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Creamy raspberry cheesecake pie with fresh raspberries and a graham cracker crust
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Raspberry Cheesecake Pie

A breathtaking dessert that combines the creamy richness of cheesecake with vibrant fresh raspberries atop a buttery graham cracker crust.
Course Dessert, Sweet Treat
Cuisine American
Keyword Berries, Cream Cheese, Dessert, Pie, Raspberry Cheesecake
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings 8 servings
Calories 350kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs Provides a sweet and crunchy base.
  • 0.25 cups sugar Enhances the sweetness of the crust.
  • 0.5 cups unsalted butter, melted Adds rich and creamy texture.

For the cheesecake filling

  • 16 oz cream cheese, softened The star of the filling for creamy richness.
  • 0.5 cups powdered sugar Sweetens the cheesecake.
  • 1 tsp vanilla extract Adds depth of flavor.
  • 0.5 cups sour cream Contributes tanginess.
  • 0.25 cups heavy cream Ensures a luxurious finish.

For the raspberry topping

  • 1.5 cups fresh raspberries Provides a beautiful topping.
  • 0.25 cups sugar Sweetens the raspberry sauce.
  • 1 tbsp lemon juice Enhances raspberry flavors.
  • 1 tsp cornstarch (optional, for thickening) For a thicker raspberry sauce if desired.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined into a sandy texture.
  • Press this mixture firmly into the bottom of a pie pan to form a crust.
  • Bake for 10-12 minutes, until golden brown. Once baked, set it aside to cool completely.

Cheesecake filling

  • In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy.
  • Gradually add in the sour cream and heavy cream, mixing until fully blended.
  • Spread the cheesecake filling evenly into your cooled crust.

Raspberry topping

  • In a small saucepan over medium-low heat, combine the fresh raspberries, 1/4 cup sugar, and lemon juice. Stir occasionally until the raspberries begin to break down.
  • If desired, dissolve cornstarch in a little cold water and add it to the berry mixture, stirring until thickened.
  • Once it reaches the desired consistency, remove from heat and allow to cool.

Assembly

  • Spoon the cooled raspberry sauce generously over the cheesecake filling.
  • Chill your assembled Raspberry Cheesecake Pie in the refrigerator for at least 4 hours, or overnight, to let the filling set properly.

Notes

For best results, ensure cream cheese is at room temperature. Don’t skip the chilling step—it’s crucial for setting.