This Raspberry Cream Cheese Pie is a dreamy dessert that combines luscious creaminess with the bright tang of fresh raspberries. With just 15 minutes of prep and a quick 7-minute bake, it’s surprisingly simple to whip up. The velvety cream cheese filling pairs perfectly with the sweet-tart raspberry swirl, creating a balance of flavors that’s both indulgent and refreshing.
After an hour of chilling, each slice offers a smooth, melt-in-your-mouth texture and a burst of fruity goodness. It’s the kind of dessert that feels fancy but is effortless to make, perfect for impressing guests or treating yourself. Every bite is a delightful mix of creamy richness and vibrant berry freshness.
Ingredients for Raspberry Cream Cheese Pie
- Crust:
- ▢ 1½ cups finely ground graham cracker crumbs (or substitute with digestive biscuits)
- ▢ ¼ cup white sugar
- ▢ 6 Tablespoons butter, melted (unsalted preferred)
- Cream Cheese Filling:
- ▢ 1½ cups heavy cream (cold, for best whipping results)
- ▢ 8 ounces cream cheese, softened (1 package; use full-fat for creamier texture)
- ▢ ¾ cup powdered sugar (sifted to avoid lumps)
- ▢ 1 Tablespoon vanilla extract (pure vanilla for best flavor)
- ▢ ½ cup sour cream (or substitute with Greek yogurt for a tangier taste)
- Raspberry Topping:
- ▢ 1 cup sugar
- ▢ 3 Tablespoons cornstarch
- ▢ 3 Tablespoons water
- ▢ 2½ cups fresh or frozen raspberries, divided (reserve 1 cup for garnish)
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture evenly into an 8 or 9-inch pie plate, covering the bottom and sides.
- Bake for 7 minutes, then set aside to cool completely.
- Make the Cream Cheese Filling:
- In a stand mixer fitted with a whisk attachment, beat heavy cream on medium speed until stiff peaks form (about 3-4 minutes). Set aside.
- In another bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat on medium speed for 2 minutes until smooth and creamy.
- Gently fold in the whipped cream and sour cream until fully incorporated.
- Spread the filling evenly into the cooled crust. Refrigerate while preparing the topping.
- Prepare the Raspberry Topping:
- In a small saucepan, combine sugar and cornstarch. Stir in water and 1½ cups raspberries.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 2 minutes).
- Transfer the topping to a bowl and refrigerate until completely cooled.
- Assemble the Pie:
- Once the raspberry topping is chilled, spread it evenly over the cream cheese filling.
- Garnish with the remaining 1 cup raspberries (fresh berries are ideal for presentation).
- Serve immediately or chill until ready to serve. Enjoy!
Perfect Pairings: Serving Suggestions
This Raspberry Cream Cheese Pie is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a refreshing touch, garnish with a sprig of mint or a drizzle of white chocolate sauce. Pair it with a cup of hot coffee or iced tea to balance the sweetness.
Storage Secrets: Keeping It Fresh
Store your pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you’re using fresh berries as garnish, add them just before serving to prevent sogginess. For longer storage, you can freeze the pie (without the fresh berry garnish) for up to 1 month. Thaw it in the fridge overnight before serving.
Time-Saving Tips for Busy Bakers
Short on time? Use a pre-made graham cracker crust to skip the crust-making step. For the raspberry topping, you can substitute with a high-quality store-bought raspberry jam—just warm it slightly for easier spreading. If you’re in a rush, chill the pie in the freezer for 20-30 minutes instead of the fridge to speed up setting time.
Recipe Variations: Mix It Up
Feel free to get creative with this recipe! Swap raspberries for strawberries, blueberries, or a mix of your favorite berries. For a tangier twist, replace the sour cream with Greek yogurt. If you’re a chocolate lover, add a layer of melted chocolate to the crust before adding the cream cheese filling. The possibilities are endless!
Equipment Guidance: Tools You’ll Need
To make this recipe a breeze, you’ll need a stand mixer or hand mixer for whipping the cream and blending the filling. A small saucepan is essential for cooking the raspberry topping, and an 8 or 9-inch pie plate will hold everything together. Don’t forget a rubber spatula for folding and spreading—it’s a lifesaver for keeping the filling smooth and even.
Raspberry Cream Cheese Pie Recipe
Ingredients
Crust
- 1½ cups finely ground graham cracker crumbs
- ¼ cup white sugar
- 6 Tablespoons butter, melted
Cream Cheese Filling
- 1½ cups heavy cream
- 8 ounces cream cheese, softened, (1 package)
- ¾ cup powdered sugar
- 1 Tablespoon vanilla extract
- ½ cup sour cream
Raspberry Topping
- 1 cup sugar
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- 2½ cups fresh or frozen raspberries, divided
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
- Bake at 375 degrees for 7 minutes. Set aside and let cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
- In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
- Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
- Spread cream filling into the cooled pie crust. Place in the fridge.
- In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
- Once raspberry topping is cooled down (make sure it’s completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
- Serve immediately or chill until serving.