Description
A delightful pie combining creamy cheesecake with vibrant fresh raspberries, perfect for any occasion.
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 raspberries)
- 1 tablespoon lemon juice
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.
Notes
Let cream cheese come to room temperature for a smooth filling. For variations, use strawberries or blueberries instead of raspberries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg