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Raspberry Cream Cheese Pie – Spicy Southern Kitchen


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Raspberry Cream Cheese Pie has a taste very similar to cheesecake but is much quicker and easier to make.

It starts off with an Oreo Crust followed by a layer of fresh raspberries and a creamy and rich filling made from cream cheese, sweetened condensed milk, lemon juice, and 1 egg.

This is a recipe from one of my favorite cookbooks Bless Your Heart: Saving the World One Covered Dish at a Time

. This book is such a fantastic collection of recipes, all of them easy. Sometimes when I leaf through it, I can’t decide what I want to make because I want to make pretty much everything.

But this Raspberry Cream Cheese Pie really stood out. I’ve only made one other recipe with raspberries and it was high time to make another one.

Raspberry Pie slice on a plate.

Chocolate and raspberries pair so well together. Between the oreo crust and the chocolate glaze drizzled on top, this pie has plenty of chocolate to complement the raspberries.

The filling is sweet but also a little tangy from 3 tablespoons of lemon and the raspberries.

Raspberry Cream Cheese Pie is a wonderful combination of flavors and makes a very impressive-looking dessert even though it is a cinch to make. Keeps well for 2-3 days in the refrigerator, making it a good choice for summer entertaining.

Raspberry Cream Cheese Pie in pie plate.

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Try These Other Raspberry Recipes:

Slice of Raspberry Cream Cheese Pie on a plate with raspberries.

Raspberry Cream Cheese Pie

Course: Dessert

Cuisine: American

Keyword: pie

Prep Time: 4 hours

Cook Time: 40 minutes

Total Time: 4 hours 40 minutes

Servings: 8

Calories: 496kcal

Author: Christin Mahrlig

Raspberry Cream Cheese Pie has a taste very similar to cheesecake but is much quicker and easier to make with just a few simple ingredients and fresh raspberries.

Print Recipe

Crust

  • 1 3/4 cups chocolate sandwich cookie crumbs, about 20-22 Oreos
  • 2 tablespoons sugar
  • 3 1/2 tablespoons melted butter

Glaze

  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • Make the crust. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. In a medium bowl, stir together cookie crumbs, 2 tablespoons sugar, and melted butter. Press into bottom and up sides of pie pan. Bake 8 to 10 minutes. Cool for 30 minutes before adding filling.

  • To make filling, use an electric mixer to beat together cream cheese, sweetened condensed milk, lemon juice, vanilla, and egg.

  • Scatter the raspberries on top of crust. Pour filling on top of raspberries. Bake for 30 minutes at 350 degrees.

  • Refrigerate for at least 4 hours or overnight.

  • Before serving, top with glaze. Place chocolate chips in a small bowl. Bring cream to a simmer and pour over chocolate chips. Let sit 15 seconds and then stir until smooth. Using a spoon, drizzle glaze over pie.

Calories: 496kcal

Originally published July 11, 2015.

Adapted slightly from Bless Your Heart: Saving the World One Covered Dish at a Time

Disclosure: This post contains affiliate links.



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