Frosty Raspberry Cheesecake Pie

This Frosty Raspberry Cheesecake Pie is the perfect combination of creamy and tangy, with a refreshing hint of sweetness. Its luscious filling made from cream cheese, whipped cream, and fresh raspberries sits on a buttery graham cracker crust. Ideal for a summer treat or any special occasion, this no-bake dessert is a crowd-pleaser that requires minimal effort.

Why You’ll Love This Recipe

This pie is a delightful twist on the classic cheesecake, with a frosty texture that makes it perfect for warmer days. The smooth cream cheese filling complements the bright, tart raspberries, and the graham cracker crust adds a buttery crunch. With no baking required, it’s incredibly easy to prepare and can be made ahead of time, leaving you more time to enjoy with your loved ones. It’s a dessert that combines simple ingredients and delivers incredible flavor and texture.

Ingredients

For the Crust:

• 1 1/4 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/3 cup unsalted butter, melted

For the Filling:

• 8 ounces cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• 1 1/2 cups fresh raspberries (or frozen, thawed and drained)

For Garnish (optional):

• Extra raspberries

• Whipped cream

• Mint leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust: In a bowl, mix the graham cracker crumbs and granulated sugar. Add the melted butter and stir until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Freeze for at least 15 minutes while preparing the filling.

2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until creamy.

3. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

4. Add the Raspberries: Gently fold in the raspberries, being careful not to crush them completely.

5. Assemble the Pie: Spoon the filling into the chilled crust and smooth the top with a spatula.

6. Freeze: Cover and freeze the pie for at least 4 hours, or until firm.

7. Serve: Remove from the freezer about 10 minutes before serving. Garnish with extra raspberries, whipped cream, or mint leaves if desired.

Servings and Timing

• Prep Time: 20 minutes

• Freezing Time: 4 hours

• Total Time: 4 hours 20 minutes (including freezing)

• Servings: 8 servings

• Calories: Approximately 370 per slice

Variations

• Fruit Options: While raspberries add a tangy bite, you can easily swap them for other berries such as strawberries, blueberries, or blackberries for a different flavor profile.

• Gluten-Free Crust: For a gluten-free option, use gluten-free graham cracker crumbs or substitute with crushed nuts or a gluten-free cookie of your choice.

• Chocolate Drizzle: For a richer flavor, drizzle melted chocolate over the top of the pie or stir cocoa powder into the filling for a chocolatey twist.

Storage/Reheating

• Storage: Store the pie in an airtight container in the freezer for up to 1 week. If you have leftovers, make sure to cover the pie to prevent it from absorbing any freezer odors.

• Reheating: This pie is meant to be served frozen, so there’s no need for reheating. Just allow it to thaw slightly at room temperature for about 10 minutes before serving.

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries can be used, but make sure they are thawed and drained to avoid excess moisture in the filling.

How long can I store the pie in the freezer?

You can store the pie in the freezer for up to one week, but it’s best enjoyed fresh for optimal flavor and texture.

Can I make this pie in advance?

Yes, this pie is perfect for making ahead! You can prepare it a day or two before serving and keep it in the freezer until you’re ready to enjoy it.

What other fruits can I use in place of raspberries?

Other fresh fruits like strawberries, blueberries, or blackberries can be substituted for raspberries in this recipe.

How do I make the crust more flavorful?

You can add a pinch of cinnamon or even a tablespoon of cocoa powder to the graham cracker crumbs for added flavor.

Can I use a different type of crust?

Yes, you can use any type of crumb crust, such as Oreo, shortbread, or even a nut-based crust for a gluten-free option.

How can I make the pie firmer?

If you prefer a firmer texture, add an extra 1/4 cup of powdered sugar to the filling or freeze the pie for an additional hour or two.

Can I use a store-bought crust?

Absolutely! A store-bought graham cracker or pre-made pie crust can save time if you’re in a hurry.

Is it necessary to thaw the pie before serving?

No, the pie is best served frozen but allow it to sit at room temperature for about 10 minutes before slicing for easier serving.

How do I prevent the whipped cream from deflating?

Whip the heavy cream to stiff peaks and fold it gently into the cream cheese mixture to keep it airy and light.

Conclusion

This Frosty Raspberry Cheesecake Pie is the ideal dessert for any occasion, especially during warmer months. With its creamy filling, buttery graham cracker crust, and fresh raspberries, it strikes the perfect balance between indulgence and refreshment. Plus, it’s easy to prepare and can be made ahead of time, making it a convenient option for busy days. Whether you’re hosting a summer barbecue or just treating yourself, this pie will surely become a favorite.