Raspberry White Chocolate Cheesecake Pie Recipe
Indulge in the creamy decadence of this Raspberry White Chocolate Cheesecake Pie. A luscious blend of white chocolate and cream cheese, topped with fresh raspberries in a graham cracker crust, this dessert is a perfect combination of sweet and tangy flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 9" pie
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust:
- 1 graham cracker crust (store-bought or homemade)
Cheesecake Filling:
- 1 8 oz. block of cream cheese
- 8 oz. white chocolate (melted)
- 1 cup powdered sugar
- 1 8 oz. package Cool Whip, thawed
Topping:
- 12 oz. fresh raspberries
Instructions
- Prepare the Crust: Spread 2 tablespoons of melted white chocolate on the bottom of the pie crust. Sprinkle chopped raspberries over the chocolate.
- Make the Filling: Beat cream cheese with melted white chocolate until smooth. Add powdered sugar and Cool Whip, beat until creamy.
- Fill the Crust: Pour the filling into the crust and top with fresh raspberries.
- Finish: Drizzle the remaining melted white chocolate over the pie. Refrigerate for at least an hour before serving.
Notes
- You can substitute 3 cups of whipped cream for the Cool Whip.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
