This quick and easy Raspberry cream cheese pie is the perfect summer dessert! Made with fresh raspberries and delicious cream cheese filling it’s sure to be a family favorite.
We have been making this raspberry cream cheese pie for years. It’s always a favorite dessert when we take it to parties and family gatherings. Don’t be surprised when it’s the first dessert gone and everyone wants the recipe.
No-Bake Raspberry Cream Cheese Pie
This no-bake raspberry pie has 3 different layers, crust, cream cheese filling, and raspberries filling.
Pie Crust
The first thing we need to make is the crust. The crust only has 2 ingredients crushed graham crackers and butter.
A quick and easy way to crush the graham crackers is to put them into your blender and pulse until the crackers are ground into small pieces.
Mix together the melted butter and crushed graham crackers, then press into the pie tin. Make sure to press the crackers up the sides of the tin as well as around the bottom.
Bake the pie crust for only 7 minutes and then let it cool. (you can purchase a pre-made graham cracker crust if you would prefer.)
Raspberry Filling
While the pie crust is cooking mix together the raspberry layer. Put 3/4 cup of raspberries, sugar, corn starch, and water into a saucepan.
Put the saucepan on medium heat and stir until the berry mixture starts to thicken. The mixture will thicken and turn red. Remove from heat.
Add remaining raspberries (1 1/2 – 2 cups). Mix together and let cool.
Cream Cheese Filling
While the raspberry filling and the pie crust are cooling mix together the cream cheese filling.
In a mixer cream together the cream cheese, sour cream, and powdered sugar. Scrape down the sides and cream again. Then add the vanilla.
Putting the Raspberry Cream Cheese Pie Together
Once you have made the crust and each of the fillings it’s time to put together the pie.
First, spread the cream cheese layer over the crust smoothing it out across the whole pie.
Pour the raspberry filling over the cream cheese layer and smooth it across the whole pie.
And that’s it your no-bake raspberry pie is ready! I recommend chilling it in the fridge before eating it.
The pie will last for a few days stored covered in the fridge.
Raspberry Cream Cheese Pie
If you like cheesecake desserts you will love this pie. The raspberry cream cheese pie has a graham cracker crust, a sweet cream cheese layer topped with a fresh raspberry filling.
Ingredients
Graham Cracker Crust
- 1 Pkg (9 Crackers) Graham Crackers
- 6 Tbs Butter, Melted
Cream Cheese Filling
- 8 oz Cream Cheese, softened
- 1 C. Sour Cream
- 3/4 C. Powdered Sugar
- 1 tsp Vanilla
Raspberry Filling
- 2 1/4 C Raspberries
- 1/3 C Sugar
- 1/2 C Water
- 1 Tbsp Corn Starch
Instructions
Graham Cracker Crust
- Crush Graham Crackers and mix together with melted butter.
- Press cracker mixture into a pie pan, making sure to press crackers up the sides of the pan as well as across the bottom.
- Bake for 7 minutes in a pre-heated oven at 375°. Let cool.
Cream Cheese Filling
- Cream together cream cheese, sour cream, and powdered sugar. Add Vanilla and scrape sides before mixing again.
Raspberry Filling
- Put sugar, corn starch, water, and 3/4 cup of raspberries in a saucepan. Cook over medium heat stirring frequently, until the mixture starts to thicken and turns red.
- Once the raspberry filling has thickened remove from heat and add remaining raspberries (1 1/2-2 C). Mix together. Let cool.
Putting Together the Pie
- Once the Pie Crust and Raspberry Filling have cooled put the pie together. First, put the sour cream filling over the crust and then top it with the raspberry filling.
- Pie is best when chilled before serving.
Notes
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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