When the warm summer breeze starts whispering sweet nothings, nothing hits quite like a slice of creamy, cool cheesecake. This Pink Velvet Raspberry Cheesecake is more than just a dessert—it’s a showstopper, a mood-lifter, and a sweet memory in the making. Inspired by the velvety charm of Southern treats and crowned with vibrant summer raspberries, this raspberry cheesecake is your ultimate warm-weather indulgence
I first whipped up this beauty on a sunny weekend, with memories of my Nonna’s lush cream desserts guiding me. Though this one has a modern twist with white chocolate cheesecake vibes and that blushing pink hue, its soul is deeply rooted in tradition: something luscious, loved, and served with pride.
Let’s dive into the recipe that will make you the summer hostess with the mostess.
Why You’ll Love This Raspberry Cheesecake
- Velvety Texture: Thanks to sour cream and white chocolate, every bite is smooth and creamy.
- Stunning Presentation: That pink cheesecake topped with glossy raspberries? Instagram gold.
- Flavor Harmony: Tart raspberries balance the sweet white chocolate cheesecake base, creating a sophisticated flavor profile.
- Make-Ahead Friendly: It chills beautifully, making it ideal for dinner parties and weekend brunches.
Ingredients for Raspberry Cheesecake
For the Chocolate Cookie Crust:
- 2 cups chocolate cookie crumbs (like Oreos, filling removed)
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup white chocolate chips, melted and slightly cooled
For the Raspberry Topping:
- 2 cups fresh raspberries
- ¼ cup raspberry jam (preferably seedless)
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and optionally line the bottom with parchment paper for easy release.
2. Make the Crust
Combine the cookie crumbs and melted butter in a medium bowl. Stir until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan and set aside.
3. Prepare the Cheesecake Batter
In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and fluffy (about 2–3 minutes). Mix in the vanilla extract.
4. Add the Eggs
Add eggs one at a time, beating gently after each just until combined. Avoid overmixing to keep the texture creamy.
5. Fold in Creams and Chocolate
Gently stir in sour cream and heavy cream. Finally, fold in the melted white chocolate, making sure it’s cool enough not to curdle the batter. This gives the dessert its signature white chocolate cheesecake richness.
6. Bake
Pour the cheesecake mixture over the crust. Tap the pan lightly on the counter to release air bubbles. Bake for 55–60 minutes, until the edges are set and the center jiggles slightly.
7. Cool Gradually
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gentle cooling process prevents cracks.
8. Chill
Remove from oven, cover, and refrigerate for at least 4 hours or overnight.
9. Top It Off
Just before serving, top with fresh raspberries. Warm the raspberry jam slightly and drizzle or brush it over the berries for a glossy, bakery-style finish.
Time & Servings
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Cooling & Chilling Time: 5 hours
- Total Time: 6 hours 20 minutes
- Servings: 10 slices
- Calories per serving: ~420 kcal
Tips for the Perfect Cheesecake
- Use Room-Temperature Ingredients: This helps create a silky texture without lumps.
- Water Bath Optional: If you want an ultra-smooth top with zero cracks, bake the cheesecake in a water bath.
- Flavor Boost: Add a splash of raspberry extract or a few drops of red food coloring for a deeper pink hue.
External Links for Cheesecake Inspiration
- 10 Tips for Baking Perfect Cheesecake Every Time
- White Chocolate and Raspberry Pairing Guide
- How to Use a Springform Pan Properly
- Summer Berry Dessert Ideas
Let’s Talk Cheesecake!
Have you tried this raspberry cheesecake recipe yet? Did you add your own twist—maybe a chocolate drizzle or lemon zest? Share your creations and tips in the comments below or tag me on social with #PinkVelvetCheesecake. Let’s bake memories together!