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.
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.)
*Recipe altered from Taste of Home