Raspberry Cheesecake Recipe – Pretty in Pink & Deliciously Creamy
A rich and creamy Pink Velvet Raspberry Cheesecake with a vanilla cookie crust, silky pink filling, and swirls of fresh raspberry. Elegant, fruity, and perfect for special occasions.
- Prep Time: 30 minutes
- Chill Time: 6 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours 40 minutes
- Yield: 12 slices 1x
Ingredients
Crust:
-
2 cups crushed vanilla wafers or golden Oreos
-
¼ cup melted butter
-
2 tbsp sugar (optional)
Raspberry Swirl:
-
1½ cups fresh or frozen raspberries
-
2 tbsp sugar
-
1 tsp lemon juice
-
1 tsp cornstarch
Filling:
-
24 oz cream cheese, softened
-
1 cup sugar
-
¾ cup sour cream or Greek yogurt
-
½ cup heavy cream
-
3 large eggs
-
1 tsp vanilla extract
-
Pink gel food coloring (optional)
Instructions
-
Preheat oven to 325°F. Prepare springform pan with parchment and foil.
-
Mix crust ingredients and press into pan. Bake 10 minutes. Cool.
-
Cook raspberries, sugar, lemon, and cornstarch until thick. Strain and cool.
-
Beat cream cheese until smooth. Add sugar, sour cream, cream, vanilla, and pink coloring.
-
Add eggs one at a time. Pour into crust. Swirl raspberry puree on top.
-
Bake in water bath for 60–70 minutes. Cool in oven 1 hour, then chill 6+ hours.
-
Serve chilled with fresh berries or whipped topping.
Notes
-
Use gel food coloring for vivid pink.
-
Raspberry swirl can be made 1 day ahead.
-
Store in fridge up to 5 days or freeze slices.