Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1–2 drops pink food coloring (gel or liquid)
- ½ cup fresh raspberries (plus extra for topping)
- Optional: Whipped cream
- Optional: White chocolate shavings
- Optional: Extra raspberries
Instructions
- In a bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Place in the fridge to chill while you prepare the filling.
- In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
- Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add pink food coloring and mix well. Adjust the color to your liking.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Then, carefully swirl in the fresh raspberries — mash a few slightly for a ripple effect!
- Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight for best results.
- Before serving, garnish with whipped cream, extra raspberries, or a sprinkle of white chocolate if desired.
Notes
No-bake, elegant and vibrant, this cheesecake is perfect for special occasions or whenever you crave something sweet and stunning.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pink velvet, raspberry cheesecake, no-bake dessert, elegant cheesecake, baby shower dessert