Raspberry cream cheese pie is rich, creamy, smooth, and topped with sweet jam and fresh raspberries all on a flaky crust. The best part–other than the amazing taste–is that it’s no-bake, which means perfect for the warmer months.
When you find yourself wondering what to do with fresh raspberries and cream cheese, you are definitely going to reach for this cream cheese raspberry pie recipe. It’s so easy to make and you probably already have most of the ingredients on hand. If you have leftover raspberries to use up after making this pie, you can make a batch of lemon raspberry cookies, raspberry hand pies or raspberry lemon bread.
While I mentioned it’s a great summertime dessert, you can serve it year-round. The bold color is similar to cranberries which means it would look fantastic on your fall dessert table or at your Thanksgiving dinner.
I am going to use a store-bought pie crust, just because it’s easier. But if you wanted to make one from scratch may I recommend the easiest olive oil pie crust or making one out of graham crackers. If you go with the graham cracker crust, the dessert will taste more like a cheesecake.
- Rich and creamy texture with the freshness of ripe raspberries
- No baking!
- Perfect for the warmer months but also beautiful enough for Thanksgiving.
Ingredients Needed
For the Filling:
- pre-baked pie crust dough
- cream cheese – remember to allow enough time for it to soften to room temperature
- powdered sugar
- vanilla extract
- unflavored gelatin – I like using the Knox brand
- cold water
- heavy whipping cream
For the Topping:
- fresh raspberries – pat them dry good after you wash them
- seedless raspberry jam or jelly
- cold water
- unflavored gelatin
According to legend, raspberries were originally white. The nymph Ida pricked her finger while picking berries for the crying infant Jupiter, and raspberries have since been tinged red with her blood.
How to Make Raspberry Cream Cheese Pie
Making the Cream Cheese Layer:
- Combine the water and gelatin in a small bowl and swirl it around until it dissolves.
- Beat the heavy cream in a bowl of a stand mixer on medium speed until stiff peaks form. Set aside.
- In another bowl, blend the cream cheese until fluffy and smooth using an electric mixer.
- Mix in the powdered sugar and vanilla. Start the mixer on low and work up to a medium high speed.
- Heat the gelatin water mixture for 20 to 30 seconds in the microwave. Stir so no lumps are remaining. With the mixer on low, pour the warm gelatin into the cream cheese mixture and mix for a couple of minutes until the ingredients are completely combined.
- Fold the whipped cream into the cream cheese mixture just until incorporated.
- Transfer the cream cheese into the pie pan in an even layer. Chill in the refrigerator while you make the raspberry topping.
Making the Raspberry Layer:
- Rinse the raspberries in cool water and set on a dishtowel or paper towel so they can dry completely.
- Add the water and gelatin to a small bowl. Swirl it around so it’s mixed together and let it sit for a couple of minutes to thicken.
- Heat the seedless raspberry jam in a microwave safe bowl on high for 30 to 45 seconds. Whisk so the jam is pourable and smooth.
- Pour the gelatin into the jam and whisk until no lumps remain.
- Fold the fresh raspberries into the jam so all of the berries are coated.
- Use a slotted spoon to spoon the berry mixture over the cheesecake filling. Refrain from getting too much liquid in the pie.
- Place the raspberry pie back in the fridge to chill and set for at least 5 hours.
- Slice and top with whipped cream for serving.
- If you don’t have or can’t find seedless raspberry jam, heat it on the stove in a saucepan over medium heat until it’s pourable. Then pour through a mesh sieve to remove the seeds.
- Don’t skip the chilling time. You want the pie to be nice and set before serving.
- Decorate the top with Cool Whip or make your own whipped cream by combining 1 cup of heavy cream with a 1/4 cup of powdered sugar. Beat until stiff peaks form and pipe with piping bag.
- Using the whisk attachment with your stand mixer makes it much easier.
- Be gentle when folding in the whipped topping, too much air may change the texture of the cream cheese layer.
Because this pie is so easy to make you swap out the raspberries for other fruits. Strawberries, blueberries, and blackberries all work really well. Just follow the same instructions for the jam layer that you would for the raspberry pie.
To use a graham cracker crust, once you mix the crumbs, sugar, and melted butter, add it to the bottom of a 9 inch pie plate. Bake it in the oven for 6 to 8 minutes. Make sure the crust cools completely before adding the next layer.
Can you use frozen berries for raspberry cream pie?
Fresh raspberries are recommended. Frozen berries contain too much moisture even after they have thawed.
Keep leftovers in the refrigerator for up to 3 days. If you decide to garnish with whipped cream then store the pie, it will not hold it’s shape.
MORE PIES AND CAKES YOU GOTTA TRY
Raspberry Cream Cheese Pie
Ingredients
Filling
- 1 pre-baked pie crust
- 12 ounces cream cheese softened to room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ teaspoons unflavored gelatine like Knox brand 1- 0.25 oz. packet
- ½ cup cold water
- 1 cup heavy whipping cream
Topping
- 1 pound fresh raspberries washed and dried
- ½ cup seedless raspberry jam/jelly
- 2 tablespoons cold water
- 2 ¼ teaspoons unflavored gelatine like Knox brand 1- 0.25 oz. packet
Instructions
Filling
- In a small bowl, combine the water and gelatine. Gently swirl the gelatine around, making sure that it is completely absorbed by the water. Set aside.
- In a medium-sized bowl, use a hand mixer on medium-high speed to whip the heavy cream until stiff peaks form. Set aside.
- In another medium-sized mixing bowl, use a handheld mixer on medium-high speed to blend the cream cheese until smooth and fluffy.
- Add the powdered sugar and vanilla extract and continue mixing for 1 ½ to 2 minutes or until no lumps remain. (Start your mixer on low, then work up to medium-high speed.)
- Heat the bowl with the gelatine and water mixture in the microwave for 20 to 30 seconds. Give it a good stir making sure that there are no lumps remaining. While your mixer is on low speed, pour the warm gelatine into the bowl of the cream cheese mixture. Mix on low for 1 to 2 minutes or until completely combined.
- Gently fold the whipped heavy cream into the cream cheese mixture just until everything is evenly incorporated.
- Spread the cream cheese mixture evenly into the pre-baked pie crust. Refrigerate the cream cheese pie base while you prepare the raspberry topping.
Topping
- Prepare your fresh raspberries by rinsing them in cool water and then patting them completely dry. Set out on a dishtowel or paper towels to dry.
- In a small bowl, add the water and unflavored gelatine. Gently swirl to make sure that all the gelatine is mixed with the water. Let it sit for about 2 to 3 minutes to thicken.
- In a microwave-safe bowl, heat the seedless raspberry jam in the microwave on high for 30 to 45 seconds. Whisk until the jam is smooth and pourable.
- Add the gelatine mixture to the warm jam and whisk again until it is completely incorporated and no lumps remain.
- Pour the jam mixture over the berries and gently combine, making sure that all the berries are coated.
- Remove the pie from the refrigerator. Use a slotted spoon to spoon the berry mixture gently over the cheesecake filling, being careful not to get too much extra liquid on the pie.
- Place the pie back in the refrigerator to chill and set for at least 5 hours (or up to overnight).
- Slice the pie and serve. Top with whipped cream for serving, if desired.
Notes
- If you don’t have or can’t find seedless raspberry jam, heat it on the stove in a saucepan over medium heat until it’s pourable. Then pour through a mesh sieve to remove the seeds.
- Don’t skip the chilling time. You want the pie to be nice and set before serving.
- Decorate the top with Cool Whip or make your own whipped cream by combining 1 cup of heavy cream with a 1/4 cup of powdered sugar. Beat until stiff peaks form and pipe with piping bag.
- Using the whisk attachment with your stand mixer makes it much easier.
- Be gentle when folding in the whipped topping, too much air may change the texture of the cream cheese layer.
Nutrition
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Comments & Reviews
CJ says
This looks amazing. My birthday coming up and I always had a Woolworth’s cheesecake my mother made every year because I never liked basic cake back then. Google it. It’s delicious !
girlinspired says
oh wow! I AM going to look that up. Woolworth’s…sigh….I can still picture going in there with my mom when I was little.