Raspberry Cream Pie
on Sep 26, 2024
Raspberry Cream Pie is made with a no bake crust, a layer of cheesecake filling and a delicious raspberry pie topping. It’s an incredibly easy fruit pie that is perfect for Thanksgiving or Christmas dessert.
No Bake Pies are great during the holidays. You can prep your pies to have ready for family gatherings. This Raspberry Cream Pie can be made ahead of time and held in the refrigerator or freezer. The bright red color from the raspberries makes it an excellent choice for a summer BBQ or Thanksgiving and Christmas dessert.
If you are looking for other easy no bake pie recipes, try our No Bake Cranberry Cream Pie or Easy Hershey’s Chocolate Pie.
My recipe for Raspberry Cream Pie has three delicious layers. Four if you would like to include dollops of whipped cream. It’s a super easy pie recipe but, you will need to allow time for the cream cheese layer and the raspberry filling to chill. So, plan accordingly.
Our No Bake Raspberry Cream Pie Recipe uses a store-bought graham cracker crust. If you prefer, you could make a Homemade No Bake Graham Cracker Crust. Or, consider making my 4 Ingredient Easy Pie Crust but, it will require baking. Another idea would be to use a shortbread cookie crust for the base of this fruity cream cheese pie.
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The cheesecake layer is so easy too! It’s just blending a couple of ingredients together. I will show you how to add just the right amount of sweetness to the layer. We top the pie with a Homemade Raspberry Pie filling. It’s simple. You could purchase store-bought raspberry pie filling if you are in a pinch.
Raspberry Cream Pie Ingredients
Once you’ve got your hands on some fresh or frozen raspberries, all this Raspberry Cream Pie recipe needs is some classic dessert ingredients! If you love making all sorts of cheesecakes and no-bake pies, you’ll probably have a lot of these ingredients already. In case you’re missing anything, here’s all you need:
- Frozen Raspberries – Of course, you’re more than welcome to use fresh raspberries for pie filling as well. Frozen raspberries are just more readily available and tend to cook into raspberry filling easier.
- Granulated Sugar – Plain old white sugar here.
- Cornstarch – We’ll make a cornstarch slurry to help thicken up our raspberry pie filling a bit.
- Cream Cheese – Remember to soften cream cheese before using it!
- Heavy Whipping Cream
- Powdered Sugar – Confectioners sugar, icing sugar, or whatever else you want to call it.
- Vanilla Extract – This will help give our cream cheese filling a bit more of a cheesecake filling flavor.
- Graham Cracker Crust – You can go with something like this Keebler Graham Cracker Pie Crust from the store. I used a 9 inch crust. A 8 inch crust will work perfectly too! If you want to go a bit more “from scratch” or homemade, check out our No Bake Graham Cracker Crust recipe!
You’ll also probably want to top your finished Raspberry Cream Cheese Pie with some extra whipped cream or frozen whipped topping. Some fresh raspberries for garnish could be nice too!
See recipe card for quantities.
How to make Raspberry Cream Cheese Pie
Our Raspberry Cream Cheese Pie is really quite easy to make. The only real cooking you’ll be doing is making raspberry pie filling on the stovetop- you’ve pretty much got a No Bake Raspberry Pie! Here’s all you’ll have to do:
- Start with the raspberry pie filling so it can cool to room temperature. Add frozen raspberries and sugar to a saucepan and cook over medium-high heat, stirring constantly until boiling. Mix cornstarch and water in a separate bowl to make a slurry before adding to the saucepan, mixing in, and letting boil for another couple minutes.
- Remove raspberry filling from the heat and set aside to let cool. To a large mixing bowl, add your softened cream cheese.
- Use a hand or stand mixer to beat the cream cheese until fluffy. Add powdered sugar and vanilla to the fluffy cream cheese and beat once again to combine.
- In a separate bowl, add your whipping cream and use mixer to beat to stiff peaks.
- Now add whipped cream to the cream cheese mixture and fold together until just combined into a cream cheese filling. Spread cream cheese filling into the bottom of graham cracker crust, cover, and let sit in the freezer for 1-2 hours. After cream cheese layer has set, spread cooled raspberry pie filling over top the cream cheese filling.
- Cover and let sit in the fridge, ideally overnight. If desired, top with additional whipped cream or Cool Whip Topping. Enjoy!
Storage / Freezing
Storage: If you’re making this Raspberry Cream Pie as a make ahead recipe or have leftovers, you’ll want to store it in the fridge. Cover with plastic wrap or keep in a resealable container before transferring to the fridge. It should keep for 3-4 days.
Freezing: Freezing the leftover cheesecake pie works too! Wrap Cream Pie in plastic wrap and foil to prevent freezer burn and keep frozen for 1-2 months- let thaw in the fridge before enjoying.
Tips for the BEST Raspberry Cream Pie
For the BEST Raspberry Cream Pie, you will need to be totally assured that the cheesecake layer has completely set before removing from the freezer. If adding the raspberry topping before the layer is totally chilled, your pie will not have distinct layers.
Other Raspberry Recipes
Looking for other Raspberry recipes? Try these:
- No Bake Raspberry Creamsicle Cheesecake
- No Cook Raspberry Freezer Jam Recipe
- Raspberry Streusel Muffins
- Raspberry Crescent Danish Pastry
Other Pie Recipes
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Raspberry Cream Pie
Ingredients
- 1 Graham Cracker Pie Crust, 9 oz
Raspberry Layer
- 3 tbsp Water
- 3 tbsp Cornstarch
- 1 cup Sugar
- 12 oz frozen Raspberries
Cheesecake Layer
- 6 oz Cream Cheese, softened
- 2/3 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
Instructions
- Combine raspberries and sugar in a saucepan over medium-high heat.
- Stir and cook for several minutes until it’s boiling.
- In a small bowl, combine the water and cornstarch. Stir with a fork to make a slurry.
- Add slurry to raspberry mixture and cook over medium heat until raspberries break down.
- Remove from heat and allow to cool in pan for about 45 minutes.
- Transfer mixture to airtight container and refrigerate until cream cheese layer is ready.
- In a large bowl, beat cream cheese until fluffy.
- Beat in powdered sugar and vanilla until combined.
- In another bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Evenly spread the mixture into the bottom of the graham cracker crust.
- Cover with the supplied lid and place in freezer for 1 hour.
- Spread the cooled raspberry mixture over the cream cheese layer.
- Re-cover with lid and refrigerate until ready to serve.
- Garnish with additional whipped topping and raspberries, if desired.
Notes
Nutrition
