Raspberry Cream Cheese Pie
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy mix of whipped cream blended with sweetened cream cheese, stabilized with gelatin. Fresh raspberries glazed in warm, gelatin-thickened seedless raspberry jam layer on top. Chilled for hours to set firm but silky. Combines tang, sweetness, and a firm but tender texture. Uses gelatin to avoid weeping or runny filling. Stepwise folding preserves airy texture. Warm gelatin integration critical for smooth mix. Jam warmed just enough to dissolve gelatin without cooking out fruit flavor. Ideal chilled, not frozen. Balanced sweetness, moderate fat, fresh berries. Substitutions included for gelatin and cream cheese. Timing flexible with close attention to texture—whipped peaks, gelatin clarity, berry coating. Serves eight with a generous slice.
Prep:
25 min
Cook:
0 min
Total:
Servings:
8 servings
#dessert
#pie
#berry
#gelatin
#cream cheese
#no bake
Gelatin sets this pie’s creamy filling firm enough to slice cleanly but still airy. The whipping, folding, temperature control, and timed chilling matter hugely. Cream cheese blends best at room temp. Gelatin must bloom properly; skipping that step kills texture. The raspberry topping isn’t just thrown on; it’s a precise glaze of jam mixed with gelatin then gently tossed with fresh fruit to avoid crushing berries. Chill times let all components meld into a balance of tart, creamy, and sweet textures. Patience required. Rushing yields watery or sloppy layers. After dozens of trials, I’ve learned that subtle cues—like when gelatin is just right not too runny or lumpy—are worth watching carefully.
Ingredients
- Water approximately ¼ cup plus 2 tablespoons divided
- Gelatin powder 1 tbsp divided (use agar agar for vegetarian substitute, but watch setting times)
- Heavy cream 1 cup cold
- Cream cheese 8 oz softened (can swap for mascarpone for richer silk)
- Powdered sugar ⅔ cup sifted (can reduce if berries are older and sweeter)
- Pure vanilla extract 1 tsp
- Seedless raspberry jam ⅓ cup
- Fresh raspberries 1½ cups rinsed and fully dried
- Pre-baked pie crust 1 (9-inch)
About the ingredients
Cream cheese should be softened but not melted or overly warm or it’ll be lumpy when whipped. I recommend mascarpone if available for that ultra-silky bite and subtle tang. For the gelatin, powder variety is reliable but agar agar can be a vegetarian swap—note it sets differently so test early. Heavy cream must be cold to whip well, room temp approaches are too slow or underwhip. Powdered sugar adds sweetness and stabilizes whipped cream slightly, sift to avoid gritty texture. Seedless raspberry jam contributes color and preserves tartness; ensure it’s high quality for true flavor impact. Fresh berries must be completely dry, even slight moisture ruins glaze setting. The pre-baked crust can be homemade or store-bought; make sure it’s cooled fully before filling to prevent sogginess.
Method
Filling
- 1. Hydrate 1 tbsp gelatin in ¼ cup cold water. Swirl gently till absorbed; avoid vigorous stirring which breaks gelatin chains. Let it bloom for 3-5 minutes max until plump, jelly-like but no lumps. Too long and gelatin degrades.
- 2. Chill heavy cream thoroughly before whipping. Beat on medium-high with hand mixer. Watch for stiff peaks; if overwhipped, turns grainy or starts splitting—stop just before glossy stiff tips form. Set aside.
- 3. In another bowl, blend cream cheese with handheld mixer at medium speed. No lumps means smooth, fluffy. I’ve made the mistake of mixing cold cream cheese—avoid by letting sit at room temp about 30 minutes beforehand for easy blending.
- 4. Add sifted powdered sugar and vanilla in two stages; start mixer low so it doesn’t puff powdered sugar clouds everywhere. Gradually increase speed until fully combined, no gritty texture. About 1½ - 2 minutes.
- 5. Warm gelatin bloom in microwave 20 - 25 seconds just enough to liquefy fully but not boil (foam or bubbles signal overheating; cool immediately). Stir to dissolve lumps. While running mixer low, slowly pour gelatin into cream cheese mix to prevent clumps. Mix 1-2 minutes till silky.
- 6. Fold whipped cream gently with rubber spatula. Use slow, wide strokes folding over edges—too vigorous deflates airy cream, too little leaves mix uneven. Aim for homogenous, fluffy mixture holding volume.
- 7. Spread evenly into pre-baked crust using offset spatula. Clean edges to avoid crust sogginess. Chill fridge 30 - 45 minutes minimum to firm up gelatin base while preparing topping.
Topping
- 8. Rinse raspberries and pat dry thoroughly. Damp berries cause runny topping or soggy crust. Pat until surface moisture disappears. Sight and feel—berries should be dry to touch but fresh and not shriveled.
- 9. Bloom remaining 1 tbsp gelatin in 2 tablespoons cold water. Let sit 2-3 minutes until thickened but not solid. No stirring now.
- 10. Heat seedless raspberry jam in microwave for 30 - 40 seconds until fluid but not hot. Whisk vigorously till smooth, no chunks. Jam temperature crucial; too hot and berries soften excessively when combined, too cool and gelatin won’t dissolve well.
- 11. Stir gelatin into warm jam until fully dissolved, glossy, no lumps. Let cool just a bit to avoid melting filling when pouring over.
- 12. Toss berries gently with jam mixture in bowl, using slotted spoon if possible. Coat all berries but avoid excess liquid pooling.
- 13. Remove pie base from fridge. Spoon berry mixture carefully over cream cheese layer. Avoid transferring extra gel liquid that can seep under filling causing crust to soften excessively.
- 14. Chill pie minimum 5 hours or preferably overnight. This slow setting deepens jelly texture, anchoring berries atop creamy filling without sliding or weeping.
- 15. Cut with sharp knife dipped in hot water then wiped dry for clean slices. Serve with optional whipped cream dollop if extra richness desired.
Cooking tips
Bloom gelatin in cold water rather than mixing directly into warm liquids—this prevents clumps and ensures even setting. Whipping heavy cream to stiff peaks is key; don’t go past the point or it breaks into butter. Folding whipped cream into cheese mixture gently prevents deflating air bubbles, preserving the mousse texture. Care when adding warm gelatin to avoid cooking dairy or causing curdling—mix low speed until fully combined. Pouring jam-gelatin over berries rather than into the entire mix keeps berries whole and fresh-looking, adds texture contrast. Use a slotted spoon to remove berries or excess glaze when layering on pie to avoid weep and soggy crust. Refrigerate long enough—at least 5 hours allows gelatin to fully set and flavors to meld; preferably overnight. When slicing, clean knife warmed and wiped dry makes neat pieces without dragging or squashing.
Chef's notes
- 💡 Hydrate gelatin properly. Bloom in cold water, gentle swirl, no stirring. Timing crucial; too long ruins jelly texture. Heating bloom just under boil keeps gelatin integrity. I’ve wasted dozens batches with lumps. Microwave short bursts, cool rapidly. Low mixer speed when adding gelatin avoids lumps—slow pour into cheese mix, keep silky.
- 💡 Whip cold heavy cream to stiff peaks but watch carefully. Underwhip means flat mousse. Overwhip breaks texture grainy, butter starts. Glossy stiff tips show readiness. Always chill bowl and beaters before starting. Air retention balanced by folding method. Use rubber spatula, fold wide slow strokes. Too vigorous deflates air. Steps feel subtle but affect texture immensely.
- 💡 Cream cheese at room temp is key. Cold blocks smooth blending, causes lumps and uneven texture. Mascarpone is great substitute for richer, silkier bite but heavier. Powdered sugar sifted prevents gritty spots. Add sugar and vanilla in two increments, low speed first then medium. Avoid thick powder clouds floating in bowl, lowers mouthfeel.
- 💡 Jam topping temperature matters. Warm jam only until fluid, no hot bubbles or boiling, or berries get mushy. Stir gelatin bloom into jam off heat to avoid melting filling below. Toss berries gently with jam using slotted spoon to drain excess glaze liquid. Excess pool ruins crust firmness over hours of chilling. Rinse berries well and dry fully; moisture kills glaze setting.
- 💡 Long chilling time not optional. Minimum 5 hours to firm gel. Overnight better. Quick set yields weepy, soft texture, inefficient berry anchor. Slice with knife dipped in hot water then wiped dry; prevents dragging or smudging clean slice edges. Patience affects final mouthfeel and visual appeal drastically. Prep steps done out of order cause failures; hydrate gelatin then whip cream, don’t rush.
Common questions
Gelatin lumps in filling?
Bloom gelatin cold first. No stirring too much or chains break. Microwave short heat. Pour slowly into cheese mix at low speed. If cooked gelatin lumps form, start over or strain mixture before folding cream.
Can mascarpone replace cream cheese?
Yes, richer silkier texture. Softer taste. Requires same room temp prep for whipping. Adjust sugar as mascarpone is less tangy. Works well when cream cheese not preferred or too dense.
Why is topping runny sometimes?
Usually moisture on berries or jam overheated. Jam must be warm fluid not hot. Gelatin bloom thick not solid before mixing jam. Excess liquid pooling leaks under filling. Use slotted spoon to coat berries and drain well.
How to store leftovers?
Wrap pie tightly with plastic wrap. Refrigerate up to 3 days. Avoid freezing; gelatin texture breaks cold. Bring to fridge temp at serving for best slice and flavor. Can cover loosely with foil if no wrap; drying risk increases.
