This No Bake Raspberry Cream Pie is the perfect dessert for anyone looking for a sweet and refreshing treat without turning on the oven. The buttery graham cracker crust, smooth cream cheese filling, and tangy raspberry topping come together in a way that’s both simple and elegant. It’s an ideal dessert for hot days or special occasions when you want to impress without the hassle of baking. With its creamy texture and burst of fresh fruit, this pie will surely become a favorite in your dessert rotation.
Why You’ll Love This Recipe
What makes this No Bake Raspberry Cream Pie so irresistible is the balance of flavors and textures. The buttery, slightly sweet graham cracker crust provides the perfect base, while the rich and creamy filling makes each bite indulgent without being overly heavy. The fresh raspberry topping adds a tart and refreshing contrast, making it a wonderful light dessert for any time of year. Best of all, this pie requires no baking, so it’s super easy to prepare and can be made ahead of time for a stress-free treat.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the Raspberry Topping:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is fully moistened. Press this mixture into the bottom and sides of a 9-inch pie dish. Use the back of a spoon to pack it down tightly. Chill the crust in the refrigerator for 30 minutes to set.
Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and fluffy.
Assemble the Pie: Spoon the cream cheese filling into the chilled graham cracker crust. Use a spatula to smooth the top evenly. Return the pie to the refrigerator and let it chill for at least 2 hours, or until the filling is firm.
Prepare the Raspberry Topping: In a small saucepan, combine fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, mashing the raspberries until they form a sauce. Simmer for 5-7 minutes, then remove from the heat and let the raspberry sauce cool completely.
Top the Pie: Once the pie has set, pour the cooled raspberry sauce over the cream cheese filling. Garnish with extra fresh raspberries for a decorative touch.
Serve: Slice the pie and enjoy this creamy, refreshing no-bake dessert!
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 8 servings
Variations
Add More Fruit: You can switch up the raspberry topping for other fruits like strawberries, blueberries, or blackberries. Simply swap the raspberries in the topping for the fruit of your choice.
Crust Variations: While graham cracker crust is classic, you can also try a cookie crust (e.g., Oreos or Digestive biscuits) for a different flavor.
Lighter Version: If you want a lighter version of this pie, you can use reduced-fat cream cheese or whipped topping in place of the heavy cream for the filling.
Storage/Reheating
Storage: Store any leftover pie in the refrigerator. It will keep for up to 3 days in an airtight container.
Freezing: You can also freeze this pie for up to 2-3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Let it thaw in the refrigerator before serving.
Reheating: There’s no need to reheat this no-bake pie—just slice and serve directly from the fridge.
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FAQs
Can I make this pie ahead of time?
Yes, you can prepare this pie a day in advance. Simply assemble it and store it in the refrigerator until ready to serve. The flavors will have time to meld together, making it even more delicious.
Can I use frozen raspberries for the topping?
Fresh raspberries are preferred for the topping, but you can use frozen raspberries as well. Just make sure to thaw them first and drain any excess liquid before cooking them into the sauce.
How do I know when the filling is firm enough?
The filling will be firm when it’s chilled for at least 2 hours. If you press lightly on the top of the pie, it should not sink back in. If it’s still soft, it needs more time in the fridge.
Can I use a store-bought graham cracker crust?
Yes, you can use a store-bought crust to save time. Just make sure to follow the rest of the recipe for the filling and raspberry topping.
Can I make the filling without heavy cream?
Heavy cream gives the filling its rich, creamy texture. If you don’t have heavy cream, you could substitute it with whipped topping or a mixture of cream cheese and milk, though the texture may not be as rich.
Conclusion
This No Bake Raspberry Cream Pie is an easy and impressive dessert that everyone will love. The combination of creamy filling, buttery crust, and fresh raspberry topping creates the perfect balance of sweetness and tang. Whether you’re preparing it for a family gathering or a special occasion, this pie is sure to be a hit. Plus, the no-bake nature of this recipe means you can have a delicious treat with minimal effort. Give it a try, and I’m sure it will become a staple in your dessert collection!
📖 Recipe:
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No Bake Raspberry Cream Pie
- Total Time: 25 minutes (plus chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This No Bake Raspberry Cream Pie is the ultimate summer dessert that combines a buttery graham cracker crust, creamy filling, and fresh raspberry topping. Perfect for hot days, this no-bake pie is easy to prepare, requiring no oven time. It’s a refreshing, indulgent treat that everyone will love, offering a balance of sweet and tangy flavors that are sure to impress at any occasion. Make this simple yet elegant dessert ahead of time for a stress-free gathering.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the Raspberry Topping:
1 1/2 cups fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Instructions
- Prepare the Crust:
In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until fully moistened. Press the mixture into a 9-inch pie dish, packing it tightly. Refrigerate for 30 minutes to set. - Make the Filling:
Beat softened cream cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream and vanilla extract to stiff peaks. Gently fold the whipped cream into the cream cheese mixture. - Assemble the Pie:
Spoon the cream cheese filling into the chilled graham cracker crust and smooth it evenly. Return to the fridge and chill for at least 2 hours until firm. - Prepare the Raspberry Topping:
In a saucepan, cook raspberries, sugar, and lemon juice over medium heat, mashing the raspberries to form a sauce. Simmer for 5-7 minutes, then cool completely. - Top the Pie:
Once the pie is set, pour the cooled raspberry sauce over the filling. Garnish with fresh raspberries and serve.
Notes
Crust Variations: You can swap graham cracker crust with other cookies like Oreos or Digestive biscuits for a different flavor profile.
Fruit Substitutions: Feel free to use strawberries, blueberries, or blackberries for the topping if you prefer.
Storage Tips: Leftovers can be stored in the fridge for up to 3 days or frozen for 2-3 months. Just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, No-Bake, Summer Treat
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
