Description

A deliciously creamy and fruity pie with a buttery crust and a luscious raspberry filling. This dessert is perfect for summer gatherings or anytime you crave something sweet and refreshing!

Ingredients

Units Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 1/2 cups fresh raspberries

For the topping:

1/2 cup raspberry preserves or jam
1/2 cup fresh raspberries (for garnish)
Whipped cream (optional)

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Instructions

Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into a 9-inch pie pan.
- Bake for 8-10 minutes, then let it cool completely.
Make the filling:
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in the fresh raspberries carefully.
Assemble the pie:
- Spread the cream filling evenly over the cooled crust.
- Warm the raspberry preserves slightly and drizzle over the top. Swirl with a spoon for a marbled effect.
- Garnish with fresh raspberries and whipped cream if desired.
Chill & serve:
- Refrigerate for at least 4 hours, or until set.
- Slice and enjoy!

Notes

You can use a store-bought crust to save time.
Try using mixed berries for a fun twist!
For a firmer filling, add 1 tsp gelatin dissolved in 2 tbsp warm water.