Raspberry Cream Cheese Pie

-

1 pkg (8 oz. ; 250 g) Cream cheese (light), softened to room temperature
1 container (1 L) Whipped topping (light), thawed in fridge
1/2 c. Sugar
1/2 pint Fresh raspberries
1 1/2 c. Oreo baking crumbs
1/4 c. Butter, melted

Alternative: Instead of fresh raspberries, use 1 can (400 mL) crushed pineapple and press the pineapples into the strainer to squeeze out as much juice as possible.  Reduce the sugar to 1/4 cup.

Combine the oreo crumbs with the butter. Press it onto the bottom of a 9" pie plate.

In a large bowl, mix together the cream cheese and the sugar until smooth using a electric mixer.

Blend in the whipped topping until smooth.

Mash the raspberries with a fork and fold into the cream cheese mixture.

Pour the mixture onto the oreo pie crust and refrigerate until set.



My comment:

This was a super easy no-bake cheesecake recipe with super tasting results. The cream cheese filling is smooth and creamy. It is lightly sweetened and the fresh fruity taste of the raspberries complimented the cream cheese perfectly. The raspberries juice gave the pie a beautiful pink colour. And of course, the oreo pie crust was just the best!!

I must be honest and tell you that I did not come up with this recipe all by myself. I had a slice of pineapple cream cheese pie at a BBQ and it was so good that I couldn't stop thinking about it when I got home. I adapted this Cream Cheese Pineapple Pie recipe with fresh raspberries because Hubby doesn't like pineapple and I also used oreo crumbs instead of graham cracker crumbs.

When I whipped up the cream cheese mixture the first time, I realized I had way too much of it and I couldn't possibly fit it all into my pie plate. So I divided the cream cheese mixture in half, used half of it for the raspberries and the other half for the pineapple. My pineapple cream cheese pie was awesome awesome awesome!! Just as good as the one I had at the BBQ. :)

I made one little mistake with this recipe: I didn't pre-thaw the whipped topping because I didn't read the instructions on the container. But I was impatient and I blended it into the creamcheese while it was still mostly frozen. It took a bit more time to do but it worked alright.

If you want to impress your friends at a potluck party, this recipe is a Must! It doesn't take long to do and it tastes superb. You can make them into mini-pies for dinner parties using little ramekins instead of a big pie plate.


Comments

Anonymous said…
Hey there! I'm Valeria and I just love your blog...I really like cooking for my friends so I will follow a lot. Um and this one looks delicious, I'll definately try it.

I will follow along. :)
25/7/09 9:59 PM
Post a Comment

Popular posts from this blog

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,
Read more

Orange Poppy Seed Cookies

-
Image
1/2 c. Sugar 1/2 c. Butter, unsalted, room temperature 1 Egg, room temperature 1 tbsp Orange zest (from 1 large orange) 1 1/4 c. Flour 1/2 tsp Baking soda 1 tbsp Poppy seeds Pinch of salt Preheat oven to 350°F. Beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the egg and the orange zest. Beat until combined. In a separate bowl, mix together the flour, baking soda and salt. Slowly add into the butter mixture and mix with a wooden spoon until just combined. Fold in the poppy seeds. Place little mounds of cookie batter on a Silpat (or parchment paper or greased cookie sheet). Flatten slightly slightly with a fork. Bake for 9-11 minutes or until the edges turn a little brown. Be careful not to over cook and burn the bottoms. Allow the cookies to cool for 2-3 minutes before transferring them to a wire rack. My comments: When I saw the pictures on Elise's Simply Recipes , I knew I just had to try these cookies. It's easy to do and her cookies jus
Read more

Vegetable Risotto

-
Image
5 Sundried tomato 2 c. Green onion, chopped 1 tsp Garlic, minced 2 White mushrooms, chopped small 1 c. Asparagus, chopped to about 1" in length 2 c. Arborio rice 2 c. Water 4 c. Chicken or Vegetable broth 1/2 c. Dry white wine Olive oil Romano cheese, grated Combine the water and the chicken broth, bring to a boil. Then reduce the heat and keep the broth at a low simmer. Chop the sundried tomatoes. Set aside. In a large saucepan, soften the green onion, mushrooms, asparagus and garlic in a little bit of olive oil. Add the rice, stirring until the rice is coated with oil, add more oil if necessary. Stir in the tomatoes and cook for about 1 min. Add the wine and stir until the wine evaporates. Add 1/2 cup of simmering broth and cook the risotto over medium heat. Stir constantly until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time and stirring constantly. Always allow the broth to be absorbed before adding more broth. It will take approximately 20-30 min to
Read more