Raspberry Cheesecake Pie
A delightful and refreshing dessert that combines creamy cheesecake with tart raspberries for an irresistible harmony of flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
- 1/4 cup sugar (for topping)
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs with 1/4 cup of sugar and the melted butter until fully mixed. Firmly press this mixture into the bottom of a 9-inch pie pan. Bake the crust for 10 minutes and then let it cool.
- Beat the softened cream cheese with powdered sugar until smooth and creamy. Add the vanilla extract and mix until combined. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth. Pour the filling into the cooled crust and refrigerate for at least 4 hours or overnight.
- Cook the fresh raspberries with 1/4 cup of sugar and lemon juice in a saucepan over medium heat for about 5-7 minutes until thickened. Allow to cool and then spoon over the cheesecake layer.
- Serve chilled, optionally topped with whipped cream.
Notes
Use room temperature ingredients for best results. Be careful not to over-whip the cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Find it online: https://yummyfirst.com/raspberry-swirl-cheesecake-pie/