Description
Dive into the decadent layers of our Raspberry Cream Pie, where the silky smooth cheesecake base meets the tart and tantalizing raspberry topping. This dessert is not just a treat for the palate but a feast for the eyes, making it the perfect finale to any meal.
Ingredients
1 (6 oz) ready-to-use Graham Cracker or Shortbread Crust
Cheesecake Layer:
4 oz cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
Raspberry Layer:
3 tablespoons water
3 tablespoons cornstarch
1 cup granulated sugar
1 bag (12 oz) frozen raspberries
Additional whipped cream & fresh raspberries for garnish
Instructions
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until creamy.
In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture.
Spread this mixture into the cracker crust and refrigerate for 6-8 hours.
For the raspberry layer, blend water and cornstarch. In a saucepan, heat sugar and raspberries until boiling, then add cornstarch mix. Boil for 2 minutes, cool, and refrigerate.
After refrigeration, layer the raspberry mix over the cheesecake base. Refrigerate overnight.
Garnish with whipped cream and fresh raspberries before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 450