Pink Velvet Raspberry Cheesecake (Print)
Layers of pink velvet cake, raspberry puree, and creamy cheesecake create a stunning dessert finished with fresh raspberries.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ Cake Layer
03 -
1 cup pink velvet cake crumbs or 1 thin layer (baked and cooled)
→ Cheesecake Filling
04 -
16 ounces full-fat cream cheese (softened)
05 -
3/4 cup granulated sugar
06 -
2 large eggs (room temperature)
07 -
1/2 cup heavy cream
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons all-purpose flour
10 -
3/4 cup raspberry purée (strained if desired)
11 -
A few drops pink food coloring (optional)
→ Topping
12 -
1 cup whipped cream
13 -
1/2 cup fresh raspberries
# How to Make It:
01 -
Preheat your oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper.
02 -
Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Chill while prepping other layers.
03 -
Place pink velvet cake layer (or crumbs) gently over the crust and press slightly to level it.
04 -
In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing gently. Stir in vanilla, flour, and heavy cream.
05 -
Fold in raspberry purée and pink food coloring if using.
06 -
Pour cheesecake filling over the cake layer in the pan. Tap lightly to remove air bubbles.
07 -
Wrap the pan in foil and place it in a water bath. Bake for 55–70 minutes or until center jiggles slightly.
08 -
Turn off oven and let cheesecake sit inside with the door cracked for 30 minutes. Remove from oven, cool to room temp, then refrigerate for at least 6 hours or overnight.
09 -
Before serving, decorate with whipped cream and fresh raspberries.
# Additional Notes:
01 -
This cheesecake sets best when chilled overnight—don’t rush the cooling!
02 -
Use a hot, clean knife between slices for perfect presentation.
03 -
If using frozen raspberries, thaw and drain well to avoid excess moisture.