Pink Velvet Raspberry Cheesecake** Recipe

If you’re searching for a stunning showstopper that tastes as gorgeous as it looks, let me introduce you to my Pink Velvet Raspberry Cheesecake. Imagine layers of pillowy soft, creamy cheesecake—one classic and one tinted the prettiest pink with sweet raspberry puree—all on a dreamy chocolatey Oreo crust. This is a dessert that turns every gathering into a celebration and is a personal go-to for any occasion that needs a little magic!

this Recipe

Ingredients You’ll Need

Each ingredient in this recipe brings its own special magic—just a handful of staples come together to create an unforgettable flavor trio of chocolate, vanilla, and raspberry. From the hint of cocoa crunch in the crust to the fluffy, fruit-spiked cheesecake layers, these essentials are what make Pink Velvet Raspberry Cheesecake truly irresistible!

• Oreo cookies: Crushed into chocolatey crumbs, these make the perfect sweet, crunchy base for your cheesecake.
• Unsalted butter: Melted and mixed with the cookies, it binds the crust beautifully and adds rich flavor.
• Cream cheese: The star ingredient—softened for cloud-like smoothness and essential for that luscious, creamy texture.
• Powdered sugar: What keeps the cheesecake filling silk-smooth and gently sweet without any grittiness.
• Vanilla extract: Just a dash brings out all the best creamy, classic notes that make cheesecake so loveable.
• Heavy cream: Whipped until billowy, it’s what gives the cheesecake its airy, mousse-like bite.
• Fresh or frozen raspberries: Whether for the swirl or drizzle, these give the dessert pops of bright berry flavor and eye-catching color.
• Granulated sugar: Balances the natural tartness of the raspberries and adds that lovely sweetness to the puree and sauce.
• Red or pink food coloring: Just a touch makes the cheesecake’s raspberry layer a true pink velvet dream.
• Cornstarch: Used in the sauce, it thickens up the raspberry drizzle to the perfect consistency.
• Water: Needed for making a smooth slurry to thicken the raspberry drizzle.
• Fresh raspberries, whipped cream, and Oreos for garnish: The final flourish that makes your Pink Velvet Raspberry Cheesecake look like it’s straight from a bakery window!

How to Make Pink Velvet Raspberry Cheesecake

Step 1: Prepare the Oreo Crust

Start by crushing those Oreo cookies into fine crumbs—don’t worry about removing the cream filling! Mix them with melted butter until every bit of crumb is glossy and chocolate-scented. Press this mixture firmly into the bottom and just up the sides of a 9-inch springform pan. Let the crust chill in your refrigerator while the rest of the ingredients come together; this helps it set up nice and sturdy.

Step 2: Make the Raspberry Puree

Combine your raspberries and a bit of sugar in a saucepan and cook on medium heat, stirring as the berries break down. Once softened, pour the mixture through a fine-mesh sieve, pressing with a spoon to catch all that bright, seedless puree. Let this cool completely—this vibrant sauce will become the heart of your pink velvet layer.

Step 3: Prepare the Cheesecake Layers

Beat your softened cream cheese, powdered sugar, and vanilla into a dreamy smooth filling. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully blended and airy. Now, split the mixture in two: leave half plain, and in the other half, fold in your cooled raspberry puree plus a drop or two of food coloring. You’re aiming for that lovely pink velvet hue!

Step 4: Assemble the Cheesecake

Layer the plain (white) cheesecake mixture over your Oreo crust, smoothing the top. Pop it in the freezer for 30 minutes for a quick head start on setting. Next, spread the pink (raspberry) mixture over the white layer. Cover and let your Pink Velvet Raspberry Cheesecake chill in the fridge for at least 6 to 8 hours (overnight is even better), allowing the layers to firm up into sliceable perfection.

Step 5: Prepare the Raspberry Drizzle

In a small saucepan, combine more raspberries and sugar. Mix cornstarch and water to make a slurry, then whisk it in. Stir over medium heat as the sauce thickens and turns glossy. Optional: Strain the sauce to remove seeds, if smoother is your style. Let it cool completely before drizzling—this tangy-sweet sauce is a game-changer!

Step 6: Decorate

Carefully unlatch and remove the sides of your springform pan. Pour the raspberry drizzle over the set cheesecake, letting it artfully drip down the sides. Top with fresh raspberries, clouds of whipped cream, and a scattering of Oreo cookies or crumbs. Your Pink Velvet Raspberry Cheesecake now officially looks like a celebration!

How to Serve Pink Velvet Raspberry Cheesecake

Garnishes

The right toppings turn your cheesecake into a showpiece. Fresh raspberries bring out the natural berry flavors, Oreo cookies or crumbles add a playful crunch, and decorative whipped cream swirls make each slice extra special. Don’t forget to finish with a generous pour of that homemade raspberry drizzle—each forkful should be a swirl of color and flavor!

Side Dishes

Because Pink Velvet Raspberry Cheesecake is rich yet bright, it pairs well with simple, light sides. Try serving with a fresh berry salad or delicate lemon sorbet for a palate refresher. For a festive touch, offer petite espresso cups or berry-infused iced tea alongside each slice, creating the ultimate elegant dessert course.

Creative Ways to Present

Wow your guests by serving mini cheesecakes in jars or ramekins; perfect for picnics or special celebrations. Alternatively, create a tiered centerpiece by stacking cheesecake slices on a cake stand, surrounded by heaps of berries and a scattering of edible petals. However you serve it, Pink Velvet Raspberry Cheesecake promises to steal the show!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pink Velvet Raspberry Cheesecake covered in the refrigerator. It stays fresh and lovely for up to 4 days, though chances are it’ll disappear much sooner! Keep it loosely covered to avoid squishing your beautiful toppings and to retain that creamy texture.

Freezing

You can absolutely freeze this cheesecake. Once set, wrap slices individually in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving for best results—just hold off on garnishing until after it’s thawed so everything stays fresh and picture-perfect.

Reheating

While cheesecake is meant to be served chilled or at room temperature, if you’d like to take the chill off, simply rest your Pink Velvet Raspberry Cheesecake at room temperature for 30 minutes before serving. Avoid microwaving, as it will melt the delicate filling and alter the texture.

FAQs

Can I use store-bought raspberry sauce instead of making my own?

Absolutely! If you’re in a rush, a high-quality store-bought raspberry sauce works well for both the cheesecake layer and the drizzle. That said, making your own only takes a few minutes and adds a fresh, homemade touch to your Pink Velvet Raspberry Cheesecake.

What if I don’t have a springform pan?

While a springform pan is best for easy release and presentation, a deep cake pan lined with parchment will work in a pinch. Be sure to leave a generous overhang so you can lift the cheesecake out once it’s set.

Can this cheesecake be made without food coloring?

Yes, you can skip the food coloring! The raspberry puree alone will tint the cheesecake naturally, though the color will be softer and a bit less vibrant. It’ll still taste delicious and show off those two gorgeous layers.

Does it matter if I use fresh or frozen raspberries?

Not at all! Both fresh and frozen raspberries work equally well in this recipe. Just be sure to thaw and drain frozen raspberries before using, as they can add extra liquid to your cheesecake layers or drizzle.

How do I get clean, neat slices when serving?

For perfect slices, use a sharp knife dipped in hot water and wiped clean between each cut. This trick ensures your Pink Velvet Raspberry Cheesecake looks just as stunning on the plate as it does whole!

Final Thoughts

Whether you’re trying to impress a crowd or just treating yourself, you’ll be amazed by how easy and rewarding it is to make Pink Velvet Raspberry Cheesecake at home. Gather your favorite people, a handful of simple ingredients, and dive into a pink, creamy wonderland—you’ll be making this favorite again and again!