I have a weakness for all things pink, creamy, and fruity—so naturally, this Pink Velvet Raspberry Cheesecake has earned a permanent spot in my dessert rotation. It’s not just a pretty slice; it’s a rich and silky cheesecake infused with tart raspberry notes, a hint of vanilla, and a luscious velvet-pink hue that makes it almost too beautiful to eat. The flavor is layered: a buttery graham crust, a tangy-sweet raspberry cream cheese filling, and a smooth pink glaze on top. I love how each bite melts on the tongue, delivering just enough tang to balance out the sweetness.

This cheesecake is the showstopper I bring to baby showers, spring birthdays, or anytime I want something elegant but not overly fussy. You don’t need to be a pastry chef to pull it off. It looks like a patisserie-level dessert, but the process is straightforward and satisfying. It also holds well in the fridge, which means you can make it ahead of time and impress guests with ease. Trust me—everyone will ask for the recipe before they finish their slice.

Why You’ll Love This Pink Velvet Raspberry Cheesecake

This cheesecake isn’t just about looks (though it’s undeniably gorgeous). It delivers on flavor, texture, and presentation. The raspberry adds a natural tartness that cuts through the creamy filling, while the pink velvet color makes every occasion feel extra special. Whether you’re making it for Valentine’s Day, Mother’s Day, or a weekend indulgence, this cheesecake hits all the right notes. And the best part? No water bath required.

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

You can go with either fresh or frozen raspberries for this cheesecake, and both options work beautifully. I personally prefer using frozen raspberries in the filling because they blend easily and are available year-round. Fresh raspberries, however, shine best when used for decorating the top—they add that pop of vibrant red and a juicy bite that complements the creamy texture. Just make sure to thaw and drain frozen berries before using them in the batter to avoid excess moisture.

Options for Substitutions

This recipe is flexible enough to adjust to your taste or what you have in your kitchen:

Crust: Graham cracker crust is the classic base, but you can switch it up with chocolate cookie crumbs or even crushed vanilla wafers for a sweeter twist.
Cream Cheese: Traditional full-fat cream cheese is best, but you can use reduced-fat if you’re aiming for something a bit lighter. Just know it might slightly affect the texture.
Raspberries: No raspberries? Strawberries or blackberries work well too, though the flavor profile will change a bit.
Gelatin in Glaze: If you’re not into gelatin, use a simple raspberry glaze made with puréed berries, sugar, and cornstarch.
Food Coloring: The pink color can be intensified with a drop or two of food gel if your berries aren’t vibrant enough. You can also skip it altogether for a more natural tone.
Whipped Cream Topping: Swap in mascarpone or a vegan whipped topping if you need a dairy-free alternative.

Ingredients for Pink Velvet Raspberry Cheesecake

Graham Cracker Crumbs
These form the base of the crust, giving the cheesecake its signature buttery crunch and balancing the creamy filling.
Unsalted Butter
Melted butter binds the crust together and adds richness without overwhelming the raspberry flavor.
Cream Cheese
The heart of the cheesecake—smooth, tangy, and creamy. Make sure it’s at room temperature for the best blending results.
Granulated Sugar
Sweetens the filling and helps achieve that velvety texture. It also balances the tartness of the raspberries.
Sour Cream
Adds moisture and a slight tang, making the filling light yet luscious.
Heavy Cream
Whips into the filling to give it a dreamy, mousse-like texture. Also used to stabilize the topping if desired.
Vanilla Extract
Enhances the flavors and adds a warm, sweet note to both the filling and topping.
Raspberries
The star ingredient! They infuse the cheesecake with bold flavor and that naturally vibrant pink color.
Gelatin (optional)
Helps the cheesecake set without baking and gives the glaze a glassy finish.
Pink or Red Food Coloring (optional)
Used sparingly to boost the vibrant pink color if your raspberries are a little dull.
Powdered Sugar
Perfect for sweetening whipped cream and garnishing without any grainy texture.
Whipped Cream
For topping and decoration, it gives a light finish and contrasts the dense cheesecake layer.
Fresh Raspberries (for garnish)
Add a fresh, juicy burst and make the final presentation irresistibly pretty.

Step 1: Make the Crust

In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a springform pan. Chill in the fridge while you prepare the filling.

Step 2: Prepare the Raspberry Purée

In a small saucepan over medium heat, cook the raspberries (fresh or thawed frozen) until they break down and release their juices. Strain through a fine sieve to remove the seeds. Let the purée cool.

Step 3: Mix the Cheesecake Filling

In a large bowl, beat softened cream cheese and granulated sugar until smooth and fluffy. Add sour cream, vanilla extract, and raspberry purée. Mix until well incorporated and beautifully pink.

Step 4: Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the raspberry-cream cheese mixture. This step keeps the texture airy and light.

Step 5: Pour and Chill

Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Step 6: Make the Glaze (Optional)

If using a gelatin glaze, dissolve gelatin in warm raspberry purée with a touch of sugar. Let it cool slightly, then pour over the chilled cheesecake. Chill again until the glaze is set.

Step 7: Decorate and Serve

Once set, pipe whipped cream around the edges and decorate with fresh raspberries. Add a dusting of powdered sugar if you like a frosty finish.

How Long to Cook the Pink Velvet Raspberry Cheesecake

This is a no-bake cheesecake, so there’s no oven time required—just some patience for the chilling process. Once assembled, it needs to rest in the refrigerator for at least 6 hours, though I highly recommend letting it chill overnight for the best structure and flavor. The raspberry glaze (if you’re adding it) will need an additional 30–60 minutes to fully set.

Tips for Perfect Pink Velvet Raspberry Cheesecake

Use Room Temperature Ingredients
Softened cream cheese and room-temp sour cream blend much more smoothly, preventing lumps in the filling.
Chill Long Enough
Don’t rush the chilling time—cutting too early can result in a runny or uneven texture. Overnight is always safest.
Strain the Raspberry Purée
Removing the seeds makes a big difference in texture. A fine mesh sieve is your friend here.
Whip Cream Separately
Whipping the cream before folding it into the filling gives the cheesecake its signature airy texture without being too dense.
Don’t Skip the Crust Chill
Chilling the crust before pouring in the filling helps it stay crisp and hold together once sliced.
Use a Springform Pan
It’s the easiest way to achieve clean edges and unmold the cheesecake without drama.
Optional Food Coloring
Add just a drop or two of gel-based pink food coloring if your berries don’t produce the color you’re after. A little goes a long way.
Slice with a Warm Knife
Dip your knife in hot water and wipe it between cuts for clean, sharp slices.

Watch Out for These Mistakes While Cooking

Not Draining the Raspberry Purée
Leaving seeds in can make the texture grainy, and too much liquid can prevent the cheesecake from setting properly.
Using Cold Cream Cheese
If the cream cheese isn’t fully softened, your filling might end up lumpy and hard to smooth out.
Overmixing After Adding Whipped Cream
Folding too aggressively can deflate the airiness, leading to a denser cheesecake than desired.
Skipping the Chill Time
Cutting the cheesecake too soon can ruin the presentation and texture—it's worth the wait.
Using the Wrong Pan
A standard cake pan makes removal difficult. Always use a springform pan for easy slicing and presentation.
Over-coloring the Mixture
A heavy hand with food coloring can turn your elegant pink into neon. Start with a small amount and build up gradually if needed.
Not Leveling the Top Before Chilling
The cheesecake will set in whatever shape you leave it. A quick smooth with a spatula ensures a professional finish.

What to Serve With Pink Velvet Raspberry Cheesecake?

Fresh Mint Tea

A calming and aromatic herbal tea that balances the richness of the cheesecake.

Vanilla Bean Ice Cream

The cold, creamy vanilla flavor contrasts perfectly with the tart raspberry and gives an extra layer of indulgence.

Champagne or Sparkling Rosé

A celebratory sip with a little fizz adds elegance, especially if you're serving this at a special gathering.

Chocolate Shavings or Sauce

Drizzle some dark chocolate or add shavings on top for a luxurious flavor pairing that’s hard to resist.

Lemon Curd

A tart, citrusy addition that complements the raspberry beautifully and enhances the fruity layers.

Toasted Almonds

Add crunch and a nutty note to contrast with the soft filling and crust.

Coconut Whipped Cream

A dairy-free topping option that brings a subtle tropical vibe to the table.

Berry Medley

Top slices with blueberries, blackberries, and strawberries for a colorful, juicy bonus.

Storage Instructions

Pink Velvet Raspberry Cheesecake stores beautifully—perfect for making ahead or savoring leftovers.

Refrigerator: Keep it covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh for up to 5 days.
Freezer: You can freeze it (without fresh raspberry garnish) for up to 1 month. Wrap the entire cheesecake or individual slices in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Do Not Store at Room Temp: This is a dairy-heavy dessert, so always refrigerate promptly after serving. Letting it sit out too long may affect texture and safety.

Estimated Nutrition (per slice, based on 12 servings)

Calories: ~390
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 95mg
Sodium: 210mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 20g
Protein: 5g

Note: Nutritional values may vary depending on exact ingredients and substitutions.

Frequently Asked Questions

Can I use a store-bought crust?

Yes! A pre-made graham cracker crust will save time. Just make sure it’s deep enough to hold the filling—look for a “2 extra servings” version.

Do I have to use gelatin in the glaze?

No, it’s optional. The glaze can be made with just puréed raspberries and a bit of cornstarch to thicken. Or skip it altogether if you prefer a clean top.

Can I make this cheesecake dairy-free?

Absolutely. Use vegan cream cheese, coconut cream instead of heavy cream, and a plant-based butter substitute for the crust. The texture may be slightly different but still delicious.

Is it okay to use frozen raspberries?

Definitely. Just thaw and drain them well before blending into the batter. They work great and are available year-round.

How can I intensify the pink color naturally?

Add a small amount of beet juice or pitaya (dragon fruit) powder for a deeper pink hue—no artificial dyes needed.

How do I know when the cheesecake is fully set?

It should be firm to the touch, not jiggly in the center, and should hold its shape when sliced. Chilling overnight guarantees the best results.

Can I skip the whipped cream topping?

Sure! It’s optional. The cheesecake is rich enough on its own, but the whipped cream adds visual appeal and a light finish.

Can I make mini versions of this cheesecake?

Yes, just use cupcake liners in a muffin tin. They’ll need a shorter chilling time—around 3–4 hours should be enough.

Conclusion

Pink Velvet Raspberry Cheesecake is the kind of dessert that feels as good to make as it does to eat. Its creamy texture, tart raspberry brightness, and that showstopping pink hue make it unforgettable. Whether you're preparing it for a celebration or just want a weekend treat that’s anything but ordinary, this recipe delivers. It's surprisingly simple, endlessly customizable, and guaranteed to bring a smile to everyone lucky enough to grab a slice.