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lemon raspberry layered pie

How To Make Lemon Raspberry Layered Pie

This Lemon Raspberry Layered Pie features a buttery graham cracker crust, a creamy lemon cheesecake layer, and a luscious raspberry topping. The combination of sweet, tangy, and fruity flavors makes this a show-stopping dessert that’s both light and indulgent!
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 350 kcal

Ingredients
  

  • For the Crust:
  • 1 ½ cups graham cracker crumbs about 12 crackers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • For the Lemon Cheesecake Layer:
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream
  • For the Raspberry Layer:
  • 1 ½ cups fresh raspberries or frozen, thawed
  • ⅓ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • ½ teaspoon lemon juice

Instructions
 

  • Make the Crust:
  • Preheat oven to 350°F (175°C).
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  • Press mixture firmly into a 9-inch pie pan.
  • Bake for 8-10 minutes, then let cool completely. (For a no-bake version, chill crust in the fridge for 30 minutes instead of baking.)
  • Make the Lemon Cheesecake Layer:
  • In a large bowl, beat cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until smooth.
  • In a separate bowl, whip heavy cream until stiff peaks form.
  • Gently fold whipped cream into the cream cheese mixture until well combined.
  • Spread evenly over the cooled crust and refrigerate while preparing the raspberry layer.
  • Make the Raspberry Layer:
  • In a saucepan over medium heat, combine raspberries, sugar, cornstarch, water, and lemon juice.
  • Cook, stirring frequently, until raspberries break down and mixture thickens (about 5 minutes).
  • Let the raspberry sauce cool to room temperature, then spread over the cheesecake layer.
  • Chill And Serve:
  • Refrigerate the pie for at least 4 hours (or overnight) to set.
  • Slice and serve chilled, optionally garnished with whipped cream and extra raspberries.

Notes

  • Make It Lighter: Use Greek yogurt instead of heavy cream in the cheesecake layer.
  • Extra Crunch: Swap graham crackers for vanilla wafers or shortbread cookies in the crust.
  • Storage: Store in the fridge for up to 4 days. Freezing is possible, but the texture may change slightly.
  • Alternative Fruit: Swap raspberries for strawberries, blueberries, or a mixed berry blend.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 4gFat: 20gSugar: 25g
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