Raspberry Cream Pie

5 from 7 votes

This sweet raspberry cream pie has a buttery graham cracker crust, smooth cream cheese base, topped with a sweet raspberry topping. It's perfect any time of the year, but especially for Thanksgiving!

Prep Time30

Course: Dessert

Cuisine: American

Keyword: cream cheese, Raspberry Cream Pie

Servings:

Calories: 510.78kcal

Equipment

Hand Whisk

Ingredients

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (about 10 graham crackers)
6 tbs butter (melted)

For the Cheesecake Layer:

8 oz cream cheese (softened)
3/4 cup powdered sugar
1 tsp fresh lemon juice
1 tsp vanilla extract
1 cup heavy whipping cream (can substitute 2 cups cool whip)

For the Raspberry Topping:

3 TBS cornstarch
3 TBS water
2 cups raspberries (fresh or frozen)
1 cup granulated sugar

Instructions

For the Graham Cracker Crust:

Using a food processor or blender, pulse your graham crackers until they are fine crumbs.
Mix together your graham cracker crumbs and butter, and stir until they're combined.
Pour crust into a 9 inch pie plate and press down evenly to cover the bottom and all sides.
Put in the refrigerator until firm, about 30 minutes.

For the Cheesecake Layer:

Beat the cream cheese for 2-3 minutes until nice and smooth.
Add in the powdered sugar, lemon juice, and vanilla extract and beat together till smooth.
In a separate bowl, beat your whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese.
Carefully pour the cheesecake mixture into the graham cracker crust.
Smooth the top evenly.
Place in the fridge to chill till needed.

For the Raspberry Topping:

In a medium sauce pan, whisk together the water and cornstarch.
Add in the sugar and the 2 cups of raspberries.
Bring to a boil, over medium heat, stirring frequently.
Once boiling, cook an additional 2-3 minutes until the mixture is thickened.
Transfer to another bowl and place in the fridge to cool until chilled.
Spread the raspberry topping over the cream cheese filling, and top with fresh raspberries if desired.
Cover carefully with plastic wrap and chill for an additional 4 hours, up to overnight.
Top with additional whipped cream when serving, if desired.

Notes

**Prep time does not include chilling time, which will total about 5 hours, up to overnight.

Nutrition