Best 16 Cream Cheese Raspberry Lemonade Pie Recipes

RASPBERRY LEMONADE PIE

Steps:

• Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended.
• Stir in COOL WHIP and berries. Pour into crusts.
• Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

RASPBERRY CREAM CHEESE PIE

Steps:

• In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth. Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently. Spread evenly into pie shell. (You may refrigerate while cooking berries.).
• In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth. Stir in raspberries.
• Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened. Then, in a mesh strainer set over a medium bowl, press berries into strainer, separating seeds from filling. (If you'd like, as I did--keep about a tablespoon of seeds in the filling for texture/appearance.) Cool to room temperature, then spread over cream cheese layer.
• Refrigerate until serving. Filling will thicken as it sets--don't try to cut into it without letting it completely cool!

RASPBERRY LEMONADE FREEZER PIE

Steps:

• For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
• For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
• Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
• Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
• To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.

CREAM CHEESE RASPBERRY LEMONADE PIE

Steps:

• Beat cream cheese using an electric mixer until fluffy. Add condensed milk and lemonade; mix well. Stir in 1 cup frozen raspberries. Pour mixture into the graham cracker crust. Chill for 4 hours. Top each slice with whipped topping and a few thawed raspberries.

RASPBERRY-LEMONADE PIE RECIPE

Steps:

• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then gelatin until blended.
• Add COOL WHIP and berries; stir gently until blended. Pour into crusts.
• Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

EASY LEMON RASPBERRY PIE (NO BAKE)

Steps:

• Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
• Gently stir in 1 cup of Cool Whip.
• Spoon into crust.
• Top with remaining 1 cup Cool Whip.
• Refrigerate 4 hours or until firm.
• Top with raspberries (or berry of choice) just before serving. Store leftover pie in refrigerator.

CREAMY LEMON RASPBERRY PIE

Steps:

• Spread raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam.
• Beat cream cheese in a large mixing bowl until creamy.
• Gradually add evaporated milk, pudding mix, and lemon zest. Beat for 2 minutes on medium speed until well blended.
• Fold in half the whipped topping.
• Spoon mixture into crust and top with remaining whipped topping.
• Refrigerate for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

RASPBERRY-LEMON PIE

Steps:

• Beat first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.
• Spread preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.
• Refrigerate 4 hours or until firm.

RASPBERRY LEMONADE PIE

Steps:

• Whisk together the first 3 ingredients in a large bowl until smooth. Fold in whipped topping.
• Pour into crust; freeze for 4 hours or until firm. Garnish with raspberries and fresh mint if desired.

PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
• Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
• Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
• Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.

LEMON-RASPBERRY RIBBON PIE

Steps:

• In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

RASPBERRY LEMON PIE

Steps:

• In a saucepan, combine sugar and cornstarch.
• Now add milk, egg yolks, butter and lemon peel.
• Cook and keep stirring while you do so over medium heat until it has thickened.
• Continue to cook for 2-3 minutes more.
• Remove from heat and stir in lemon juice.
• Now refrigerate until cool.
• Stir in sour cream.
• Pour carefully into a pastry shell, cover and chill for atleast 4 hours.
• Just before serving, chop the raspberries in an artistic style and garnish in a creative and beautiful manner!

CREAMY LEMON RASPBERRY PIE RECIPE - (2.8/5)

Steps:

• SPREAD raspberry jam over bottom of crust. Sprinkle 3/4 cup raspberries over jam. BEAT cream cheese in large mixer bowl until creamy. Gradually add evaporated milk, pudding mixes and lemon peel. Beat for 2 minutes on medium speed until well blended. Gently stir in half of whipped topping. Spoon into crust; top with remaining whipped topping. REFRIGERATE for 2 hours or until set. Garnish with remaining raspberries and additional lemon zest, if desired, just before serving.

RASPBERRY CREAM CHEESE PIE RECIPE

Steps:

• Mix graham cracker crumbs, sugar, and melted butter until well-blended. Press mixture evenly into an 8 or 9 inch pie plate.
• Bake at 375 degrees for 7 minutes. Set aside and let cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form.
• In another bowl, combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Beat for about 2 minutes.
• Fold in whipped cream and sour cream with the cream cheese mixture and mix until completely mixed together.
• Spread cream filling into the cooled pie crust. Place in the fridge.
• In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries.
• Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
• Once raspberry topping is cooled down (make sure it's completely cooled), spread topping over cream cheese filling. Garnish with remaining berries (fresh berries work best as garnish, but frozen will be fine too.
• Serve immediately or chill until serving.

CONTEST-WINNING RASPBERRY CREAM PIE

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

RASPBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
• Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
• Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
• Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
• Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
• Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.