Raspberry Almond Cream Cheese Pie. A simple cream cheese almond pie with fresh raspberries and chocolate drizzle. An award-winning easy pie recipe! #creamcheesepie #raspberrypie #pie #pierecipe #driscolls

Raspberry Almond Cream Cheese Pie

A quick and easy sweet cream cheese pie with fresh raspberries and chocolate drizzle. 

Course Dessert
Cuisine American
Keyword raspberry cream cheese pie
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


  • 1 Baked Pie Crust (buttery flaky or graham cracker) (cooled)

Almond Cream Cheese Filling:

  • (1) 8-ounce pkg. Cream Cheese (softened)
  • 1/2 cup Sugar
  • 1 1/4 cups Heavy Cream
  • 1/2 - 1 teaspoon Almond Extract
  • 12 ounces Driscoll's Raspberries
  • 6 ounces Semisweet or Milk Chocolate (melted)


  1. Make homemade pie crust -- or graham cracker crust. Let cool before filling. 

To make Almond Cream Cheese Filling:

  1. 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. 

Chocolate Drizzle:

  1. 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.
  2. Pour chilled filling into pie crust. Top with fresh raspberries. Drizzle with melted chocolate. Let chill in the refrigerator until ready to serve.