Pink Velvet Raspberry Cheesecake

Pink Velvet Raspberry Cheesecake Recipe

Have you ever wanted to wow your friends and family with a dessert that looks straight out of a fancy bakery? This Pink Velvet Raspberry Cheesecake is exactly that! It’s a creamy, dreamy, and decadent cheesecake with layers of velvety raspberry mousse and tangy cream cheese, all topped with a luscious raspberry glaze and fresh raspberries. It’s as delicious as it is stunning, and the best part? You can totally make this at home. Let’s dive in!

Ingredients for Pink Velvet Raspberry Cheesecake

For the crust:

  • 1 ½ cups chocolate cookie crumbs – Provides a rich and slightly crunchy base for the cheesecake. You can use Oreos or any chocolate cookies you have.
  • 5 tbsp unsalted butter, melted – Helps bind the crumbs together for that perfect crust.

For the cheesecake layer:

  • 16 oz cream cheese, softened – The creamy foundation of any cheesecake! Let it sit at room temperature for a smooth batter.
  • ½ cup granulated sugar – Adds just the right amount of sweetness.
  • 2 large eggs – Helps hold everything together while baking.
  • 1 tsp vanilla extract – Enhances the overall flavor of the cheesecake.

For the raspberry mousse:

  • 2 cups fresh raspberries (or frozen, thawed) – Bursting with fresh fruity flavor!
  • ½ cup granulated sugar – Sweetens the tartness of the raspberries.
  • 1 tbsp lemon juice – Brightens the raspberry flavor.
  • 2 cups whipped cream – For that light, fluffy texture in the mousse.

For the raspberry glaze and topping:

  • ½ cup raspberry jam – Warm it slightly to make it easy to spread.
  • 1 tbsp water – Thins the glaze to a perfect consistency.
  • Fresh raspberries and whipped cream – The final touch for that bakery-worthy presentation.

How to Make Pink Velvet Raspberry Cheesecake

Step 1: Prepare the crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix chocolate cookie crumbs and melted butter until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool completely.

Step 2: Make the cheesecake layer

  1. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Pour the mixture over the cooled crust and smooth the top with a spatula. Bake for 25–30 minutes or until the edges are set, but the center jiggles slightly. Let it cool completely.

Step 3: Make the raspberry mousse

  1. Blend the raspberries, sugar, and lemon juice until smooth. Strain through a fine mesh sieve to remove the seeds.
  2. Fold the raspberry puree into the whipped cream gently to maintain the airy texture. Spread the mousse over the cooled cheesecake layer. Refrigerate for at least 4 hours or overnight.

Step 4: Add the raspberry glaze and garnish

  1. Mix the raspberry jam and water, then gently spread it over the mousse layer for a glossy finish.
  2. Decorate the top with fresh raspberries and swirls of whipped cream.

Equipment Needed

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Blender or food processor
  • Fine mesh sieve
  • Offset spatula

Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work perfectly for the mousse and glaze. Just make sure to thaw them and drain any excess liquid before using.

Can I make this cheesecake ahead of time?

Absolutely. In fact, it tastes even better after chilling overnight, allowing all the layers to set and flavors to meld together.

What can I use if I don’t have a springform pan?

You can use a deep dish pie pan, but serving might be trickier. A springform pan makes removing the cheesecake much easier.

Can I substitute the chocolate crust?

Definitely! A graham cracker crust or even a vanilla wafer crust would pair nicely with the raspberry layers.

How long does this cheesecake last in the fridge?

It will stay fresh for up to 4–5 days if stored in an airtight container in the refrigerator.

Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

Conclusion

I hope you loved learning how to make this Pink Velvet Raspberry Cheesecake as much as I enjoyed sharing it! It’s the perfect dessert for special occasions—or just because you deserve a treat. If you try this recipe, don’t forget to share your creation on Facebook using the buttons below or save it to Pinterest for later. Enjoy every bite! 🍰❤️