Pink Velvet Raspberry Cheesecake 🌸

Hey, cheesecake lovers! If you’re here, you’re probably searching for a show-stopping dessert—and I’ve got you covered with this Pink Velvet Raspberry Cheesecake. Just look at that blush pink hue, velvety-smooth filling, and crunchy Oreo crust! This is the cheesecake to serve when you want something special. Plus, that drip? Gorgeous and delicious! Whether you’re celebrating a birthday, baby shower, or simply treating yourself (because why not?!), this cheesecake is here to impress. 🌸

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Why You’ll Love This Recipe 🌸

• Vibrant & Gorgeous: The pink color pops beautifully, thanks to raspberry puree and food coloring.
• Creamy Perfection: The cheesecake itself is so smooth, with the right balance of sweetness and tang from the sour cream and raspberries.
• Perfect Texture: The creamy cheesecake pairs perfectly with the crunchy Oreo crust and the smooth white chocolate drip.
• Versatile: You can change it up! No pink food coloring? No problem! Want extra toppings? Go wild with more raspberries or even some white chocolate shavings.

Ingredients Breakdown 🌸

For the Crust:

• 2 cups Oreo crumbs: Adds a rich, chocolatey base.
• 1/4 cup unsalted butter, melted: Holds the crust together.

For the Cheesecake:

• 24 oz cream cheese, softened: The star ingredient for a rich, creamy base.
• 1 cup granulated sugar: Sweetens the deal!
• 1 cup sour cream: Provides a tangy balance to the sweetness.
• 1 tsp vanilla extract: For a warm, fragrant undertone.
• 3 large eggs: To bind everything together for that smooth texture.
• 2 tbsp raspberry puree: Infuses the cheesecake with fruity flavor and a hint of tartness.
• 1 tsp pink food coloring: To get that dreamy pink velvet color.
• 1/2 cup crushed Oreos: Adds texture and a surprise crunch in every bite.

For the Drip:

• 1 cup white chocolate chips: Creamy, sweet, and perfect for a drip topping.
• 1/2 cup heavy cream: Helps smooth out the chocolate.

For Decoration:

• Whipped cream
• Fresh raspberries
• Pink velvet cake crumbs
• Sprinkles

Tools You’ll Need 🌸

• 9-inch springform pan: Essential for a perfect, fuss-free cheesecake release.
• Mixing bowls: One for the crust, one for the filling.
• Hand mixer or stand mixer: To ensure that cream cheese filling is perfectly smooth.
• Rubber spatula: For folding ingredients and scraping every last bit of goodness into the pan.

How to Make Pink Velvet Raspberry Cheesecake 🌸

1. Prep the Crust:

• Preheat your oven to 325°F (163°C).
• Grease a 9-inch springform pan with butter or non-stick spray.
• In a bowl, mix together 2 cups of Oreo crumbs with 1/4 cup melted butter until well combined.
• Press the mixture firmly into the bottom of your prepared pan.
• Bake for 10 minutes, then let it cool completely. (Resist the temptation to nibble on that crust!)

2. Create the Cheesecake Magic:

• In a large mixing bowl, beat the 24 oz softened cream cheese until it’s completely smooth.
• Add 1 cup granulated sugar and beat until fully combined.
• Stir in 1 cup sour cream and 1 tsp vanilla extract until the mixture is silky smooth.
• Blend in 2 tbsp raspberry puree and 1 tsp pink food coloring for that pop of color!
• Gently fold in 1/2 cup crushed Oreos for an extra layer of texture.

3. Bake to Perfection:

• Pour your cheesecake batter over the cooled Oreo crust, spreading it evenly.
• Bake in the oven for 60-70 minutes, or until the center is just set (a slight jiggle is okay!).
• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to avoid cracking.
• Transfer the cheesecake to the fridge and let it chill for at least 4 hours, but overnight is even better.

4. Drip & Decorate:

• In a small saucepan, heat 1 cup white chocolate chips with 1/2 cup heavy cream over low heat, stirring until smooth.
• Let the mixture cool slightly before drizzling it over the edges of your chilled cheesecake.
• Now comes the fun part—top with whipped cream, fresh raspberries, pink velvet cake crumbs, and sprinkles. You’re the artist here, so get creative!

Tips for the Perfect Cheesecake 🌸

• Room Temp Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature to avoid lumps in your cheesecake.
• Avoid Overmixing: Once the eggs go in, mix just until combined. Overmixing can lead to cracks!
• Chill Time: Don’t rush the chilling process—your cheesecake needs those hours to firm up and develop its full flavor.

What to Serve with Pink Velvet Raspberry Cheesecake 🌸

This cheesecake is fabulous on its own, but you can serve it with:

• A glass of rosé for an extra special treat.
• A side of raspberry sorbet to complement the fruit flavors.
• A drizzle of raspberry coulis if you want a tangy contrast to the sweetness.

Storage Instructions 🌸

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezer: You can also freeze slices! Wrap them tightly in plastic wrap, then in foil. They’ll keep for up to 2 months. Just thaw in the fridge overnight before serving.

Frequently Asked Questions 🌸

Can I use frozen raspberries instead of fresh?

Yes! Just thaw them completely before pureeing and straining for the best texture.

How do I prevent my cheesecake from cracking?

The key is slow cooling. Let your cheesecake cool in the oven with the door slightly open before transferring it to the fridge.

Can I make this without the pink food coloring?

Of course! The pink food coloring is just for aesthetics. Without it, your cheesecake will still taste just as delicious.

Conclusion 🌸

If you’re looking for a cheesecake that’s as delicious as it is beautiful, this Pink Velvet Raspberry Cheesecake is the one! It’s fun, festive, and just waiting to be the star of your next celebration. With its creamy, rich filling, crunchy Oreo crust, and dreamy white chocolate drip, this cheesecake is anything but boring!

Love this recipe? Be sure to check out my other creations like Peach Crumble Cheesecake and Raspberry Almond Tart for more fruity goodness!

And don’t forget—if you make this cheesecake, share your photos on Pinterest and tag me! I love seeing your creations. 🌸

Nutritional Information (Per Serving):

• Calories: 450
• Fat: 30g
• Carbs: 38g
• Protein: 7g

Pink Velvet Raspberry Cheesecake 🌸

This stunning Pink Velvet Raspberry Cheesecake combines a smooth and creamy filling with a tangy raspberry twist, all atop a rich Oreo crust. Decorated with a white chocolate drip, whipped cream, and fresh raspberries, it's perfect for any celebration or special occasion!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Small saucepan
• Ingredients:

Ingredients

  

• For the Crust:
• 2 cups Oreo crumbs
• 1/4 cup unsalted butter melted
• For the Cheesecake:
• 24 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 2 tbsp raspberry puree can use fresh or thawed frozen raspberries
• 1 tsp pink food coloring optional
• 1/2 cup crushed Oreos
• For the Drip:
• 1 cup white chocolate chips
• 1/2 cup heavy cream
• For Decoration:
• Whipped cream
• Fresh raspberries
• Pink velvet cake crumbs optional
• Sprinkles optional

Instructions

 

• Prepare the Crust:
• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
• Mix the Oreo crumbs with melted butter until well combined.
• Press the mixture evenly into the bottom of the prepared pan.
• Bake for 10 minutes, then set aside to cool.
• Make the Cheesecake Filling:
• In a large bowl, beat the softened cream cheese until smooth.
• Add the sugar and continue beating until well incorporated.
• Mix in the sour cream and vanilla extract until smooth.
• Add raspberry puree and pink food coloring, and blend until the mixture is evenly colored.
• Gently fold in the crushed Oreos.
• Bake the Cheesecake:
• Pour the cheesecake batter over the cooled crust and spread it evenly.
• Bake for 60-70 minutes, or until the center is just set but slightly jiggly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
• Transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
• Prepare the White Chocolate Drip:
• In a small saucepan, melt the white chocolate chips with the heavy cream over low heat, stirring until smooth.
• Let the mixture cool slightly, then drizzle it over the edges of the chilled cheesecake.
• Decorate:
• Top the cheesecake with whipped cream, fresh raspberries, pink velvet cake crumbs, and sprinkles for a beautiful finish.

Notes

Substitutions: If you don’t have pink food coloring, you can skip it or use beet juice for a natural color.
Tips: Ensure all your ingredients are at room temperature to prevent lumps in the batter.
Make-Ahead: The cheesecake can be made a day ahead and chilled overnight for best results.
Serving Suggestion: This cheesecake pairs beautifully with a glass of rosé or a scoop of raspberry sorbet.