Oh my goodness, let me tell you about the Raspberry Cream Cheese Cloud Pie that’s been saving my summers for years! Picture this: it’s sweltering hot outside, the last thing you want is to turn on the oven, but you’re craving something sweet. Enter this dreamy, fluffy pie that tastes like biting into a raspberry cloud. The first time I made it was for a Fourth of July barbecue. I was sweating bullets in the kitchen until I realized most of the work happens in the fridge!
What makes this pie special isn’t just how ridiculously easy it is (though that helps). It’s that magical moment when the tart raspberries meet the creamy filling, all resting on that buttery graham cracker crust. My neighbor still talks about how she thought I bought it from some fancy bakery! The texture is everything light as air but rich enough to satisfy, with little bursts of fresh berry in every bite. Trust me, once you try this Raspberry Cream Cheese Cloud Pie, you’ll understand why it’s become my go-to dessert when temperatures rise.
Why You’ll Love This Raspberry Cream Cheese Cloud Pie
Let me count the ways this pie will steal your heart (and probably your neighbor’s too)! First off, it’s practically no-bake – just a quick 8 minutes for the crust, then your oven gets to take a nap while the fridge does all the heavy lifting. Here’s what makes it irresistible:
- Light as a summer breeze: That whipped cream and cream cheese combo creates the fluffiest texture that somehow still feels indulgent
- Berry bliss: Fresh raspberries give that perfect tangy punch against the sweet creaminess
- Heatwave hero: When it’s too hot to bake, this chilled dessert is your best friend
- Foolproof fancy: Looks like you spent hours, but honestly? It comes together faster than you can say “seconds please!”
Seriously, I’ve made this for everything from bridal showers to “I just need pie Tuesdays” – it never fails to disappear!
Ingredients for Raspberry Cream Cheese Cloud Pie
Okay, let’s talk ingredients, and I promise, everything here is simple stuff you can find at any grocery store. I’ve grouped them by layer so you can visualize how this beautiful pie comes together. Pro tip: set everything out about 30 minutes before you start (except the cream that stays chilled until whipping time!).
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup melted butter (unsalted is my preference)
For the Cloud-Like Filling:
- 8 oz cream cheese, softened (that’s one standard block full-fat please!)
- 1/2 cup powdered sugar (sifted if it’s lumpy)
- 1 tsp pure vanilla extract (the good stuff makes a difference)
- 1 cup heavy whipping cream, chilled (straight from the fridge)
For That Gorgeous Raspberry Swirl:
- 1 cup fresh raspberries (plus extra for garnish)
- 2 tbsp raspberry jam (seedless if you prefer a smoother texture)
See? Nothing fancy, just quality ingredients that, when combined with love (and maybe a little elbow grease), transform into something magical. I always eyeball extra raspberries because someone inevitably “tests” them while I’m assembling!
How to Make Raspberry Cream Cheese Cloud Pie
Alright, let’s roll up our sleeves and make some pie magic happen! Don’t let the fancy name fool you this Raspberry Cream Cheese Cloud Pie comes together with just a few simple steps. The key is taking your time with each layer, and I promise, the results will be worth it!
Step 1: Prepare the Graham Cracker Crust
First things first, that buttery foundation! Grab a 9-inch pie dish (no need to grease it) and mix your graham cracker crumbs with melted butter until it looks like wet sand. Here’s my secret: press the mixture firmly into the dish using the bottom of a measuring cup; it helps create an even layer that won’t crumble. Bake at 350°F for just 8 minutes (set a timer, it burns fast!). Let it cool completely while you work on the filling. That cooling time is crucial, a warm crust will melt our fluffy filling!
Step 2: Make the Cream Cheese Filling
Now for the creamy heart of our pie. Make sure your cream cheese is truly softened. I leave mine out for about 30 minutes. Beat it with the powdered sugar and vanilla until silky smooth, scraping down the bowl often. Any lumps now will stay lumps, so take your time here! Whip it until it’s almost fluffy, about 2 minutes with an electric mixer. This step creates the perfect base for our cloud-like texture.
Step 3: Whip the Cream and Combine
Here’s where the magic happens! Chill your mixing bowl and beaters for 10 minutes (trust me, cold tools make all the difference). Whip the heavy cream until stiff peaks form when you lift the beaters; the peaks should stand straight up without drooping. Now, gently fold the whipped cream into the cream cheese mixture using a rubber spatula. “Fold” means scoop from the bottom and turn over, don’t stir or you’ll deflate all that air we worked so hard to incorporate!
Step 4: Layer the Raspberry Swirl
Time for the pretty part! Spread half the cream filling into your cooled crust. Mash the raspberries with jam (I use a fork) until it’s saucy but still chunky. Dollop this over the cream layer, then top with the remaining filling. Use a knife to gently swirl just a few figure-eights does the trick. Pop it in the fridge for at least 4 hours (overnight is even better). The waiting is the hardest part, but that chill time lets all the flavors marry and the filling set up perfectly.
Tips for the Perfect Raspberry Cream Cheese Cloud Pie
After making this pie more times than I can count (and licking the bowl even more), I’ve picked up some foolproof tricks to guarantee pie perfection every time:
- Chill everything cold: I actually keep my mixing bowl and beaters in the freezer for 15 minutes before whipping the cream, it makes those peaks form faster and stay stiffer
- Berry selection matters: Taste your raspberries first! If they’re too tart, add an extra tablespoon of jam to balance it out
- The freezer is your friend: For picture-perfect slices, pop the pie in the freezer for 20 minutes before cutting it firm it up just enough
- Patience pays off: I know it’s tempting, but that 4-hour chill time isn’t optional, it’s what turns good pie into “Oh my god, what is this magic?!” pie
Bonus tip: Keep extra raspberries hidden if you don’t want them “accidentally” disappearing before decorating time!
Raspberry Cream Cheese Cloud Pie Variations
Oh, the fun you can have with this recipe! While I’m obsessed with the original raspberry version, sometimes I like to mix things up. Here are my favorite twists that still keep that dreamy cloud-like texture:
- Berry swap: Strawberries or blackberries work beautifully, just adjust the jam to match
- Citrus kick: Add a teaspoon of lemon zest to the filling for a bright, tangy surprise
- Gluten-free magic: Use gluten-free graham crackers or crushed almond cookies for the crust
- Chocolate lovers: Mix 2 tablespoonsof cocoa powder into the crust for a chocolatey base
My neighbor once made it with peaches and a dash of cinnamon, pure genius! The possibilities are endless, so don’t be afraid to play around.
Serving and Storing Raspberry Cream Cheese Cloud Pie
When it’s finally time to serve this beauty (I know, the wait is torture!), pile on extra fresh raspberries for a gorgeous pop of color. A dusting of powdered sugar never hurts either! Leftovers? Ha, good luck having any! But if you do, cover it tightly and it’ll keep happily in the fridge for about 3 days. The crust might soften a tad, but the flavors just get better!
Raspberry Cream Cheese Cloud Pie FAQs
Here are answers to the questions I get asked most about this dreamy pie (usually while people are going back for seconds!):
Can I use frozen raspberries instead of fresh?
You sure can! Just thaw and drain them really well first, excess moisture will make the filling runny. I actually prefer fresh for texture, but frozen works in a pinch. Warm them slightly with the jam to help break them down.
How do I keep the crust from getting soggy?
That pre-bake is crucial! Let the crust cool completely before adding filling, and make sure your whipped cream is properly stiff. For extra insurance, you can brush the cooled crust with melted white chocolate, which creates a moisture barrier.
Can I make this pie ahead of time?
Absolutely! It actually gets better after chilling overnight. Just add a fresh berry garnish right before serving. The texture holds beautifully for up to 3 days in the fridge.
Why is my filling too runny?
Chances are the cream wasn’t whipped enough, or the cream cheese was too warm. Everything should be cold, cold, cold! If it happens, pop the whole pie in the freezer for an hour to firm up.
Nutrition Information
Now, let’s be real, we’re not eating cloud pie for its health benefits! But since you asked, here’s the scoop per slice (based on my exact ingredient,s your mileage may vary):
- Calories: About 320 per generous slice
- Fat: 22g (hey, that’s where all the flavor lives!)
- Carbs: 28g
- Sugar: 18g
Remember, these are estimates; actual numbers will change if you tweak ingredients or, ahem, “sample” too much filling along the way!
For more delicious recipes and inspiration, check out Family Tastes.
Raspberry Cream Cheese Cloud Pie: 10-Minute Dreamy Dessert Magic
- Total Time: 4 hours 28 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and fluffy pie with a creamy raspberry and cream cheese filling, perfect for a refreshing dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh raspberries
- 2 tbsp raspberry jam
Instructions
- Mix graham cracker crumbs and melted butter, then press into a pie dish to form the crust.
- Bake the crust at 350°F for 8 minutes, then let it cool.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spread half the filling into the crust.
- Mash raspberries with jam and spread over the filling.
- Top with the remaining cream cheese mixture.
- Chill for at least 4 hours before serving.
Notes
- Use fresh raspberries for the best flavor.
- Chill the bowl and beaters before whipping the cream for better results.
- For a firmer texture, freeze the pie for 1 hour before serving.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake (Partial Baking for Crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg