Raspberry Cream Cheese Pie Recipes

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CONTEST-WINNING RASPBERRY CREAM PIE



Contest-Winning Raspberry Cream Pie image

This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. -Julie Price, Nashville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Steps:

  • Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., 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., Spread topping over filling. Garnish with remaining berries.

Nutrition Facts : Calories 507 calories, Fat 28g fat (14g saturated fat), Cholesterol 70mg cholesterol, Sodium 196mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 4g fiber), Protein 4g protein.

RASPBERRY CREAM CHEESE PIE



Raspberry Cream Cheese Pie image

I originally started with my Blueberry Cream Cheese Pie, then decided to try it with raspberries when they came into season. YUM! I might even like this one better? You could probably get away with using a premade graham cracker crust recipe for this one, though I'm a sucker for good pie crust. Try my All Butter Pie Crust (Pastry) recipe!

Provided by Battle in Seattle

Categories     Pie

Time 50m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 10

9 inches pie shells, baked & cooled
6 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
3/4 cup heavy whipping cream, whipped until stiff peaks are formed
2/3 cup granulated sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice (typically from one lemon)
4 cups fresh raspberries

Steps:

  • In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
  • In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
  • Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
  • Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Inspired by the cream pies at Briermere farms in Long Island, NY. This pie has a tender, flaky crust. Filled with a fluffy sweet cream and topped with a tart raspberry jam. The perfect way to end a summer meal.

Provided by The Sweet and Sour Baker

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h5m

Yield 8

Number Of Ingredients 13

1 recipe unbaked pie crust
¼ cup white sugar
1 tablespoon cornstarch
1 (12 ounce) package frozen raspberries
1 ½ tablespoons water
1 ½ tablespoons lemon juice
1 tablespoon butter
½ teaspoon vanilla extract
1 ½ cups heavy cream
1 (8 ounce) package cream cheese, softened
¾ cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
  • Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
  • Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
  • Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
  • Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
  • Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 35.6 g, Cholesterol 102.1 mg, Fat 38.2 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 21.1 g, Sodium 235.7 mg, Sugar 19.8 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Julie Yuswak found the inspiration for this praiseworthy pie in her abundant raspberry patch in Savanna, Illinois. "Fresh-picked berries are luscious, but frozen unsweetened ones will do." she advises. "You can substitute strawberries and strawberry gelatin if you prefer." She combines plain and chocolate graham crackers to form the delicious crust.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 10

3 whole graham crackers, crushed
3 whole chocolate graham crackers, crushed
1 tablespoon sugar
1/4 cup reduced-fat stick margarine, melted
1 package (.3 ounce) sugar-free raspberry gelatin
1/3 cup boiling water
1 package (8 ounces) reduced-fat cream cheese
1 teaspoon vanilla extract
2 cups reduced-fat whipped topping
2-1/2 cups fresh raspberries or blackberries

Steps:

  • In a bowl, combine the graham cracker crumbs, sugar and margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool on a wire rack., In a bowl, dissolve gelatin in boiling water. Cool to room temperature., In a bowl, combine the cream cheese and vanilla until well blended. Gradually beat gelatin mixture into cream cheese mixture. Fold in whipped topping. Transfer to crust. Top with raspberries. Refrigerate for at least 2 hours.

Nutrition Facts :

RASPBERRY CREAM CHEESE PIE



Raspberry Cream Cheese Pie image

Taken from Delicious Living magazine- their All Time Best Recipes from 25 years of Delicious Living! They call it a showstopper. If raspberries aren't available, substitute strawberries, peaches, blueberries, or even canned, drained cherries. Just make sure to use the corresponding fruit jam! If you like, use a storebought crust and this recipe becomes no bake! Update: double the cream cheese filling to comletely fill up pie crust.

Provided by Sharon123

Categories     Dessert

Time 28m

Yield 8 serving(s)

Number Of Ingredients 10

8 whole honey graham crackers
1/4 cup brown sugar
1/4 cup butter, melted
2/3 cup neufchatel cheese (low fat cream cheese)
1/3 cup turbinado sugar (or brown sugar or natural cane sugar)
1/2 cup light sour cream
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
2 cups raspberries (or other berries or peaches, etc.-preferably fresh but may use frozen)
1/4 cup seedless raspberry jam

Steps:

  • Preheat oven to 375*F.
  • In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust.
  • Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour.
  • Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!

Nutrition Facts : Calories 171, Fat 8.2, SaturatedFat 4.7, Cholesterol 20.3, Sodium 99.7, Carbohydrate 23.9, Fiber 2.3, Sugar 15.1, Protein 1.5

FRESH RED RASPBERRY CREAM PIE



Fresh Red Raspberry Cream Pie image

This is the best recipe for when raspberries are in season! Only 5 ingredients and it takes 5 to 10 minutes to make!

Provided by ArtistColumbus

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h10m

Yield 16

Number Of Ingredients 5

2 (14 ounce) cans sweetened condensed milk
5 tablespoons lemon juice
3 pints fresh raspberries
2 ounces cream cheese, softened
2 (9 inch) prepared graham cracker crusts

Steps:

  • Whisk sweetened condensed milk and lemon juice together in a bowl; gently fold in raspberries.
  • Gently spread cream cheese onto the bottom and sides of graham cracker crusts using a spatula. Divide raspberry mixture between the two crusts; spread filling evenly within the crust.
  • Refrigerate until set, at least 3 hours.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 53.4 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 4.4 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 243.4 mg, Sugar 41 g

RASPBERRY CREAM PIE



Raspberry Cream Pie image

Time 7h

Yield 8

Number Of Ingredients 7

prepared pie crust
fresh raspberries, divided
sugar
cream cheese, softened
Daisy Sour Cream
vanilla extract
frozen whipped topping, thawed

Steps:

  • Bake the pie crust according to the package directions; cool.
  • Combine 2 cups of the raspberries and 1/2 cup of the sugar in a medium bowl; stir with a fork, crushing the raspberries to blend. Let stand for 15 minutes. Beat the cream cheese, sour cream, remaining 1/4 cup sugar and vanilla in a large bowl at medium speed for 1 minute or until smooth and fluffy. Stir in the raspberry mixture; fold in the whipped topping.
  • Spoon the filling into the baked pie shell. Freeze for 6 hours or overnight.
  • Let stand for 20 to 30 minutes at room temperature before serving. Garnish with remaining 1 cup of raspberries.

Nutrition Facts : Calories 440, Cholesterol 49, Fiber 3, Protein 4, Sodium 228, Carbohydrate 45, Fat 27

RASPBERRY CREAM CRUMBLE



Raspberry Cream Crumble image

Provided by Food Network

Categories     dessert

Time 3h20m

Yield one 9-inch pie

Number Of Ingredients 12

2 eggs, preferably free range and organic
1 1/3 cups full-fat sour cream
1 teaspoon pure vanilla extract
1 cup sugar
1/3 cup unbleached all-purpose flour
Pinch sea salt
1/2 cup sugar
1/2 cup unbleached all-purpose flour
1/4 cup (1/2 stick) unsalted butter
One 9-inch pie pastry or store-bought shell fitted into a pie pan
3 cups fresh or frozen raspberries, preferably organic
Fresh whipped cream, for serving

Steps:

  • For the filling: Preheat oven to 350 degrees F.
  • Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated.
  • For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.)
  • For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream.

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