Raspberry Cream Pie

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.