This Raspberry Cream Pie has a creamy cheesecake-like layer under a sweet-tart raspberry topping. Make this dessert with fresh or frozen berries, any time of year!

slice of pie on a blue plate

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RASPBERRY PIE WITH CREAM CHEESE

I have a confession. Fruit pie is not the highest on my list of pies, but put a layer of something creamy underneath it and now we’re talking.

This Raspberry Cream Pie is exactly that. A crisp crust. A smooth, cheesecake-ish cream layer. And a bright raspberry topping that’s sweet and tart all at the same time. Every bite has a little of everything.

The best part? It looks fancy but it’s SO easy. No baking the filling. No fussy lattice. Just layers.

• Raspberry cream pie with whipped cream on top

WHAT IS RASPBERRY CREAM PIE?

Raspberry cream pie is a chilled pie with two layers: a sweetened cream cheese filling on the bottom and a cooked raspberry topping on top. It’s kind of like a raspberry cheesecake met a fruit pie and decided to get along. Top it with whipped cream and it’s perfect for summer BBQs, holidays, potlucks, or a Tuesday.

INGREDIENTS YOU’LL NEED

For the raspberry layer:

  • Raspberries – Fresh or frozen both work. You don’t need to thaw frozen berries first.
  • Sugar – Balances out the tartness of the berries.
  • Cornstarch – This is what makes the topping thick and sliceable.
  • Water – Just a little to get things going.

For the cream layer:

  • Cream cheese – Softened so it whips up smooth with no lumps.
  • Powdered sugar – Dissolves right in for a silky filling.
  • Vanilla
  • Heavy whipping cream – Whipped and folded in to make the filling light and fluffy.

For the crust: One 9-inch pie crust, baked and cooled. Homemade or store-bought. I won’t judge.pie crust

TIPS FOR THE BEST RASPBERRY CREAM PIE

  • Let the raspberry layer cool. If you pour hot topping over the cream layer, it’ll melt into a pink puddle. Still tasty. Not cute.
  • Soften your cream cheese. Cold cream cheese = lumps. Leave it on the counter for about 30 minutes.
  • Don’t skip the chill time. I know. It’s hard. But the pie needs time to set so you get clean slices.

berry filling

FRESH OR FROZEN RASPBERRIES?

Both! Fresh raspberries are amazing in the summer, but frozen raspberries work just as well and are a lot cheaper the rest of the year. Use them straight from the freezer. They may take an extra minute or two to thicken on the stove.cream filled pie

CAN I MAKE IT AHEAD?

Yes, and you should. This pie is a great make-ahead dessert. Make it the day before and keep it covered in the fridge. Add the whipped cream right before serving.

berry on top of pie

STORAGE

Store leftover raspberry cream pie covered in the refrigerator for up to 3 days. (If there are leftovers. In my house, it’s usually GONE.)

• Raspberry cream pie with whipped cream on top

FREQUENTLY ASKED QUESTIONS

Can I use a graham cracker crust? Yes! A graham cracker crust is delicious with this pie and you can skip the blind-baking.

Can I use other berries? Yes. Strawberries, blackberries, or a berry mix all work. You may need to adjust the sugar depending on how sweet your berries are.

Why is my raspberry topping runny? It probably needed to cook a little longer. Keep stirring until it’s thick and bubbly, and remember it thickens more as it cools.

Can I freeze raspberry cream pie? You can freeze it without the whipped cream topping, well wrapped, for up to a month. Thaw overnight in the fridge. The texture of the cream layer may soften slightly.

How long does it need to chill? At least 4 hours, but overnight is even better.

PIES WE LOVE:

• Raspberry cream pie with whipped cream on top

Raspberry Cream Pie

Christy Denney
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A creamy cream cheese layer topped with a sweet-tart raspberry topping. Made with fresh or frozen raspberries!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
CHILL TIME: 4 hours
Total Time: 4 hours 40 minutes
Servings: 8 servings

Ingredients
  

Crust:

  • 1 (9-inch) pie crust, baked and cooled

Raspberry layer:

  • 12 oz raspberries, fresh or frozen (about 2 1/2 cups)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons water

Cream layer:

Topping:

  • Whipped cream and fresh raspberries, for serving

Instructions
 

  • Blind-bake the pie crust according to package or recipe directions. Cool completely.
  • In a medium saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, for about 5 minutes or until thickened. Remove from heat and cool completely.
  • In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture.
  • Spread the cream layer into the cooled crust. Spoon the cooled raspberry layer over the top.
  • Refrigerate at least 4 hours, or until set.
  • Top with whipped cream and fresh raspberries before serving.
Cuisine: American
Course: All Recipes, Dessert
Author: Christy Denney