Description

This Indulgent Pink Velvet Raspberry Cheesecake is a luscious dessert combining a crispy graham cracker crust, a creamy white chocolate and cream cheese layer, topped with a light raspberry mousse and a shiny raspberry glaze. Finished with fresh raspberry garnish, this no-bake cheesecake is perfect for raspberry lovers looking for a visually stunning and irresistibly delicious treat.

Ingredients

Scale

Crust

1.5 cups graham crackers (substitute digestive biscuits or vanilla wafers for different flavor)
0.5 cups unsalted butter (melted)

Cheesecake Layer

16 ounces cream cheese (softened)
4 ounces white chocolate (melted gently)
1 teaspoon vanilla extract

Mousse

1 tablespoon gelatin (bloomed in water)
1 cup raspberries (strained puree)
0.25 cups powdered sugar
1 tablespoon lemon juice
1 cup whipped cream (cold heavy cream whipped to stiff peaks)

Glaze

0.5 cups raspberry jam or puree (heated until smooth and slightly cooled)
2 tablespoons powdered sugar
1 tablespoon lemon juice

Garnish

1 cup fresh raspberries

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Instructions

Prepare the Crust: Crush 1.5 cups of graham crackers into fine crumbs. Mix well with 0.5 cups of melted unsalted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for at least 30 minutes to set.
Make the Cheesecake Layer: Beat 16 ounces of softened cream cheese using a hand mixer on medium speed until smooth, about 2 minutes. Gradually add 4 ounces of melted white chocolate and 1 teaspoon vanilla extract, mixing until fully combined. Spread the mixture evenly over the chilled crust. Refrigerate for at least 1 hour to firm up.
Prepare the Mousse: Bloom 1 tablespoon gelatin in 3 tablespoons cold water and let it sit for 5 minutes. Heat 1 cup strained raspberry puree with 0.25 cups powdered sugar and 1 tablespoon lemon juice over medium heat until warm. Stir in the bloomed gelatin until dissolved completely. Let the mixture cool slightly.
Whip the Cream: In a chilled bowl, whip 1 cup cold heavy cream on high speed until stiff peaks form (3–5 minutes). Gently fold the cooled raspberry mixture into the whipped cream, maintaining lightness. Pour this mousse over the cheesecake layer and spread evenly.
Create the Glaze: Heat 0.5 cups raspberry jam or puree with 2 tablespoons powdered sugar and 1 tablespoon lemon juice on low heat until smooth. Allow to cool slightly, then pour evenly over the mousse layer. Refrigerate for 30 minutes to set the glaze.
Serve the Cheesecake: Carefully remove the cheesecake from the springform pan. Garnish the top with 1 cup fresh raspberries. For clean slices, dip a sharp knife in hot water and wipe it between cuts to showcase the layers beautifully.

Notes

Use softened cream cheese for smoother mixing and better texture.
White chocolate should be melted gently to avoid burning and grainy texture.
Strain raspberry puree to prevent seeds in the mousse for a smooth finish.
Bloom gelatin properly to ensure mousse sets perfectly.
Chilling each layer helps maintain sharp distinct layers and firm textures.
Use a hot knife, cleaned between cuts, for neat slices especially important for mousse-based cheesecakes.
This cheesecake is best served chilled and consumed within 2-3 days.