If you’ve ever dreamed of a dessert that’s both stunning to look at and utterly decadent to taste, the Pink Velvet Raspberry Cheesecake is exactly what you need in your life. This beautiful cake combines the delicate crumb of a pink velvet base with the rich, creamy tanginess of raspberry-infused cheesecake. It’s a harmony of flavors and textures, with a pop of vibrant color that makes every slice feel like a special occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging yourself, this Pink Velvet Raspberry Cheesecake is guaranteed to delight both your eyes and your palate.

Pink Velvet Raspberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this cheesecake is straightforward, yet each one plays a crucial role. From the texture-giving cream cheese to the burst of tart raspberry preserves, every component ensures the perfect balance of taste, color, and creaminess in this Pink Velvet Raspberry Cheesecake.

All-purpose flour: Provides structure and a tender crumb to the pink velvet base.
Granulated sugar: Sweetens both the cake base and the cheesecake layer evenly.
Unsweetened cocoa powder: Adds a subtle depth of flavor to enhance the pink velvet cake without overpowering it.
Baking soda: Helps the pink velvet base rise and become fluffy.
Salt: Balances and enhances the sweetness of the entire dessert.
Buttermilk: Provides a tender texture and a slight tang to the pink velvet base.
Vegetable oil: Keeps the cake moist without weighing it down.
Large eggs: Bind ingredients and contribute richness in both layers.
Vanilla extract: Adds warmth and depth of flavor.
Pink gel food coloring: Gives the cake its enchanting pink velvet hue with just a little intensity.
Cream cheese (full-fat, softened): The star ingredient that makes the cheesecake layer creamy and luscious.
Sour cream: Adds a subtle tang and smooth texture to the cheesecake filling.
Raspberry preserves or compote: Bursts of fruity brightness that swirl into the cheesecake for a flavorful finish.

How to Make Pink Velvet Raspberry Cheesecake

Step 1: Prepare the Pink Velvet Base

Start by preheating your oven to 325 degrees Fahrenheit and get your 9-inch springform pan greased and lined with parchment paper. This base is the foundation for the cheesecake, so make sure the pan is ready to give you clean removal and perfect edges.

Step 2: Mix Dry Ingredients

In a large bowl, combine the flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. This blend ensures your pink velvet base has just the right texture and a hint of chocolate complexity that makes it stand apart from a typical velvet cake.

Step 3: Blend Wet Ingredients

In another bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, and pink gel food coloring. The buttermilk and oil bring moisture, while the pink food coloring will turn this cake into a showstopper with its delicate hue.

Step 4: Combine and Bake the Base

Gently mix the wet ingredients into the dry until just combined—avoid overmixing to keep the base light. Pour this batter into your prepared pan and bake for 15 to 18 minutes. The cake should spring back when pressed lightly. Allow it to cool completely before adding the cheesecake layer.

Step 5: Prepare the Cheesecake Filling

Beat the softened cream cheese until smooth and creamy. Then add granulated sugar, vanilla extract, and sour cream, mixing until everything is perfectly blended. Incorporate the eggs one at a time; they will help create that silky, rich texture only a great cheesecake has.

Step 6: Assemble and Swirl

Pour the cheesecake filling over the cooled pink velvet base. Drop spoonfuls of raspberry preserves or compote on top and use a knife to gently swirl it into the cheesecake layer. This adds beautiful marbling and a fresh raspberry flavor burst in every bite.

Step 7: Final Bake and Chill

Bake the assembled cheesecake again at 325 degrees Fahrenheit for 45 to 55 minutes. You’ll know it’s done when the center jiggles slightly but isn’t liquid. Let the cheesecake cool completely at room temperature, then refrigerate overnight to set effortlessly and develop that lush texture.

How to Serve Pink Velvet Raspberry Cheesecake

Garnishes

When it comes to garnishing your pink velvet raspberry cheesecake, fresh raspberries, a dusting of powdered sugar, or a few edible rose petals bring an elegant touch. These simple accents enhance the cake’s natural beauty while complementing its flavor perfectly.

Side Dishes

This cheesecake is a star on its own, but pairing it with lightly whipped cream or a scoop of vanilla bean ice cream elevates every forkful. For a bright contrast, a refreshing mixed berry salad adds a burst of freshness alongside the rich dessert.

Creative Ways to Present

For a party or special occasion, serve individual slices on delicate dessert plates with a drizzle of raspberry sauce. Or create a cheesecake trifle by layering chunks of the Pink Velvet Raspberry Cheesecake with raspberries and whipped cream in glass cups for a stunning visual and tasting experience.

Make Ahead and Storage

Storing Leftovers

Store any uneaten Pink Velvet Raspberry Cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will keep beautifully for up to 5 days, allowing the flavors to mingle even more.

Freezing

If you want to save some for later, this cheesecake freezes wonderfully. Wrap it tightly in plastic wrap and then foil before placing in the freezer. For best quality, consume within 2 months. Thaw overnight in the fridge before serving to preserve its creamy texture.

Reheating

Cheesecake is best enjoyed cold, so reheating isn’t necessary. However, if you prefer it slightly less chilled, let it sit at room temperature for about 20 minutes before serving to soften the texture and release the flavors.

FAQs

Can I use frozen raspberries for the preserves?

Absolutely! Frozen raspberries work great for making homemade compote or preserves. Just thaw and cook them down with a little sugar to your desired consistency before swirling into the cheesecake layer.

What can I substitute for buttermilk in the recipe?

If you don’t have buttermilk, simply mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This homemade substitute mimics the tangy acidity but won’t affect the pink velvet base quality.

How do I prevent cracks in the cheesecake?

Cracks usually happen due to overbaking or sudden temperature changes. To avoid this, bake at a steady 325 degrees Fahrenheit, don’t overmix your batter, and allow the cheesecake to cool gradually before refrigerating overnight.

Can I make the pink velvet base in advance?

Yes, you can bake the pink velvet base a day ahead. Just wrap it well and keep it at room temperature, or refrigerate once cooled. This distributes the workload and ensures freshness when you’re ready to assemble the Pink Velvet Raspberry Cheesecake.

Is this cheesecake gluten-free?

The recipe as written contains all-purpose flour, so it’s not gluten-free. However, you can experiment with a gluten-free flour blend to adapt the pink velvet base, but the texture might vary slightly.

Final Thoughts

If you’re looking to wow your friends and family with a dessert that’s as beautiful as it is delicious, don’t hesitate to try the Pink Velvet Raspberry Cheesecake. This recipe brings together charming color, luscious texture, and a fresh raspberry surprise that makes every bite memorable. Give it a go—you just might have a new favorite dessert for every special occasion!

Pink Velvet Raspberry Cheesecake Recipe

★★★★★

5.1 from 27 reviews

Author: Marina
Total Time: 12 hours 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Pink Velvet Raspberry Cheesecake is a delightful dessert combining a moist pink velvet cake base with a smooth and creamy cheesecake topping swirled with vibrant raspberry compote. Perfect for celebrations or an indulgent treat, it features a visually striking pink hue with rich, tangy, and sweet flavors in every bite.

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan to ensure easy removal of your cheesecake.
Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, blend buttermilk, vegetable oil, egg, vanilla extract, and enough pink gel food coloring to achieve your desired pink shade.
Make Pink Velvet Batter & Bake: Gradually add the wet ingredients to the dry and stir until just combined. Pour the batter into the prepared pan and bake for 15 to 18 minutes. Remove from oven and allow to cool completely.
Prepare Cheesecake Mixture: Beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and sour cream, mixing well. Incorporate the eggs one at a time, beating after each addition until fully blended.
Assemble Cheesecake: Pour the cheesecake mixture evenly over the cooled pink velvet cake base in the pan.
Add Raspberry Swirl: Spoon the raspberry preserves or compote over the cheesecake layer. Use a knife or skewer to gently swirl the raspberry through the cheesecake to create a marbled effect.
Bake and Chill: Bake the entire cheesecake at 325°F (163°C) for 45 to 55 minutes. The center should still jiggle slightly when gently shaken. Remove from oven, cool to room temperature, then refrigerate overnight before serving for best texture and flavor.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
The pink gel food coloring allows control over the vibrancy of the cake color; add gradually.
Cool the pink velvet base completely before adding the cheesecake layer to prevent mixing.
Use a springform pan for easy removal and clean edges.
Refrigeration overnight enhances the flavor and helps the cheesecake set properly.
If you don’t have raspberry preserves, fresh raspberries blended with a little sugar can be used as a substitute.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 410 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0.2 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 95 mg

Keywords: pink velvet cake, raspberry cheesecake, pink velvet cheesecake, raspberry swirl cheesecake, baked cheesecake dessert, springform pan cheesecake