No-Bake Raspberry Cream Cheese Pie
A sweet cream cheese base is topped with a tart raspberry filling plus more fresh raspberries in this easy no-bake pie that's sure to be a summer time favorite.
Servings: 8 servings
Calories: 523kcal
Ingredients
For the crust
- 1 1/2 cups crushed vanilla wafer crumbs
- 1/3 cup finely chopped pecans
- 1/4 cup butter melted
For the filling
- 1 8 oz. package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1.5 cups heavy cream
Raspberry topping
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 1/2 cups fresh raspberries divided
Instructions
- In a medium bowl, combine vanilla wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a 9-inch pie plate.
- In a large bowl, beat the cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until light and fluffy.
- In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture. Spread into crust. Chill while you prepare the raspberry topping.
- In a small saucepan, combine the sugar, cornstarch, water, and 1.5 cups of raspberries. Bring to a boil, stirring frequently. Cook and stir 2-3 minutes, or until thickened. Transfer to a bowl and refrigerate until chilled.
- Spread raspberry topping over cream cheese filling. Top with remaining raspberries.
Nutrition
Serving: 1g | Calories: 523kcal | Carbohydrates: 60g | Protein: 3g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 153mg | Fiber: 3g | Sugar: 47g