Raspberry Cream Dessert (Printer-Friendly)

Fresh raspberries meet silky cream filling on a crunchy cookie base in this effortless chilled dessert.

# What You’ll Need:

→ Crust

01 - 7 oz graham crackers or digestive biscuits, crushed
02 - 2.8 oz unsalted butter, melted

→ Cream Layer

03 - 8.8 oz cream cheese, softened
04 - 3/4 cup heavy cream, cold
05 - 1/2 cup powdered sugar
06 - 1 tsp vanilla extract

→ Raspberry Topping

07 - 7 oz fresh raspberries, plus extra for garnish
08 - 2 tbsp raspberry jam
09 - 1 tbsp lemon juice

# How To Make It:

01 - Combine crushed graham crackers with melted butter in a bowl until well mixed. Press firmly into the bottom of a lined 8-inch square or round pan. Refrigerate for 15 minutes to set.
02 - Beat softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and creamy.
03 - In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until fully incorporated.
04 - Spread cream mixture evenly over the chilled crust base.
05 - Mash half the raspberries with raspberry jam and lemon juice in a small bowl. Gently fold in remaining whole raspberries.
06 - Spoon raspberry mixture over cream layer, spreading gently. Refrigerate for at least 2 hours or until completely set.
07 - Garnish with additional fresh raspberries before serving. Slice and serve chilled.

# Helpful Hints:

01 -
  • The texture contrast between crunchy crust and clouds of cream is absolutely addictive
  • You can make it in the morning and forget about it until dessert time
  • People literally gasp when they see those ruby berries against the white cream
02 -
  • The chilling time is not negotiable because the cream layer needs to set completely or you'll get a mess when slicing
  • Room temperature cream cheese is the difference between silky smooth and grainy texture
  • Whipping cold cream takes longer but produces twice the volume so don't rush this step
03 -
  • Freeze the finished dessert for 30 minutes before cutting to get razor sharp clean edges
  • Line your pan with parchment paper overhanging the sides and you can lift the whole dessert out for easy slicing

Go Back