January 31, 2023
Review RecipeRaspberry 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.
Jump to Recipe
Table of Contents
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
You’ll need:
For the Filling
- 1 pre-baked pie crust (store-bought or the homemade pie crust recipe from our site)
- 12 ounces of cream cheese softened to room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2¼ teaspoons unflavored gelatin (like Knox brand – 1 (0.25-ounce) packet)
- ½ cup cold water
- 1 cup heavy whipping cream
For the Topping
- 1 pound fresh raspberries, washed and dried
- ½ cup seedless raspberry jam/jelly
- 2 tablespoons cold water
- 2¼ teaspoons unflavored gelatin (like Knox brand – 1 (0.25-ounce) packet)
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.
How to Make This Raspberry Cream Cheese Pie Recipe
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.
OUR RECIPE DEVELOPER SAYS
Make sure your cream cheese is room temperature, or you will end up with lumps in the cream cheese filling.
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 1 to 2 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.
PRO TIP:
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.
STEP EIGHT: Slice the pie and serve. Top with whipped cream for serving, if desired.
PRO TIP:
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.
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 and 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.
Storage
IN THE FRIDGE: Store any leftovers of this raspberry cheesecake pie in the refrigerator for 3 to 4 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 will become your new favorite pie. It’s a tasty way to use up the spoils from raspberry picking this summer.
FREQUENTLY ASKED QUESTIONS
Can I use frozen raspberries to make this sweet cream cheese pie?
You could use frozen raspberries for this raspberry cream pie, but you would need to allow them to thaw and strain the juice. Don’t toss the juice, but use it as part of the liquid to set your gelatin.
Can I freeze this raspberry and cream cheese pie?
This raspberry pie with cream cheese would not freeze well because of the gelatin.
Can I make this cream cheese raspberry pie ahead of time?
This easy recipe can be prepared ahead of time and kept refrigerated until you are ready to serve.
More Recipes You’ll Love
- Creamsicle Pie
- Lemonade Pie
- Strawberry Pie
- Chocolate Pie
- No Bake Raspberry Cheesecake
- Raspberry Pie
- Coconut Cream Pie
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.
Prep Time 20 minutes
Total Time 5 hours 20 minutes
Servings 8
Ingredients
Filling
- 1 pre-baked pie crust
- 12 ounces cream cheese, softened and room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2¼ teaspoons unflavored gelatin, like Knox brand – 1 (0.25-ounce 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
- 2¼ teaspoons unflavored gelatin, like Knox brand – 1 (0.25-ounce packet)
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Leave a Comment