Ingredients for Raspberry Cream Cheese Pie
- 1 ½ cups graham cracker crumbs
- Granulated Sugar
- Butter
- ½ teaspoon ground cinnamon
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- Unflavored Gelatin
- ¼ cup cold water (for gelatin)
- Fresh Raspberries
- Whipped cream for garnish (optional)
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How to Make Raspberry Cream Cheese Pie
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tablespoons melted butter, and ½ teaspoon ground cinnamon in a medium bowl.
- Press mixture firmly into a 9-inch pie pan. Set aside.
- In a large bowl, beat 8 ounces cream cheese and ½ cup granulated sugar until smooth and creamy.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture.
- Sprinkle 1 packet (1 tablespoon) unflavored gelatin over ¼ cup cold water in a small bowl. Let stand for 5 minutes to bloom.
- Place the bowl over a saucepan of simmering water (double boiler). Stir constantly until gelatin is completely dissolved. Remove from heat.
- Stir the dissolved gelatin into the cream cheese mixture until well combined.
- Gently fold in 2 cups fresh raspberries (or your favorite berries).
- Pour the filling into the prepared graham cracker crust.
- Refrigerate for at least 2-3 hours, or until set.
- Before serving, decorate with whipped cream and fresh raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
719g
Fat
697g
Carbs
100g
