Ingredients
1 (6 oz) ready-to-use Graham Cracker or Shortbread Crust or make your own
Cheesecake Layer:
4 oz cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup heavy whipping cream
Raspberry Layer:
3 TBS water
3 TBS cornstarch
1 cup granulated sugar
1 bag (12 oz) frozen raspberries
additional whipped cream & fresh raspberries for garnish
Instructions
1. In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat together with a hand mixer until combined and creamy.
2. In a separate smaller bowl, beat the heavy whipping cream for several minutes until stiff peaks form. Add the whipped cream to the cream cheese mixture and beat together until well combined.
3. Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.
3. Evenly spread the whipped cream cheese mixture into the bottom of the prepared cracker crust. Cover with the lid and refrigerate for 6-8 hours.
4. Start preparing the raspberry layer.
Stir the water and cornstarch together with a fork in a small bowl.
In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
Stir the water and cornstarch together with a fork in a small bowl.
In a saucepan over medium-high heat, combine the sugar and frozen raspberries. Stir together and cook for several minutes until it's boiling. Once boiling, add the water/cornstarch mixture and stir. Let this mixture boil for 2 minutes.
5. Turn off the heat and let the raspberry mixture cool for about 30 minutes in the pan. Transfer it to a Tupperware dish and let refrigerate alongside the cream cheese pie.
6. After the 6-8 hour fridge time, evenly spread the cooled raspberry mixture (that was in the fridge too) over the cream cheese layer. Cover with lid and refrigerate overnight.
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