Raspberry Cream Pie
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Raspberry Cream Pie has layers of no-bake cheesecake and an easy raspberry pie filling inside of a vanilla wafer crust. It’s not too sweet, not too tart, is perfectly light and satisfying, and can be made year round with fresh or frozen raspberries.
Raspberries are my all time favorite fruit! We planted some raspberry bushes last year and they are producing a decent amount of fruit this year. My kids go out almost daily to pick the fresh raspberries, which is good and bad. Good because they are enjoying the fruit, but bad because they eat all the raspberries before I get to them.
Lucky for us, there is a u-pick farm in Cache Valley that has ripe raspberries right now, so I took my youngest with me to check it out while the older two were at summer school. It was so fun that we went back with the whole family early one Saturday morning.
I typically hate using fresh fruit for desserts because I like to eat fruit in its raw, organic state, but when you have a LOT of berries, it’s fun to bake with them.
RASPBERRY CREAM PIE
If you’ve ever had strawberry cream pie, this raspberry cream pie is a lot like that. You can use whatever crust you like, traditional pie crust or graham cracker crust. I actually used vanilla wafers for a lightly sweet crust.
The filling is basically a no-bake cheesecake with real whipped cream; no cool whip, although you could use that if you wanted.
Fresh or frozen raspberries will work for the super easy pie filling. Simply let the crust and raspberry pie filling cool down, then layer the pie and refrigerate it. The texture is best once it has been adequately chilled.
This raspberry cream pie is light and the perfect balance of sweet and tart. It’s not too heavy, so eating a whole slice doesn’t weigh you down, making it the perfect dessert after ANY meal! Even Thanksgiving dinner! I’ll probably be making this for the holidays, it’s basically my new FAVORITE pie! Our family ate it so fast, I may have to make a few!
Raspberry Cream Pie
- 1 1/2 cups crushed vanilla wafers (about 45 cookies)
- 1/4 cup butter, melted
- 8 oz cream cheese, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
- 1 cup granulated sugar
- 3 Tbsp cornstarch
- 3 Tbsp water
- 12 oz raspberries, fresh or frozen (about 2 1/2 cups), divided*
- 1/4 tsp almond extract, optional
- CRUST: Combine the wafer crumbs and melted butter in a 9-inch pie dish. Press onto the bottom and up the sides of the dish. Bake at 350 degrees Fahrenheit for 12-15 minutes, until crust browns lightly. Cool completely.
- FILLING: In a large bowl with a hand mixer, beat the cream cheese, powdered sugar, and vanilla until light and fluffy. In the bowl of a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks. Fold into cream cheese mixture. Refrigerate to keep chilled.
- TOPPING: In a medium saucepan, whisk the sugar and cornstarch together. Add water and SOME or ALL of the raspberries. (*You may reserve 1 CUP for topping the pie, if desired.) Bring to a boil; cook and stir until THICK, about 2 minutes. Remove from heat. Stir in the almond extract, if desired. Transfer to a bowl; refrigerate until chilled.
- ASSEMBLE the pie as soon as the ingredients are cold enough. Spread the cream cheese filling evenly inside of the cooled pie crust. Dollop the raspberry pie filling on top of the cream cheese layer. Smooth with a spatula. Top with extra raspberries if desired. Cover lightly with plastic wrap and CHILL for 4 hours up to overnight. (Texture is best when adequately chilled.)