Raspberry Cream Cheese Pie with Sweet Berry Topping

My Love for This Pie

I first made this pie for my grandson’s birthday. He loves anything with raspberries. His smile was so big. I still laugh at that.

This pie matters because it brings people joy. A shared dessert can make any day feel special. It is a simple way to show you care.

Let’s Make the Filling

First, get your cream cheese nice and soft. This makes it smooth. No one likes lumpy filling! Whip the cream until it forms soft peaks.

Gelatin helps everything hold its shape. *Fun fact*: gelatin comes from animal collagen. It is what gives this pie its perfect slice. Doesn’t that smell amazing? Vanilla is my favorite scent.

The Beautiful Topping

The topping is my favorite part. You get to play with berries! Be gentle so you don’t squish them. The jam and gelatin make a shiny glaze.

It looks so pretty when it’s done. Like little red jewels on a white blanket. What is your favorite berry to bake with? I always choose raspberries.

A Little Patience

This pie needs a long nap in the fridge. Waiting is the hardest part. But it is so important. The chill time lets all the flavors become friends.

This matters because good things take time. Rushing a recipe never works out. Trust me, I have tried! The wait is always worth it.

Time to Share

I love to see slices on everyone’s plates. It makes my heart happy. This pie is perfect for a summer day. Or really, any day at all.

What is the last dessert you made for someone you love? Tell me about it. I would love to know if you try my pie recipe.

Ingredients:

Ingredient	Amount	Notes
Cold water	½ cup	For filling
Unflavored gelatin	2¼ teaspoons	Like Knox brand – 1 (0.25-ounce packet) for filling
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	Like Knox brand – 1 (0.25-ounce packet) for topping
Seedless raspberry jam/jelly	½ cup	For topping

My Raspberry Cream Cheese Pie Story

Let me tell you about this lovely pie. It reminds me of summer visits to my grandpa’s farm. His raspberry bushes were always so full. This recipe is just as sweet and simple as those days. First, get your cream cheese nice and soft. I leave it on the counter all morning. Now, mix that gelatin with cold water in a little bowl. Just swirl it gently until the water drinks it all up. Set it aside for its big moment later. Next, let’s make the filling. Whip that heavy cream until it forms pretty peaks. It should look like a fluffy cloud. In another bowl, beat the cream cheese until it’s smooth. Add the powdered sugar and vanilla. Mix it all until it’s dreamy and lump-free. Now, heat that gelatin mix for just twenty seconds. Stir it well until it’s clear. Slowly pour it into your cream cheese while mixing. Then, gently fold in your whipped cream. Be kind to it, so it stays light and airy. Pour this creamy goodness into your pie crust. Smooth the top with a spoon. Pop it in the fridge to rest. This is the hardest part, waiting. But it gives you time to clean up. For the topping, wash your berries and pat them dry. Don’t skip drying them. A little water makes the topping runny. (My hard-learned tip: dry each berry with care!). Heat your jam until it’s runny, then whisk in more gelatin. Gently coat all those beautiful raspberries in the jam. Doesn’t that color just make you happy? Spoon them carefully over your chilled pie. Try to leave extra liquid behind. Let the whole pie set in the fridge for hours. Finally, slice it up and enjoy. I love a little extra whipped cream on top. It’s a perfect treat for a warm afternoon. What’s your favorite summer berry memory? Share below! Cook Time: 5 hours Total Time: 5 hours 20 minutes Yield: 8 servings Category: Dessert, Pie

Three Tasty Twists to Try

Let’s play with this recipe a little. You can make it your own so easily. I love trying new things in my kitchen. Mix in some lemon zest with the cream cheese filling. It adds a lovely little zing that cuts the sweetness. It tastes like sunshine in every bite. Use a chocolate cookie crust instead of a plain one. Chocolate and raspberry are the best of friends. It makes the whole pie feel extra special. Try a mix of different berries like blueberries and blackberries. A berry medley is so pretty and delicious. It’s a great way to use what’s in season. Which one would you try first? Comment below!

Serving It Up Just Right

This pie is a star all on its own. But I always think about how to make it nicer. A little extra touch makes everyone feel loved. Serve a thin slice with a cup of hot tea. It’s a wonderful afternoon pick-me-up. For a fancy dinner, add a mint leaf on top. It looks so professional but is so simple. For a drink, a glass of cold milk is always perfect. It’s my grandson’s favorite way. For the grown-ups, a sweet dessert wine pairs beautifully. Which would you choose tonight?

Keeping Your Raspberry Pie Perfect

This lovely pie is best kept in the fridge. Cover it gently with plastic wrap. It will stay fresh for about three days. You can also freeze slices for a sweet treat later. Just wrap each piece tightly in plastic. Thaw it in the refrigerator overnight. I once left a whole pie out by mistake. The filling got much too soft. Now I always chill it right away! This matters because it keeps the texture just right. A cool pie is a happy pie. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Is your filling not setting? Your gelatin might not have dissolved. Make sure to whisk it into warm jam thoroughly. Are your berries making the topping watery? Pat them completely dry with a towel first. Is the cream cheese mixture lumpy? Let it soften at room temperature longer. I remember when my first topping was runny. I learned the dry berry trick fast. Fixing small issues builds your cooking confidence. A smooth pie means a wonderful flavor for everyone. Which of these problems have you run into before?

Your Quick Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pie crust. Q: How far ahead can I make it? A: You can make the whole pie the day before. Q: What can I use instead of raspberries? A: Blackberries or strawberries work beautifully. Q: Can I double this recipe? A: Absolutely. Make two pies and share one with a friend. Q: Is the whipped cream necessary? A: No, but it’s a delicious extra touch. Which tip will you try first? *Fun fact: Gelatin comes from animal collagen. It is what makes this pie filling so wonderfully firm.*

Share Your Kitchen Creations

I hope you love making this raspberry cream cheese pie. It always reminds me of summer days. I would be so thrilled to see your beautiful results. Please share your photos with our community. Have you tried this recipe? Tag us on Pinterest! Happy cooking! —Elowen Thorn.