1
: Preheat oven to 350°F (180°C).
2
: Blend raspberries in blender until smooth. Press through sieve to remove seeds. Stir 1/3 cup (75mL) of the sweetened condensed milk into sieved raspberries. Set aside.
3
: Beat cream cheese, eggs and remaining sweetened condensed milk. Spoon into pie crusts. Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture.
4
: Bake in preheated oven 25 minutes or until center is nearly set. Cool. Cover and chill at least 4 hours.