Easy Raspberry Cream Cheese Chiffon Pie

Indulge in the luscious flavors of this Easy Raspberry Cream Cheese Chiffon Pie, a no-bake dessert that’s as beautiful as it is delicious! Featuring a buttery graham cracker crust and a light, silky cream cheese filling infused with the vibrant sweetness of fresh raspberries, this pie strikes the perfect balance between creamy and fruity. A touch of unflavored gelatin ensures the chiffon-like texture stays light and airy, while the quick prep time makes it a stress-free treat for any occasion. Whether you’re serving it as a refreshing summer dessert or an elegant finish to a holiday meal, this raspberry chiffon pie is sure to captivate your taste buds. Garnish with fresh raspberries or whipped cream for a stunning presentation!

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 0.333 cup Unsalted butter, melted
• 8 ounces Cream cheese, softened
• 0.5 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 8 ounces Whipped topping (like Cool Whip), thawed
• 1.5 cups Fresh or frozen raspberries
• 0.333 cup Granulated sugar (for raspberry mixture)
• 1 packet Unflavored gelatin
• 0.25 cup Cold water

Directions

Step 1

In a medium bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Step 2

Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate the crust for at least 15 minutes while you prepare the filling.

Step 3

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy.

Step 4

Fold in the whipped topping gently using a spatula until fully combined. Set this cream cheese mixture aside.

Step 5

Place the raspberries and 1/3 cup granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and form a sauce, about 5 minutes.

Step 6

In a small bowl, sprinkle the unflavored gelatin over 1/4 cup cold water and let it sit for 1-2 minutes to bloom.

Step 7

Add the bloomed gelatin to the warm raspberry sauce, stirring until completely dissolved. Remove the saucepan from heat and let the raspberry mixture cool to room temperature.

Step 8

Once the raspberry mixture has cooled, gently fold it into the cream cheese mixture until evenly combined and light pink in color.

Step 9

Pour the raspberry cream cheese filling into the prepared graham cracker crust. Smooth the top with a spatula.

Step 10

Refrigerate the pie for at least 4 hours, or until set.

Step 11

Optional: Garnish with fresh raspberries, mint leaves, or a dollop of whipped cream before serving.

Nutrition Facts

Serving size	(1289.5g)

Amount per serving	% Daily Value*
Calories	3533.1

Total Fat 198.1g	0%
Saturated Fat 127.2g	0%
Polyunsaturated Fat 0g
Cholesterol 423.1mg	0%
Sodium 1955.7mg	0%
Total Carbohydrate 410.4g	0%
Dietary Fiber 27.6g	0%
Total Sugars 253.3g
Protein 39.1g	0%

Vitamin D 0IU	0%
Calcium 435.9mg	0%
Iron 9.8mg	0%
Potassium 1131.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.8%

Protein: 4.4%

Carbs: 45.8%