Recipe Intro From feedfeed
A simple no-bake raspberry cream cheese pie is sometimes all you need! Thanks to Modern_Honey you can whip up hers in no time. Crunchy crust, a creamy cream cheese filling, tart Driscoll's raspberries and a chocolate drizzle to finish it off might make this the easiest dessert yet!
Prep time 10 minutes
Cook time 20 minutes
Yield: Serves or Makes 8
In a large mixing bowl, whip cream cheese, sugar, and heavy cream for 4-5 minutes, or until mixture is light and fluffy. Add almond extract. Let filling chill in the refrigerator for 1 hour.
Melt the chocolate until it is silky smooth and melted enough to drizzle over the pie. Choosing the type of chocolate is very important. Darker chocolate is easier to melt since it doesn't have as much cocoa butter in it. Milk chocolate is much more difficult to melt since it has a higher cocoa butter content. I suggest using a double boiler or placing a heat-proof bowl on top of simmering water. If you need to use the microwave, I suggest using only 50% power and cooking it in 30-second increments, stirring often. I used a mix of dark chocolate and milk chocolate to make it easier to melt. I used Guittard milk chocolate chips.
Pour chilled filling into pie crust. Top with fresh raspberries. Drizzle with melted chocolate. Let chill in the refrigerator until ready to serve.