Raspberry White Chocolate Cheesecake Pie

Name: Raspberry White Chocolate Cheesecake Pie
Yield: 1 9" pie
Ingredients: 1 graham cracker crust (store-bought or homemade); 1 8 oz. block of cream cheese; 8 oz. white chocolate (melted); 1 cup powdered sugar; 1 8 oz. package Cool Whip, thawed (see Notes); 12 oz. fresh raspberries

Berries· Cheesecake· Desserts· Fruit· No-Bake· Pie· Rachel's Picks· Recipe Index· White Chocolate

7/23

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This no-bake Raspberry White Chocolate Cheesecake Pie comes together in 15 minutes and only has six ingredients but is impressive enough to serve to company!

Baking during the summer can be torturous, depending on what part of the country you live in. When it’s 85+ degrees, and you don’t have air conditioning, and your house feels like a sweatbox, the LAST thing on the whole planet that you want to do is turn your oven on to make the conditions even worse. But sometimes, you just have to have some baked goods. Enter: no-bake goodies.

I’m such a fan of no-bake goodies, because they usually come together quickly and either get stuck into the fridge or freezer to set for a bit, and then voila: baked goods, minus the baking. I even have a No-Bake Treats Pinboard dedicated to such things.

One of my favorite no-bake treats is this No-Bake Snickers Pie (that a whole lot of you seem to love as well!), and another one is this Chocolate Peanut Butter Mousse Pie. They’re both creamy, rich, and sooo delicious – so I took inspiration from them, but gave a fruity, more summery twist.

This Raspberry White Chocolate Cheesecake Pie really is so easy, but looks super duper impressive and it seems like you spent hours on it. Trust me: I didn’t. This came together in no more than 15 minutes. That’s seriously my kind of recipe.

I started with a pre-made graham cracker crust. You can make one from scratch, but usually they require baking, and my oven was soo not coming on for this recipe. I spread a little white chocolate on the bottom of the crust, and then smooshed some raspberries on top of that (technical, I know).

The filling is cream cheese, Cool Whip, powdered sugar, and white chocolate (omg), and those just get all whipped together in a stand mixer (or with a hand mixer, if that’s your jam). You could add some raspberries into the filling too if you wanted to make the raspberry even more prevalent.

That lucious filling gets spread all over your crust, and then topped with fresh raspberries and drizzled with white chocolate. The white chocolate drizzle is optional, but it’s so easy and looks so pretty that why would you not? It makes it way more impressive.

See?! Totally easy. Totally summery. Absolutely perfect for those days when you need to stuff some baked goodness in your mouth, but can’t even bear to turn the oven on (or just want baked goods, ASAP). Also: strawberries would be magical if you’re not a raspberry person.

Moral of the story: you’ll probably be really happy if you end up trying this recipe, so you should try it. I hope you love it!! Enjoy, xoxo.

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