Raspberry Pink Velvet Cheesecake Delights

There are desserts you make because you “should” (hello, fruit salad that’s really just grapes), and then there are desserts that basically beg you to show them off. Raspberry Pink Velvet Cheesecake Delights are the show-off kind—little cupcake-sized cheesecakes with a pink velvet vibe, a tangy raspberry swirl, and a buttery graham crust. They set up creamy, they look adorable without trying too hard, and the whole tray vanishes at potlucks like I staged it.

We baked a test batch on a random Tuesday and my husband ate one standing at the counter like he’d just discovered a new food group. The kids call them “pink cheesecakes,” which is both literal and cute, and now they’ve become our last-minute party trick. I’ll whip them up the night before, chill them while I sleep like a responsible adult, and then pretend I didn’t lick the bowl. They’re not fussy—no water bath drama—and they make you look like you have your life together even if you folded laundry directly out of the dryer for the third day in a row.

Why You’ll Love This Raspberry Pink Velvet Cheesecake Delights

– They’re mini. Built-in portion control… until you eat two. Or three. No judgment.
– That pink velvet vibe: a whisper of cocoa + a little color = nostalgic bakery energy without tasting like dye.
– Tangy raspberry swirl cuts the richness, so they never feel heavy.
– Zero water bath. We are not wrestling with a roasting pan on a Thursday.
– Make-ahead magic—actually better the next day, which is the dream.

How to Make It

Grab a 12-cup muffin pan and line it—liners make these pop right out and keep the crust from sticking. Mix graham crumbs, a little sugar, and melted butter until it looks like wet sand and smells like vacation. Press a spoonful into each cup and give it a quick pre-bake so it doesn’t go soggy later.

For the raspberry situation, blitz raspberries with a spoonful of sugar and a squeeze of lemon. If seeds make you cranky, strain it. If it feels thin, simmer it for a minute or two to thicken—nothing wild, you just want a syrupy swirl that won’t disappear.

Filling time: beat room-temp cream cheese till it’s cloud-smooth. Add sugar, sour cream, vanilla, lemon zest, cornstarch, a tiny pinch of cocoa (trust me—it’s the “velvet” note), and a drop or two of pink/red gel color. Then the eggs go in last, mixed on low, because we’re not inviting cracks.

Spoon the filling over the crusts, dot little puddles of raspberry puree, and drag a toothpick through to make cute swirls. Bake till the edges are set and the centers still shimmy. Cool them in the pan (they chill out—literally), then chill in the fridge till cold and dreamy. Top with a raspberry or a puff of whipped cream if you’re feeling extra.

Ingredient Notes

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– Cream cheese: Room temp is non-negotiable. Cold cream cheese = lumpy filling and a few choice words.
– Graham cracker crumbs: Classic, buttery, perfect. If you only have whole crackers, blitz them. Digestives work too.
– Raspberries: Fresh or frozen both behave—frozen just need an extra minute on the stove to thicken.
– Sour cream: Keeps the texture plush. Greek yogurt works if that’s what’s in your fridge.
– Eggs: Add last and mix on low. Overmixing = extra air = cracks. We’re keeping it calm.
– Unsweetened cocoa + gel color: Cocoa is the subtle “velvet” flavor; gel color makes it pop. Skip color if you want a natural blush.
– Cornstarch: Just a tablespoon helps it set gently without the water-bath circus.
– Lemon zest: Tiny bit = bright, bakery-level flavor. Don’t overdo it or it turns into lemon cheesecake.

Recipe Steps

1. Preheat oven to 325°F and line a 12-cup muffin pan with paper liners.
2. Stir 1 1/4 cups graham crumbs, 2 tbsp sugar, and 5 tbsp melted butter with a pinch of salt; press 1 heaped tablespoon into each cup and bake 5 minutes.
3. Blend 1 cup raspberries with 2 tbsp sugar and 1 tsp lemon juice; strain seeds and simmer 2–3 minutes until slightly thick.
4. Beat 16 oz cream cheese until smooth; add 2/3 cup sugar, 1/4 cup sour cream, 1 tsp vanilla, 1 tsp lemon zest, 1 tbsp cornstarch, 1 tsp cocoa, a pinch of salt, and 2–3 drops pink gel; mix in 2 eggs on low just to combine.
5. Divide filling among cups, dot with 1/2–1 tsp raspberry puree each, and swirl with a toothpick.
6. Bake 16–18 minutes until edges are set and centers jiggle; cool in pan 30 minutes, then chill at least 3 hours before topping and serving.

What to Serve It With

– Coffee or espresso if it’s a “treat yourself” morning.
– Bubbly or rosé for date night vibes.
– A handful of fresh berries and a little shaved dark chocolate if you’re feeling fancy.
– Brunch spread alongside eggs and something savory so you can pretend it’s balanced.

Tips & Mistakes

– Bring the cream cheese to room temp or the batter will look curdled. If you forgot, cut it into cubes and let it sit 20 minutes.
– Don’t go hard on the mixer once the eggs are in. Low and slow.
– If your raspberry swirl is watery, simmer it a minute. Watery swirl sinks and disappears.
– Pull them while they still jiggle in the center. They finish setting as they cool.
– Cracks happen if they cool too fast—just leave the pan in the warm oven with the door cracked for 5–10 minutes if you’re worried.
– No liners? Grease well and run a thin knife around the sides after cooling.

Storage Tips

Pop the cooled cheesecakes into an airtight container and stash in the fridge up to 5 days. They taste amazing cold—like, midnight-snack dangerous. You can also freeze them (without whipped cream) for up to 2 months; thaw in the fridge overnight. And yes, I’ve absolutely had one for breakfast. Dairy + fruit… it counts.

Variations and Substitutions

– Crust swap: Chocolate wafer or Oreo crumbs instead of graham for a deeper vibe.
– Sweeteners: Use 1/2 cup sugar + 2 tbsp honey or maple if you like a softer sweetness (honey ↔ sugar works fine here).
– Dairy shifts: Greek yogurt ↔ sour cream; both keep it tangy.
– Color-free: Skip the gel; the raspberry swirl still makes them pretty.
– Gluten-free: Use GF graham-style crumbs or almond flour (1 1/4 cups almond flour + 3 tbsp sugar + 5 tbsp butter).
– Berry remix: Strawberry or blackberry puree works; just strain seeds for a smooth swirl.
– Mini bites: Use a mini muffin pan—shorten bake to 10–12 minutes.
– Extra raspberry: Tuck a fresh raspberry in the center before baking for a surprise.

Frequently Asked Questions

Raspberry Pink Velvet Cheesecake Delights

Silky pink velvet mini cheesecakes swirled with bright raspberry sauce on a buttery graham crust—elegant, creamy, and perfectly tangy-sweet.

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Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs for crust
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.33 cup unsalted butter melted, for crust
• ▢ 16 ounces cream cheese softened
• ▢ 0.75 cup granulated sugar for filling
• ▢ 0.5 cup sour cream
• ▢ 0.25 cup heavy cream
• ▢ 2 large eggs room temperature
• ▢ 1.5 teaspoons vanilla extract
• ▢ 1 teaspoon lemon juice for filling
• ▢ 1 teaspoon unsweetened cocoa powder classic velvet hint
• ▢ 0.25 teaspoon pink gel food coloring adjust to desired color
• ▢ 0.25 teaspoon fine sea salt
• ▢ 2 cups fresh raspberries 1.5 cups for sauce, 0.5 cup for garnish
• ▢ 0.25 cup granulated sugar for raspberry sauce
• ▢ 1 teaspoon lemon juice for raspberry sauce
• ▢ 1 teaspoon cornstarch
• ▢ 1 teaspoon water to dissolve cornstarch

Instructions

Preparation Steps

• Preheat the oven to 325°F. Line a 12-cup muffin tin with paper liners and set aside.
• Make the crust: Stir together graham cracker crumbs, 0.25 cup sugar, and melted butter until evenly moistened. Divide the mixture among liners (about 1 heaping tablespoon each) and press firmly to compact. Bake for 8 minutes, then cool 5 minutes.
• Cook the raspberry sauce: In a small saucepan over medium heat, combine 1.5 cups raspberries, 0.25 cup sugar, and 1 teaspoon lemon juice. Cook, stirring and lightly mashing, until juicy and bubbling, 3 to 4 minutes. Stir together cornstarch and water, then whisk into the berries and simmer 1 minute until glossy and thick. Transfer to a bowl to cool completely.
• Make the cheesecake batter: Beat softened cream cheese and 0.75 cup sugar on medium speed until smooth and creamy, 2 minutes. Beat in sour cream, heavy cream, vanilla, 1 teaspoon lemon juice, cocoa powder, and salt until combined. Add eggs one at a time, mixing on low just to incorporate. Tint with pink gel food coloring until a rosy pink hue forms.
• Fill and swirl: Divide batter evenly over crusts. Spoon small dollops (about 0.5 teaspoon each) of cooled raspberry sauce over each and swirl with a toothpick.
• Bake 18 to 20 minutes, until the edges are set and the centers still jiggle slightly. Cool in the pan for 30 minutes, then refrigerate until fully chilled, at least 2 hours.
• Garnish and serve: Top each cheesecake with a little extra raspberry sauce and the remaining fresh raspberries. Keep chilled until serving.

Notes

For a brighter color, add a touch more gel coloring. To prevent cracking, avoid overmixing once the eggs are added and don’t overbake—slight jiggle is perfect.