Raspberry-White Chocolate Icebox Pie

Is it a pie or is it cheesecake? Whatever it is, the combination of raspberry and white chocolate is undeniable. The vanilla wafer crust is worth attention as well.

Raspberry-White Chocolate Icebox Pie 2

(After I point it out, please ignore the chip in the plate pictured above. It saddens me but not enough to dispose of the plate.)

Two pies in one week, what is this madness?! But just wait this one is different. I thought that after heating up your oven making the peach pie you would not be keen to turn it on again for a prolonged period of time so how about a pie where all you have to bake is the crust? A delicious, vanilla wafer crust which blows graham cracker crusts out of the water pie. The filling requires no baking and actually reminds me more of a cheesecake than a pie. Raspberry-white chocolate cheesecake/pie or whatever you want to call it, just make it.

Raspberry-White Chocolate Icebox Pie 1

One year ago: Honey Pecan Milkshakes

Two years ago: Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze


Serves 12


7 oz. vanilla wafers, finely crushed (approximately 1-1/2 cups)

5 Tbsp unsalted butter, melted

6 oz. white chocolate, chopped

8 oz. cream cheese*, room temperature

1/3 cup granulated sugar

1/2 tsp vanilla extract

1 cup heavy cream*

1/2 cup raspberries, pureed


  1. Preheat oven to 350 degrees. Lightly butter 9-inch tart or pie pan.
  2. Combine crushed vanilla wafers and butter until thoroughly mixed. Press mixture firmly and evenly into the bottom and up the sides of prepared pan. Bake 12 to 15 minutes, or until crust is lightly browned. Place on wire rack to cool.
  3. Meanwhile, place white chocolate in a medium-sized microwave-safe bowl. Heat at half-power in microwave in 30-second increments, until chocolate melts when stirred. Set aside to cool. Once cooled beat in cream cheese, sugar and vanilla until smooth and creamy.
  4. In a large, cold bowl, beat cream at medium-high speed until soft peaks form. Gently fold the white chocolate mixture into the whipped cream.
  5. Transfer half the mixture into the cooled pie crust and spread evenly. Use a small spoon to drop half of the raspberry puree over the top of the pie filling. Use a thin knife or toothpick to swirl the raspberries into the filling. Repeat the layers.
  6. Refrigerate pie for at least 2 hours before serving.

*Want to make it lighter? Substitute the cream cheese with reduced fat and the whipped heavy cream with 2 cups light frozen whipped topping (thawed).

Source: Bake or Break.

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