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–+ servings
Raspberry Cream Pie

Irresistible No-Bake Raspberry Cream Pie for Easy Delights

This Raspberry Cream Pie is a delightful no-bake treat, balancing sweet and tart flavors for any occasion.
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Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pre-made Graham Cracker or Shortbread Crust Choose a ready-to-use crust for convenience.
For the Cheesecake Layer
  • 4 oz Cream Cheese Use half an 8 oz bar for this recipe to avoid excess.
  • 1/3 cup Powdered Sugar Essential for achieving the right sweetness without grittiness.
  • 1/2 tsp Vanilla Extract Pure extract is recommended.
  • 1/2 cup Heavy Whipping Cream Real whipped cream provides the best texture; avoid Cool Whip.
For the Raspberry Layer
  • 1 cup Granulated Sugar Essential for balancing the tartness of the raspberries.
  • 3 tbsp Cornstarch Acts as a thickening agent for the raspberry mixture.
  • 3 tbsp Water Used to dissolve cornstarch for the raspberry layer.
  • 12 oz Frozen Raspberries Fresh raspberries can be used if preferred but perish quicker.
Optional Garnish
  • Additional Whipped Cream Enhances presentation with extra flavor.
  • Fresh Raspberries Perfect for serving to add a pop of color.

Equipment

  • medium bowl
  • Electric Mixer
  • Saucepan
  • whisk
  • refrigerator

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 4 oz of softened cream cheese, 1/3 cup of powdered sugar, and 1/2 tsp of vanilla extract. Blend with an electric mixer until smooth, about 2-3 minutes. Whip 1/2 cup of heavy whipping cream until stiff peaks form and fold into the cream cheese mixture. Spread evenly in the crust and refrigerate for 6-8 hours.
  2. In a small bowl, dissolve 3 tbsp of cornstarch in 3 tbsp of water. In a saucepan, combine 1 cup of granulated sugar with 12 oz bag of frozen raspberries, heating until boiling. Carefully add cornstarch mixture, stir for about 2 minutes until thickened. Cool for 30 minutes before refrigerating.
  3. Once cheesecake layer is set, spread the cooled raspberry mixture over the top. Cover and refrigerate overnight to meld flavors.
  4. Slice the pie and garnish with whipped cream and fresh raspberries for an elegant touch.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Chill both layers for optimal texture and flavor. Use real heavy cream for the best results.

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