If you’re on the hunt for a show-stopping dessert that’s as luscious as it is visually stunning, look no further than this Pink Velvet Raspberry Cheesecake. With its rich chocolate cookie crust, ultra-creamy white chocolate cheesecake filling, and a glistening raspberry topping, this indulgent treat is perfect for romantic dinners, holidays, or any time you want to impress.

Whether you’re celebrating a special occasion or simply treating yourself to something beautiful and delicious, this raspberry cheesecake is the perfect blend of elegance and flavor.

Who This Recipe Is For

This cheesecake is ideal for:

• Cheesecake lovers craving a twist on the classic

• Home bakers looking to wow their guests

• Valentine’s Day or anniversary dessert ideas

• Anyone obsessed with raspberries and white chocolate

It’s surprisingly simple for something that looks so glamorous. If you can melt chocolate and mix cream cheese, you’re already halfway there!

Why You’ll Love This Pink Velvet Cheesecake

• ✅ Gorgeous presentation with minimal effort

• ✅ Rich, velvety texture thanks to cream cheese and white chocolate

• ✅ Bursting with fresh raspberry flavor

• ✅ Make-ahead friendly (perfect for prepping the night before)

• ✅ Bakes evenly and cuts beautifully

Ingredients You’ll Need

Let’s break it down:

For the Crust:

• 2 cups chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• 1 cup sour cream

• ½ cup heavy cream

• 1 cup white chocolate chips, melted and slightly cooled

For the Topping:

• 2 cups fresh raspberries

• ¼ cup raspberry jam (seedless preferred)

Kitchen Equipment Needed

• 9-inch springform pan

• Mixing bowls

• Hand mixer or stand mixer

• Spatula

• Saucepan or microwave-safe bowl (for melting chocolate)

• Small brush or spoon (for spreading jam)

• Cooling rack

How to Make Pink Velvet Raspberry Cheesecake

1. Prepare Your Oven & Pan

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

2. Make the Crust

In a medium bowl, mix chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the pan to form an even crust.

Tip: Use the bottom of a measuring cup to press the crust down tightly.

3. Prepare the Filling

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix well.

Add the eggs, one at a time, beating thoroughly after each addition to avoid lumps. Then blend in the sour cream and heavy cream.

Finally, stir in the melted white chocolate until smooth and glossy.

4. Bake

Pour the cheesecake batter over the crust and smooth out the top.

Bake for 55–60 minutes, or until the center is just set (a little jiggle is okay) and the top looks slightly dry. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.

5. Chill

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.

6. Garnish Before Serving

Top the chilled cheesecake with fresh raspberries. Microwave the raspberry jam for 10–15 seconds, just until it loosens, and gently brush it over the berries for a beautiful glaze.

Tips for Cheesecake Success

• Room temperature ingredients: Ensure your cream cheese, eggs, and sour cream are at room temp for the smoothest batter.

• Don’t overmix: This helps prevent air bubbles and cracks.

• Melted chocolate tip: Let it cool slightly before adding to the batter to avoid curdling.

• Use a water bath if desired: While not essential, a water bath can help prevent cracking if you want that extra-smooth finish.

• Knife trick: Run a sharp knife around the edge of the cheesecake once out of the oven to loosen it from the pan and prevent splitting.

Flavor Variations and Swaps

Make it your own with these ideas:

• Berry Swap: Use blueberries, blackberries, or strawberries instead of raspberries.

• Chocolate Crust Upgrade: Try using a brownie bottom or chocolate chip cookie crust.

• Nutty Finish: Sprinkle chopped pistachios or almonds on top for added texture.

• Swirl It: Swirl raspberry jam directly into the batter for a marbled effect before baking.

• Color Play: Add a few drops of pink or red food coloring to the batter for a more vibrant pink velvet look.

How to Store and Freeze

Refrigerator:

Store covered in the fridge for up to 5 days. Use a cake dome or plastic wrap for best results.

Freezer:

Freeze the cheesecake (without the raspberry topping) wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator, then add fresh raspberries and jam before serving.

Pairing Suggestions

This cheesecake is a rich, showy dessert, so pair it with light, complementary options:

• Drink Pairings:

  • Sparkling rosé

  • Raspberry herbal tea

  • A chilled glass of Moscato or Prosecco

• Food Pairings:

  • After a light salad or grilled fish dinner

  • Paired with a scoop of raspberry sorbet

  • Alongside chocolate-dipped strawberries for a romantic duo

Nutritional Information (Approximate Per Slice)

• Calories: 480

• Fat: 34g

• Carbohydrates: 35g

• Protein: 6g

• Sugar: 29g

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?
Yes, but thaw and drain them first to avoid excess moisture.

What’s the best way to melt white chocolate chips?
Microwave in 20-second intervals, stirring in between. You can also melt over a double boiler.

Can I make this cheesecake ahead of time?
Absolutely! It actually tastes better the next day once the flavors settle.

Do I need to use a springform pan?
Yes, it makes removal much easier. A regular pan will make slicing and serving more difficult.

Final Thoughts

With its creamy, luxurious filling and striking berry-studded top, this Pink Velvet Raspberry Cheesecake is more than just dessert—it’s an experience. Whether you’re baking for a special celebration or simply treating yourself, this recipe delivers both beauty and flavor in every slice.

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