Contents
- 1 My First Bite of Heaven
- 2 A Kitchen Lesson Learned
- 3 Why This Pie Works
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make Your Creamy Raspberry Cheese Pie
- 7 Fun Ways to Change Up Your Pie
- 8 Serving Your Perfect Slice of Pie
- 9 Keeping It Fresh
- 10 Quick Fixes for Common Hiccups
- 11 Your Pie Questions Answered
- 12 Share Your Sweet Creation
- 13 Creamy Raspberry Cheese Pie
My First Bite of Heaven
I still remember my first taste of this pie. The creamy filling melted on my tongue. Sweet raspberries burst with flavor above. It was pure joy in every single bite. I knew I had to learn this recipe. Ever wondered how to make a dessert that feels both fancy and simple?A Kitchen Lesson Learned
My first try did not go perfectly. I rushed and my whipped cream fell flat. The filling was a little too soft. But the taste was still absolutely wonderful. I learned that good food takes patience. This matters because cooking teaches us to embrace small mistakes. The result is always worth the effort.Why This Pie Works
The texture contrast is the real star here. A smooth, rich filling meets a juicy, firm topping. It is not too sweet, which is perfect. The cream cheese and berry flavors balance each other. Which flavor combo surprises you most in this pie? Tell me your thoughts below!A Slice of History
This style of pie became popular in mid-century America. Home cooks loved no-bake desserts for hot summers. They used new products like gelatin for easy recipes. It was a time of fun and creative home cooking. *Did you know? Gelatin desserts were once a sign of wealth.* What is your favorite no-bake summer treat? Share your family’s classic recipe with me. I always love learning from all of you.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Cold water | ½ cup | For filling |
| Unflavored gelatin | 2¼ teaspoons | For filling (like Knox brand – 1 (0.25-ounce packet)) |
| Heavy whipping cream | 1 cup | |
| Pre-baked pie crust | 1 | |
| Cream cheese | 12 ounces | Softened and room temperature |
| Powdered sugar | 2 cups | |
| Vanilla extract | 2 teaspoons | |
| Fresh raspberries | 1 pound | Washed and dried (for topping) |
| Cold water | 2 tablespoons | For topping |
| Unflavored gelatin | 2¼ teaspoons | For topping (like Knox brand – 1 (0.25-ounce packet)) |
| Seedless raspberry jam/jelly | ½ cup | For topping |
How to Make Your Creamy Raspberry Cheese Pie
This pie is a dream. It has a creamy filling and a shiny berry top. You can make it ahead for any party. Everyone will ask you for the recipe.
Step 1 First, mix the gelatin with cold water. Let it sit to get thick. This step makes the filling set right. (Hard-learned tip: Make sure your cream cheese is very soft). Step 2 Whip the heavy cream until it is stiff. Set this fluffy cloud aside for later. Then, blend the soft cream cheese until smooth. Add powdered sugar and vanilla next. Step 3 Melt the gelatin mix in the microwave. Stir it well until it is clear. Slowly mix this into your cream cheese bowl. Then, gently fold in the whipped cream. Step 4 Spread the creamy filling into your pie crust. Put the whole pie in the fridge to chill. Now, you can start on the beautiful topping. What is the key to a lump-free filling? Share below! Cook Time: 5 hours Total Time: 5 hours 20 minutes Yield: 8 servings Category: Dessert, PieFun Ways to Change Up Your Pie
You do not have to stick with raspberries. Try a different fruit for a new flavor. This pie is a great base for your ideas. Get creative and make it your own.
Summer Peach Use fresh peach jam and sliced peaches. It tastes like a sunny afternoon. Chocolate Swirl Add melted chocolate to the filling. Swirl it with a knife for a pretty look. Lemon Zest Mix lemon zest into the cream cheese filling. It adds a bright, tangy kick. Which spin would you try first? Tell me in the comments!Serving Your Perfect Slice of Pie
This pie is a star on its own. But a little extra touch makes it special. Think about what you serve with it. The right drink makes it even better.
Add a dollop of fresh whipped cream on top. A few mint leaves make it look fancy. Serve it with a simple shortbread cookie on the side.
A cup of hot coffee is a great match. For a fun night, try a glass of champagne. I also love a cold glass of milk with it.
Which would you choose tonight?
Keeping It Fresh
This pie loves the cold. Store any leftovers covered in the fridge. It stays good for up to three days. I do not suggest freezing this dessert. The creamy filling can get grainy after thawing. My grandkids once tried to freeze a slice. It was a sad, soupy mess later. Batch cooking is easy though. You can make two pies at once. Just double all the ingredients. Why this matters: Proper storage keeps the texture perfect. Share your best storage tip in the comments below.
Quick Fixes for Common Hiccups
Even simple recipes can have small issues. Is your filling too runny? The gelatin might not have fully dissolved. Make sure to heat and stir it well. Is the topping too liquid? Use a slotted spoon for the berries. This leaves extra juice behind. Is the cream cheese lumpy? Let it soften completely on the counter. This ensures a super smooth filling. A little patience fixes most problems. Why this matters: Knowing these fixes saves your dessert. What kitchen problem do you face most often?
Your Pie Questions Answered
Q: Can I make this gluten-free? A: Absolutely. Just use a gluten-free pie crust. Check that your jam is also gluten-free.
Q: How far ahead can I make it? A: This pie is a make-ahead dream. You can prepare it fully one day before serving.
Q: Can I use frozen berries? A: I do not recommend it. Thawed berries are too wet and will make a soggy topping.
Q: What can I use instead of raspberry jam? A: Any seedless red jam works well. Strawberry or cherry would be delicious choices.
Q: Can I double this recipe? A: Yes, you can easily double everything. You will need two pie crusts for this.
I hope you love making this creamy pie. It always reminds me of summer parties. I want to see your beautiful results. Tag @SavoryDiscovery on Pinterest with your photos. Your creations truly inspire our whole community. Happy cooking! —Elowen Thorn.
Creamy Raspberry Cheese Pie
Description
This raspberry cream cheese pie has a sweet berry topping and a smooth, creamy filling. You can prep it fast and chill it until ready to serve.
Ingredients
=== Filling ===
=== Topping ===
Instructions
- In a small bowl, combine the water and gelatin. Gently swirl the gelatin around, making sure that it is completely absorbed by the water. Set aside.
- In a medium-sized bowl, use a hand mixer on medium-high speed to whip the heavy cream until stiff peaks form. Set aside.
- In another medium-sized mixing bowl, use a handheld mixer on medium-high speed to blend the cream cheese until smooth and fluffy.
- Add the powdered sugar and vanilla extract and continue mixing for 1½ to 2 minutes or until no lumps remain. Start your mixer on low, then work up to medium-high speed.
- Heat the bowl with the gelatin and water mixture in the microwave for 20 to 30 seconds. Give it a good stir making sure that there are no lumps remaining. While your mixer is on low speed, pour the warm gelatin into the bowl of the cream cheese mixture. Mix on low for 1 to 2 minutes or until completely combined.
- Gently fold the whipped heavy cream into the cream cheese mixture just until everything is evenly incorporated.
- Spread the cream cheese mixture evenly into the pre-baked pie crust. Refrigerate the cream cheese pie base while you prepare the raspberry topping.
- Prepare your fresh raspberries by rinsing them in cool water and then patting them completely dry. Set them out on a dish towel or paper towels to dry.
- In a small bowl, add the water and unflavored gelatin. Gently swirl to make sure that all the gelatin is mixed with the water. Let it sit for about 2 to 3 minutes to thicken.
- In a microwave-safe bowl, heat the seedless raspberry jam in the microwave on high for 30 to 45 seconds. Whisk until the jam is smooth and pourable.
- Add the gelatin mixture to the warm jam and whisk again until it is completely incorporated and no lumps remain.
- Pour the jam mixture over the berries and gently combine, making sure that all the berries are coated.
- Remove the pie from the refrigerator. Use a slotted spoon to spoon the berry mixture gently over the cheesecake filling, being careful not to get too much extra liquid on the pie.
- Place the pie back in the refrigerator to chill and set for at least 5 hours (or up to overnight).
- Slice the pie and serve. Top with whipped cream for serving, if desired.
=== Filling ===
=== Topping ===
Notes
- Top with whipped cream for serving, if desired.