Description
This Pink Velvet Raspberry Cheesecake recipe combines creamy cheesecake filling with a soft pink velvet hue, topped with fresh raspberries and whipped cream. Perfect for Valentine’s Day, spring gatherings, or any celebration, it offers a luscious blend of tangy fruit, subtle cocoa, and smooth cream cheese in every bite.
Ingredients
200 g graham cracker crumbs
100 g unsalted butter, melted
680 g cream cheese, softened
200 g granulated sugar
3 large eggs
240 g sour cream
5 ml vanilla extract
10 g cocoa powder
2 ml pink gel food coloring
200 g fresh raspberries
120 ml whipped cream
Instructions
1. Combine graham cracker crumbs and melted butter in a bowl.
2. Press the crust mixture into the bottom of a springform pan. Chill while preparing the filling.
3. Beat cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in sour cream, vanilla extract, cocoa powder, and pink gel food coloring until fully combined.
6. Pour filling into the prepared crust.
7. Bake at 325°F (163°C) for about 55 minutes, or until edges are set and center jiggles slightly.
8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
9. Refrigerate for at least 4 hours or overnight.
10. Before serving, top with whipped cream and fresh raspberries.
Notes
Chill overnight for the best flavor and texture.
Dip your knife in warm water before slicing for clean cuts.
Use a chocolate wafer crust for a richer cocoa taste.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26 g
- Sodium: 280 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg