Luxurious Pink Velvet Raspberry Cheesecake Recipe

 Imagine cutting into a stunning pink cheesecake to reveal layers of velvety smooth cream cheese filling swirled with vibrant raspberry puree, all sitting atop a buttery chocolate cookie crust and topped with glossy raspberry glaze. This Luxurious Pink Velvet Raspberry Cheesecake is a show-stopping dessert that combines the tangy richness of classic cheesecake with the bright, fruity elegance of fresh raspberries. The gorgeous pink color makes it perfect for Valentine’s Day, bridal showers, birthday celebrations, or any occasion that calls for something truly special. What sets this cheesecake apart is its incredible texture—dense and creamy like New York-style cheesecake but with a lightness from the raspberry that keeps it from feeling too heavy. The contrast between the dark chocolate crust, pale pink filling, and jewel-toned raspberry topping creates a visual masterpiece that tastes even better than it looks. While this recipe does require time and patience, the results are absolutely worth it for a dessert that will have everyone asking for the recipe.

Serving Quantity: 12 servings

Cooking Time: 1 hour 15 minutes (plus 6 hours chilling time)

Nutrition Information (per serving):

1. Calories: 520
2. Protein: 8g
3. Fat: 34g
4. Carbohydrates: 48g
5. Fiber: 2g
6. Sugar: 36g
7. Sodium: 340mg

1. Gather Your Ingredients

For the chocolate cookie crust:

1. Two cups chocolate cookie crumbs (about 24 Oreos, filling removed, or chocolate graham crackers)
2. Six tablespoons unsalted butter, melted
3. Two tablespoons granulated sugar
4. Pinch of salt

For the raspberry puree:

1. Two cups fresh raspberries (or frozen, thawed)
2. Quarter cup granulated sugar
3. One tablespoon lemon juice

For the cheesecake filling:

1. Thirty-two ounces cream cheese (four 8-ounce packages), softened to room temperature
2. One and a quarter cups granulated sugar
3. One tablespoon all-purpose flour
4. One tablespoon cornstarch
5. One cup sour cream, room temperature
6. One tablespoon vanilla extract
7. Four large eggs, room temperature
8. Half cup raspberry puree (from above)
9. Pink gel food coloring (optional, for more vibrant color)

For the raspberry glaze topping:

1. One and a half cups fresh raspberries
2. Quarter cup granulated sugar
3. Two tablespoons water
4. One tablespoon cornstarch mixed with two tablespoons water
5. One tablespoon lemon juice

For garnish:

1. Fresh raspberries
2. Fresh mint leaves
3. White chocolate shavings (optional)
4. Edible flowers (optional)

2. Prepare the Crust

Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, extending the foil up the sides. This waterproofs the pan for the water bath later. If using Oreos, remove and discard the filling, then pulse the cookies in a food processor until they’re fine crumbs. In a medium bowl, combine the chocolate cookie crumbs, melted butter, sugar, and salt. Mix thoroughly with a fork until the mixture resembles wet sand and holds together when pressed. Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to pack it down. Bake for 10 minutes, then remove and let cool while you prepare the filling.

3. Make the Raspberry Puree

Place two cups of raspberries in a small saucepan with quarter cup of sugar and one tablespoon of lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally and mashing the berries with a spoon, until they break down and become jammy. Remove from heat and strain the mixture through a fine mesh strainer into a bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible. Discard the seeds. You should have about three-quarters to one cup of smooth raspberry puree. Let it cool completely. The puree needs to be cold before adding to the cheesecake filling.

4. Prepare the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 to 3 minutes until completely smooth and creamy with no lumps. Scrape down the sides frequently. Add the sugar, flour, and cornstarch. Beat on medium speed for another 2 minutes until light and fluffy. The flour and cornstarch help stabilize the cheesecake and prevent cracking. Add the sour cream and vanilla extract. Beat on low speed just until incorporated. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Don’t overmix once the eggs are added, as this incorporates too much air and can cause cracking.

5. Create the Raspberry Swirl

Remove half a cup of the cooled raspberry puree and set aside. Pour the remaining raspberry puree into the cheesecake batter. If you want a more vibrant pink color, add a few drops of pink gel food coloring. Fold gently just a few times with a spatula to create swirls—don’t mix it in completely. You want distinct streaks of raspberry throughout rather than a uniform pink color. The marbled effect is what makes this cheesecake so visually stunning. Pour the batter over the cooled crust in the springform pan. Drop spoonfuls of the reserved half cup of raspberry puree on top of the batter. Use a knife or skewer to swirl it through the top in a decorative pattern.

6. Prepare the Water Bath

Place the foil-wrapped springform pan inside a larger roasting pan. Bring a kettle or pot of water to a boil. Carefully place the roasting pan with the cheesecake on the middle rack of your preheated oven. Pour the hot water into the roasting pan until it comes about halfway up the sides of the springform pan, being very careful not to splash any water onto the cheesecake. The water bath helps the cheesecake bake evenly and prevents cracks by maintaining moisture in the oven. Close the oven door gently.

7. Bake the Cheesecake

Bake the cheesecake for 70 to 80 minutes. The cheesecake is done when the edges are set and slightly puffed but the center still jiggles slightly when you gently shake the pan. It should look like softly set gelatin in the middle, about a 3-inch circle in the center that moves. Don’t overbake or the texture will be grainy and dry. The internal temperature should reach 150 to 155 degrees Fahrenheit. Turn off the oven and crack the door open about 4 inches. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from sudden temperature changes.

8. Chill Completely

After the hour in the oven, carefully remove the roasting pan from the oven. Lift the springform pan out of the water bath and remove the foil. The cheesecake should still jiggle slightly in the center but will firm up as it chills. Place the cheesecake on a wire rack and let it cool to room temperature, about 2 hours. Once completely cool, cover the top loosely with plastic wrap or aluminum foil, being careful not to touch the surface. Refrigerate for at least 4 hours, but preferably overnight. The cheesecake needs this time to fully set and develop its flavors. Don’t rush this step or the texture won’t be right.

9. Make the Raspberry Glaze

When ready to serve, make the raspberry glaze topping. In a small saucepan, combine one and a half cups of fresh raspberries, quarter cup of sugar, and two tablespoons of water. Cook over medium heat for about 5 minutes, stirring occasionally and mashing some of the berries, until they break down and the mixture is bubbling. In a small bowl, mix one tablespoon of cornstarch with two tablespoons of water to create a slurry. Pour the slurry into the berry mixture while stirring constantly. Continue cooking for 1 to 2 minutes until the glaze thickens and becomes glossy. Remove from heat and stir in one tablespoon of lemon juice. Let cool for 5 minutes. The glaze should be thick enough to coat the back of a spoon but still pourable.

10. Finish and Serve

Remove the chilled cheesecake from the refrigerator. Run a thin knife around the edge of the pan to loosen any stuck spots. Carefully remove the springform ring. If desired, use the knife to smooth the sides of the cheesecake for a cleaner look. Pour the slightly cooled raspberry glaze over the top of the cheesecake, using a spatula to spread it evenly to the edges or letting it drip down the sides naturally for a rustic look. Arrange fresh raspberries on top in a decorative pattern. Add fresh mint leaves for color. If using, add white chocolate shavings or edible flowers. Refrigerate for at least 30 minutes to set the glaze. Use a sharp knife dipped in hot water and wiped clean between cuts to slice the cheesecake into 12 portions. Serve chilled.

Tips for Perfect Results

1. All dairy ingredients must be at room temperature before mixing. Cold ingredients don’t blend smoothly and can result in a lumpy filling with air pockets that cause cracks.
2. Beat the cream cheese thoroughly before adding other ingredients to ensure a completely smooth, lump-free filling. Any lumps at this stage won’t smooth out later.
3. Don’t overmix once the eggs are added. Overmixing incorporates too much air, which causes the cheesecake to puff up and then collapse, creating cracks.
4. The water bath is essential for even baking and crack prevention. Don’t skip it even though it seems like extra work.
5. The cheesecake is done when the edges are set but the center still jiggles like gelatin. It will continue to cook and firm up as it cools.
6. Cool the cheesecake gradually in the turned-off oven with the door cracked. Sudden temperature changes are the main cause of cracks.
7. Refrigerate for at least 4 hours, but overnight is better. The texture and flavor improve significantly with proper chilling time.
8. Use fresh raspberries for the puree and glaze if possible. Fresh berries have brighter flavor and better color than frozen, though frozen will work.
9. Make the cheesecake a day or even two days ahead. It actually tastes better after the flavors have had time to develop and meld.
10. Store the finished cheesecake covered in the refrigerator for up to 5 days. The glaze may weep slightly after a day or two but will still taste delicious. For longer storage, you can freeze the cheesecake without the glaze for up to 2 months. Wrap tightly in plastic wrap then foil. Thaw overnight in the refrigerator and add fresh glaze before serving.