Get ready to fall head over heels for Raspberry Cream Cheese Pie – the dessert that’s as creamy and dreamy as it is quick and easy to make. If you love luscious desserts that balance tart and sweet flavors with a melt-in-your-mouth texture, you’re in for a real treat! Did you know this pie was the star of the dessert table at my grandma’s summer picnics? One bite and everyone was hooked! Raspberry Cream Cheese Pie brings a bright, fruity twist to the classic creamy pie, making it perfect for warm-weather celebrations or any day you’re craving something special. Not only is it ready in under an hour, but it’s also fuss-free with simple ingredients you might already have in your pantry. Move over, classic cheesecake – this pie is here to steal the show! And if you love my Lemon Icebox Pie, wait until you taste the tangy raspberry topping paired with the silky cream cheese filling. Make this your new family favorite and see smiles all around the table!
What is Raspberry Cream Cheese Pie?
Why is it called Raspberry Cream Cheese Pie, you ask? Well, the name tells the whole delicious story! You’ve got a lush cream cheese base hugged inside a crisp graham cracker crust, all crowned with a vibrant raspberry topping. It’s a mouthful to say and an even better mouthful to eat. Ever wonder if the quickest way to someone’s heart is with a homemade pie? Trust me, with Raspberry Cream Cheese Pie, you’re walking right through that open door! The old saying goes, “the way to a man’s heart is through his stomach” – and honestly, it works for everyone with a sweet tooth. So don’t just dream about it, get your apron on and try baking this pie today!
Why You’ll Love This
Raspberry Cream Cheese Pie is the ultimate showstopper with its silky-smooth filling and bright, juicy raspberry topping. The best part? Making this homemade means you keep your wallet happy – no need to visit the bakery when you can whip up a café-worthy pie at a fraction of the price. It’s the combination of tangy raspberries and creamy filling, layered over a buttery graham cracker crust, that really makes this dessert pop. Want even more flavor? Top it with whipped cream, fresh lemon zest, or a sprinkle of toasted nuts for extra crunch. Craving more creamy desserts? Try my No-Bake Strawberry Cheesecake for a similar vibe! Give Raspberry Cream Cheese Pie a try, and your family will be begging for seconds.
How to Make
Quick Overview
If you’re searching for dessert perfection that’s both easy and luxurious, Raspberry Cream Cheese Pie stands out. The graham cracker crust comes together in minutes, the cream cheese filling is simple to whip, and the jewel-toned raspberry glaze feels gourmet but couldn’t be easier. This pie takes about 20 minutes to prep and 30 minutes to chill – talk about dessert in a flash! With basic ingredients, foolproof steps, and a flavor-packed result, even beginner bakers will shine.
Ingredients
1 1⁄2 cups finely ground graham cracker crumbs
1⁄4 cup white sugar
6 tablespoons butter, melted
1 1⁄2 cups heavy cream
8 ounces cream cheese, softened
3⁄4 cup powdered sugar
1 tablespoon vanilla extract
1⁄2 cup sour cream
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2 1⁄2 cups fresh or frozen raspberries, divided
Step-by-Step
- Prepare the Crust
Mix the graham cracker crumbs and 1⁄4 cup white sugar in a bowl. Add the melted butter and stir until evenly moist. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge while you prepare the filling. - Whip the Cream
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside. - Make the Cream Cheese Filling
Beat softened cream cheese until smooth. Add the powdered sugar and continue to mix until creamy. Blend in vanilla extract and sour cream until well incorporated. - Combine
Gently fold the whipped cream into the cream cheese mixture until completely combined and fluffy. Spread this filling evenly into the prepared pie crust. Return to the refrigerator. - Prepare the Raspberry Topping
In a saucepan, combine 1 cup sugar and 3 tablespoons cornstarch. Stir in water and cook over medium heat until thickened and bubbly. Add 1 1⁄2 cups raspberries. Cook, stirring, until the mixture turns glossy and slightly thick. Remove from heat and let cool. - Assemble
Once the raspberry topping has cooled, gently spread it over the cream cheese layer. Scatter the remaining whole raspberries on top for a beautiful finish. - Chill
Refrigerate the assembled pie for at least 2 hours, or until set. Slice, serve, and enjoy!
What to Serve Raspberry Cream Cheese Pie With
Raspberry Cream Cheese Pie is simply delightful on its own, but why not make your dessert table a bit more festive? Pair slices with freshly brewed coffee or a pot of herbal tea for a cozy finish. If you’re hosting a summer party, a refreshing glass of raspberry lemonade or a crisp sparkling wine complements the flavors perfectly. For extra indulgence, serve each slice with a dollop of whipped cream or a scoop of vanilla bean ice cream. Add a light salad or grilled chicken earlier in the meal to let the pie shine as the grand finale.
Top Tips for Perfecting
Want a flawless pie every time? Here are some kitchen-tested tips!
- Softening the cream cheese fully helps your filling turn out ultra-smooth. Take it out of the fridge before you start.
- No graham crackers? Use crushed digestive biscuits or vanilla wafers for an equally delicious base.
- Taste the raspberry topping before spreading—if your raspberries are especially tart, stir in an extra tablespoon of sugar.
- For picture-perfect slices, chill your pie thoroughly and use a sharp, wet knife to cut.
- Avoid overmixing the whipped cream into the filling—gentle folding keeps it airy and prevents a dense texture.
Storing and Reheating Tips
Raspberry Cream Cheese Pie is best enjoyed cold, straight from the refrigerator. Store leftover pie covered tightly with plastic wrap or in an airtight container for up to four days. The crust will soften a bit over time, but the flavors only get richer! Avoid freezing the pie fully assembled, as the texture of the cream cheese filling may change. If you wish to freeze, prep the crust and cream cheese layer, then wrap tightly and freeze for up to 1 month. Add the raspberry topping and fresh berries after thawing. There’s no need to reheat – just slice and savor straight from the fridge.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work beautifully in the topping. Thaw them first and drain any excess liquid.
Is it possible to make this pie ahead of time?
Yes! Raspberry Cream Cheese Pie is a great make-ahead dessert. Prepare it the night before and chill until ready to serve.
How do I prevent a soggy crust?
Be sure to chill the crust before adding the filling, and consider baking it briefly (8 minutes at 350°F) then cooling completely for extra crispness.
Can I use low-fat cream cheese or sour cream?
For best texture and flavor, stick to regular cream cheese and sour cream. Low-fat options may make the filling less creamy.
What if I don’t have a pie pan?
You can assemble this dessert in an 8×8-inch baking dish for easy slicing into bars. No pie pan? No problem!
Conclusion
Raspberry Cream Cheese Pie is the perfect combination of creamy, tangy, and sweet – a true crowd-pleaser that’s nearly effortless to whip up. Whether you’re making it for a family gathering, holiday celebration, or simply to satisfy a craving, this pie promises smiles and seconds all around. With its luscious layers, fresh berry flavor, and easy-to-follow steps, you’ll want to add this recipe to your dessert rotation. Unleash your inner baker, enjoy every bite, and don’t forget to check out more irresistible recipes on the blog. Happy baking!
Raspberry Cream Cheese Pie
Equipment
- Mixing Bowl
- Saucepan
- Pie Pan
Ingredients
Crust Ingredients
- 1.5 cups finely ground graham cracker crumbs
- 0.25 cup white sugar
- 6 tablespoons butter, melted
Filling Ingredients
- 1.5 cups heavy cream
- 8 ounces cream cheese, softened
- 0.75 cup powdered sugar
- 1 tablespoon vanilla extract
- 0.5 cup sour cream
Raspberry Topping Ingredients
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2.5 cups fresh or frozen raspberries, divided
Instructions
- Mix the graham cracker crumbs and 1/4 cup white sugar in a bowl. Add the melted butter and stir until evenly moist. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge while you prepare the filling.
- In a chilled mixing bowl, whip the heavy cream until soft peaks form. Set aside.
- Beat softened cream cheese until smooth. Add the powdered sugar and continue to mix until creamy. Blend in vanilla extract and sour cream until well incorporated.
- Gently fold the whipped cream into the cream cheese mixture until completely combined and fluffy. Spread this filling evenly into the prepared pie crust. Return to the refrigerator.
- In a saucepan, combine 1 cup sugar and 3 tablespoons cornstarch. Stir in water and cook over medium heat until thickened and bubbly. Add 1 1/2 cups raspberries. Cook, stirring, until the mixture turns glossy and slightly thick. Remove from heat and let cool.
- Once the raspberry topping has cooled, gently spread it over the cream cheese layer. Scatter the remaining whole raspberries on top for a beautiful finish.
- Refrigerate the assembled pie for at least 2 hours, or until set. Slice, serve, and enjoy!