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.
Equipment
- Springform Pan
- Mixing Bowl
- Electric Mixer
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
Instructions
- Preheat oven to 325°F (160°C). Line a springform pan with parchment paper.
- Mix graham cracker crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Pour filling over crust. Mix mashed raspberries with sugar and swirl into the cheesecake batter using a knife.
- Bake for 45–50 minutes or until center is almost set. Let cool, then refrigerate for at least 3 hours or until firm.
- 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.