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A slice of raspberry cream pie on a plate.
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5 from 5 votes

Raspberry Cream Pie

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 mins
Servings: 8
Calories: 510.78kcal


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


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.


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


Calories: 510.78kcal | Carbohydrates: 56.64g | Protein: 3.85g | Fat: 31g | Saturated Fat: 17.97g | Cholesterol: 94.52mg | Sodium: 282.45mg | Potassium: 134.61mg | Fiber: 2.48g | Sugar: 41.93g | Vitamin A: 1090.35IU | Vitamin C: 8.28mg | Calcium: 69.58mg | Iron: 0.97mg