While this blog was mainly the desire to chart the progress of our garden and canning adventures, it really hasn’t gotten to canning season for me yet. Most of our veggies and fruits have gone into the freezer so far, with a little jam made along the way.

So far this summer I’ve frozen spinach, kale (lots of kale!), broccoli, a few peas, and raspberries. I’ve been freezing the wild black raspberries until I have enough to make a few batches of jam, but today I was hungry for pie. I knew the raspberries were just about ready to be picked again, so I set off for the timber to see what I would find. Kevin and I picked enough black raspberries for another 2 freezer quart bags of berries, and I had enough leftover to make a Sour Cream Raspberry Cheese Pie.

I didn’t want to heat up the kitchen today, so this recipe fit the ticket. Creamy, cheesecake-like texture that was no-bake with fresh raspberries on top.

Sour Cream Black Raspberry Cheese Pie

1 graham cracker crust
1 8-ounce package cream cheese, softened
1 cup sour cream
1/4 cup sugar
1 teaspoon good vanilla extract
Fresh black raspberries, about 3 cups

In a mixing bowl, whisk the softened cream cheese and sour cream together until smooth. Add in the sugar and vanilla extract. Mix until well combined.

Pour into graham cracker crust and top with black raspberries. Refrigerate for at least 2 hours before serving (overnight would be better….if you can wait that long!).