Go Back

Raspberry Cheesecake Pie

A delightful dessert blending creamy cheesecake with fresh raspberries, all atop a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups 1 1/2 cups graham cracker crumbs For a tender, buttery flavor.
  • 0.25 cups 1/4 cup sugar Balances the tartness of the raspberries.
  • 0.5 cups 1/2 cup unsalted butter, melted For richness and moisture.
Filling Ingredients
  • 16 oz 16 oz cream cheese, softened The star ingredient for a luscious filling.
  • 0.5 cups 1/2 cup powdered sugar Enhances the sweetness of the filling.
  • 1 tsp 1 tsp vanilla extract Adds aromatic essence.
  • 0.5 cups 1/2 cup sour cream Contributes to the tangy flavor.
  • 0.25 cups 1/4 cup heavy cream Elevates the creaminess.
Raspberry Topping Ingredients
  • 1.5 cups 1 1/2 cups fresh raspberries Juicy and vibrant.
  • 0.25 cups 1/4 cup sugar To sweeten the raspberry topping.
  • 1 tbsp 1 tbsp lemon juice Brightens flavors.
  • 1 tsp 1 tsp cornstarch (optional) For thickening the topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a pie pan to form a crust.
  3. Bake the crust for 10-12 minutes until golden brown, then let it cool completely.
Making the Filling
  1. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
  2. Gently fold in the sour cream and heavy cream until the mixture is creamy and unified.
  3. Spread the cheesecake filling evenly into the cooled crust.
Preparing the Raspberry Topping
  1. In a small saucepan, combine fresh raspberries, 1/4 cup sugar, and lemon juice over medium-low heat. Stir occasionally until the raspberries begin to burst.
  2. If using cornstarch, dissolve it in a little water and add it to the mixture to thicken.
  3. Allow the topping to cool to room temperature.
Assembly and Chilling
  1. Once the raspberry topping has cooled, spoon it generously over the cheesecake filling.
  2. Refrigerate the pie for at least 4 hours, or overnight for best results.

Notes

For best results, ensure cream cheese is completely softened before mixing. Consider using low-fat variations or different fruit toppings for healthier options.