Raspberry Cheesecake Pie is a delightful dessert that brings together the creamy richness of cheesecake with the tart, juicy burst of fresh raspberries. This pie is not just beautiful to look at; it’s a sensory experience. The buttery, crispy graham cracker crust perfectly complements the velvety filling, while the vibrant raspberry topping adds a pop of color and flavor that will have you coming back for seconds. It’s the perfect treat for any occasion—be it a family gathering, a summer barbecue, or a cozy night in. Plus, with its easy preparation—especially when following this step-by-step recipe—you’ll find that this is a dessert you can whip up in no time!

Why You’ll Love This Recipe

Raspberry Cheesecake Pie is an absolute showstopper that appeals to all ages. The best part? It requires minimal effort for maximum impact. The pie comes together quickly, with most of the ingredients likely already in your pantry. It’s a crowd-pleaser that combines the creamy and the fruity, making it a perfect balance for any dessert table. You’ll feel accomplished when your friends and family rave about it, and you’ll love how simple it is to make. It’s great for busy weeknights or special occasions when you want to impress without spending hours in the kitchen.

Ingredients

To make this dreamy Raspberry Cheesecake Pie, here’s what you’ll need:

1 1/2 cups graham cracker crumbs: These lend a crispy texture that contrasts beautifully with the creamy filling.
1/4 cup sugar: Sweetness to enhance the flavors of the crust and filling.
1/2 cup unsalted butter, melted: This adds richness to the crust, binding the crumbs perfectly.
16 oz cream cheese, softened: The star ingredient, providing that smooth, luscious mouthfeel.
1/2 cup powdered sugar: For that touch of sweetness in the filling.
1 tsp vanilla extract: Adds a warm, aromatic depth.
1/2 cup sour cream: Balances the sweetness, giving a slight tang.
1/4 cup heavy cream: Extra creaminess to enrich the texture.
1 1/2 cups fresh raspberries: Juicy, tart, and vibrant for the topping.
1/4 cup sugar: For sweetening the raspberry sauce, enhancing its natural flavors.
1 tbsp lemon juice: Adds brightness to the raspberry mixture.
1 tsp cornstarch (optional, for thickening): To achieve the desired consistency in the sauce.

Step-by-Step Directions

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended. This mixture should hold together when pressed. Transfer it to a pie pan and firmly press it down to form a crust. Bake for 10-12 minutes or until golden brown. Once baked, let the crust cool completely before adding the filling.
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer. Mix until smooth and creamy, scraping down the sides of the bowl as necessary. Next, add the sour cream and heavy cream, and continue mixing until the mixture is light and fluffy.
Once your graham cracker crust is completely cooled, gently pour the cheesecake filling into the crust. Smooth out the top with a spatula to create an even layer.
In a medium saucepan, combine the fresh raspberries, 1/4 cup sugar, and lemon juice. Heat the mixture over medium-low heat, stirring occasionally. Allow the raspberries to break down and create a sauce. For a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the pan. Stir and cook for another minute until the sauce thickens. Remove from heat and let it cool completely.
Once the raspberry sauce is cooled, spoon it generously over the cheesecake filling, allowing it to drip stylishly down the sides.
Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight, to let the flavors meld together. When you’re ready to serve, slice and enjoy your refreshing Raspberry Cheesecake Pie!

Tips & Tricks

To ensure a smooth cheesecake filling, make sure your cream cheese is room temperature. This prevents lumps and allows it to blend more easily.
If you have leftover raspberry sauce, it makes a fantastic topping for pancakes or ice cream!
For added flavor, consider mixing in a tablespoon of lemon zest into the cheesecake filling for a refreshing citrus twist.

Serving Suggestions & Pairings

Serve your Raspberry Cheesecake Pie chilled, garnished with a sprig of mint for a pop of color. This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch setting, you could serve slices alongside mimosas or iced tea for a light, refreshing drink.

Nutritional Information

Each slice of Raspberry Cheesecake Pie will be around 350-400 calories, depending on serving size. This pie contains a balance of fats, carbohydrates, and sugars. While it is indeed a sweet treat, enjoying it in moderation can be part of a balanced diet.

Storing Tips & Variations

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’d like to prepare this pie ahead of time, it can be made the day before and stored in the fridge until you’re ready to serve. For variations, you can replace raspberries with other fruits like strawberries or blueberries, or even experiment with flavored extracts for the filling, such as almond or citrus.

Conclusion

Raspberry Cheesecake Pie is a delightful blend of flavors and textures that everyone will adore. Its ease of preparation makes it an ideal choice for both casual meals and festive occasions. I encourage you to try this recipe and share your experience! Whether it’s your first or fiftieth time making it, this pie never fails to impress.

FAQs

Can I use frozen raspberries instead of fresh ones?
Yes, frozen raspberries work well, but be sure to thaw and drain them first to prevent excess moisture.
How do I know when the cheesecake filling is fully mixed?
It should be smooth and creamy, with no lumps. Beat it for a few extra minutes if necessary.
Is it necessary to chill the pie before serving?
Yes, chilling helps the filling set and enhances the flavors, making it more enjoyable to eat.
Can I make the crust from scratch instead of using store-bought graham cracker crumbs?
Absolutely! You can blend whole graham crackers or even try alternative crusts like crushed nuts or cookies for a different flavor.
How can I make this recipe gluten-free?
Use gluten-free graham crackers for the crust, and be sure all other ingredients are gluten-free certified.

Get ready to impress your friends and family with this incredible Raspberry Cheesecake Pie!

Raspberry Cheesecake Pie

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Author: eliana-quinn
Total Time: 240 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful dessert that brings together creamy cheesecake and the tart burst of fresh raspberries on a crispy graham cracker crust.

Instructions

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended. Transfer it to a pie pan and firmly press it down to form a crust. Bake for 10-12 minutes or until golden brown. Let the crust cool completely.
Beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy. Add the sour cream and heavy cream, mixing until light and fluffy.
Pour the cheesecake filling into the cooled crust. Smooth out the top with a spatula.
Combine fresh raspberries, 1/4 cup sugar, and lemon juice in a medium saucepan. Heat over medium-low, stirring occasionally, until the raspberries break down. Mix cornstarch with a tablespoon of water and add for thickness. Cook until the sauce thickens and cool completely.
Spoon the cooled raspberry sauce over the cheesecake filling, allowing it to drip down the sides.
Cover the pie and chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

For a smooth cheesecake filling, ensure cream cheese is room temperature. Leftover raspberry sauce can be used for pancakes or ice cream. Consider mixing lemon zest into the filling for added flavor.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Chilling
Cuisine: American