Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
Sharing is showing interest!
Raspberry cream cheesecake has a very similar flavor to cheesecake, but is much faster and easier to prepare.
Start with an Oreo crust followed by a layer of fresh raspberries and a rich, creamy filling made from cream cheese, sweetened condensed milk, lemon juice, and 1 egg.
This is a recipe from one of my favorite Bless Your Heart cookbooks: Saving the World One covered plate at a time
. This book is a fantastic collection of recipes, all easy. Sometimes when I flip through it, I can't decide what I want to do because I want to do almost everything.
Follow us on PINTEREST!
But this raspberry cream cheese pie really stood out. I just made another recipe with raspberries and it was time to make another one.
Chocolate and raspberries combine very well. Between the oreo crust and the chocolate frosting sprinkled on top, this cake has plenty of chocolate to complement the raspberries.
The filling is sweet but also a little spicy from 3 tablespoons of lemon and raspberries.
The raspberry cream cheese pie is a wonderful combination of flavors and is an impressive looking dessert even though it is very easy to make. It keeps well for 2-3 days in the refrigerator, making it a good choice for summer entertainment.
Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Instagram.
Sign up HERE to receive the Spicy Southern Kitchen newsletter.
Raspberry and cream cheese cake
Preparation time: 4 hours.
Cook time: 40 minutes.
Total time: 4 hours 40 minutes
Author: Christin Mahrlig
Raspberry cream cheesecake is very similar in flavor to cheesecake, but is much faster and easier to prepare with just a few simple ingredients and fresh raspberries.
1 3/4 cups chocolate sandwich cookie crumbs, about 20-22 Oreos
2 tablespoons of sugar
3 1/2 tablespoons butter, melted
1/2 cup semi-sweet chocolate chips
1/3 cup heavy cream
Make the crust. Preheat the oven to 350 degrees. Lightly grease a 9-inch cake pan. In a medium bowl, mix the cookie crumbs, 2 tablespoons of sugar, and the melted butter. Press on the bottom and top sides of the cake pan. Bake 8-10 minutes. Chill for 30 minutes before adding the filling.
To make the filling, use an electric mixer to beat the cream cheese, sweetened condensed milk, lemon juice, vanilla and egg.
Spread the raspberries on the rind. Pour the filling over the raspberries. Bake for 30 minutes at 350 degrees.
Refrigerate for at least 4 hours or overnight.
Before serving, top with icing. Place the chocolate chips in a small bowl. Bring the cream to a simmer and pour over the chocolate chips. Let stand 15 seconds and then stir until smooth. Spoon the frosting onto the cake with a spoon.
Slightly adapted from Bless Your Heart: Saving the World One covered plate at a time
More raspberry desserts
Raspberry and walnut blondies
Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉 Cream Raspberry Cheese Tart