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raspberry cream cheese pie

(2 ratings)
Blue Ribbon Recipe by
Brandy Woodbury

When I ask, "What can I bring?" the answer is always, "Please bring that delicious cream cheese pie."

Blue Ribbon Recipe

We love a delicious no-bake dessert in the summertime. This is a quick and easy cream cheese pie that can be made for any occasion. The sweet and tart raspberry filling goes nicely with the tangy cream cheese filling. A store-bought graham cracker crust adds a little crunch to every bite. Just make sure to keep this summer dessert refrigerated or it will get mushy. Blueberry, strawberry, or cherry pie filling would be tasty too.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 10 Min
method Refrigerate/Freeze

Ingredients For raspberry cream cheese pie

  • 1
    graham cracker crust
  • 8 oz
    cream cheese
  • 1 can
    sweetened condensed milk
  • 1 tsp
    pure vanilla extract
  • 1/3 c
    lemon juice concentrate
  • 1 can
    chilled raspberry pie filling

How To Make raspberry cream cheese pie

  • Combining cream cheese and condensed milk,
    In a large mixing bowl combine softened cream cheese and sweetened condensed milk with an electric hand mixer until there are no lumps.
  • Continuing to beat the cream cheese.
    The better quality cream cheese the easier it is to have no lumps. Takes about 3 minutes on medium speed.
  • After vanilla and lemon added to the cream cheese.
    Fold in vanilla and lemon juice gently with a spoon. The mixture will be thin and then thicken up quickly from lemon juice.
  • Cream cheese mixture added to a graham cracker crust.
    Scoop mixture into graham cracker crust. Spread evenly.
  • Chilling the pie in the fridge.
    Place in fridge for at least 4 hours; overnight is best.
  • Raspberry filling spread over the pie.
    Carefully, spread chilled pie filling over cream cheese mixture. Cut and enjoy.