Description
Raspberry Cream Pie features layers of no-bake cheesecake with a raspberry topping.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream
- 2 cups fresh raspberries
- 1/4 cup raspberry puree
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into a pie dish to form the crust.
- Bake the crust for 8-10 minutes, then let it cool.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped cream gently.
- Spread the cream cheese mixture over the cooled crust.
- Top with fresh raspberries and drizzle with raspberry puree.
- Chill the pie in the refrigerator for at least 4 hours before serving.
Notes
- Use fresh raspberries for best flavor.
- Let the pie set overnight for optimal texture.
- You can substitute the raspberries with strawberries if desired.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Raspberry Cream Pie, No-Bake Cheesecake, Dessert