Raspberry Cheese Pie
Indulge in the luscious decadence of a Raspberry Cheese Pie, where a buttery graham cracker crust meets a velvety cream cheese filling and a vibrant raspberry topping. This no-bake pie is the perfect blend of creamy, tangy, and sweet, featuring a silky layer of softened cream cheese mixed with heavy cream and powdered sugar, crowned with fresh raspberries and a homemade raspberry glaze. With just 25 minutes of prep time and a short bake for the crust, this dessert is both easy to make and stunning to serve. Ideal for summer gatherings or holiday celebrations, this Raspberry Cheese Pie delivers a burst of fruity flavor in every bite. Refrigerate to set and serve chilled for the ultimate creamy treat that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Heavy whipping cream
- 2 cups Fresh raspberries
- 0.5 cup Raspberry jam
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat oven to 350°F (175°C).
In a medium mixing bowl, combine graham cracker crumbs and granulated sugar. Mix well.
Add melted butter to the crumb mixture and stir until it resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes. Remove and let cool completely.
In a large mixing bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
Add vanilla extract and heavy whipping cream to the cream cheese mixture. Beat until fully combined and fluffy.
Spread the cream cheese filling evenly over the cooled crust. Smooth the top with a spatula.
In a small saucepan, combine raspberry jam, cornstarch, and water. Heat over medium heat until the mixture thickens and bubbles, stirring constantly.
Remove the jam mixture from heat and let cool slightly before spreading it gently over the cream cheese filling.
Arrange fresh raspberries on top of the jam layer, pressing them lightly to secure.
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Slice and serve chilled.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 36.8 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 183 mg | 4% | |
*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.
