Raspberry cream cheese pie with graham cracker crust is one of those pie recipes that you can make any time of the year and always find it refreshing. Our raspberry pie with frozen berries is one of my favorite recipes to make as the weather starts to warm up.
This easy pie recipe is one that you want to be sure to save because you will not want to lose the recipe after you’ve made it once. I’ve made that mistake a few times, oops!
You can make the raspberry cream pie as a delicious dessert for your next dinner party or family get-together and people will be coming back for seconds, that is if there is any left. Sometimes I make two, just in case since they are easy to whip up.
Recipe Ingredient Notes
To make Raspberry Cream Cheese Pie, you will need the following ingredients:
- Ground graham cracker crumbs
- White sugar
- Melted butter
- Heavy cream
- Cream cheese
- Powdered sugar
- Vanilla extract
- Sour cream
- Cornstarch
- Water
- Fresh or frozen raspberries
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Raspberry Cream Cheese Pie
- Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
- Bake at 375℉ for 7 minutes. Set aside and let cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
- In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
- Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
- Spread cream filling into the cooled pie crust. Place in the fridge.
- In a small saucepan, combine sugar and cornstarch; stir in water and 1 ½ cups raspberries.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
- Once raspberry topping is cooled down (make sure it’s completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
- Serve immediately or chill until serving.
Storage Instructions
Fridge: Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
Can I Use Neufchatel Cheese Instead of Cream Cheese?
If I am trying to cut down on the fat content of a recipe, I will often grab Neufchatel cheese instead of cream cheese. There is about a 10% fat content difference between the two.
But yes, Neufchatel cheese can be used in this recipe as a replacement for cream cheese. If you want to know more about the differences between the two, take a look at The Kitchen Community’s very informative article about Neufchatel Cheese and cream cheese.
Enjoy More Delicious Berry Pie Recipes
Pies and tarts are perfect for any occasion. Check out our comprehensive list of pie and tart recipes!
Raspberry Cream Cheese Pie
Ingredients
Crust
- 1 ½ cups finely ground graham cracker crumbs
- ¼ cup white sugar
- 6 Tablespoons butter, melted
Cream Cheese Filling
- 1 ½ cups heavy cream
- 8 ounces cream cheese, softened, (1 package)
- ¾ cup powdered sugar
- 1 Tablespoon vanilla extract
- ½ cup sour cream
Raspberry Topping
- 1 cup sugar
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- 2 ½ cups fresh or frozen raspberries, divided
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
- Bake at 375℉ for 7 minutes. Set aside and let cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
- In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
- Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
- Spread cream filling into the cooled pie crust. Place in the fridge.
- In a small saucepan, combine sugar and cornstarch; stir in water and 1 ½ cups raspberries.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
- Once raspberry topping is cooled down (make sure it's completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
- Serve immediately or chill until serving.
Notes
- If I use frozen raspberries to make this, I usually don’t thaw them first – I just use them frozen.
- You can make this pie one day ahead of eating it.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
