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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
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

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

Nutrition

Calories: 450kcal

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.

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