Chocolate Raspberry Cheesecake Pie

This Raspberry Chocolate Cheesecake Pie is SO simple to make and is wonderfully delicious! It makes a fun (and frugal!) fancy dessert you can whip up for special occasions.

Recipe by my sister, Brigette

Raspberry Chocolate Cheesecake Pie Recipe

This is my go-to favorite Valentine’s Day dessert!

You can serve it anytime of the year, of course, but the combination of rich cream cheese, smooth indulgent chocolate, and tangy red raspberries makes it absolutely perfect for this holiday.

This “cheesecake” is much less intimidating to make than a “real” cheesecake. No worries about it cracking or falling apart. It is super easy to put together, but it looks impressive and always wins rave reviews. Most importantly, it tastes amazing!

My family first discovered this recipe in October of 2000 (I called my mom, the Queen of Numbers, to ask about where this recipe came from – and she passed on that little tid-bit of information!) on the inside of a store-bought Keebler pie crust.

Since then, we have served it countless times (actually, my mom might know how many times… but I forgot to ask!) to probably hundreds of people. We’ve used it for banquets, dinner parties, and even our family Thanksgiving celebrations.

People LOVE it!

Raspberry Cheesecake Pie Ingredients

For the Cheesecake:

• 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
• 1 cup frozen or fresh raspberries
• 6 ounces cream cheese
• 1 14-ounce can sweetened condensed milk
• 1 egg
• 3 Tablespoons lemon juice
• 1 teaspoon vanilla

For the Topping:

• 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
• ¼ cup whipping cream (or milk)

*NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).

Can I use frozen raspberries?

Yes, frozen raspberries work wonderfully well in this recipe — just make sure they are fully frozen (not defrosted) or they will get the crust all soggy.

How to Make Chocolate Raspberry Pie

1. Preheat the oven to 350 degrees.

2. Arrange raspberries on the bottom of the crust (if using frozen raspberries, do not thaw; if using fresh, make sure they are not wet).

3. In a large bowl, beat together cream cheese and sweetened condensed milk until smooth.

4. Beat in egg, lemon juice, and vanilla. Mix well.

5. Carefully pour on top of the raspberries.

6. Bake in preheated oven for for 30-35 minutes, or just until set.

7. Cool completely.

8. After the cheesecake has cooled, melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).

9. Pour melted chocolate over the cheesecake.

10. Chill several hours before serving (it’s best to chill overnight).

How to Decorate Raspberry Chocolate Pie

I love to drizzle a little white chocolate over the top of each piece, and then top it with fresh raspberries and mint leaves. However, you can do whatever you like.

Whipped cream is always delicious, sprinkled with a bit of chopped chocolate.

A raspberry glaze or jam would also be extra tasty.

Recipe

Chocolate Raspberry Cheesecake Pie

Author Brigette

Course Dessert

Cuisine American

Prep Time 18 minutes minutes

Cook Time 30 minutes minutes

Chill Time 5 hours hours

Servings 6

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Ingredients

  

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For the Cheesecake:

• 1 8" graham cracker crust store-bought
• 1 cup raspberries fresh or frozen
• 6 ounces cream cheese
• 14 ounces sweetened condensed milk
• 1 egg
• 3 Tablespoons lemon juice
• 1 teaspoon vanilla

For the Topping:

• 1/3 cup semi-sweet chocolate chips
• ¼ cup whipping cream or milk

Instructions

• Preheat the oven to 350º.
• Arrange raspberries on the bottom of the crust (if using frozen raspberries, do not thaw; if using fresh, make sure they are not wet).
• In a large bowl, beat together cream cheese and sweetened condensed milk until smooth.
• Beat in egg, lemon juice, and vanilla. Mix well.
• Carefully pour on top of the raspberries.
• Bake in preheated oven for for 30-35 minutes, or just until set.
• Cool completely.
• After the cheesecake has cooled, melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).
• Pour melted chocolate over the cheesecake.
• Chill several hours before serving (it’s best to chill overnight).

Nutrition

Serving: 1slice | Calories: 570kcal | Carbohydrates: 64g | Protein: 11g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 321mg | Potassium: 430mg | Fiber: 3g | Sugar: 47g | Vitamin A: 755IU | Vitamin C: 10mg | Calcium: 246mg | Iron: 2mg

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What are your favorite Valentine’s Day desserts?