Description
A light, no-bake raspberry cream pie layered in a ready-made graham or shortbread crust — a creamy cheesecake-style filling topped with a glossy raspberry layer. Easy to build, but plan for chilling time.
Ingredients
Scale
Crust
- 1 (6 oz) ready-made graham cracker or shortbread pie crust
Cream Cheese Layer
- 4 oz cream cheese, softened
- 1/3 cup powdered (confectioners’) sugar
- 1/2 tsp vanilla extract
- 1/2 cup heavy whipping cream
Raspberry Topping
- 3 Tbsp water
- 3 Tbsp cornstarch
- 1 cup granulated sugar
- 1 (12 oz) bag frozen raspberries
To finish (optional)
- Extra whipped cream and fresh raspberries for garnish
Instructions
- In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla until the mixture becomes smooth and creamy.
- In a separate chilled bowl, whip the heavy cream until it holds stiff peaks. Fold the whipped cream gently into the sweetened cream cheese until evenly combined.
- Spoon the cream cheese mixture into the prepared crust and smooth the surface. Chill the pie in the refrigerator for 6–8 hours so the filling firms up nicely.
- While the cream layer chills, make the raspberry gel: whisk the cornstarch into the water until dissolved. In a small saucepan over medium-high heat, combine the frozen raspberries and granulated sugar. Bring to a boil, then add the cornstarch slurry and boil for 1–2 minutes, stirring constantly, until the mixture thickens and becomes glossy. Remove from heat and cool about 30 minutes, then transfer to the fridge to chill.
- Once both components are cold, spread the fully chilled raspberry mixture over the set cream cheese layer. Cover and refrigerate again — overnight is ideal — so the raspberry layer sets completely.
- When ready to serve, top with dollops of whipped cream and fresh raspberries if desired. Slice with a hot, clean knife for neat pieces.
Notes
Pro tips:
- Use full-fat cream cheese and whip the cream to stiff peaks for the best texture.
- Cool the fruit layer completely before adding it to the pie to avoid bleeding.
- Plan ahead: this is a true make-ahead dessert — start the day before for the cleanest slices and best flavor.
- Prep Time: 20
- Fridge Time: 14 hours
- Category: Desserts
Nutrition
- Calories: 229kcal
- Sugar: 30g
- Sodium: 53mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Protein: 1g
- Cholesterol: 36mg