Best 5 Raspberry Cream Cheese Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our delectable Raspberry Cream Cheese Pie. This classic dessert combines a creamy, tangy filling nestled in a flaky, buttery crust and topped with a vibrant raspberry sauce. The perfect balance of sweet and tart, this pie is sure to tantalize your taste buds and leave you craving more.

With our easy-to-follow recipes, you'll be able to create this culinary masterpiece in no time. From the simple yet essential pie crust to the luscious cream cheese filling and the vibrant raspberry sauce, each element of this pie comes together to create an unforgettable dessert experience.

So gather your ingredients and let's embark on a delightful journey as we explore the art of crafting the ultimate Raspberry Cream Cheese Pie.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY CREAM CHEESE PIE



Raspberry Cream Cheese Pie image

I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!

Provided by Battle in Seattle

Categories     Pie

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

9 inches pie shells, baked & cooled
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3/4 cup heavy whipping cream, whipped until stiff peaks are formed
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice (typically from one lemon)
4 cups fresh raspberries

Steps:

  • In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
  • In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
  • Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
  • Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

EASY RASPBERRY CREAM CHEESE DANISH/COFFEE CAKE/PIE



Easy Raspberry Cream Cheese Danish/Coffee Cake/Pie image

On our way home, I asked my husband to just quickly stop at the store for milk. While there, he started to describe a dessert that he wanted me to make, but his description was, let's just say, lacking. Was it a Danish? Coffee Cake? Pie? Sweet Roll? I didn't know what he was talking about. One hour later, we emerged with a bag...

Provided by Family Favorites

Categories     Other Breakfast

Time 50m

Number Of Ingredients 7

1 loaf frozen sweet dough, thawed but cold (this is usually found near the frozen ready to bake cinnamon rolls.)
1 12 oz. can solo brand raspberry filling (or any flavor you prefer)
4 oz. cream cheese, softened
1 tsp. vanilla
1/4 cup powdered sugar
1/2 can pillsbury creamy supreme classic white frosting (or your own glaze)
1/4 cup chopped pecans

Steps:

  • 1. *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
  • 2. Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
  • 3. Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
  • 4. Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
  • 5. Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
  • 6. Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
  • 7. When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
  • 8. Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)

CREAM CHEESE RASPBERRY LEMONADE PIE



Cream Cheese Raspberry Lemonade Pie image

Not too tart, not too sweet cream cheese lemonade pie. Beautifully cool and refreshing dessert for a hot summer day.

Provided by melmac

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h10m

Yield 8

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
½ (12 fluid ounce) can frozen raspberry lemonade, thawed
1 cup frozen raspberries
1 (9 inch) graham cracker crust
⅓ cup whipped topping, or to taste
½ cup frozen raspberries, thawed

Steps:

  • Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 69.4 g, Cholesterol 47.5 mg, Fat 22.4 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 11.1 g, Sodium 318 mg, Sugar 57.4 g

RASPBERRY CREAM CHEESE PIE



Raspberry Cream Cheese Pie image

Taken from Delicious Living magazine- their All Time Best Recipes from 25 years of Delicious Living! They call it a showstopper. If raspberries aren't available, substitute strawberries, peaches, blueberries, or even canned, drained cherries. Just make sure to use the corresponding fruit jam! If you like, use a storebought crust and this recipe becomes no bake! Update: double the cream cheese filling to comletely fill up pie crust.

Provided by Sharon123

Categories     Dessert

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

8 whole honey graham crackers
1/4 cup brown sugar
1/4 cup butter, melted
2/3 cup neufchatel cheese (low fat cream cheese)
1/3 cup turbinado sugar (or brown sugar or natural cane sugar)
1/2 cup light sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 cups raspberries (or other berries or peaches, etc.-preferably fresh but may use frozen)
1/4 cup seedless raspberry jam

Steps:

  • Preheat oven to 375*F.
  • In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust.
  • Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour.
  • Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!

Nutrition Facts : Calories 171, Fat 8.2, SaturatedFat 4.7, Cholesterol 20.3, Sodium 99.7, Carbohydrate 23.9, Fiber 2.3, Sugar 15.1, Protein 1.5

RASPBERRY CREAM CHEESE PIE



Raspberry Cream Cheese Pie image

When I ask, "What can I bring?" The answer is always, "Please bring that delicious cream cheese pie."

Provided by Brandy Woodbury

Categories     Pies

Time 10m

Number Of Ingredients 6

1 graham cracker crust
8 oz cream cheese
1 can(s) sweetened condensed milk
1 tsp pure vanilla extract
1/3 c lemon juice concentrate
1 can(s) chilled raspberry pie filling

Steps:

  • 1. In a large mixing bowl combine softened cream cheese and sweetened condensed milk with an electric hand mixer until there are no lumps (The better quality cream cheese the easier it is to have no lumps). Takes about 3 minutes on medium speed.
  • 2. Fold in vanilla and lemon juice gently with a spoon. The mixture will be thin and then, thicken up quickly from lemon juice.
  • 3. Scoop mixture into graham cracker crust. Spread evenly.
  • 4. Place in fridge for at least 4 hours; over night is best.
  • 5. Carefully, spread chilled pie filling over cream cheese mixture, cut, and enjoy.

Tips:

  • Use fresh raspberries: Fresh raspberries will give your pie the best flavor. If you can't find fresh raspberries, you can use frozen raspberries that have been thawed and drained.
  • Don't overmix the cheesecake filling: Overmixing the cheesecake filling will make it dense and heavy. Mix just until the ingredients are combined.
  • Chill the pie before serving: Chilling the pie before serving will help the flavors to meld and will make the pie easier to slice.
  • Serve the pie with fresh raspberries or whipped cream: Fresh raspberries or whipped cream will add a delicious finishing touch to your pie.

Conclusion:

This raspberry cream cheese pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the tart raspberries, and the graham cracker crust adds a delicious crunch. Whether you're serving it for a special occasion or just enjoying it as a sweet treat, this pie is sure to be a hit.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #low-protein     #pies-and-tarts     #desserts     #eggs-dairy     #fruit     #easy     #no-cook     #dinner-party     #holiday-event     #romantic     #pies     #dietary     #valentines-day     #low-in-something     #berries     #raspberries     #taste-mood     #number-of-servings     #technique     #4-hours-or-less

Related Topics