NO BAKE Raspberry Cream Pie with Bittersweet Chocolate Crust


My adaptation of a recipe that appeared in Bon Appetit a few years ago … cool, creamy, rich, decadent, delicious! And no baking needed! 

7 ounces Nabisco Famous Chocolate Wafer cookies, coarsely broken
1/2 cup bittersweet chocolate chips
6 Tbsp. butter, cut into 1/2-inch cubes
1/4 cup sugar

1 14-ounce can sweetened condensed milk
1/4 cup Crema Mexicana (seriously, where has this stuff been all my life?!? … It’s wonderful!) 
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon peel
1 1/4 cups frozen unsweetened raspberries, partially thawed

3/4 cup heavy whipping cream
2 Tbsp. Lyle’s Golden Syrup (If you haven’t tried this yet … do yourself a favor! A lovely taste like no other …)
1 6 oz. container fresh raspberries, rinsed and thoroughly dried

Place broken cookies in processor. Using on/off turns, process until finely ground. Heat together chocolate chips, butter and sugar, stirring, until just melted and smooth. Add to processor and blend until combined. Press crumb mixture gently onto bottom and up sides of a 9-inch glass pie dish (do NOT pack firmly – it will firm as it chills). Chill crust while preparing filling.

Whisk condensed milk, Crema Mexicana, lemon juice, and lemon peel in large bowl to blend. Add the partially thawed raspberries. Stir, pressing gently on the raspberries, until the berries begin to break apart and the filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.

Whip together the heavy cream and Lyle’s Golden Syrup until stiff enough to spread. Spread over top of chilled pie. Top with the fresh raspberries. Serve on a hot summer night to oooh’s and aaahhh’s!


Honey Cinnamon Cheesecake Pie Squares

Deceptively easy, and incredibly delicious! 

For filling: 

2  (8 oz.) packages cream cheese, softened
1 cup sugar
1 tsp. Mexican vanilla (do use the Mexican vanilla if you can get it — it adds a nice nuance to the flavor)

2 (8 oz.) cans refrigerated crescent rolls

For topping:

3/4 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
Honey for drizzling

Preheat oven to 350 degrees. Lightly grease a 9×13 inch baking dish.

Beat the cream cheese with 1 cup of sugar and the vanilla in a bowl until smooth.

Unroll one can of the crescent rolls, and lay the dough across the bottom of the dish, pressing seams together and patting out slightly, if necessary, to fill the dish.  Spread the cream cheese mixture evenly over the dough. Unroll the second can of crescent rolls and lay them over the cream cheese, covering as completely as possible. (Don’t worry if all seams aren’t together … they will come together in the baking.) Stir together 3/4 cup of sugar, cinnamon, and melted butter. Spread the mixture evenly over the top of the cheesecake.

Bake until the puffed and golden brown, about 30 minutes. Remove from the oven and drizzle lightly with honey. Cool completely in the pan before cutting into squares.

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