Description
A stunning no-bake Pink Velvet Raspberry Cheesecake featuring a buttery graham crust, silky cream cheese filling, and a vibrant raspberry layer, topped with whipped cream and berries. Perfect for holidays or any sweet celebration.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
24 oz cream cheese, softened
¾ cup granulated sugar
2 teaspoons vanilla extract
1 cup heavy cream, whipped
1 ½ cups fresh raspberries
2 teaspoons gelatin or 1 teaspoon agar-agar
Few drops pink gel food coloring (optional)
½ cup white chocolate chips
2 tablespoons heavy cream (for glaze)
¼ cup powdered sugar (for whipped topping)
Instructions
1. Combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan to form the crust. Chill in fridge.
2. Beat cream cheese until smooth. Add granulated sugar and vanilla extract. Fold in whipped heavy cream. Reserve half the mixture.
3. Puree raspberries and strain through a mesh sieve. Heat gently, stir in gelatin or agar-agar. Cool slightly, then mix into reserved cream cheese mixture. Add pink food coloring if desired.
4. Pour plain cream cheese mixture onto crust. Chill until partially set. Add raspberry layer on top and chill until firm (at least 4 hours or overnight).
5. Melt white chocolate with cream until smooth. Pour glaze over set cheesecake and smooth evenly.
6. Whip remaining cream with powdered sugar and pipe swirls around the edges. Top with fresh raspberries and chill before serving.
Notes
For clean slices, warm your knife under hot water and wipe between each cut.
Use full-fat cream cheese for the best consistency and flavor.
If you’re using agar-agar instead of gelatin, dissolve it in hot liquid and allow it to simmer briefly before adding to the filling.
- Prep Time: 30 minutes
- Cook Time: 4–6 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: raspberry cheesecake, no-bake dessert, pink cheesecake