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A slice of pink velvet raspberry cheesecake topped with fresh raspberries and dusted with powdered sugar on a cookie crust.

Pink Velvet Raspberry Cheesecake Slice

A luscious and elegant dessert, this Pink Velvet Raspberry Cheesecake Slice combines creamy cheesecake with the fruity brightness of raspberries on a pink velvet crust.
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Prep Time 25 minutes
Cook Time 50 minutes
Chilling Time 3 hours
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pink Velvet Crust
  • 1 1/2 cups graham cracker crumbs or pink velvet cake crumbs
  • 1/4 cup unsalted butter melted
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 eggs room temperature
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
Raspberry Swirl
  • 1/2 cup fresh raspberries mashed
  • 1 tbsp sugar

Equipment

  • Springform Pan
  • Mixing Bowl
  • Electric Mixer

Method
 

  1. Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
  2. Mix graham cracker crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
  4. Pour filling over crust. Mix mashed raspberries with sugar and swirl into the cheesecake batter using a knife.
  5. Bake for 45–50 minutes or until center is almost set. Let cool, then refrigerate for at least 3 hours or until firm.
  6. Slice and serve chilled. Garnish with fresh raspberries if desired.

Notes

For an even more vibrant pink, add a drop of red food coloring to the crust mixture. This dessert is best made a day in advance.