Description
Indulge in the creamy and fruity delight of this Raspberry Cream Pie. A luscious no-bake dessert that combines the richness of cream cheese with the freshness of raspberries in a buttery graham cracker crust. Perfect for summer gatherings or any time you crave a sweet treat!
Ingredients
Scale
Graham Cracker Crust:
- 1 9-inch graham cracker crust
Cream Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Raspberry Topping:
- 3 cups fresh raspberries
- 1/2 cup raspberry jam
- 2 tablespoons water
Instructions
- Cream Filling: In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until well combined.
- Assemble: Spread the cream filling evenly into the prepared graham cracker crust and refrigerate for at least 1 hour to set.
- Raspberry Glaze: In a small saucepan, heat the raspberry jam and water over low heat until melted and smooth. Let cool slightly.
- Final Touch: Arrange the fresh raspberries evenly over the chilled cream filling, then drizzle with the raspberry glaze. Refrigerate for another 30 minutes before slicing and serving.
Notes
- This pie is best served chilled.
- For extra garnish, top with whipped cream or shaved white chocolate.
- You can substitute the graham cracker crust with a chocolate cookie crust for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
