If you are looking for a dessert that combines the perfect balance of tart and sweet with a luxuriously smooth texture, then you are in for a treat with this Raspberry Cream Pie Recipe. This pie features a creamy cheesecake layer that melts in your mouth, topped with a vibrant, glossy raspberry layer nestled in a buttery graham cracker crust. It’s the kind of dessert that brings a smile to everyone’s face, whether you’re serving it for a casual family dinner or a special occasion. Trust me, once you try this Raspberry Cream Pie Recipe, it will quickly become one of your go-to favorites!
Ingredients You’ll Need
To make this Raspberry Cream Pie Recipe, you only need a handful of simple but essential ingredients. Each item plays a vital role in creating the perfect balance of flavor, texture, and visual appeal, making this dessert as beautiful as it is delicious.
- Graham cracker or shortbread crust (6 oz): Provides a buttery, crunchy base that adds texture and support for the creamy layers.
- Cream cheese (4 oz), softened: Gives the pie a rich, tangy smoothness that’s the heart of the cheesecake layer.
- Powdered sugar (â…“ cup): Adds just the right amount of sweetness while blending seamlessly into the cream cheese.
- Vanilla extract (½ tsp): Enhances the cream cheese filling with a warm, inviting aroma and depth of flavor.
- Heavy whipping cream (½ cup): Whipped to stiff peaks to lighten the cheesecake layer into a luscious, airy treat.
- Water (3 tbsp): Helps dissolve the cornstarch and evenly distribute it in the raspberry topping.
- Cornstarch (3 tbsp): Acts as a thickening agent to set the raspberry topping smoothly without any runniness.
- Granulated sugar (1 cup): Sweetens the vibrant raspberry layer while balancing the natural tartness of the berries.
- Frozen raspberries (12 oz): Provide the bright, tangy flavor and luscious color that make this pie truly pop.
- Additional whipped cream: Perfect for garnish, adding an extra creamy touch when serving.
- Fresh raspberries: Adds a fresh, juicy burst and beautiful decoration on top of the finished pie.
How to Make Raspberry Cream Pie Recipe
Step 1: Prepare the Cheesecake Layer
Start by beating the softened cream cheese with powdered sugar and vanilla extract until the mixture is perfectly smooth and creamy. In a separate bowl, whip the heavy cream until you get stiff peaks—this step is crucial because it makes your filling light and airy. Gently fold the whipped cream into the cream cheese mixture, creating that luscious cheesecake layer that will sit beautifully atop your crust.
Step 2: Assemble the Base Layer
Spread the creamy cheesecake mixture evenly into the graham cracker or shortbread crust. This step ensures a sturdy and enticing foundation for your pie. Once smoothed out, cover the pie and refrigerate it for at least 6 to 8 hours. This resting time allows the cheesecake layer to set perfectly, creating a firm yet velvety base for the raspberry topping.
Step 3: Prepare the Raspberry Layer
Mix the water and cornstarch in a small bowl to ensure no lumps form. In a saucepan over medium-high heat, combine the granulated sugar with the frozen raspberries and stir continuously until it starts to boil. Then add the cornstarch mixture and keep stirring while letting it boil for about 2 minutes—the topping will thicken beautifully. Remove from heat and let it cool for 30 minutes before transferring it to the fridge alongside the cheesecake layer to chill and fully set for 6 to 8 hours.
Step 4: Assemble the Pie
Once both layers have chilled and set nicely, spread the thickened raspberry mixture evenly over the cream cheese base. Refrigerate your pie for an additional 6 hours or overnight if possible to allow all the flavors to meld into the perfect harmony that this Raspberry Cream Pie Recipe is known for.
Step 5: Garnish and Serve
When you’re ready to serve, add dollops of freshly whipped cream and scatter fresh raspberries on top for the ultimate finishing touch. Serve this pie chilled for a refreshing, indulgent dessert that will wow your friends and family every time.
How to Serve Raspberry Cream Pie Recipe
Garnishes
Adding extra whipped cream and a few fresh raspberries on top instantly elevates the visual appeal and adds an additional dimension of creamy sweetness and fresh fruitiness. A light dusting of powdered sugar or a sprinkle of finely grated white chocolate also works beautifully to impress your guests.
Side Dishes
This Raspberry Cream Pie Recipe pairs wonderfully with a light, crisp side such as a fresh garden salad or even a scoop of vanilla bean ice cream. These accompaniments provide a refreshing contrast that balances the richness of the pie perfectly.
Creative Ways to Present
For a special occasion, serve individual slices with a drizzle of raspberry coulis or place a single mint leaf as a green accent. You could even prepare mini versions of this pie in cute jars or ramekins for a fun and elegant twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cream Pie Recipe slices can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it chilled ensures the layers maintain their delightful texture and prevents the crust from getting soggy.
Freezing
If you want to freeze your pie, wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It can be frozen for up to one month. When ready to serve, thaw it overnight in the refrigerator for the best results.
Reheating
This pie is best enjoyed cold and should not be reheated. Reheating can ruin the texture of the cream cheese layer and cause the raspberry topping to lose its thick consistency. Simply remove the pie from the refrigerator about 15 minutes before serving to soften slightly.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work just as well and can add an extra burst of freshness. Just keep in mind that the frozen berries help thicken the raspberry layer slightly when cooked, so you may need to adjust the cooking time accordingly.
Is it possible to make this pie gluten-free?
Yes, just substitute the graham cracker or shortbread crust with a gluten-free alternative. Many stores offer gluten-free cracker options that will work perfectly in this Raspberry Cream Pie Recipe.
Can I prepare this pie without a crust?
While the crust adds great texture and flavor, you can make this pie crustless by simply serving the cream cheese and raspberry layers in individual parfait glasses. It’s a lovely alternative that’s quick and still delicious.
How long does the pie need to chill before serving?
It needs quite a bit of chilling time—ideally 6 to 8 hours for both the cheesecake and raspberry layers separately, plus another 6 hours after assembling. Overnight chilling yields the best texture and flavor fusion.
Can I use other berries in this recipe?
Definitely! This Raspberry Cream Pie Recipe is versatile. You can substitute or mix raspberries with strawberries, blueberries, or blackberries for a different berry blend that’s just as delightful.
Final Thoughts
This Raspberry Cream Pie Recipe is an absolute joy to make and even more delightful to share. It’s a perfect mix of creamy, sweet, and tart with a beautiful presentation that will steal the show at any gathering. Whether you’re a seasoned baker or just starting your dessert adventures, give this pie a try—you’ll find yourself reaching for this recipe again and again to brighten up your table and your taste buds!
Print
Raspberry Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 12 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Cream Pie is a delightful no-bake dessert featuring a creamy cream cheese layer topped with a luscious homemade raspberry topping. With a buttery graham cracker crust and garnished with fresh raspberries and whipped cream, it offers a perfect balance of tart and sweet flavors. Ideal for summer gatherings or anytime you crave a refreshing, fruity treat.
Ingredients
Crust
- 1 (6 oz) ready-to-use graham cracker or shortbread crust
Cheesecake Layer
- 4 oz cream cheese, softened
- â…“ cup powdered sugar
- ½ tsp vanilla extract
- ½ cup heavy whipping cream
Raspberry Layer
- 3 tbsp water
- 3 tbsp cornstarch
- 1 cup granulated sugar
- 1 bag (12 oz) frozen raspberries
Garnish
- Additional whipped cream
- Fresh raspberries
Instructions
- Prepare Cheesecake Layer: In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until well combined.
- Assemble Base Layer: Spread the cream cheese mixture evenly into the bottom of the prepared graham cracker crust. Cover and refrigerate for 6-8 hours to set firmly.
- Prepare Raspberry Layer: In a small bowl, mix water and cornstarch with a fork until smooth. In a saucepan over medium-high heat, combine granulated sugar and frozen raspberries, stirring occasionally until the mixture begins to boil. Gradually add the cornstarch mixture, stirring continuously, and allow it to boil for 2 minutes until thickened. Remove from heat and let cool for 30 minutes. Transfer the raspberry mixture to a container and refrigerate alongside the cheesecake layer for 6-8 hours or until fully set.
- Assemble the Pie: Once both layers are chilled and set, spread the raspberry mixture evenly over the cream cheese layer. Refrigerate the fully assembled pie for an additional 6 hours or overnight for best results.
- Garnish and Serve: Before serving, garnish with additional whipped cream and fresh raspberries as desired. Serve chilled and enjoy the creamy, fruity dessert.
Notes
- For best texture, allow each layer to chill thoroughly before assembling.
- Use fresh raspberries for garnish to add a vibrant appearance and fresh flavor.
- This pie is best served chilled and consumed within 2-3 days of preparation.
- You can substitute the graham cracker crust with a gluten-free crust for dietary needs.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
