Luxurious Pink Velvet Raspberry Cheesecake Recipe

I recently created a luxurious cheesecake that blends crisp crushed biscuits, melted butter, and tangy cream cheese with a hint of raspberry puree and red food coloring for that irresistible pink velvet look. This Raspberry Cheesecake Desserts recipe boasts layers of flavor and a glossy raspberry glaze that makes every slice a true showstopper.

Ever since I first tasted this Luxurious Pink Velvet Raspberry Cheesecake I knew I had to share the recipe. It’s a show-stopping dessert that’s absolutely meant for celebrations and those times you crave something uniquely indulgent.

I start with a buttery biscuit crust using 1 1/2 cups of crushed butter biscuits, a little unsalted melted butter and just a pinch of salt, then move onto a smooth, raspberry-infused cheesecake filling made with 24 oz soft cream cheese, 1 cup granulated sugar, and 3 eggs at room temperature. I add in 1/2 cup sour cream, 1/4 cup heavy cream plus raspberry puree and red food coloring to get that perfect pink velvet look.

Then there is the glossy raspberry glaze featuring fresh raspberries, sugar, and a touch of lemon juice that gives it that trending dessert vibe. I promise after one bite you’ll understand why this recipe is one my faves for fancy celebrations.

Enjoy!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really dig how the creamy cheesecake filling mixes the tanginess of the raspberry with the richness of the cream cheese. It’s a balance that always surprises me and makes every bite feel indulgent.

Second, I like the crunchy butter biscuit crust. It adds this totally awesome texture contrast to the super smooth filling that I just can’t get enough of.

Third, the raspberry glaze on top gives it that pop of color and extra burst of flavor that makes it look and taste special. Even when I’m just making a small dessert for myself, it always feels like a fancy treat.

Lastly, I enjoy that it feels both luxurious and easy to make. Even though the recipe has a few steps, it’s fun to follow and perfect for when I want to celebrate something or just treat myself on a regular day.

Ingredients

• Crushed butter biscuits: Provide a crunchy base, mostly carbs, and a little fiber.
• Unsalted butter: Adds rich flavor, lots of fat, and smooth texture although not very healthy.
• Cream cheese: Offers a thick, silky base with protein and fat working together for richness.
• Sour cream: Brings a tangy note and creamy feel while adding a small protein boost.
• Raspberry puree: Imparts a natural sour sweetness with antioxidants that brighten the dessert.
• Fresh raspberries: Offer fiber, vitamins and a burst of fruity tang that enhances flavor.

Ingredient Quantities

• 1 1/2 cups of crushed butter biscuits (like digestive or graham crackers)
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• A pinch of salt
• 24 oz cream cheese, softened
• 1 cup granulated sugar (for the filling)
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup raspberry puree (blend fresh raspberries then strain)
• 2 tbsp red food coloring (to get that pink velvet look)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1 1/2 cups fresh raspberries (for the glaze)
• 1/4 cup granulated sugar (for the glaze)
• 2 tsp cornstarch (dissolved in 2 tsp water)
• 2 tbsp water
• 1 tbsp lemon juice (for the glaze)

How to Make this

1. Preheat your oven to 325°F and grease a 9-inch springform pan lightly.

2. Mix together 1 1/2 cups of crushed butter biscuits, 1/4 cup melted butter, 1/4 cup granulated sugar, and a pinch of salt until well combined; then press the mixture firmly into the bottom of your pan to form an even crust.

3. In a large bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar until smooth and creamy.

4. Add 3 eggs, one at a time, mixing well after each addition, then stir in 1/2 cup sour cream and 1/4 cup heavy cream.

5. Blend in 1/4 cup raspberry puree, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tbsp lemon juice until everything is nicely incorporated.

6. Pour the cheesecake filling over the crust, smooth the top, and bake for about 55-60 minutes until the edges are set and the center has a slight jiggle.

7. Once baked, let the cheesecake cool to room temperature and then chill it in the refrigerator for at least 4 hours, or overnight if possible.

8. For the glaze, combine 1 1/2 cups fresh raspberries, 1/4 cup granulated sugar, 2 tbsp water, and 1 tbsp lemon juice in a small saucepan; bring to a simmer over medium heat.

9. In a small cup, dissolve 2 tsp cornstarch in 2 tsp water, then stir this mixture into the saucepan and cook until the glaze thickens a bit, about 2 minutes.

10. Remove the glaze from heat, let it cool slightly, then pour it evenly over the chilled cheesecake. Allow the glaze to set for about 30 minutes before slicing and serving. Enjoy!

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Mixing bowls (at least one large bowl for the batter and one small bowl for dissolving cornstarch)
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Rubber spatula
7. Blender (for making the raspberry puree)
8. Fine-mesh strainer (to strain the puree)
9. Small saucepan

FAQ

Luxurious Pink Velvet Raspberry Cheesecake Recipe Substitutions and Variations

• If you can’t find crushed butter biscuits, you can use graham crackers or even shortbread cookies instead.
• Don’t worry if you only have salted butter; just ease up on the added pinch of salt.
• If sour cream’s not on hand, plain full fat Greek yogurt works pretty well as a substitute.
• For heavy cream, try using half-and-half or even full fat coconut milk if you’re looking for a twist.
• Out of red food coloring? Beetroot juice or a natural red fruit puree can do the trick.

Pro Tips

1. I really recommend lettin’ the cheesecake chill overnight if you can – it mixes all the flavors together way better than just a few hours in the fridge.
2. Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before you start mixing. This helps everything blend smooth and reduces clumps a lot.
3. When you’re cooking the glaze, keep stirrin’ constantly so the cornstarch doesn’t clump up and mess with the consistency.
4. Give your biscuit crust a firm press into the pan and tap it on the counter a couple of times while you work – that’ll push out any air bubbles and make it even.