Description
A light and fluffy pie with a creamy raspberry and cream cheese filling, perfect for a refreshing dessert.
Ingredients
Scale
- 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