Raspberry Cheesecake Pie

Raspberry Cheesecake Pie is a delightful dessert that perfectly balances rich creaminess with the tartness of fresh raspberries. This easy-to-make pie is not only beautiful to look at but also delivers flavors that evoke feelings of comfort and nostalgia. With a buttery graham cracker crust, a velvety cheesecake filling, and a luscious raspberry topping, this dessert is perfect for any occasion—be it a family gathering, a special celebration, or simply a sweet treat at the end of a long day. In this post, we provide a step-by-step recipe to help you create this delightful dessert from scratch.

Why You’ll Love This Recipe

Whether you’re a seasoned baker or a kitchen novice, this Raspberry Cheesecake Pie is incredibly simple to prepare. With minimal ingredients and a quick cooking process, you’ll find that this dessert comes together seamlessly. It’s a crowd-pleaser, perfect for impressing guests without spending hours in the kitchen. The combination of creamy cheesecake and fresh, juicy raspberries means this pie is as delectable as it is visually stunning. Plus, it’s a refreshing dessert that’s bound to be a hit during warm-weather gatherings!

Ingredients

To make this delectable Raspberry Cheesecake Pie, gather the following ingredients:

1 1/2 cups graham cracker crumbs – Create a crispy and flavorful base.
1/4 cup sugar – Adds a touch of sweetness to the crust.
1/2 cup melted butter – Provides richness and helps bind the crumbs together.
16 oz cream cheese, softened – The star of the dessert, offering a creamy texture.
1/2 cup powdered sugar – Balances the cream cheese’s tanginess with sweetness.
1 teaspoon vanilla extract – Adds a warm, aromatic note.
1 cup heavy whipping cream – Contributes to a light and airy filling.
2 cups fresh raspberries – Juicy and vibrant, perfect for topping.
1/4 cup sugar – Sweetens the raspberry mixture.
1 tablespoon lemon juice – Brightens the flavor of the raspberries.

These ingredients combine to create a pie that is both aromatic and delightful, bursting with the sweetness of ripe raspberries.

Step-by-Step Directions

Preheat the Oven

Start by preheating your oven to 325°F (163°C). This ensures your crust will bake evenly, giving you that perfect crispy base for your cheesecake.

For the Crust

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined, creating a sandy texture.
Press this mixture firmly into the bottom of a 9-inch pie pan to form an even crust.
Bake in the preheated oven for 10 minutes, then remove from the oven and allow to cool completely.

For the Cheesecake Filling

In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and free of lumps.
Add in the vanilla extract and mix until fully combined.
In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form—this will give the cheesecake filling its light texture.
Gently fold the whipped cream into the cream cheese mixture until smooth and well blended.
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly. Refrigerate for at least 4 hours, or ideally overnight, until set.

For the Raspberry Topping

In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, gently stirring until the raspberries break down and release their juices.
Let the mixture simmer for an additional few minutes until it thickens slightly.
Remove the raspberry topping from heat and allow it to cool to room temperature.

Final Touches

Once your cheesecake pie has set, generously spoon the cooled raspberry topping over the cheesecake, allowing it to drizzle across the surface. Serve chilled and enjoy!

Tips & Tricks

Make sure your cream cheese is softened to room temperature for an effortlessly smooth filling.
To enhance the raspberry flavor, add an extra splash of lemon juice or a tablespoon of raspberry puree to the topping.
For a decorative touch, garnish with whole fresh raspberries and a sprig of mint before serving.

Serving Suggestions & Pairings

This Raspberry Cheesecake Pie is best served chilled, making it an excellent choice for summer gatherings and potlucks. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a complete dessert experience. It’s also perfect alongside a hot cup of coffee or tea, making it versatile for both social and cozy moments. Whether serving at a birthday party, picnic, or holiday feast, this pie is sure to impress.

Nutritional Information

Each slice of Raspberry Cheesecake Pie contains approximately:

Calories: 350
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 160mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 16g
Protein: 4g

Enjoy this dessert in moderation to balance your diet. It’s indulgent, but perfect for those special occasions!

Storing Tips & Variations

To store your Raspberry Cheesecake Pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It should last for about 3 to 4 days. If you’re looking to extend its life, you can freeze the pie for up to 2 months. To enjoy, thaw it overnight in the refrigerator before serving.

Feel free to get creative! Substitute raspberries with strawberries or blueberries for a different flavor profile, or add a hint of almond extract for extra depth. You can also create individual mini cheesecakes in cupcake liners for easy serving!

Conclusion

There’s something truly special about making a Raspberry Cheesecake Pie; it embodies both effort and pleasure. With its creamy filling and the tang of raspberries, it’s a dessert that invites sharing and creates happy memories. We encourage you to try this recipe and see how easy it is to create something so delightful. Don’t forget to share your experience with friends and family—everyone loves a good pie!

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries can be used, although they may be less firm when cooked. Just be sure to thaw them and drain excess liquid before using them for the topping.

2. How long does the cheesecake need to set?

For best results, refrigerate your cheesecake pie for at least 4 hours, but overnight is ideal to allow it to fully set.

3. Can I make the crust in advance?

Absolutely! You can prepare and bake the crust a day ahead, just be sure to cool it completely before adding the cheesecake filling.

4. What can I use if I don’t have graham crackers?

You can substitute graham crackers with digestive biscuits or even Oreo cookies for a chocolatey twist on the crust.

5. Is this recipe suitable for a gluten-free diet?

Yes, by using gluten-free graham crackers or crumb alternatives, you can easily make this pie gluten-free. Be sure to check the labels on all ingredients used.