Lemon Raspberry Cheesecake Pie with an Almond Cookie Crust is the perfect dessert for any occasion. This pie combines the tangy flavors of lemon and raspberry with the creamy, delicious texture of cheesecake.
The almond cookie crust adds a crunchy, nutty element that perfectly compliments the creamy and zesty filling.
This pie is perfect for a variety of occasions, whether it’s a fancy dinner party or a casual afternoon with friends. This Lemon Raspberry Cheesecake Pie is the ultimate summer or spring dessert!
Making the Almond Cookie Crust
To make this stunning pie, you will need to make the crust first.
This delicious Almond Cookie Crust is super easy to make. It consists of butter, powdered sugar, vanilla extract, egg, almond flour, all-purpose flour, and salt.
Start by beating the unsalted softened butter until creamy, add the powdered sugar and mix to combine.
Once the powdered sugar and butter have been combined, add the egg and vanilla extract.
Then add the almond flour, all-purpose flour, and egg. The dough will easily come together, and will be soft.
Press it down on the bottom of the pie plate. You can also refrigerate the crust for up to 3 days before rolling it out and lining the pie plate. I’ve found that just placing the dough on the bottom of the pie plate and pressing it on the bottom and up the sides of the pan also works well.
Prick the bottom of the crust with a fork before baking the pie. The pie will retain a better shape if baked cold. So place it in the fridge while the oven pre-heats.
It’s also a good idea to line the bottom of the pie plate with some heavy pie weights or beans before baking, you can remove them after about 12 minutes and continue to bake so the bottom of the pie will bake until golden brown.
Make the raspberry jam ahead, so it has time to chill in the fridge before you fill the pie.
You can also use store-bough jam, if you don’t want to make it yourself or if you already have some at home.
To make the jam, mix raspberries, lemon juice and sugar. Cook until the raspberries are soft and falling apart. Keep an eye on the pan, and add some water as needed in case the raspberries start to dry out. Don’t keep the heat too high.
Add a slurry made of cornstarch and water, and cook until the jam is thick.
You can strain the jam if you don’t like the seeds. I don’t prefer to eat jam with seeds, so I always strain it.
The other topping of the pie will be Lemon Curd, and the recipe can be found here.
When you are ready to fill the pie, make the Cheesecake Filling.
To make the Cheesecake filling whip the heavy cream to stiff peaks and set it aside.
Then beat the cream cheese until fluffy, add the sugar, the lemon zest, lemon juice, and vanilla. Mix to combine.
Fold the whipped cream with the cheesecake mixture.
And the filling will be ready to be spread on the bottom of the baked crust.
Top with spoonfuls of raspberry jam and lemon curd. Swirl it around with the cheesecake batter.
To decorate the pie, I topped it with raspberries, and filled the raspberries with lemon curd.
The result is a stunning dessert that boasts layers of flavor and texture. Each bite offers a combination of tart raspberries, tangy lemon, and silky smooth cheesecake filling. The crust offers a nutty contrast that ties the whole dish together.
It’s easy to see why this pie has earned a place in my heart as one of my favorite desserts. The lemon raspberry cheesecake pie is a beautifully crafted masterpiece, perfect for any occasion. Serve it in either small or large slices, depending on how indulgent you’re feeling. Regardless, this pie is sure to be a crowd-pleaser, sure to leave your guests asking for the recipe.
If you like this Lemon Raspberry Cheesecake Pie, you will also love these recipes:
- Lemon Pie
- Lemon Poppy Seed Cookies
- Almond Raspberry Cake
- Easter Lemon Pavlovas
- Easy Pecan Pie
- No-Bake Pistachio Pie
- Chocolate Cheesecake Pie
Lemon Raspberry Cheesecake Pie
Almond Cookie Crust
- 6 tbsp unsalted butter at room temperature 85 grams
- 1/2 cup powdered sugar sifted 62 grams
- 3 tbsp almond flour
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 egg
- 1 1/4 cup all-purpose flour 160 grams
- 1 cups raspberries 140 grams
- 2 tbsp sugar
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tsp cornstarch
- 3 tbsp water
- 3/4 cup heavy cream 177 ml
- 1 1/2 cups cream cheese 340 grams
- 1/2 cup confectioner’s sugar 62 grams
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 12 oz raspberries 340 grams
- 1/2 cup lemon curd recipe here
- In the bowl of an electric mixer, beat the butter for about 1 minute. Add the powdered sugar and beat for another 2 minutes at medium speed.
- Add the egg and vanilla extract. Mix to completely incorporate the egg.
- Then add the almond flour and salt. Mix to combine.
- Add the all-purpose flour and mix on low briefly or with a spoon to combine ingredients. Mix just until flour has been fully incorporated. You can finish mixing with a spatula so the dough doesn’t get over worked with the mixer.
- Wrap the dough in plastic wrap and press it lightly into a small disk. Leave it in the refrigerator for about 2 hours.
- Pre-heat the oven to 350ºF.
- Remove the dough from the fridge.
- Sprinkle some flour on the counter.
- Roll out the dough until it’s about 1/4” thick, and 12” in diameter.
- Lift the dough up and transfer it to the tart or pie pan. It will work best with a 9" pan because of the amount of filling.
- Press the dough down the bottom and up the sides of the tart pan. Use a knife to trim off the excess at the top.
- Prick the bottom of the crust with the knife or a fork.
- Place the crust in the freezer for 15 minutes or in the fridge for at least 30 minutes before baking.
- Line the bottom of the crust with a piece of parchment paper and fill it up with beans or pie weights.
- Bake the pie crust for about 12 minutes, until the sides are golden.
- Remove the pie weights from the bottom of the crust, and bake the pie for another 5 to 10 minutes, until the bottom of the crust is fully baked and slightly golden.
- You can also use pie shields or pieces of aluminum foil to protect the sides of the pie crust from baking too much.
- Remove the pie crust from the oven once golden all over. Then make the filling.
- Place raspberry, sugar, and lemon juice in a small saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, for 5-10 minutes. If the mixture becomes dry, add a tablespoon of water (or more lemon juice), to the pan.
- Dissolve the cornstarch in the water.
- Add it to the pan and cook for 1 minute until the jam is thick.
- Remove it to a small bowl, you can strain if you don’t like the seeds. Let it cool in the fridge until completely chilled.
- Whip the heavy cream with the mixer on medium-high speed for about 3 minutes, or until stiff peaks form. Set aside.
- Beat the cream cheese for 4 minutes with a mixer on medium-high speed, until creamy and fluffy. Add the powdered sugar and beat again to combine.
- Add the lemon juice, lemon zest, and vanilla and mix to combine.
- Add the whipped heavy cream to the cream cheese mixture and fold until incorporated.
- Pour the cheesecake on the bottom of the baked crust. Spread the cheesecake with a spatula. Put dollops of jam and lemon curd on top of the cheesecake and swirl with a spatula.
- Top the pie with raspberries.
- I also filled each raspberry with lemon curd to decorate it.
- Chill the pie in the fridge for at least 6 hours before serving.