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Slice of Pie with a layer of cream cheese and a rich red raspberry topping

Small Raspberry Cream Cheese Pie (7 inch)

Indulge in this divinely decadent small-scale Raspberry Cream Cheese Pie with its layers of cream cheese, cooked raspberry filling, and whipped cream.
Course Dessert
Cuisine Canadian
Keyword raspberries, Raspberry Cream Cheese Pie, raspberry pie
Servings 4 - 6
My Island Bistro Kitchen My Island Bistro Kitchen - Barbara

Ingredients

  • One - 7″ baked and cooled pie shell (recipe below)

Cream Cheese Layer:

  • 3 oz/86g cream cheese, softened
  • 1½ tbsp granulated sugar
  • ¾ tsp milk
  • ¼ tsp vanilla

Raspberry Filling Layer:

  • 2 tbsp cornstarch
  • 6 tbsp granulated sugar
  • Pinch salt
  • 6½ oz/184g fresh or frozen raspberries
  • 1½ tbsp pineapple or orange juice
  • ¾ tsp lemon juice
  • 1 tsp butter

Whipped Cream:

  • ½ cup ice cold whipping cream
  • ½ tsp vanilla
  • 1 tbsp granulated or super-fine sugar
  • Fresh raspberries and mint leaves for garnishes (optional)

Instructions

  1. In small bowl, beat the cream cheese, sugar, milk, and vanilla together, either by hand or with a small hand mixer. Spread over bottom of cooled, pre-baked pie shell. Refrigerate for at least one hour to set.
  2. In small bowl, combine the cornstarch, sugar, and salt together. In small saucepan, combine the raspberries, pineapple or orange juice, lemon juice, and cornstarch-sugar mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in the butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
  3. At time of serving, beat whipping cream and vanilla in small chilled bowl at medium speed until soft peaks form then slowly beat in the sugar. Increase speed to medium-high and beat just until medium peaks form. Pipe on to pie in decorative design, completely cover chilled pie with the whipped cream, or dollop a spoonful on each cut slice. Garnish servings with fresh raspberries and/or mint leaves, if desired. This pie is best eaten the day it is made but any leftovers may be refrigerated for enjoyment the following day.

Recipe Notes

Yield: One - 7” pie.

(Copyright My Island Bistro Kitchen)

Note: Cool Whip can be substituted for the whipped cream, if desired