Menu Enter a recipe name, ingredient, keyword...

Raspberry Cream Cheese Pie


From WW mag

Google Ads
Rate this recipe 0/5 (0 Votes)


  • Crust:
  • 1 1/2 cups choc wafer crumbs
  • 2 Tbsp sugar
  • 1/3 cup butter
  • Filling:
  • 4 oz cream cheese softened
  • 1 can (140z) sweetened condensed milk
  • 3 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 egg, slightly beaten
  • 1 cup fresh raspberries
  • Chocolate glaze:
  • 1/4 cup semisweet choc chips
  • 1/4 cup heavy cream



Step 1

Preheat oven to 350. Coat 9" pie pan with spray. Combine wafers, sugar and butter. Press on bottom of pie pan. Bake 10 min, cool 30 min before adding filling.

In med bowl, beat together cream cheese, cond milk, lemon juice, vanilla, and egg. Layer raspberries in cooled crust. Pour cream cheese mixture over raspberries, bake 30 minutes.

In small pot, place choc chips and cream over low heat, stirring constantly until chips are melted. After you remove pie from oven, drizzle glaze over top. Refrigerate for at least 4 hours before serving.


You'll also love

Review this recipe

Raspberry Souffle Raspberry Vinegar Chicken