Beat cream cheese with beaters until fluffy. Add in sweetened condensed milk and beat until smooth. Stir in lemon juice and vanilla. Pour in pie crust and refrigerate for at least 4 hours or until set. Serve with your favorite topping.
Print

Raspberry Cream Cheese Pie

This Raspberry Pie is so delicious! With a graham cracker crust, raspberry pie filling and cream cheese - it's to-die-for and super easy to make!
Course Dessert
Cuisine American
Keyword No-Bake Pie, Raspberry Cream Cheese Pie, Raspberry Pie
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 299kcal
Author Pretty Providence

Ingredients

  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla
  • 1 cup raspberry pie filling
  • 1 pre-made graham cracker crust
  • whipped cream for serving
  • fresh raspberries for garnish

Instructions

  • Beat cream cheese with beaters until fluffy.
  • Add sweetened condensed milk and beat until smooth.
  • Stir in lemon juice and vanilla.
  • Add in the raspberry pie filling and stir until just combined.
  • Pour filling into the pie crust and refrigerate for 4 hours or until set.
  • Garnish with whipped cream and fresh raspberries, as desired.

Nutrition

Serving: 1slice | Calories: 299kcal | Carbohydrates: 38g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 234mg | Fiber: 1g | Sugar: 35g | Vitamin A: 515IU | Vitamin C: 11.5mg | Calcium: 176mg | Iron: 0.3mg