Raspberry Cream Cheese Pie

5 from 1 vote

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 Time20

Chill Time5

Total Time5 20

Course: Dessert

Cuisine: American

Keyword: Raspberry Cream Cheese Pie Recipe

Servings:

Calories: 563kcal

Ingredients

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.

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