Description
This Raspberry Cream Pie is a luscious no-bake dessert featuring a buttery graham cracker crust, a silky cream cheese filling, and a vibrant raspberry topping. It’s a perfect make-ahead treat for summer gatherings or special occasions.
Ingredients
Units
Scale
- 1 9-inch graham cracker crust (store-bought or homemade)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups fresh raspberries (plus more for garnish)
- 1/4 cup raspberry jam or preserves
- 1 tablespoon lemon juice
Instructions
- In a large mixing bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, and beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cream filling evenly into the graham cracker crust and smooth the top.
- In a small bowl, combine raspberry jam and lemon juice. Stir in the fresh raspberries until evenly coated.
- Spoon the raspberry mixture over the cream filling.
- Chill the pie in the refrigerator for at least 4 hours or until set.
- Garnish with extra fresh raspberries before serving, if desired.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Use stabilized whipped cream or whipped topping for longer-lasting firmness.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg