This decadent raspberry chocolate cream pie begins with a chocolate cookie crust and is filled with layers of homemade raspberry jam, chocolate ganache, chocolate cream, and fresh whipped cream dolloped on top. Wow your loved ones with this rich raspberry chocolate mousse pie for Valentine’s Day.

Raspberry Chocolate Cream Cheese Pie

I’ve always loved Valentine’s Day. While there are plenty who would say it’s a commercialized holiday (and might have a solid point there), I think any day dedicated to reminding us to tell our friends and family we love them, is a beautiful day and symbol.

While I know full well I’m also a sucker for all things red, pink, and white, as well as any holiday that promotes chocolate like it’s going out of style, I still stand behind the fact that I love this holiday because of the sentiment behind it—even if it is commercialized. Sometimes we need the reminder to tell people how much we love them and what they mean to us.

Over the years, I’ve shared my fair share of Valentine’s Day desserts that meet the requirements of:

Pink: Strawberries and Cream Sandwich Cookies and Strawberry Bundt Cake
Decadent: Flourless Chocolate Cake and Easy Chocolate Mousse
And festively adorable: Funfetti Chocolate Chip Cookie Cake and Strawberry Cheesecake Truffles

But today, I think this Raspberry Chocolate Cream Pie might be my favorite Valentine’s Day dessert of all time. It’s silky smooth and ridiculously decadent, with the perfect amount of rich chocolate flavor paired with sweet raspberry jam. It’s practically a chocolate mousse pie with how creamy and fluffy it is.

Three Reasons To Love This Raspberry Chocolate Pie:

Texture: I’m a big believer in texture in desserts, especially when it comes to creamy desserts. I can’t resist a creamy dessert, whether that’s a Banana Cream Pudding or a pie, like these Mini Chocolate Cream Pies. BUT. I firmly believe that a creamy dessert needs texture, like fruit or a crust, or a layer of crunch.
- With this creamy chocolate raspberry pie, we’ve got every texture under control:
  - Crunchy cookie crust? Check.
  - Tangy yet sweet raspberry jam? Check.
  - Thick ganache? Check.
  - Silky smooth chocolate cream filling? Check.
Easy: While this pie does have a few different layers, it is a relatively simple and straightforward recipe. The jam is probably the most complicated aspect, and that’s only a couple of ingredients. The ganache is used for both the ganache layer and in the cream pie filling. The whipped cream is used for the topping and in the cream pie filling.
No Bake: It is a no bake chocolate pie, though the jam is made on the stove top. But, anything that’s not baked in the oven is technically a no bake dessert. And, the jam can be made ahead of time and can sit in the fridge until you’re ready to make this luscious raspberry and chocolate dessert.

Ingredients:

Chocolate Sandwich Cookies: Oreos are my preferred cookie for chocolate cookie crusts, specifically the double stuffed version.
Unsalted Butter
Raspberries: You can use both fresh raspberries or frozen raspberries.
Orange Juice
Granulated Sugar
Cornstarch + Water: This is the thickening agent for the homemade raspberry jam.
Chocolate Chips: I prefer to use semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate as well.
Heavy Whipping Cream: This is used for both the ganache and the homemade whipped cream.
Cream Cheese: My preferred cream cheese is Philadelphia. Regardless of any brand I’ve tried, Philadelphia is always the creamiest with the best flavor.
Powdered Sugar
Espresso Powder: This is an optional ingredient, but it does enhance the flavor of chocolate. It’s my favorite ingredient in chocolate desserts.
Vanilla Extract
Salt
Cocoa Powder and Fresh Raspberries: I use these for the toppings, but that’s optional.

Let’s Talk About How To Make This Insanely Rich Raspberry Chocolate Cream Pie:

Raspberry Jam: Heat orange juice and granulated sugar on the stove, whisking until the sugar is completely dissolved. Then add the raspberries, cornstarch slurry, and vanilla extract, and bring the mixture to a boil over medium heat. Once boiling, cook the mixture for about 5 minutes, or until it has thickened and coats the back of a metal spoon. Remove from the heat and allow to cool completely.
- Pro Tip: I don’t mind raspberry seeds, so I didn’t strain the jam. However, if you want it perfectly smooth, strain the raspberry mixture through a fine mesh sieve while it is still warm.
Oreo Crust: Use a food processor or blender to crush the Oreo cookies until they are fine crumbs. Mix with melted butter and press into the bottom of a 9” deep dish pie plate. Set aside.
Ganache: Place the chocolate chips in a bowl. Set aside. Heat the heavy cream in a microwave safe dish, and heat until just about a simmer. Pour the hot cream over the chocolate chips and cover with a paper towel or dish rag (this will let the steam melt the chocolate chips). Whisk the mixture together until completely smooth. Allow to cool 5-10 minutes.
Whipped Cream: With a standing mixer or a hand mixer, whisk the heavy cream on medium speed until soft peaks begin to form. Add in the powdered sugar and vanilla extract, then continue to whisk until stiff peaks form. Divide in half and set aside.
Chocolate Cream Pie Filling: With a standing mixer or hand mixer, beat the cream cheese until light and fluffy. Add in the powdered sugar, vanilla extract, espresso powder, and salt. Mix until combined. Lastly, add in 1/3 cup of chocolate ganache, and mix until well combined. Then, gently fold in half of the whipped cream, mixing until all of the whipped cream has been incorporated.
Assembly: Spread the remaining chocolate ganache on the bottom of the pie crust, spreading it out into an even layer. Spread the cooled raspberry jam on top of the ganache. Then, pour the chocolate cream cheese filling on top. Lastly, top with the remaining whipped cream. You can pipe this on or you can spread it on top. Chill the pie for at least 4 hours.
Serving: Top with fresh raspberries and a dusting of cocoa powder, if desired.

Storage Tips:

Because this is a cream pie (or even like a chocolate mousse pie), it does need to be refrigerated. The cream cheese and whipped cream need to remain cold, and the pie should be served cold.

Make Ahead Tips:

You can make this pie the day before and keep it in the fridge until you’re ready to serve. Additionally, you can make the raspberry jam 1-2 days in advance and refrigerate it until you’re ready to use it.

Final Tips To Making This The Perfect Raspberry and Chocolate Cream Pie:

Raspberry Jam: I strongly suggest not substituting with store-bought raspberry jam. Store-bought raspberry jam has a really different flavor and texture than homemade, and the flavor will definitely suffer if you use store bought jam in this particular recipe.
Chill Time: This pie really needs to chill for at least 4 hours so make sure you give yourself enough time for that. The mousse-like filling needs all of that chill time to set up and be perfectly rich and creamy without being runny.
Chocolate Crust: I prefer to use Oreos for this pie, but you can use any crunchy chocolate cookie you like. Or, you can use chocolate graham crackers or even a homemade chocolate pastry crust.
Pie Plate Size: I suggest using a 9” or 10” deep dish pie plate. This is a thick pie so a deep dish size is essential.