Description
A beautiful and delicious Pink Velvet Raspberry Cheesecake with a buttery graham cracker crust, a creamy raspberry cream cheese filling, and a smooth pink glaze. This no-bake cheesecake is elegant yet easy to make, perfect for any special occasion.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups raspberry puree (from fresh or frozen raspberries)
- 1/4 teaspoon pink or red food coloring (optional)
- For the Raspberry Glaze:
- 1 cup raspberry puree
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Fresh raspberries for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture evenly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for at least 15 minutes while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 1/4 cups granulated sugar and beat until well combined.
- Mix in the sour cream, heavy cream, and vanilla extract. Beat until the mixture is smooth and there are no lumps.
- Gently fold in the 1 1/2 cups of raspberry puree. If using, add the food coloring and mix until the desired pink hue is achieved.
- Pour the raspberry cream cheese filling over the chilled graham cracker crust. Smooth the top with a spatula.
- Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, until firm.
- Prepare the Raspberry Glaze: In a small saucepan, combine 1 cup raspberry puree, 1/4 cup granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and let it cool slightly.
- Once the cheesecake is firm, carefully pour the cooled raspberry glaze over the top. Spread evenly.
- Garnish with fresh raspberries, if desired.
- Serve chilled.
Notes
- For a deeper pink color, use gel food coloring.
- Ensure all ingredients for the filling are at room temperature for a smoother texture.
- Thaw and drain frozen raspberries thoroughly before pureeing to prevent excess moisture in the filling.
- This pink velvet raspberry cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
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