Raspberry Cheesecake Pies

• Vegetarian
• Gluten free

• Produce

  • 1 6 oz package Driscoll's raspberries, fresh

• Baking & Spices

  • 2/3 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 2 8oz packages Cream cheese

Found on createdby-diane.com

Ingredients

• 1-6 oz package fresh Driscolls Raspberries for filling + 2 oz raspberries for garnish
• ⅔ cup sugar + 2 tablespoons sugar (measured separately)
• 2-8oz packages cream cheese
• 1 teaspoon vanilla

Directions

• First prepare your pie crust and allow them to cool before filling.
• Then prepare the raspberry puree by bringing 6 oz raspberries and 2 tablespoons of sugar in medium saucepan over medium-high heat to a boil. Mash the berries as they heat to break them down. Boil for 2-3 minutes and allow the moisture to evaporate.
• Press the mixture through a fine sieve with the back of a spoon.
• Set puree aside.
• In medium saucepan heat cream cheese with ⅔ cup sugar, and whisk until its smooth.
• Add in raspberry puree and heat and then add vanilla.
• Remove pie filling from the stove.
• Pour filling into pie shells.
• Garnish pies with pieces of baked pie crust and raspberries.
• Refrigerate until completely cool. (an hour minimum)