Description
Looking for a stunning and delicious dessert that steals the spotlight? This Pink Velvet Raspberry Cheesecake is the ultimate no-bake treat. Featuring a buttery graham cracker crust, creamy pink velvet cheesecake filling, and a vibrant raspberry swirl, this dessert is a dreamy mix of rich, fruity, and velvety textures. It’s perfect for celebrations, date nights, or when you want something indulgent yet effortless. A must-try for anyone who loves easy recipes, no-bake desserts, dinner ideas, and show-stopping party food ideas.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
1 ½ cups fresh or frozen raspberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon water
1 teaspoon cornstarch
16 oz cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled
2 ½ teaspoons unflavored gelatin
¼ cup warm water
Pink gel food coloring (optional)
¾ cup heavy whipping cream (for topping)
2 tablespoons powdered sugar (for topping)
Fresh raspberries (for garnish)
White chocolate curls or pink sprinkles (optional)
Instructions
1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press into the bottom of a 9-inch springform pan. Chill while prepping the filling.
2. In a saucepan, cook raspberries, sugar, lemon juice, and water over medium heat until berries break down. Stir in cornstarch and simmer until thickened. Cool completely.
3. Sprinkle gelatin over warm water and let bloom for 5 minutes. Microwave for 10 seconds to dissolve.
4. In a chilled bowl, whip 1 cup of heavy cream until soft peaks form. Set aside.
5. In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Blend in food coloring and dissolved gelatin.
6. Gently fold in whipped cream until fully incorporated.
7. Pour half of the filling over the crust. Spoon and swirl in half the raspberry compote. Repeat with remaining filling. Smooth the top and chill at least 6 hours or overnight.
8. Whip remaining cream with powdered sugar. Pipe onto set cheesecake and garnish with raspberries and decorations.
9. Slice with a warm knife for clean cuts. Serve chilled.
Notes
Let the cheesecake chill overnight for perfect texture.
Always cool the raspberry compote before layering to prevent melting.
Use gel food coloring for vivid color without altering texture.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 20
- Sodium: 220
- Fat: 27
- Saturated Fat: 17
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 5
- Cholesterol: 90
Keywords: pink velvet cheesecake, no-bake raspberry cheesecake, easy dessert, valentine’s day cheesecake, birthday cake ideas