Description
This Pink Velvet Raspberry Cheesecake is a stunning no-bake dessert featuring a buttery graham cracker crust layered with creamy vanilla cheesecake and vibrant pink raspberry filling. The luscious whipped cream topping and fresh raspberries make it perfect for celebrations or a special treat.
Ingredients
Scale
Crust
- 1 ½ cups graham crackers, crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces full-fat cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream
- ½ cup raspberry puree (strained, from about 1 cup fresh raspberries)
- 2 to 3 drops pink food coloring (optional)
- 1 tablespoon unflavored gelatin + 2 tablespoons warm water (optional, for firm set)
Garnishes
- ½ cup whipped cream, for piping
- ½ cup fresh raspberries (for garnish and layering)
- Fresh raspberries and sprinkles, for garnish
Instructions
- Prepare Crust: Crush the graham crackers into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter and granulated sugar until evenly combined. Press the crust mixture into the base of a 9-inch springform pan and chill in the refrigerator while preparing the filling.
- Make Cream Cheese Mixture: In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well to combine fully and achieve a creamy texture.
- Whip Cream: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture to maintain a light, airy consistency.
- Prepare Raspberry Layer: Divide the filling in half. To one half, add raspberry puree and pink food coloring (if using), stirring until smooth and evenly colored.
- Dissolve Gelatin (Optional): If using gelatin, dissolve it in warm water and stir half into each cheesecake layer to help set the cheesecake firmly.
- Layer Cheesecake: Pour the raspberry layer over the chilled crust, smoothing the surface with a spatula. Gently add the plain cream cheese layer on top. Use a skewer to swirl extra raspberry puree on top if desired for a marbled effect.
- Chill: Refrigerate the cheesecake for at least 6 hours or overnight until fully set and firm enough to slice cleanly.
- Garnish and Serve: Before serving, top the cheesecake with piped whipped cream, fresh raspberries, and sprinkles to add a festive and fresh touch.
Notes
- If you prefer a firmer cheesecake, using gelatin is recommended, but it can be omitted for a softer texture.
- Be sure to strain raspberry puree to remove seeds for a smooth filling.
- Allow cream cheese to come to room temperature for easier mixing and smooth texture.
- Use a springform pan for easy release and neat slices.
- The cheesecake benefits from chilling overnight for the best flavor and texture.
