Raspberry Cream Pie

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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.

Prep Time15

Cook Time15

Cooling TIme1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Raspberry Cream Pie

Servings: servings

Author: Jen Lunsford

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

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.

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