Raspberry Cream Cheese Pie Recipe

Name: Raspberry Cream Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 inches pie shells, baked & cooled; 6 ounces cream cheese, softened; 1/2 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 3/4 cup heavy whipping cream, whipped until stiff peaks are formed; 2/3 cup granulated sugar; 1/4 cup cornstarch; 1/2 cup water; 1/4 cup lemon juice (typically from one lemon); 4 cups fresh raspberries

Servings: persons

9 inches pie shells, baked & cooled
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3/4 cup heavy whipping cream, whipped until stiff peaks are formed
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice (typically from one lemon)
4 cups fresh raspberries

1
In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
2
In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
3
Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
4
Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 9 inches pie shells, baked & cooled, 6 ounces cream cheese, softened, 1/2 cup confectioners' sugar, 1/4 teaspoon vanilla extract, and more.

Yes, Raspberry Cream Cheese 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 Cream Cheese Pie

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