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Raspberry Ribbon Cheesecake Pie Recipe

Raspberry Ribbon Cheesecake Pie Recipe

This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!
TOTAL TIME: Prep: 20 min. Bake: 1 hour + chilling YIELD:6-8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 3 tablespoons plus 1 teaspoon lemon juice, divided
  • 1 egg, lightly beaten
  • 1 graham cracker crust (9 inches)
  • 1/2 cup seedless raspberry preserves
  • Fresh raspberries and mint, optional


  • 1. In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust.
  • 2. In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl.
  • 3. Bake at 300° for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired. Yield: 6-8 servings.

Reviews for Raspberry Ribbon Cheesecake Pie

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Reviewed Feb. 13, 2015

"This is delicious.. I made it with a pastry shell instead of graham cracker crust. I also used black raspberry preserves , next time I will try red raspberry preserves"

Reviewed Dec. 25, 2013

"Made as cupcake size...perfect for party dessert!"

Reviewed Jan. 9, 2013

"A perfect dessert. I made it with apricot preserves since that is what I had, it came out beautifully. It was so good, nice and firm and not too sweet!"

Reviewed Dec. 3, 2010

"I love this cheesecake recipe."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.