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A beautifully layered pink velvet raspberry cheesecake with a golden sponge base, fluffy pink cream cheese layer, fresh raspberries inside and on top, and piped swirls of pink cream.

Pink Velvet Raspberry Cheesecake

This Pink Velvet Raspberry Cheesecake combines rich, creamy cheesecake with tangy raspberry swirls and a stunning naturally pink hue. It’s a showstopper perfect for special occasions and looks as good as it tastes.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 9-inch springform pan
  • Foil Wrap
  • Food processor
  • Saucepan
  • Fine-mesh sieve
  • Mixing bowls
  • Stand Mixer or Hand Mixer
  • Roasting Pan for Water Bath
  • Toothpick or Knife

Ingredients
  

Crust

  • graham crackers finely crushed
  • melted butter
  • sugar
  • salt
  • white chocolate chips melted

Raspberry Puree

  • 1.5 cups fresh or frozen raspberries
  • 2 tablespoons sugar

Filling

  • 24 oz cream cheese full-fat, room temp
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 4 oz white chocolate melted and cooled
  • 3/4 cup raspberry puree from above
  • 1/4 cup heavy cream
  • 1 tablespoon cornstarch whisked with cream

Topping (Optional)

  • fresh raspberries
  • white chocolate curls
  • raspberry sauce
  • mint leaves optional garnish

Instructions
 

  • Preheat oven to 325°F. Wrap springform pan with foil and line with parchment. Prepare crust by mixing graham crumbs, melted butter, sugar, salt, and melted white chocolate. Press into pan and bake for 10 minutes. Cool.
  • Make raspberry puree by simmering raspberries and sugar until saucy. Strain through sieve to remove seeds. Set aside.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla, sour cream, salt, and cornstarch mixed with cream. Fold in melted white chocolate.
  • Mix in ¾ cup raspberry puree to tint batter pink. Pour into cooled crust.
  • Dollop remaining puree on top and swirl gently with toothpick.
  • Place pan in roasting dish and fill halfway with hot water. Bake 65–75 minutes until mostly set but slightly jiggly in center.
  • Turn off oven, crack door, and cool inside for 1 hour. Then cool completely at room temp. Chill overnight.
  • Top with raspberries, chocolate curls, raspberry sauce, and mint before serving.

Notes

For best results, use room temperature ingredients and don’t overmix. Let cool gradually to prevent cracks. Cheesecake is best made 1–2 days ahead.
Keyword Baked Cheesecake, pink cheesecake, raspberry swirl cheesecake, valentine dessert