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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!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
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.