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A slice of raspberry cream cheese pie with graham cracker crust topped with homemade whipped cream and a fresh raspberry on a white plate.
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Raspberry Cream Cheese Pie

Easy Raspberry Cream Pie recipe with REAL raspberries, cream cheese, sweetened condensed milk on a graham cracker crust and topped with whipped cream!
Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Makes 8
Calories 299kcal
Author Pretty Providence
Cost $15

Equipment

  • Hand Mixer
  • Mixing bowl
  • Pie Plate

Ingredients

  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • ⅓ cup lemon juice
  • 1 teaspoon 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. (This takes a few minutes.)
  • Add sweetened condensed milk and beat until the mixture is thickened and smooth, 4-5 minutes.
  • 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 minimum, ideally overnight.
  • Top with whipped cream and fresh raspberries, as desired.

Video

Notes

Making sure the filling sets properly will bring out the best in this pie!
  • Make this pie ahead and allow it to set in the refrigerator overnight. 
  • It’s important that you don’t slice into a cream cheese pie until it’s completely set, otherwise it will be a runny mess.
  • Serve this pie chilled. It's similar to an icebox pie and tastes great straight out of the refrigerator.
  • Be generous with the whipped cream!

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