Raspberry Cream Cheese Pie
Indulge in the luscious layers of this Raspberry Cream Cheese Pie, a dessert that seamlessly blends creamy, tangy, and sweet flavors. Featuring a buttery graham cracker crust baked to golden perfection, this pie is filled with a silky cream cheese and whipped cream filling that’s both light and decadent. Topped with a vibrant homemade raspberry compote, it brings a burst of bright, fruity flavor to every bite. This no-fuss recipe, ready in under 30 minutes of active prep time, is the perfect balance of elegance and simplicity, making it an ideal choice for celebrations or a special after-dinner treat. Serve this chilled masterpiece to wow your guests or simply savor it as a delightful indulgence for yourself!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream
- 2 cups Raspberries, fresh or frozen
- 0.25 cups Granulated sugar (for topping)
- 1 tablespoon Cornstarch
- 0.5 cups Water
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to compact it tightly.
Bake the crust in the preheated oven for 8-10 minutes, then remove it and allow it to cool completely.
In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese and beat until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Spread the cream cheese filling evenly over the cooled graham cracker crust. Smooth the top with a spatula and refrigerate for at least one hour or until set.
To prepare the raspberry topping, combine the raspberries, granulated sugar, cornstarch, and water in a medium saucepan over medium heat.
Cook the raspberry mixture, stirring frequently, until it thickens and becomes glossy, about 5-7 minutes. Remove it from heat and let it cool to room temperature.
Once cooled, spoon the raspberry topping evenly over the cream cheese layer of the pie.
Refrigerate the assembled pie for an additional 1-2 hours to set fully before serving.
Slice and enjoy your Raspberry Cream Cheese Pie!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 28.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 108 mg | 2% | |
*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.
