Raspberry Cheesecake Pie is a delightful dessert that combines the rich, creamy texture of cheesecake with the vibrant, tart flavor of fresh raspberries. This irresistible pie offers the perfect balance of sweetness and slight tang, making it a favorite for all occasions. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply indulging your sweet tooth, this dessert promises to satisfy and impress. It’s straightforward to prepare with a step-by-step approach, ensuring even novice bakers will succeed.

Why You’ll Love This Recipe

This Raspberry Cheesecake Pie stands out due to its simple preparation and minimal ingredient list. With just a few steps, you can create a stunning dessert that looks as good as it tastes. The combination of crunchy graham cracker crust, creamy filling, and luscious raspberry topping makes this pie a true crowd-pleaser. Plus, it requires no baking beyond the crust, saving you time and effort. It’s an easy way to bring joy and comfort to family gatherings or casual get-togethers!

Ingredients

To craft this mouthwatering Raspberry Cheesecake Pie, gather the following ingredients:

1 1⁄2 cups graham cracker crumbs for a crispy base
1⁄4 cup sugar to enhance the crust’s sweetness
1⁄2 cup melted butter that adds richness
16 oz cream cheese, softened for a creamy texture
1⁄2 cup powdered sugar for a touch of sweetness
1 teaspoon vanilla extract to elevate the flavor
1 cup heavy whipping cream, for that fluffy, decadent finish
2 cups fresh raspberries bursting with flavor
1⁄4 cup sugar to sweeten the raspberries
1 tablespoon lemon juice that balances the sweetness

Step-by-Step Directions

Start by preheating your oven to 325°F (163°C). This will ensure your crust bakes perfectly.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the mixture resembles wet sand.
Press this mixture firmly into the bottom of a 9-inch pie pan to form a sturdy crust. Once done, bake for 10 minutes until set and lightly golden. Remove from the oven and let it cool.
In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. This creates the plush filling that everyone loves.
Add the vanilla extract to the cream cheese mixture and blend until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. This step is crucial for creating that light and airy texture in your cheesecake.
Carefully fold the whipped cream into the cream cheese mixture, being gentle to maintain the fluffiness.
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
Refrigerate the cheesecake pie for at least 4 hours, or overnight, allowing it to set perfectly.
While the pie is chilling, prepare the raspberry topping. In a small saucepan, combine the raspberries, sugar, and lemon juice over medium heat.
Cook for about 5-7 minutes, gently stirring until the raspberries start to break down and release their juices.
Let the mixture simmer for a few more minutes until it thickens slightly, creating a luscious drizzle over your cheesecake.
Once the raspberry topping has cooled to room temperature, set it aside until the cheesecake pie has fully set.
When you’re ready to serve, spoon the cooled raspberry topping generously over the cheesecake.
Slice and enjoy your Raspberry Cheesecake Pie chilled for a refreshing finish!

Tips & Tricks

A great tip to enhance this recipe is to let your cream cheese come to room temperature before mixing. This helps create a smooth filling without lumps.
For added flavor, consider incorporating a teaspoon of almond extract or a few drops of lemon zest into the cheesecake filling.
If you want a more colorful presentation, reserve some fresh raspberries to garnish on top along with the raspberry sauce.

Serving Suggestions & Pairings

Raspberry Cheesecake Pie is best served chilled, making it a perfect dessert for summer gatherings. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It’s an excellent choice for birthdays, anniversaries, or just a simple family dinner. For drinks, consider a light sparkling wine, iced tea, or lemonade to complement the pie’s flavors.

Nutritional Information

One slice of Raspberry Cheesecake Pie (1/8 of the pie) contains approximately 300 calories. Nutritional details may vary depending on specific brands and portions used, but you can expect a rich dessert that’s indulgent yet satisfying.

Calories: 300
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 230mg
Total Carbohydrates: 32g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g

Enjoy this dessert as part of a balanced diet, and don’t forget about portion control!

Storing Tips & Variations

Store leftover Raspberry Cheesecake Pie in an airtight container in the refrigerator for up to 5 days. If you wish to freeze it, cover it tightly in plastic wrap and then in aluminum foil. It can freeze for up to 3 months, though the texture may vary once thawed. For variations, consider swapping raspberries with strawberries or blueberries, or even try a mixed berry topping for something different!

Conclusion

Raspberry Cheesecake Pie is a stunning dessert that blends creamy cheesecake with the refreshing taste of raspberries. It’s straightforward to prepare and perfect for any occasion, making it a must-try for dessert lovers. So why not gather your ingredients and create this delightful pie? We would love to hear about your experience and any adjustments you made to the recipe. Happy baking!

FAQs

Can I use frozen raspberries instead of fresh ones for the topping?
Absolutely! Frozen raspberries can work in this recipe. Just make sure to thaw them and drain excess liquid before cooking.
Can I make this pie a day ahead of time?
Yes! In fact, making it a day ahead allows the flavors to meld, and it’ll be perfectly set and chilled for serving.
Is there a way to make this cheesecake pie gluten-free?
Yes! Use gluten-free graham crackers or a gluten-free crust alternative for the base.
How should I serve leftover pie?
Serve leftover pie chilled. If it’s been refrigerated, let it sit at room temperature for a few minutes before slicing to help with ease of cutting.
Can I incorporate other flavors into the cheesecake filling?
Definitely! You can add citrus zest, different extracts, or even a swirl of chocolate ganache for a delicious twist.

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 pie combining creamy cheesecake with vibrant fresh raspberries, perfect for any occasion.

Instructions

Preheat your oven to 325°F (163°C).
Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl, mixing well.
Press this mixture into the bottom of a 9-inch pie pan and bake for 10 minutes.
Beat the softened cream cheese and powdered sugar together until smooth.
Add the vanilla extract and blend until fully incorporated.
Whip the heavy cream in a separate bowl until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently.
Pour the cheesecake filling into the cooled crust.
Refrigerate the pie for at least 4 hours or overnight.
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat and cook until thickened.
Cool the raspberry topping to room temperature.
Serve the cheesecake pie chilled, topped with the raspberry mixture.