Raspberry Cream Cheese Pie Recipe
Make Raspberry Cream Cheese Pie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture into the bottom and up the sides of a 9-inch pie pan. Make sure it’s packed tightly and evenly.
- 3
Bake the crust
Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
Filling Preparation
- 4
Mix cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add sugar and vanilla
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
- 6
Whip the cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 7
Combine mixtures
Gently fold the whipped cream into the cream cheese mixture until well blended.
- 8
Add raspberries
Gently fold in the fresh raspberries, being careful not to crush them.
- 9
Pour into crust
Pour the cream cheese and raspberry filling into the cooled crust, spreading it evenly.
- 10
Chill the pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
Topping Preparation
- 11
Prepare the topping
Just before serving, top the pie with the additional fresh raspberries, arranging them evenly on top.
- 12
Garnish
Add mint leaves for garnish, if desired.
