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Raspberry Cheesecake Pie

A delightful dessert featuring a creamy cheesecake filling topped with sweet-tart fresh raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1⁄2 cups graham cracker crumbs These crunchy crumbs form the perfect base.
  • 0.25 cups 1⁄4 cup sugar Adds sweetness to the crust.
  • 0.5 cups 1⁄2 cup melted butter Binds the crust together.
For the cheesecake filling
  • 16 oz 16 oz cream cheese, softened Provides a creamy consistency.
  • 0.5 cups 1⁄2 cup powdered sugar Balances the creamy goodness.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the flavor.
  • 1 cup 1 cup heavy whipping cream Introduces a light texture.
For the raspberry topping
  • 2 cups 2 cups fresh raspberries Adds flavor and color.
  • 0.25 cups 1⁄4 cup sugar (for topping) Compliments the tartness.
  • 1 tablespoon 1 tablespoon lemon juice Brightens flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch pie pan.
  4. Bake the crust for 10 minutes, then remove from oven and let cool completely.
Cheesecake Filling
  1. In a large bowl, beat cream cheese and powdered sugar until smooth.
  2. Add vanilla extract and mix until incorporated.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Fold whipped cream into cream cheese mixture.
  5. Pour cheesecake filling into cooled crust, spreading evenly.
Chilling
  1. Refrigerate the pie for at least 4 hours, preferably overnight.
Raspberry Topping
  1. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes.
  2. Stir until raspberries begin to break down and release juices, then simmer for a few more minutes until thickened.
  3. Remove from heat and cool to room temperature.
Serving
  1. Once the pie has set, spoon the cooled raspberry topping over the cheesecake.
  2. Slice your pie, serve chilled, and enjoy!

Notes

For a stronger raspberry flavor, add raspberry extract to the filling. Consider adding chopped nuts to the crust for crunch. Other berries can replace raspberries for different flavors.