Raspberry cream cheese pie is silky, smooth, and decadent. Made with fresh raspberries, raspberry jam, and a premade pie crust for an easy no bake dessert.
2 ¼teaspoonsunflavored gelatine like Knox brand1- 0.25 oz. packet
½cupcold water
1cupheavy whipping cream
Topping
1poundfresh raspberrieswashed and dried
½cupseedless raspberry jam/jelly
2tablespoonscold water
2 ¼teaspoonsunflavored gelatine like Knox brand1- 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 ¼ 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.