Raspberry cream cheese pie with graham cracker crust is one of those pie recipes that you can make any time of the year and always find it refreshing. Our raspberry pie with frozen berries is one of my favorite recipes to make as the weather starts to warm up.
This easy pie recipe is one that you want to be sure to save because you will not want to lose the recipe after you’ve made it once. I’ve made that mistake a few times, oops!
You can make the raspberry cream pie as a delicious dessert for your next dinner party or family get-together and people will be coming back for seconds, that is if there is any left. Sometimes I make two, just in case since they are easy to whip up.
If you are having your own little dinner party, you can serve our Instant Pot cherry dump cake, berry cheesecake pudding salad, and layered cherry cheesecake lush dessert alongside this raspberry pie. They are all delicious but super easy to make!
Ingredients You’ll Need For This Raspberry Cream Cheese Pie Recipe:
- Ground graham cracker crumbs
- White sugar
- Melted butter
- Heavy cream
- Cream cheese
- Powdered sugar
- Vanilla extract
- Sour cream
- Fresh or frozen raspberries
How To Make This Raspberry Cream Cheese Pie Recipe:
To begin you will make the graham cracker crust preheat the oven to 375 degrees.
In a medium-size bowl, combine the ground graham cracker crumbs, sugar, and melted butter until it is blended together well.
Then press the graham cracker mixture into an 8 or 9 inch pie plate.
Place the pie plate in the oven and bake it for 7 minutes.
Once that is done, pull out the crust and set it aside to let it cool.
Now, in a large mixing bowl pour in the heavy cream and use a stand mixer or hand mixer with the whip attachment and beat it on medium speed until the heavy cream forms stiff peaks.
Then in another mixing bowl combine the cream cheese, powdered sugar, and vanilla extract and beat it with the mixer for 2 minutes.
When that is done, fold the sour cream and whipped cream into the cream cheese mixture until it is all mixed together.
Once all of that is mixed together, spread it out into the cool pie crust and place it in the fridge.
Now in a small saucepan combine the granulated sugar and cornstarch and mix it together.
Then stir in the water and 1 ½ cups of raspberries and bring it to a boil.
Let the berries cook for about 2 minutes or until it’s thickened.
Then, transfer the sauce to a bowl and place it in the fridge to let it cool down.
After the raspberry sauce is all the way cooled down, spread it over top of the cream cheese filling as evenly as you can.
Once that is done, you can garnish the pie with fresh raspberries (frozen can work too, but fresh berries work the best) and serve it immediately or place it back in the fridge until you are ready to serve it.
To Make This Raspberry Cream Cheese Pie Recipe You Will Need:
- Mixing bowls
- Hand or stand mixer with the whip attachment
- Pie plate (THESE work wonderfully!)
- Small saucepan
Can I Use Neufchatel Cheese Instead of Cream Cheese?
If I am trying to cut down on the fat content of a recipe, I will often grab Neufchatel cheese instead of cream cheese. There is about a 10% fat content difference between the two.
But yes, Neufchatel cheese can be used in this recipe as a replacement for cream cheese. If you want to know more about the differences between the two, take a look at The Kitchen Community’s very informative article about Neufchatel Cheese and cream cheese.
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Even More Mmmmmazing Fruit Pies You Need to Try for Yourself:
- Fresh Peaches and Cream Pie Recipe
- 5 Minute Creamy Key Lime Pie Recipe
- Mini Berry Pies Recipe
- Disney’s Apple Caramel Pie Recipe
- Fresh Strawberry Pie Recipe
- Lemon Meringue Pie
Raspberry Cream Cheese Pie Recipe
- 1½ cups finely ground graham cracker crumbs
- ¼ cup white sugar
- 6 Tablespoons butter melted
Cream Cheese Filling
- 1½ cups heavy cream
- 8 ounces cream cheese softened, (1 package)
- ¾ cup powdered sugar
- 1 Tablespoon vanilla extract
- ½ cup sour cream
- 1 cup sugar
- 3 Tablespoons cornstarch
- 3 Tablespoons water
- 2½ cups fresh or frozen raspberries divided
- Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
- Bake at 375 degrees for 7 minutes. Set aside and let cool.
- Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
- In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
- Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
- Spread cream filling into the cooled pie crust. Place in the fridge.
- In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
- Once raspberry topping is cooled down (make sure it's completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
- Serve immediately or chill until serving.
- If I use frozen raspberries to make this, I usually don’t thaw them first – I just use them frozen.
- You can make this pie one day ahead of eating it.
- Mixing bowls
- Hand or Stand Mixer
- Pie Plate
- Small Saucepan
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