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Raspberry Cheesecake Pie

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A luscious dessert combining creamy cheesecake with the tart flavor of fresh raspberries, perfect for any occasion.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 1/2 cups fresh raspberries
  • 1/4 cup sugar (for raspberry topping)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional, for thickening)

Instructions

  1. Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of a pie pan. Bake for 10-12 minutes, until golden brown. Allow to cool.
  2. Beat the softened cream cheese with the powdered sugar and vanilla extract until smooth. Gradually add in the sour cream and heavy cream until combined.
  3. Spread the filling evenly into the cooled crust, smoothing the top.
  4. Combine the raspberries, sugar, and lemon juice in a saucepan. Heat over medium-low, stirring occasionally. If desired, add cornstarch dissolved in water to thicken.
  5. Spoon the raspberry topping over the cheesecake filling once cooled.
  6. Refrigerate the pie for at least 4 hours, or preferably overnight, to set before serving.

Notes

Be sure to soften cream cheese fully before mixing to avoid lumps. Chill overnight for the best results.

Nutrition

Find it online: https://yummyfirst.com/creamy-raspberry-cheesecake-pie/