Raspberry Cream Cheese Pie

The perfect dessert, this raspberry cream cheese pie is a sweet treat that uses fresh juicy berries and a creamy filling all layered in a buttery crust.

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There’s nothing quite like a delicious raspberry cream cheese pie to get your taste buds going. The combination of sweet and tart raspberry flavors and a creamy, luscious cream cheese filling layered in a flaky pie crust is out of this world.

Raspberry Cream Cheese Pie Ingredients

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This raspberry cream cheese pie can be described as a luscious and indulgent dessert that offers a delightful blend of sweet, tangy, creamy, and fruity elements.

Served in a pie crust, the combination of the creamy filling and the fruity topping creates a well-balanced dessert with layers of flavor and texture.

You’ll need:

For The Filling:

• ½ cup of cold water
• 2¼ teaspoons of unflavored gelatin (like Knox brand – 1 (0.25-ounce) packet)
• 1 cup of heavy whipping cream
• 12 ounces of cream cheese softened to room temperature
• 2 cups of powdered sugar
• 2 teaspoons of vanilla extract
• 1 pre-baked pie crust (store-bought or the homemade pie crust recipe from our site)

For The Topping:

• 1 pound of fresh raspberries, washed and dried
• 2 tablespoons of cold water
• 2¼ teaspoons of unflavored gelatin (like Knox brand – 1 (0.25-ounce) packet)
• ½ cup of seedless raspberry jam/jelly

PRO TIP:

Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store. You can also use INSTANT Clearjel instead of gelatin. Just follow the package instructions.

Substitutions And Additions

JAM: If you can’t find seedless raspberry jam, a jam with seeds will work fine. All you need to do is heat the jam until pourable and then pour it through a mesh sieve to remove the seeds.

CRUST: If you want to make this a completely no-bake raspberry cream cheese pie, you can use graham crackers to make our pre-made graham cracker crust instead of a traditional pie crust.

It is a great alternative and eliminates the need for an oven, making it a great summertime dessert.

RASPBERRIES: While raspberries are the star here, you can switch them up for other berries like strawberries, blueberries, or blackberries to personalize your pie’s fruity flavor.

If you’re working with frozen berries, thaw and drain them before using. Feel free to mix different berries for a medley of colors and tastes.

How To Make This Raspberry Cream Cheese Pie Recipe

Making this pie is a simple process of making the creamy filling and topping it with the raspberry and gelatin mixture. Let’s get started:

For The Filling

STEP ONE: In a small bowl, combine the water and gelatin. Gently swirl the gelatin around, making sure that it is completely absorbed by the water. Set aside.

STEP TWO: In a medium-sized mixing bowl, use an electric mixer on medium-high speed to whip the heavy cream until stiff peaks form. Set aside.

STEP THREE: In another medium bowl, use a hand mixer on medium-high speed to blend the cream cheese until smooth and fluffy.

STEP FOUR: Add the powdered sugar and vanilla extract and continue mixing for 1½ to 2 minutes or until no lumps remain.

Start your mixer on low, then work up to medium-high speed.

STEP FIVE: Heat the bowl with the gelatin 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 gelatin into the bowl of the cream cheese mixture. Mix on low for one to two minutes or until completely combined.

STEP SIX: Gently fold the whipped heavy cream into the cream cheese mixture just until everything is evenly incorporated.

STEP SEVEN: Spread the cream cheese mixture evenly into the pre-baked pie crust.

Refrigerate the cream cheese pie filling while you prepare the raspberry topping.

For The Topping

STEP ONE: Prepare your fresh raspberries by rinsing them in cool water and then patting them completely dry. Set out on a dish towel or paper towels to dry.

STEP TWO: Add the water and unflavored gelatin to a small bowl. Gently swirl to make sure that all the gelatin is mixed with the water.

Let it sit for about 2 to 3 minutes to thicken.

STEP THREE: 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.

STEP FOUR: Add the gelatin mixture to the warm jam and whisk again until it is completely incorporated and no lumps remain.

STEP FIVE: Pour the jam mixture over the berries and gently combine, making sure that all the berries are coated.

STEP SIX: Remove the pie from the refrigerator. Use a slotted spoon to spoon the berry mixture gently over the cream cheese layer, being careful not to get too much extra liquid on the pie.

STEP SEVEN: Place the whole pie back in the refrigerator to chill and set for at least 5 hours or up to overnight. 

STEP EIGHT: Slice the pie and serve. Top with whipped cream for serving, if desired.

How To Serve

Add this perfect summer dessert to your menu to finish off a tasty grilled dinner.

Enjoy our delicious grilled chicken breast and grilled corn on the cob, along with a green salad for your main course.

Serve this tasty pie with a scoop of vanilla ice cream after.

Our raspberry lemonade and raspberry lasagna are two more recipes to try if you want to enjoy this delicate, juicy berry. 

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Storing This Raspberry Cream Pie

Whether you’re preparing in advance or aiming to savor the leftovers, here’s what you need to know about storing your homemade creation.

MAKE AHEAD: This raspberry cream cheese pie is a great candidate for making in advance. Simply follow the recipe as usual, and cover the pie securely with plastic wrap or aluminum foil.

Place it in the fridge until you’re ready to serve. Making it a day ahead can actually allow the flavors to meld, resulting in an even more delicious treat.

IN THE FRIDGE: Store any leftovers of this raspberry cheesecake pie in the refrigerator for three to four days, lightly covered with plastic wrap.

IN THE FREEZER: We do not recommend freezing this recipe as the gelatin won’t freeze well.

With the perfect balance of tart raspberries and a sweet, creamy filling, we are sure that this raspberry cream cheese pie will become your new favorite pie. It’s a tasty way to use up the spoils from raspberry picking this summer.

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Raspberry Cream Cheese Pie

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The perfect dessert, this raspberry cream cheese pie is a sweet treat that uses fresh juicy berries and a creamy filling all layered in a buttery crust.

Prep Time 20 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 8

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Ingredients

  

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Filling

• ½ cup cold water
• 2¼ teaspoons unflavored gelatin, like Knox brand – 1 (0.25-ounce packet)
• 1 cup heavy whipping cream
• 1 pre-baked pie crust
• 12 ounces cream cheese, softened and room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Topping

• 1 pound fresh raspberries, washed and dried
• 2 tablespoons cold water
• 2¼ teaspoons unflavored gelatin, like Knox brand – 1 (0.25-ounce packet)
• ½ cup seedless raspberry jam/jelly

Instructions

 

Filling

• In a small bowl, combine the water and gelatin. Gently swirl the gelatin 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 1½ 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 gelatin 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 gelatin 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 them out on a dish towel or paper towels to dry.
• In a small bowl, add the water and unflavored gelatin. Gently swirl to make sure that all the gelatin 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 gelatin 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

• Unflavored gelatin can be easily found in the ‘Jello’ section of your local grocery store. You can also use INSTANT Clearjel instead of gelatin. Just follow the package instructions.
• Make sure your cream cheese is room temperature, or you will end up with lumps in the cream cheese filling.
• The pie needs plenty of time to chill in order for the gelatin in the filling and the raspberry layer to set properly. Once set, you are rewarded with a smooth and well-formed pie that holds together beautifully when sliced and served.
• Whip 1 cup of heavy cream plus ¼ cup powdered sugar until stiff peaks form and pipe with a decorating bag and tip or simply dollop on top of the pie just before serving.

Nutrition

Calories: 563kcal | Carbohydrates: 65g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 77mg | Sodium: 242mg | Potassium: 209mg | Fiber: 4g | Sugar: 45g | Vitamin A: 1027IU | Vitamin C: 17mg | Calcium: 86mg | Iron: 1mg

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