Description
A dreamy, no-bake cheesecake that combines a velvety pink raspberry swirl with creamy layers over a buttery graham cracker crust. Elegant, rich, and perfect for celebrations, this dessert is as stunning as it is delicious.
Ingredients
1 ½ cups graham crackers, crushed
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
16 ounces full-fat cream cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
¾ cup heavy whipping cream
½ cup raspberry puree (strained, from about 1 cup fresh raspberries)
½ cup fresh raspberries (for garnish and layering)
2 to 3 drops pink food coloring (optional)
1 tablespoon unflavored gelatin + 2 tablespoons warm water (optional, for firm set)
½ cup whipped cream, for piping
Fresh raspberries and sprinkles, for garnish
Instructions
1. Crush the graham crackers into fine crumbs using a food processor or rolling pin.
2. Mix the crumbs with melted butter and granulated sugar until evenly combined.
3. Press the crust mixture into the base of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
4. In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix well.
5. In a separate bowl, whip the heavy cream to soft peaks. Gently fold it into the cream cheese mixture.
6. Divide the filling in half. To one half, add raspberry puree and pink food coloring (if using). Stir until smooth and evenly colored.
7. If using gelatin, dissolve it in warm water and stir half into each cheesecake layer.
8. Pour the raspberry layer over the chilled crust. Smooth with a spatula.
9. Gently add the plain cream cheese layer on top. Use a skewer to swirl extra raspberry puree on top if desired.
10. Refrigerate for at least 6 hours or overnight until fully set.
11. Before serving, top with whipped cream, fresh raspberries, and sprinkles.
Notes
Always use room temperature cream cheese for a smooth, lump-free filling.
For a natural pink hue, you can substitute food coloring with beetroot powder.
Chill the cheesecake overnight for the best flavor and firm texture, especially if skipping gelatin.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Sodium: 215mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: pink velvet cheesecake, raspberry cheesecake, no-bake cheesecake