Raspberry Cheesecake Pie Recipe

Name: Raspberry Cheesecake Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 pastry shell (10 inches), unbaked; 1 cup small-curd cottage cheese; 2 tablespoons whole milk; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon vanilla extract; 3 large eggs; 1-1/2 cups fresh raspberries, divided; 1 cup heavy whipping cream, whipped

Servings: persons

1 pastry shell (10 inches), unbaked
1 cup small-curd cottage cheese
2 tablespoons whole milk
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
3 large eggs
1-1/2 cups fresh raspberries, divided
1 cup heavy whipping cream, whipped

1
Line unpricked crust with a double thickness of aluminum foil. Bake at 450u00b0 for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350u00b0.
2
In a blender, combine cottage cheese and milk; cover and process until smooth. In a bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
3
Bake at 350u00b0 for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pastry shell (10 inches), unbaked, 1 cup small-curd cottage cheese, 2 tablespoons whole milk, 2 packages (8 ounces each) cream cheese, softened, and more.

Yes, Raspberry Cheesecake Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cheesecake Pie

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