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If you are searching for a show-stopping dessert that’s as delightful to the eyes as it is to the palate, look no further than this Pink Velvet Raspberry Cheesecake Recipe. This cheesecake is a heavenly blend of creamy, tangy, and fruity flavors wrapped up in a stunning rosy pink hue. Each bite offers a velvety smooth texture layered on a buttery, crumbly biscuit base, with fresh raspberries adding just the right burst of brightness. Whether you’re celebrating a special occasion or just craving an indulgent treat, this recipe is pure magic in every slice.
Ingredients You’ll Need
The ingredients for this cheesecake are wonderfully simple yet essential to achieve that perfect balance of flavor, texture, and color. Each component plays its part, from the buttery biscuit base that gives structure, to the fresh raspberries that bring natural sweetness and that signature pink tone.
- 150g digestive biscuits (or graham crackers): Provides a crunchy, buttery base that contrasts beautifully with the creamy filling.
- 75g unsalted butter, melted: Holds the biscuit base together and adds richness without overpowering the flavors.
- 300g full-fat cream cheese, softened: The lush, creamy foundation of the cheesecake filling with a slight tang.
- 100g icing sugar: Sweetens the filling delicately while ensuring a smooth texture.
- 200ml double cream (heavy cream): Whipped to soft peaks, it creates that irresistible light and fluffy finish inside the filling.
- 150g fresh raspberries (plus extra for decoration): Offers vibrant color and a natural tartness that balances the sweetness perfectly.
- 1 tsp vanilla extract: Adds a warm, fragrant depth to the filling.
- Juice of ½ lemon: Enhances the raspberry’s freshness and brightens the overall flavor.
- Pink food coloring (gel-based), optional: For that iconic pink velvet look without affecting flavor.
- 2 tbsp icing sugar (for topping): Sweetens the raspberry topping for an extra burst of flavor.
- 1 tsp lemon juice (for topping): Keeps the raspberry topping fresh and lively.
- 1 tbsp water (for topping): Helps gently soften the raspberries for the topping.
- Optional: gelatine or agar-agar: Ensures the topping sets perfectly for a glossy finish.
How to Make Pink Velvet Raspberry Cheesecake Recipe
Step 1: Prepare the Biscuit Base
First things first, let’s create the perfect foundation. Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin and a zip-lock bag — whichever you find easier. Mix those buttery crumbs with the melted butter and press the mixture firmly into the base of an 8-inch springform pan. This forms a solid, crisp base that will hold up to the luscious filling. Pop it in the fridge for 30 minutes so it sets nicely.
Step 2: Make the Raspberry Purée
Next, bring the fresh raspberries, lemon juice, and water to a gentle simmer in a saucepan. Stir occasionally as the berries break down, turning into a fragrant purée. Strain this mixture through a sieve to remove the seeds — this step is key for that smooth, velvety texture. Let the purée cool completely so it blends beautifully into our creamy filling.
Step 3: Create the Cream Cheese Filling
Now for the heart of the cheesecake. Beat the softened cream cheese until it’s smooth and free of lumps. Add the icing sugar, vanilla extract, and lemon juice, mixing gently to combine. In a separate bowl, whip the double cream until soft peaks form, giving your filling a dreamy lightness. Carefully fold the whipped cream into the cream cheese mixture. Then fold in the cooled raspberry purée and, if you want, a few drops of gel-based pink food coloring until the filling is an even, irresistible rosy shade.
Step 4: Assemble and Chill
Pour the luscious filling over the chilled biscuit base, smoothing the top with a spatula. This is where your cheesecake really starts to take shape. Cover and chill it in the fridge for at least 6 hours, or even better, overnight. This allows the cheesecake to fully set, ensuring every slice cuts cleanly and feels professionally made.
Step 5: Prepare the Raspberry Topping
While your cheesecake is chilling, prepare the sweet raspberry topping. Heat the raspberries with the icing sugar and lemon juice until they start to soften. Strain again through a sieve to create a smooth topping. To get that perfect glossy finish, you may want to stir in dissolved gelatine or agar-agar—this will help it set beautifully on top of your cheesecake. Let it cool slightly before carefully pouring it over the chilled cheesecake.
Step 6: Add the Final Touches
Once the topping has set, gently release the cheesecake from the springform pan and bring out your inner artist! Decorate with fresh raspberries or pretty swirls of whipped cream for a final flourish. This is the moment your Pink Velvet Raspberry Cheesecake Recipe really dazzles and looks every bit as delicious as it tastes.
How to Serve Pink Velvet Raspberry Cheesecake Recipe
Garnishes
Adding a few fresh raspberries on top immediately elevates the cheesecake’s presentation and introduces extra texture and freshness. Swirls of whipped cream can add a cloud-like softness while a sprinkle of edible flowers or a dusting of powdered sugar adds that special sparkle for celebrations.
Side Dishes
Serve slices with a dollop of homemade berry compote or a simple raspberry coulis to amp up the fruitiness. Light and crisp green salads with a citrus vinaigrette are also wonderful companions, balancing the richness of the cheesecake with a refreshing bite.
Creative Ways to Present
For a fun twist, try serving mini individual cheesecakes in pretty glass jars or clear cups layered with crushed biscuits and raspberry purée. Another crowd-pleaser is creating a cheesecake trifle by layering chunks of this pink velvet cheesecake with whipped cream and fresh berries in tall glasses for stunning visuals.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly in the refrigerator to keep it fresh for up to 3 days. This dessert loves a chilled environment to maintain its perfect texture and vibrant flavor.
Freezing
You can freeze this cheesecake for up to a month. Make sure it’s well wrapped in plastic wrap and foil to avoid freezer burn. When ready to enjoy, thaw it slowly in the fridge overnight — no rushing, as this cheesecake deserves to be savored at its best.
Reheating
Pep talk: cheesecake is best enjoyed chilled, so reheating isn’t usually recommended. However, if you prefer it slightly less cold, let slices sit at room temperature for 15-20 minutes before serving. This allows the flavors to come through without sacrificing creaminess.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before using to avoid making the filling too watery. Frozen raspberries still pack plenty of flavor and color.
Is there a substitute for double cream?
If you can’t find double cream, heavy cream is a good alternative. Both whip up nicely and give that rich, airy texture this cheesecake needs.
Can I make this cheesecake dairy-free?
For a dairy-free version, try using coconut cream instead of double cream and a plant-based cream cheese. The texture will be slightly different but still wonderfully creamy and delicious.
How do I prevent the raspberry topping from being too runny?
Using gelatine or agar-agar in the topping helps it set firmly and prevents it from running off the cheesecake. Be sure to dissolve it fully and let the topping cool slightly before applying.
What size pan is best for this cheesecake?
An 8-inch springform pan is ideal. It provides the perfect thickness and shape for your cheesecake, making it easy to slice and serve.
Final Thoughts
Making this Pink Velvet Raspberry Cheesecake Recipe is a rewarding experience — from the vibrant raspberry purée to the creamy filling and crumbly base, every element comes together in harmony. It’s a dessert that not only tastes incredible but looks like it belongs in a bakery window. So, grab your ingredients, have fun in the kitchen, and treat yourself and your loved ones to this unforgettable cheesecake that will surely become a favorite.
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Pink Velvet Raspberry Cheesecake Recipe
- Prep Time: 30 minutes (excluding chilling time)
- Cook Time: 10 minutes (for raspberry purée and topping preparation)
- Total Time: 7 hours (including 6+ hours chilling)
- Yield: 8 to 10 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: British
- Diet: Vegetarian
Description
This Pink Velvet Raspberry Cheesecake is a no-bake dessert featuring a buttery biscuit base, a creamy pink raspberry-infused filling, and a glossy raspberry topping. Perfectly balanced with fresh raspberries, lemon juice, and a hint of vanilla, this cheesecake is chilled to set, delivering a luscious and elegant treat that serves 8 to 10 slices.
Ingredients
Base
- 150g digestive biscuits (or graham crackers)
- 75g unsalted butter, melted
Filling
- 300g full-fat cream cheese, softened
- 100g icing sugar
- 200ml double cream (heavy cream)
- 150g fresh raspberries
- 1 tsp vanilla extract
- Juice of ½ lemon
- Pink food coloring (gel-based), optional
Raspberry Purée
- 150g fresh raspberries
- 1 tsp lemon juice
- 1 tbsp water
Topping
- 100g fresh raspberries
- 2 tbsp icing sugar
- 1 tsp lemon juice
- 1 tbsp water
- Optional: gelatine or agar-agar for firmness
Instructions
- Prepare the Base: Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Mix the crumbs thoroughly with melted unsalted butter. Press the mixture firmly and evenly into the base of an 8-inch springform pan. Place it in the fridge to chill and set for 30 minutes.
- Make Raspberry Purée: In a small saucepan, combine 150g fresh raspberries with the lemon juice and water. Heat gently and simmer until the raspberries break down completely. Pass the mixture through a fine sieve to remove seeds, creating a smooth purée. Allow it to cool to room temperature.
- Make the Filling: Beat the softened cream cheese until smooth and creamy. Gradually add icing sugar, vanilla extract, and lemon juice, blending well. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the airiness. Then carefully fold in the cooled raspberry purée and pink food coloring, if using, until the mixture is evenly colored and consistent.
- Assemble the Cheesecake: Pour the prepared filling evenly over the chilled biscuit base and smooth the top with a spatula. Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set firmly.
- Add the Topping: In a saucepan, gently heat 100g fresh raspberries with icing sugar, lemon juice, and water until the raspberries are softened. Strain the mixture through a sieve to remove seeds. If desired, dissolve gelatine or agar-agar in a little warm water and mix it into the strained raspberry sauce to help it set as a gelatinous topping. Allow the topping to cool slightly before pouring it gently over the chilled cheesecake, then return the cheesecake to the fridge.
- Final Touch: Once the raspberry topping has set completely, carefully remove the cheesecake from the springform pan. Decorate the top with fresh raspberries or whipped cream swirls as preferred. Serve chilled for the best texture and flavor.
Notes
- For a firmer filling, add a teaspoon of dissolved gelatine or agar-agar into the filling before folding in the raspberry purée.
- Use full-fat cream cheese and double cream for the creamiest texture.
- Make sure the raspberry purée is fully cooled before adding to prevent the filling from becoming too soft.
- Gel-based food coloring offers a vibrant pink hue without thinning the filling consistency.
- The cheesecake improves in flavor after overnight chilling, so prepare in advance if possible.
- For a gluten-free version, substitute digestive biscuits with gluten-free crackers.
