I’ll be honest—this Pink Velvet Raspberry Cheesecake might just be my new favorite dessert. It’s one of those recipes that turns heads the second it hits the table. That vibrant pink hue, the rich layers of creamy cheesecake, and the burst of tart raspberry all come together in a slice that’s as joyful to look at as it is to eat. It’s indulgent, it’s smooth, it’s fruity—and it’s a guaranteed crowd-pleaser.

I created this recipe on a whim after a surplus of fresh raspberries and a craving for something a little extra. It’s got that soft, almost mousse-like pink velvet texture layered over a graham cracker crust with real raspberries baked right in. The tangy fruit cuts the sweetness just enough, making every bite feel balanced and bright. Whether you’re celebrating something special or just looking to impress, this cheesecake is ready for the spotlight.

Why You’ll Love This Pink Velvet Raspberry Cheesecake

Striking appearance: That glossy pink top and deep berry swirls make this cake visually stunning.
Dreamy texture: Light and creamy, with a velvet-smooth consistency that melts in your mouth.
Berry-forward flavor: The fresh raspberries give it a vibrant, tart contrast to the sweet, creamy layers.
Perfect for events: Ideal for birthdays, anniversaries, Valentine’s Day—or just because.
Make-ahead friendly: You can prepare it a day or two in advance, and it keeps beautifully.

What Kind of Cream Cheese Should I Use for Pink Velvet Raspberry Cheesecake?

The foundation of any great cheesecake is the cream cheese, and for this recipe, quality really does matter. I always go for full-fat brick-style cream cheese—it gives the cheesecake that rich, creamy structure we all crave. Avoid the whipped or tub varieties; they tend to be softer and can throw off the consistency, especially when you’re going for that signature velvety texture.

If you’re baking this for a special occasion, consider splurging on a premium brand. It makes a noticeable difference, especially when you’re pairing it with the tartness of raspberries and the bold pink velvet flavor.

Options for Substitutions

Maybe you’re missing an ingredient or working around a dietary need—here’s how you can tweak this recipe without losing the magic.

Graham Cracker Crust: Swap it for chocolate cookie crumbs for a deeper flavor or use digestive biscuits for a more buttery crunch.
Raspberries: Fresh or frozen both work great. If you’re out of raspberries, try strawberries or blackberries—just adjust the sugar slightly if your substitute is sweeter.
Food Coloring: If you prefer natural alternatives, beetroot powder or freeze-dried raspberry powder can add color and a little extra flavor.
Cream Cheese Alternatives: You can try plant-based cream cheese for a dairy-free version, but aim for the firm, brick-style vegan brands for best results.
Heavy Cream: If you don’t have it, Greek yogurt or sour cream can be used to add richness and tang.

Ingredients for This Pink Velvet Raspberry Cheesecake

Each ingredient in this cheesecake plays a key role in flavor, texture, or structure—no fluff, just essentials that work together to create the magic.

Graham cracker crumbs – They form the buttery, slightly crunchy crust that balances the creamy layers above.
Unsalted butter – Melted into the crust to bind everything together with richness.
Cream cheese (full-fat, brick-style) – The heart of the cheesecake; it gives the filling its luxurious, smooth texture.
Granulated sugar – Sweetens the cheesecake and helps blend the tartness of raspberries.
Sour cream – Adds a tangy note and lightens up the density of the cream cheese.
Heavy cream – Creates an ultra-creamy, fluffy finish in the pink velvet layer.
Eggs – Essential for structure; they hold the cheesecake together as it bakes.
Vanilla extract – Enhances the overall flavor and adds a comforting aroma.
Fresh raspberries – Folded into the cheesecake and layered throughout for bright, tart bursts in every bite.
Pink food coloring – Gives the cheesecake that vivid pink velvet signature look.
White chocolate (optional) – Melted and swirled into the batter or drizzled on top for added decadence.
Powdered sugar – Lightly dusted over the topping or used in whipped cream for garnish.
Whipped cream – For decorating the top and making this cheesecake look as good as it tastes.

Step 1: Prepare the Crust

Start by mixing graham cracker crumbs with melted butter in a bowl until the texture feels like damp sand. Press this mixture firmly into the bottom of a springform pan. Use the bottom of a flat glass or measuring cup to compact it evenly. Place the crust in the freezer while you prepare the filling—this helps it set and stay crisp.

Step 2: Beat the Cream Cheese

In a large mixing bowl, beat the cream cheese on medium speed until completely smooth. This step is key—take your time and scrape the sides of the bowl to avoid lumps. Once smooth, add granulated sugar and continue beating until the mixture is creamy and glossy.

Step 3: Add Cream, Sour Cream & Vanilla

Mix in the sour cream, heavy cream, and vanilla extract. These ingredients lighten the texture and bring a slight tang that balances the sweetness. Blend until smooth and fully incorporated.

Step 4: Incorporate the Eggs

Add the eggs one at a time, mixing on low speed. Don’t overbeat at this stage—too much air can cause the cheesecake to crack while baking. Just mix until each egg disappears into the batter.

Step 5: Add the Pink Color and Raspberries

Stir in the pink food coloring until you reach your desired shade of pink velvet. Gently fold in the fresh raspberries so they’re evenly distributed without crushing them.

Step 6: Pour and Swirl (Optional)

Pour half the batter over the chilled crust. If using white chocolate, drizzle some over this layer before pouring the rest of the batter. Give the top a gentle swirl for a marbled effect.

Step 7: Bake with a Water Bath

Wrap the pan in foil and place it in a larger baking dish. Fill the outer pan with hot water to reach halfway up the sides (this keeps the cheesecake moist and prevents cracks). Bake at 325°F (163°C) for about 60–70 minutes, or until the center is just set with a slight wobble.

Step 8: Cool & Chill

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for an hour. Then remove it and chill in the fridge for at least 6 hours, preferably overnight. This helps it set fully and develop flavor.

Step 9: Decorate and Serve

Once chilled, top your cheesecake with whipped cream, a dusting of powdered sugar, and a few fresh raspberries. Slice with a hot knife for clean cuts and serve chilled.

How Long to Cook the Pink Velvet Raspberry Cheesecake

Baking time for this cheesecake is around 60 to 70 minutes at 325°F (163°C) using a water bath. The edges should look set, but the center should still have a subtle jiggle when you gently shake the pan. That means it’s cooked just right—overbaking is what causes cracks and dryness.

After baking, leave it in the oven with the door slightly open for 1 hour to gradually cool. Then, transfer it to the fridge for at least 6 hours, though overnight is even better. This long chill sets the texture beautifully and intensifies the flavor.

Tips for Perfect Pink Velvet Raspberry Cheesecake

Room temperature ingredients: Cold cream cheese won’t mix properly and will lead to lumps. Let all dairy and eggs come to room temperature before starting.
Use a water bath: It keeps the cheesecake moist and prevents cracking. Don’t skip this—it makes a real difference.
Don’t overmix after adding eggs: Incorporating too much air will lead to puffing and cracking. Stir gently, just enough to combine.
Wrap the pan well: Use aluminum foil to tightly wrap your springform pan so the water bath doesn’t seep in.
Check doneness with a jiggle: The center should wobble like jelly. It will firm up as it cools.
Chill thoroughly: Cheesecake needs time to set, so plan ahead and chill it for several hours or overnight before slicing.
Use a hot knife for slicing: Run your knife under hot water, wipe it dry, and slice. Clean between each cut for smooth, photo-worthy slices.

Watch Out for These Mistakes While Cooking

Even though cheesecake seems simple, a few small errors can throw off the entire result. Here are the most common mistakes to steer clear of when making Pink Velvet Raspberry Cheesecake:

Using cold ingredients: If your cream cheese or eggs are cold, they won’t blend smoothly, and you’ll end up with a lumpy batter.
Skipping the water bath: It’s tempting to avoid the hassle, but without it, the cheesecake can crack or bake unevenly.
Overmixing the batter: Especially after adding the eggs—this introduces air that causes the top to puff and then collapse.
Underbaking or overbaking: Look for that telltale wobble in the center. If it’s too firm, you’ve gone too far.
Unwrapped springform pan: Forgetting to wrap the base with foil can allow water to seep into your crust, making it soggy.
Rushing the chill time: Cutting into a warm cheesecake is a fast track to a messy, unset slice. Chill it overnight for best results.
Using too much food coloring: It’s easy to overdo it. Add a little at a time until you reach your preferred pink.

What to Serve With Pink Velvet Raspberry Cheesecake?

While this cheesecake stands beautifully on its own, the right pairing can elevate your dessert spread and give guests options. Here are some tasty additions to serve alongside it:

Fresh Berry Compote

A warm mix of raspberries, strawberries, and blueberries simmered with a bit of sugar and lemon juice makes a tart and vibrant topping.

White Chocolate Shavings

Sprinkle curls of white chocolate on top or beside each slice for a decorative, melt-in-your-mouth garnish.

Vanilla Bean Ice Cream

The cold, creamy contrast of vanilla bean ice cream makes a dreamy pairing with a slice of pink velvet.

Raspberry Coulis

Drizzle raspberry purée on the plate under each slice to add elegance and extra berry flavor.

Champagne or Sparkling Rosé

A bubbly drink with a hint of sweetness complements the tangy cheesecake and makes it perfect for celebrations.

Almond Biscotti

Serve on the side for a crunchy bite that contrasts the smoothness of the cheesecake.

Espresso or Coffee

A rich shot of espresso or a bold coffee cuts through the creaminess and enhances the dessert’s flavors.

Storage Instructions

One of the great things about Pink Velvet Raspberry Cheesecake is that it stores incredibly well, making it a great make-ahead dessert.

Refrigerator: Store the cheesecake covered in plastic wrap or inside an airtight container in the fridge for up to 5 days. Make sure it’s completely cooled before covering to avoid condensation.
Freezer: You can freeze individual slices or the whole cheesecake. Wrap tightly in plastic wrap, then foil, and store in a freezer-safe bag or container for up to 2 months. To serve, thaw overnight in the fridge. The texture holds up surprisingly well.
Avoid room temperature storage: Cheesecake should not be left out for more than 2 hours, especially if it has whipped cream or fresh fruit on top.

Estimated Nutrition

Here’s a general breakdown per slice (based on 12 servings):

Calories: ~420
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 115mg
Sodium: 260mg
Carbohydrates: 35g
Sugar: 26g
Fiber: 1g
Protein: 6g

Note: These values can vary depending on your specific ingredients and serving size.

Frequently Asked Questions

How do I know when my cheesecake is done baking?

Look for a center that slightly jiggles when you shake the pan. The edges will be set, and the top should look matte rather than shiny. It will continue to firm up as it cools.

Can I make this cheesecake without food coloring?

Absolutely! The pink velvet look is mostly visual, so feel free to skip the food coloring. It’ll still taste amazing with the same creamy raspberry flavor.

What can I use instead of graham crackers for the crust?

You can use crushed Oreos (without the filling), vanilla wafers, or digestive biscuits. Each gives the crust a slightly different flavor and texture.

Can I use frozen raspberries?

Yes, just make sure they’re thawed and drained before folding into the batter. Excess moisture from frozen berries can affect the consistency.

Why did my cheesecake crack on top?

Cracking is usually caused by overbaking or skipping the water bath. Also, rapid cooling can lead to cracks—let it cool slowly in the oven with the door ajar.

Do I need to refrigerate it before serving?

Yes. This cheesecake needs to chill for at least 6 hours (preferably overnight) to fully set and develop its flavor and texture.

Can I make this recipe ahead of time?

Definitely. It’s actually better when made a day in advance. Just store it in the fridge and decorate it right before serving.

Is this cheesecake gluten-free?

Not by default, but you can easily make it gluten-free by using gluten-free graham crackers or cookies for the crust.

Conclusion

Pink Velvet Raspberry Cheesecake is more than just a dessert—it’s a statement. From its striking color to its dreamy texture and tangy-sweet raspberry swirl, this cake delivers on every front. Whether you’re baking it for a party, a holiday, or a simple Saturday night treat, it’s a recipe that impresses every single time.

I love how elegant and fun this cheesecake feels—and once you’ve tried it, I have a feeling you’ll be adding it to your dessert rotation too. Don’t be surprised if your guests ask for the recipe before they’ve even finished their slice.