out with a spatula. Carefully add the plain cream cheese layer on top. Use a skewer to swirl a few dots of raspberry puree into the top for a marbled effect.

Step 4: Let It Set

Refrigerate for at least 6 hours, or overnight for best results. If using gelatin, dissolve it in warm water and mix it into the layers before assembling to ensure a firmer hold.

Step 5: Decorate and Serve

Top the cheesecake with piped whipped cream, fresh raspberries, and sprinkles. Slice and serve chilled.

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Serving and Storing This Cheesecake

This cheesecake is best served cold straight from the fridge. For clean slices, dip your knife in hot water and wipe between each cut. You can store leftovers in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully—wrap individual slices in plastic wrap and freeze for up to one month.

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Frequently Asked Questions

How do I keep the cheesecake from cracking?

Since this is a no-bake cheesecake, you don’t need to worry about cracks. Just be sure to chill it fully before slicing.

Can I use frozen raspberries?

Yes! Thaw them first and strain out any excess liquid before using them in the puree or for garnish.

What if I don’t have gelatin?

You can skip it—the cheesecake will still set nicely in the fridge, just a bit softer. If you prefer a firmer texture, gelatin helps provide that stability.

Can I make this ahead of time?

Absolutely. This cheesecake is perfect for prepping 1-2 days in advance. Just wait to add the toppings until right before serving.

Is the food coloring necessary?

Nope! It adds to the visual appeal, but the taste is delicious either way. You can go natural or use beetroot powder for a dye-free version.

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Want More Cheesecake Ideas?

If you’re loving this Pink Velvet Raspberry Cheesecake, you’ll definitely want to try these other indulgent creations:

• Strawberry Cheesecake Cupcakes for a bite-sized treat.
• Caramel Reese’s Oreo Cheesecake when you’re craving sweet and salty.
• Blueberry Cheesecake Heaven Rolls for a fruity breakfast twist.
• Strawberry Cheesecake Donut Holes if you love cheesecake and donuts in one bite.
• Strawberry Animal Cookie Cheesecake for a playful, nostalgic take.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add the gelatin or skip it? Did you try a different fruit swirl?

I love seeing how everyone puts their spin on it. If you’re looking for more pink and pretty desserts, follow me on Pinterest at Life with Nina for daily inspiration.

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