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    You are in: Home / Recipes / Raspberry Cream Cheese Pie Recipe
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    Raspberry Cream Cheese Pie

    1/3 Photos of Raspberry Cream Cheese Pie

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Battle in Seattle's Note:

    I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!

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    Ingredients:

    Serves: 8-10

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
    2. 2
      In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
    3. 3
      Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
    4. 4
      Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Cream Cheese Pie

    Serving Size: 1 (143 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 408.1
     
    Calories from Fat 211
    51%
    Total Fat 23.5 g
    36%
    Saturated Fat 11.6 g
    58%
    Cholesterol 53.9 mg
    17%
    Sodium 189.7 mg
    7%
    Total Carbohydrate 47.2 g
    15%
    Dietary Fiber 4.8 g
    19%
    Sugars 27.0 g
    108%
    Protein 4.2 g
    8%

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