This raspberry cream pie began it’s journey as no-bake raspberry cheescake. Whipped cream beaten into a cream cheese mixture, then swirled with crushed raspberries and dolloped into a graham cracker crust (or an oatmeal cookie crust, in this case). Simple and delicious. Inspired by the old school Kraft no-bake cheesecake, but with ingredients more delicious than “edible oil products”.
Then I got a little bit adventurous. I discovered an incredible greek yogurt in my fridge (11% fat, no less, this stuff is serious) and folded that in. Then I got a bit raspberry-happy and used probably twice what the delicate base could hold. It was delicious, yes, but it didn’t hold up so well when I removed the springform pan. Nothing terrible, it just had to be eaten really quickly. Tough life, eh?
If you stick to the recipe as written, you will have a lovely no-bake cheesecake. If you double the raspberries and add other delicious dairy products, you’d be better off making it in a pretty pie plate.
Luscious raspberry cream pie is the perfect summer dessert, in my opinion. Showcasing fresh summer berries, no long oven bake time, not outrageously heavy, you can make it in advance… and so delicious you will be licking every utensil as you are finished with it.
I made it last year for my mama’s birthday with pitted, halved cherries. It was dreamy.
You have a few options for the raspberries. 1. You can smash them and add a splash of booze, then swirl into the cheesecake mixture. 2. You can leave them whole and stir them in. 3. You can pile them on top at the end (equally beautiful).
I’ve done it all ways.
For the crust, you can use graham wafers, oatmeal cookies, ginger snaps, crushed oreos… Raspberries or cherries with a chocolate crust is divine.
This is a really beautifully forgiving and adaptable recipe; no chemistry involved as it is “no-bake”. Play with the ingredients to suit your taste. Stick a spoon in it once the whipped cream has been incorporated, and see if it needs more sugar or lemon juice or vanilla. Control yourself at this point, or the urge to repeat this task may leave you with an empty bowl.
One tip – whenever you are making cheesecake – it is a good idea to line the bottom of the springform pan with a circle of parchment paper. It makes removal much easier.
Raspberry Cream Pie
Cheesecake Crust
2 cups crushed graham wafers
2 tbsp sugar
1/4 cup butter, melted
Filling
400 g cream cheese, softened (a large tub, or two bricks)
1 tsp vanilla
1/2 cup sugar
2 tsp lemon juice
1 cup heavy (whipping) cream
1 cup raspberries, plus additional for garnish
Preheat oven to 375 degrees. Mix together crushed cookies or graham wafers, sugar (omit if using cookies), and melted butter, stirring to combine. Press into the parchment-lined bottom of a springform pan. Bake for 8-10 minutes, until slightly browned around edges. Set aside on wire rack to cool.
In the large bowl of a standing mixer, beat the softened cream cheese until light and fluffy. Beat in vanilla, sugar, and lemon juice. Set aside.
In a separate bowl, beat whipping cream into soft peaks. Gently fold into cream cheese mixture. Stir in whole raspberries (or see other options in post). Refrigerate 4 hours or overnight. Serve chilled.
yemmy – this is so good on hot fudge brownie pie!
I think that’s where I first had it, mom! I
Love your recipe card! I have a card that was written out for me by my great-aunt when I was about ten, giving me her recipe for peanut butter cornflake squares. It was my favourite and I was so excited that she shared the recipe with me. That fudge sauce looks addictive.
Thanks, Teresa! Peanut butter cornflake squares sound incredible, by the way…
Mmmmm yummy! I will prepare it next weekend
Let me know what you think! 🙂
Hmmm. I just might have to try this cocoa hot fudge out at my annual ice cream-making party.
Ice cream making party, eh?? How ’bout you invite me, and I’ll just bring it! 🙂
It was my roommates birthday the other day and I let her have a choice of what I would bake for her. In the end it came down to me basically forcing her to choose something that would go well with this liquid/gooey deliciousness. She and I were both not sorry about it. So easy and so so gooood. Once again, thank you!
You’re very welcome, glad you liked!
Mom made this the other day Jen and it was fantastic! We have yet to find a recipe of yours that we don’t love!
I’ve tried a lot of hot fudge sauce recipes and this has to be the easiest and definitely one of the best. I like how it thickens quickly, and a recipe made with cocoa is great as that is probably a staple in the pantry.
I’ve tried a lot hot fudge sauce recipes but this is definitely the easiest and one of the best. I like how it thickens up quickly and the use of cocoa is great because that is usually a staple in the pantry.
Thanks Paula!
Too much cocoa, although it is super easy. Would it work with 1/4 cup?
That is how I have always made it, not sure what you mean by “too much” cocoa. You’d have to try it with 1/4 cup to find out!
This looks awesome! I just linked this up to our blog!!!! I hope you don’t mind!
Thank you for the recipe – we are featuring cool treats all this week on our blog. Today we focused on “toppings” and we shared a link to this recipe. Looks fabulous!!!
http://sistersplayinghouse.blogspot.com/2012/06/cool-treats-week-top-it-off.html
I just did it on the stove top and I think my timing was off. It didn’t get as thick as I would like. Do you have some time parameters if you do it on the stove? I wasn’t quite sure how long to boil it for in each step. It sure is yummy though! Thanks!
This makes such a thick, rich sauce. Wonderful! I had no chocolate in the house to melt for my usual recipe. I made this on the stovetop. I combined the sugar, cocoa, and salt, and whisked in the milk slowly to prevent lumps. Then dropped in the butter and heated it over medium-low heat, stirring until it came to a boil. I let it boil (stirring) for a minute or two, removed from heat, and stirred in the vanilla. Delicious on bananas, ice cream, and brownies (or all 3 in one bowl!). My family and I thank you!
I couldn’t find my old Hershey’s cookbook for the hot fudge recipe this morning, so I went looking on the net. Yours sounds close, though I think Hershey’s had some syrup in theirs. Still, I tried yours, and it looks like it will be a winner. The spoon was wonderful, but I am swirling the sauce into the ice cream along with Pineapple, maraschino cherries, & bananas so I can’t just dig in. Should be a pleasing treat for the church ice cream social Sunday!
Fast & easy, and a very intense chocolate flavour. Thanks for sharing.
I love this recipe. Thanks so much for sharing. I used Kahlua because I didn’t have vanilla … yummy
I think that’s a fair swap… 😉
I have been looking for this recipe. It sounds like the one we used to make based on the Hershey’s Cocoa Fudge recipe – just don’t cook it as long as fudge. YUMMY!
I just made this tonight – FANTASTIC! no corn syrup like other recipes – and everything else is staples around here 😉 Next time I make it, I think I’m going to melt in some peanut butter too – just for a variation 🙂 Thank you so much for sharing this recipe!
Made this within minutes of finding the site. Perfect… Thank you
You’re welcome! Come back again soon 🙂
We made this last night, it was fantastic and reminded me of my junior high school cooking class! We loved its pure taste, and the fact that all the ingredients are pure….no corn syrups, etc! Thanks 🙂
this is the best I have ever tasted thank you sooooooooo much
Hello! JW how long this stays for in the fridge?
Very Yummy used this on vanilla ice cream, added peanuts and rasins called it a Chunky sundae my hubbys favorite candy bar.halfway through he asked me if this dessert was under 200 calories LOL
Too much cocoa, although it is super easy. Would it work with 1/4 cup?
That is how I have always made it, not sure what you mean by “too much” cocoa. You’d have to try it with 1/4 cup to find out!
This looks awesome! I just linked this up to our blog!!!! I hope you don’t mind!
Thank you for the recipe – we are featuring cool treats all this week on our blog. Today we focused on “toppings” and we shared a link to this recipe. Looks fabulous!!!
http://sistersplayinghouse.blogspot.com/2012/06/cool-treats-week-top-it-off.html
I just did it on the stove top and I think my timing was off. It didn’t get as thick as I would like. Do you have some time parameters if you do it on the stove? I wasn’t quite sure how long to boil it for in each step. It sure is yummy though! Thanks!
This makes such a thick, rich sauce. Wonderful! I had no chocolate in the house to melt for my usual recipe. I made this on the stovetop. I combined the sugar, cocoa, and salt, and whisked in the milk slowly to prevent lumps. Then dropped in the butter and heated it over medium-low heat, stirring until it came to a boil. I let it boil (stirring) for a minute or two, removed from heat, and stirred in the vanilla. Delicious on bananas, ice cream, and brownies (or all 3 in one bowl!). My family and I thank you!
I couldn’t find my old Hershey’s cookbook for the hot fudge recipe this morning, so I went looking on the net. Yours sounds close, though I think Hershey’s had some syrup in theirs. Still, I tried yours, and it looks like it will be a winner. The spoon was wonderful, but I am swirling the sauce into the ice cream along with Pineapple, maraschino cherries, & bananas so I can’t just dig in. Should be a pleasing treat for the church ice cream social Sunday!
Fast & easy, and a very intense chocolate flavour. Thanks for sharing.
I love this recipe. Thanks so much for sharing. I used Kahlua because I didn’t have vanilla … yummy
I think that’s a fair swap… 😉
I have been looking for this recipe. It sounds like the one we used to make based on the Hershey’s Cocoa Fudge recipe – just don’t cook it as long as fudge. YUMMY!
I just made this tonight – FANTASTIC! no corn syrup like other recipes – and everything else is staples around here 😉 Next time I make it, I think I’m going to melt in some peanut butter too – just for a variation 🙂 Thank you so much for sharing this recipe!
Made this within minutes of finding the site. Perfect… Thank you
You’re welcome! Come back again soon 🙂
We made this last night, it was fantastic and reminded me of my junior high school cooking class! We loved its pure taste, and the fact that all the ingredients are pure….no corn syrups, etc! Thanks 🙂
this is the best I have ever tasted thank you sooooooooo much
Hello! JW how long this stays for in the fridge?
Very Yummy used this on vanilla ice cream, added peanuts and rasins called it a Chunky sundae my hubbys favorite candy bar.halfway through he asked me if this dessert was under 200 calories LOL
This looks awesome! I just linked this up to our blog!!!! I hope you don’t mind!
The recipe for the raspberry cream pie sounds yummy. However, I was confused about the Greek yogurt. Do you add that instead of the milk, and how much, or do you add some after all the other ingredients have been incorporated?? Either way, it sounds yunny!