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Raspberry Cheesecake Pie

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A deliciously creamy dessert combining tangy raspberries with a rich cheesecake filling and a crisp graham cracker crust.

Ingredients

Scale
  • 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 until all the crumbs are well coated. Press this mixture firmly into the bottom and up the sides of a pie pan to form a crust. Bake for 10-12 minutes, or until golden brown. Allow the crust to cool completely before adding the filling.
  2. Beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy. Gradually add in the sour cream and heavy cream, mixing until combined and fluffy.
  3. Spread the creamy cheesecake filling evenly into the cooled graham cracker crust. Make sure to smooth the top for an even finish.
  4. Combine the fresh raspberries, sugar, and lemon juice in a small saucepan. Heat over medium-low, stirring occasionally to prevent sticking. If desired, dissolve cornstarch in a tablespoon of water and add it to your mixture, stirring until it thickens. Allow the raspberry topping to cool to room temperature.
  5. Spoon the cooled raspberry topping generously over the cheesecake filling, ensuring even coverage and a beautiful presentation.
  6. Refrigerate the assembled Raspberry Cheesecake Pie for at least 240 minutes, or preferably overnight, to allow the filling to set fully before serving.

Notes

Ensure cream cheese is very soft before mixing to avoid lumps. Use a rubber spatula for smooth spreading.

Nutrition

Find it online: https://yummyfirst.com/raspberry-cheesecake-pie-2/