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Pink Ombré Cheesecake

A perfect no bake ombré cheesecake recipe! This pink cheesecake is colored completely naturally, with freeze dried raspberries!

a slice of perfectly ombre cheesecake.

Valentine’s day is coming up, so I needed to make something PINK! Ombre pink cheesecake. It’s perfect, isn’t it?

The style of this cheesecake is a Japanese no bake cheesecake called “rare” cheesecake. Japanese no bakes cheesecakes are different from American ones because they use yogurt. It’s more tart, and a little less sweet. Just how I like it. I used thick Greek yogurt for this recipe, and the result was silky smooth!

I try to avoid food coloring whenever possible, and I found a great alternative for this recipe. Freeze dried raspberries (you can buy it at this link, but you can also find them at Trader Joe’s and Target)! I took a bag of freeze dried raspberries and I crushed it up until it was a powder, and ran it through a strainer to get rid of the seeds. It adds color AND flavor! So not only is the color ombre, the flavor is too. It goes from very very raspberry to medium raspberry, to plain. So fun for a pink cheesecake!

smoothing the top of the cheesecake with an offset spatula.

You can keep your cheesecake’s top simple, or you can try adding a layer of raspberry jelly! I personally liked the shiny red top, because then the ombre is kind of like a surprise, when you serve it! You can also garnish it with whipped cream and raspberries. I used my favorite piping tip, Wilton 2D.

Slice of pink ombre cheesecake with a bite taken out of it.

You’ll need a 9 inch springform pan (<- that’s the one I have, but I bought mine in a three size set). I use my springform pan all the time in baking. I really think it’s worth getting one! You can probably get it at Michael’s with a coupon at a good price, or by checking out the equipment section below.

This ombre cheesecake recipe is a little bit of work, but it is really just SO pretty, it’s totally worth it! Plus, you’ll save yourself from a headache because this is a no bake ombre cheesecake. Check out the video below to see how I made the pink ombre cheesecake!

A perfect no bake ombré cheesecake This pink cheesecake is colored completely naturally, with freeze dried raspberries!

9 thoughts on “Pink Ombré Cheesecake”

  1. 5 stars
    I made this for Christmas 2020. I used what I had in the house. The only difference from your recipe was… I used raspberry/pomegranate Greek yogurt and freeze dried sour cherries. It wasn’t as beautiful as yours but it tasted phenomenal.

  2. Hello! This looks amazing!!

    Is the gelatin what allows you to mix color into the cheesecake and form it without it all mixing together?

    I want to attempt to make a nightsky cheese cake, with a crescent moon and blue for the sky, with silver sprinkles for the stars. But I’m worried the yellow moon would just melt and become a mess with the blue color.


    • As long as it’s thick enough, it shouldn’t run together! That being said, I haven’t tried making a specific shape, so I can’t say how difficult that would be.

  3. hi there Your cheesecake looks amazing! Can you freeze this cheesecake or can you put in in the fridge covered two to three days before? Meaning if I made it Friday, would it still be ok for Sunday or is it best to freeze it? Thanks

    Jessica from New Zealand

  4. Oh Jesus, if I just opened my eyes and read a little better I would have realized you stated in your directions that it needs to sit for two hours, haha I’m so sorry. I’m sure you get many comments or questions on things you already took the time to write into your recipe, I didn’t mean to be obnoxious…. thank you anyways!

    • Haha, no problem! Actually, I’ve had typos in more than one recipe, so I’m always glad when things get pointed out to me! Hope you love the cheesecake!

  5. Hi there! My goodness this looks absolutely delicious. I was wondering, after looking at your recipe I was wondering where the total cook time of 2 hours and 50 minutes comes from? If it’s 20 prep and 30 cook, where does the other 2 hours come from? Thanks so much and this recipe just looks fabulous.


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