A showstopper. If raspberries aren't available, you can substitute strawberries, peaches, blueberries, or even cherries. Just make sure to use the corresponding fruit jam.
Raspberry Cream Cheese Pie
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Ingredients
CRUST
- 8 whole honey graham crackers
- 1/4 cup brown sugar
- 1/4 cup melted butter
FILLING
- 2/3 cup (6 ounces) reduced-fat cream cheese
- 1/3 cup sugar or coconut sugar
- 1/2 cup reduced-fat sour cream or plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 pint raspberries
- 1/4 cup seedless raspberry jam
Instructions
- Preheat oven to 375°F. In a food processor, grind graham crackers and brown sugar until coarse. Add butter and blend well. Press into a removable-bottom tart pan. Bake for 8 minutes. Cool.
- Beat cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. Spread on cooled crust. Chill until firm, about 1 hour.
- Arrange berries in a circular pattern over filling. Whisk jam until its consistency is loose and drizzle over tart. Chill up to 3 hours.
Recipe Notes
Nutrition Facts
Raspberry Cream Cheese Pie
Amount Per Serving
Calories 244
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 244, Fat 12g, Perfat 41, Cholesterol 25g, Carbo 33g, Protein 4g ,Fiber 2g, Sodium 186
