Raspberry Cream Pie

Raspberry Cream Pie has layers of whipped cream cheese filling and a jammy raspberry topping inside of a flaky pastry crust. It’s not too sweet, not too tart, and can be made year round with fresh or frozen raspberries. 

Raspberry Cream Pie

If you’ve ever had strawberry cream pie, this raspberry cream pie is a lot like that, except with raspberries. It’s basically exactly like the ever popular Kneaders Raspberry Cream Cheese Pie here in Utah. There’s three distinct layers:

• Crust – For this recipe I used a traditional pastry crust. You can make a pie crust with shortening (for beginners) or an all butter pie crust (for more experienced bakers or for better taste). Alternately you can use a store-bought refrigerated or frozen pie crust. (I decided to use a frozen crust to save time.)
• Cream Cheese Filling – This is basically a no bake cheesecake made with real whipped cream. No Cool Whip. Although you could use that, if you wanted.
• Fruit Topping – Fresh or frozen raspberries will work for the super easy raspberry pie filling. I’ve used both. You just make a small amount of the filling it so it’s more of a topping. And you can feel free to add extra fresh raspberries on top to make it pretty.

How to Make Raspberry Cream Pie

It’s fairly simple to make this pie. The hardest part is waiting for it to chill and set up.

1. Blind bake the pie crust. Allow it to cool.
2. Make the whipped cream cheese filling. Keep it refrigerated.
3. Make the raspberry pie filling. Allow it to cool.
4. Assemble the layers and refrigerate the pie. The texture is best once it has been adequately chilled.

This raspberry cream pie is light and the perfect balance of sweet and tart. It’s not too heavy, so eating a whole slice doesn’t weigh you down, making it the perfect dessert after ANY meal. Even Thanksgiving dinner! (I’LL SHOW YOU HOW TO MAKE IT.)

Ingredients You’ll Need

*NOTE: Full ingredient amounts and instructions are in the printable recipe card at the bottom of the post.

• Pie Crust – I used a 9-inch frozen deep dish pie crust.
• Cream Cheese – The block not the tub. Full fat is best.
• Powdered Sugar
• Vanilla Extract
• Heavy Whipping Cream
• Granulated Sugar
• Cornstarch
• Water
• Raspberries – Fresh or frozen.
• Almond Extract – Optional, for boosting the raspberry flavor.

Blind Bake the Pie Crust

I actually tested this with multiple store-bought pie crusts. The best frozen crust was the Marie Callender’s deep dish pie crust. And it’s best to let it sit out for 20-30 minutes to thaw before pricking it with a fork and baking it, so that the crust doesn’t crack.

Also, make sure the foil pie pan sits directly on a sturdy baking sheet. In one of my tests I used a thin baking sheet and it warped making the crust tilt and sink on one side.

• Preheat oven to 350 degrees Fahrenheit.
• Thaw frozen pie crust at room temperature for 20-30 minutes. Then dock (prick) the crust all over the bottom and sides with a fork. Place crust onto a sturdy baking sheet.
• Line parchment paper (or foil) inside the crust and fill it with pie weights. Alternately fill it to the top with dry beans or uncooked rice.
• Bake at 350˚F for 20 minutes. Carefully remove the parchment paper and weights and set on a wire rack to cool. Immediately return crust to oven and continue baking at 350˚F for an additional 10 minutes or until golden and baked through.
• Allow crust to cool completely.

Make the Whipped Cream Cheese Filling

This no bake cheesecake filling is easy to make, but will require two bowls.

1. In a large bowl, beat the cream cheese for 10-15 seconds with an electric hand mixer, until creamy. Add the powdered sugar, salt, and vanilla. Beat until combined.
2. In a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. (Be careful not to whip too long or it will turn to butter.)
3. Add the whipped cream to the cream cheese mixture.
4. Use the electric hand mixer to beat until combined. Set filling in fridge until ready to assemble the pie.

Make the Raspberry Topping

You may use fresh or frozen raspberries for this raspberry pie filling.

• In a medium saucepan, whisk the sugar and cornstarch together.
• Add the water and SOME or ALL of the raspberries. (*You may reserve 1 CUP of fresh raspberries for topping the pie, if desired.)
• Bring to a boil, stirring frequently until very thick. (It will take longer to thicken if using frozen raspberries.) Remove from heat and stir in the almond extract, if desired. Refrigerate until chilled.

Assemble the Raspberry Cream Cheese Pie

Once all elements are prepared and chilled you can assemble the raspberry cream pie.

• Spread the cream cheese filling evenly inside of the cooled pie crust.
• Dollop the chilled raspberry pie filling on top of the cream cheese layer. Smooth with a spatula.
• Top with extra raspberries if desired. Cover lightly with plastic wrap and refrigerate for 4 hours to overnight. (The texture is best when adequately chilled.)

Serving and Storing

• Cut pie with a hot, dry knife. Rinsing the knife in hot water and drying the knife between cuts for crisp slices.
• Store leftovers covered with plastic wrap in the fridge for up to 1 week.

Recipe Tips

• Make it Faster: Make the whipped cream cheese filling last so that your pie crust and raspberry topping can cool at the same time.
• Make it Ahead of Time: This pie can be made up to 2 days in advance.
• For the Raspberries: If you decide to use all of the raspberries in the cooked topping, it may not all fit inside of the pie. Any leftover filling is great to use like jam or to eat with yogurt.

Make it No Bake

The crust is the only thing that is baked for this raspberry cream cheese pie. To make it completely no-bake, a cookie crumb crust can be made and frozen. Here are a couple of options for that:

• Graham Cracker Crust
• Vanilla Wafer Crust

Each of these crusts can be baked for added stability or frozen until set up properly (approximately 20-30 minutes). When I originally posted this recipe in 2018 I made the crust with vanilla wafers. It’s all good. Decide which crust sounds best to you.

Of course you can buy a pre-made graham cracker or shortbread crust at the store as well, you just might not be able to fit all of the filling inside. However, it is perfectly acceptable to enjoy leftover filling with a spoon.

If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!

*Originally published 8/19/2018. Post updated April 2024.