This Raspberry Cream Dessert has three incredibly delicious layers that each bring an exciting aspect to the recipe. The crust provides a wonderful texture to the other softer layers. The filling is light, sweet and soft. The most incredible part of the recipe is the third and final layer, the sweet and tart raspberry sauce. This dessert will become an instant favorite!
RASPBERRY CREAM DESSERT
We recently celebrated my baby girl’s first birthday. It was such a fun day filled with family and LOTS of swimming. And of course, where my family is, there good food will be also.
My mom brought this INCREDIBLE Raspberry Cream Dessert that she created. Let me tell you, it was the hit of the party. My dad, who rarely RAVES about food, could not stop talking about this dessert.
The crust is buttery, sweet and has pecans throughout. It is such a needed component of the dessert to balance out the soft layers of cream and raspberry sauce. It provides a nice balance.
The cream layer is sweet layer of whipped cream and cream cheese.
The raspberry sauce is the perfect blend of tart and sweet. It is honestly my favorite part of the whole dessert.
This Raspberry Cream Dessert will be the the start wherever it goes. It is absolutely delectable and a MUST TRY!
- ½ cup butter, melted
- 1 cup flour
- 1 cup chopped pecans
- 1 Tablespoon sugar
- 12 ounces cream cheese, softened
- 2 cups powdered sugar
- 4 cups heavy whipping cream
- 3 cups raspberries
- ¾ cup cold water
- ¾ cup sugar
- 3 Tablespoons cornstarch
- 1 teaspoon lemon juice
- Preheat oven to 350 degrees F.
- Spray 9x13 baking dish with cooking spray.
- In a small mixing bowl, combine all ingredients and mix until well combined.
- Press dough into the bottom of the baking dish and bake for 15 to 17 minutes.
- Cool completely.
- In a large mixing bowl, beat cream cheese and powdered sugar until smooth.
- In another large mixing bowl, beat heavy whipping cream until stiff peaks form.
- Add whipped cream to the cream cheese mixture and beat on low until well combined.
- Refrigerate until crust and raspberry sauce are completely cool.
- In a medium saucepan combine 2 cups raspberries, water, sugar, cornstarch and lemon juice.
- Over medium heat, bring to a boil stirring constantly. Cook until thickened. This usually takes about 5 to 7 minutes.
- Remove from stove and stir in remaining raspberries. Cool completely.
- Spread cream filling over cooled crust.
- Carefully spoon raspberry sauce over cream filling.
- Refrigerate for at least 4 hours.