Raspberry Cream Cheese Pie
This Raspberry Cream Cheese Pie has a baked pie crust, no bake cheesecake layer, a sweet raspberry layer and is topped with whipped cream swirls! The cream cheese layer pairs perfectly tartness of the raspberry layer to create the most delectable pie.
Ingredients
For the pie crust
- 1 9" pie crust baked per package instructions
For the cheesecake layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
For the raspberry layer
- 12 ounces raspberries frozen
- ½ cup granulated sugar
- 3 tablespoons corn starch
- 1 tablespoons lemon juice
For the whipped cream topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Fully bake the pie shell per instructions on the package. Set aside to cool to room temp.
To make the cheesecake layer
- Prepare the cheesecake filling by beating the softened cream cheese, sugar, vanilla and heavy cream in a medium bowl until light and fluffy.
- Once the pie crust has cooled, spread the cheesecake filling evenly over the bottom of the crust. Place in the fridge to set for 30 minutes (while you prepare the raspberry layer).
To make the raspberry layer
- Prepare the raspberry filling by adding all ingredients (frozen raspberries, lemon juice, sugar & corn starch) to a medium saucepan. Cook on medium heat, stirring consistently, until the mixture has reduced and thickened (about 5 minutes after it reaches a boil).
- Allow the raspberry filling to cool to room temperature, then remove the pie from the fridge and evenly spread it over the top of the cheesecake filling. Place the pie back in the fridge to set while you prepare the whipped cream topping.
To make the whipped cream topping
- Pour heavy cream, powdered sugar and vanilla into a medium bowl or stand mixer and whip until stiff peaks form. Place the cream in a piping bag with a star tip to pipe rosettes around the edge of the pie. Store the pie in the refrigerator and serve chilled.