Easy Raspberry Cream Cheese Chiffon Pie
Indulge in the luscious flavors of this Easy Raspberry Cream Cheese Chiffon Pie, a no-bake dessert that’s as beautiful as it is delicious! Featuring a buttery graham cracker crust and a light, silky cream cheese filling infused with the vibrant sweetness of fresh raspberries, this pie strikes the perfect balance between creamy and fruity. A touch of unflavored gelatin ensures the chiffon-like texture stays light and airy, while the quick prep time makes it a stress-free treat for any occasion. Whether you’re serving it as a refreshing summer dessert or an elegant finish to a holiday meal, this raspberry chiffon pie is sure to captivate your taste buds. Garnish with fresh raspberries or whipped cream for a stunning presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 0.333 cup Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 8 ounces Whipped topping (like Cool Whip), thawed
- 1.5 cups Fresh or frozen raspberries
- 0.333 cup Granulated sugar (for raspberry mixture)
- 1 packet Unflavored gelatin
- 0.25 cup Cold water
Instructions
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate the crust for at least 15 minutes while you prepare the filling.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.
Fold in the whipped topping gently using a spatula until fully combined. Set this cream cheese mixture aside.
Place the raspberries and 1/3 cup granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and form a sauce, about 5 minutes.
In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water and let it sit for 1-2 minutes to bloom.
Add the bloomed gelatin to the warm raspberry sauce, stirring until completely dissolved. Remove the saucepan from heat and let the raspberry mixture cool to room temperature.
Once the raspberry mixture has cooled, gently fold it into the cream cheese mixture until evenly combined and light pink in color.
Pour the raspberry cream cheese filling into the prepared graham cracker crust. Smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until set.
Optional: Garnish with fresh raspberries, mint leaves, or a dollop of whipped cream before serving.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 1956 mg | 85% | |
| Total Carbohydrate | 410.4 g | 149% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 253.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1131 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
