If you are looking for a dessert that blends velvety cream, tangy raspberries, and a buttery crust all without turning on your oven, this No Bake Raspberry Cream Pie Recipe is the perfect treat to make any time of year. It’s a luscious, refreshing delight that comes together quickly and showcases the natural brightness of fresh raspberries balanced by a smooth, creamy filling. Whether you’re hosting a summer gathering or just want a sweet snack, this pie is irresistibly easy and wonderfully satisfying.
Ingredients You’ll Need
The magic of this No Bake Raspberry Cream Pie Recipe lies in its straightforward ingredients that each play an essential role – from creating a crisp and buttery base to ensuring a creamy, dreamy filling and a fresh, fruit-forward topping. These simple staples add up to a harmony of flavors and textures you’ll love.
- Graham cracker crumbs (1 1/2 cups): Provide a crunchy, slightly sweet crust that forms the perfect foundation.
- Granulated sugar (1/4 cup + 1/4 cup): Adds sweetness both in the crust and fruit topping, balancing tartness.
- Unsalted butter, melted (1/2 cup): Binds the graham cracker crumbs and adds richness to the crust.
- Cream cheese, softened (8 oz): Offers a silky texture and slight tang to the cream layer.
- Powdered sugar (1/2 cup): Sweetens the filling smoothly without graininess.
- Heavy whipping cream (1 cup): Whipped to airy perfection, it makes the filling incredibly light and fluffy.
- Vanilla extract (1 teaspoon): Brings depth and warmth to the cream mixture.
- Fresh raspberries (1 1/2 cups): The star ingredient delivering vibrant color and juicy tartness.
- Lemon juice (1 tablespoon): Enhances raspberry flavor and adds a bright, zesty finish.
How to Make No Bake Raspberry Cream Pie Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs with granulated sugar and melted butter. Press this crumbly mixture firmly into your pie dish’s base and sides to create a sturdy and flavorful crust. Pop it into the refrigerator while you prepare the filling—this helps the crust set without baking.
Step 2: Make the Cream Cheese Filling
In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, blending until silky. Separately, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. This results in a luscious, airy filling that’s the heart of our No Bake Raspberry Cream Pie Recipe.
Step 3: Assemble the Pie
Spread the cream cheese filling evenly over the chilled crust, smoothing out the top. This layer should be thick enough to support the bursting raspberries and keep the pie looking irresistible.
Step 4: Prepare the Raspberry Topping
In a small bowl, toss the fresh raspberries with the second portion of granulated sugar and lemon juice. This quick maceration helps release their juices and intensify their natural sweetness and tartness—perfect for topping your pie.
Step 5: Add Raspberries and Chill
Carefully spoon the macerated raspberries over the cream cheese filling. Cover the pie with plastic wrap and refrigerate for at least 3 hours, allowing all the flavors to meld beautifully and the filling to firm up.
How to Serve No Bake Raspberry Cream Pie Recipe
Garnishes
To elevate presentation, add a few extra fresh raspberries on top right before serving. A light dusting of powdered sugar or a sprig of mint adds a refreshing touch and lovely color contrast that invites everyone to dig in.
Side Dishes
This pie pairs wonderfully with a cup of hot coffee or a glass of chilled sparkling wine. For a fruity complement, serve alongside a simple mixed berry salad or a scoop of vanilla bean ice cream to balance out the tangy sweetness.
Creative Ways to Present
Try serving individual slices of the No Bake Raspberry Cream Pie Recipe in clear dessert dishes layered with extra raspberry sauce or crushed graham crackers for a parfait twist. Alternatively, top with toasted coconut flakes or crushed nuts for that extra crunch and flavor dimension.
Make Ahead and Storage
Storing Leftovers
Store leftover pie covered in the refrigerator for up to 3 days. Keeping it chilled ensures the creamy filling stays firm and the raspberries retain their fresh taste without becoming soggy.
Freezing
While you can freeze this pie, keep in mind that the texture of whipped cream might change slightly after thawing. Wrap the pie tightly in plastic wrap and then foil before freezing for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
This pie is best served chilled and does not require reheating. If you want to bring it to room temperature, remove it from the fridge about 15 minutes before serving to enhance the flavor and texture.
FAQs
Can I use frozen raspberries for this pie?
Frozen raspberries tend to be softer and more watery once thawed, which can affect the texture of your pie topping. Fresh raspberries are best for maintaining a firm, vibrant topping in this No Bake Raspberry Cream Pie Recipe.
Is it possible to make this pie vegan or dairy-free?
You can experiment with vegan cream cheese and coconut whipped cream as substitutes, but be aware the texture and flavor might be different from the classic version. Using fresh raspberries and a good vegan crust will help keep it delicious.
How long does this pie take to set before it’s ready to eat?
For best results, chill the pie for at least 3 hours. This allows the crust to firm up and the creamy filling to set perfectly, making slicing neat and ensuring a mouthwatering texture.
Can I substitute the graham cracker crust with something else?
Absolutely! Crushed vanilla wafers or digestive biscuits work well as alternatives. Just keep the same proportions for sugar and butter to maintain the right texture and sweetness.
What’s the best way to slice this pie cleanly?
Use a sharp knife dipped in hot water and wiped dry. The warm blade will glide through the cream filling and raspberry topping smoothly, helping you cut perfect, neat slices every time.
Final Thoughts
There is something truly special about this No Bake Raspberry Cream Pie Recipe—it’s effortlessly elegant, bursting with fresh fruit flavor, and creamy enough to satisfy any sweet tooth. I hope you give it a try soon and enjoy every luscious bite just as much as I do. This simple yet stunning dessert will quickly become a beloved favorite to share again and again.
Print
No Bake Raspberry Cream Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes plus 2 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Raspberry Cream Pie is a delightful, easy-to-make dessert that combines a crisp graham cracker crust with a luscious raspberry cream filling. Perfect for summer or any occasion, this pie requires no oven time and can be prepared in just 25 minutes. The fresh raspberries add a burst of natural sweetness and a beautiful color to this creamy, tangy treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Raspberry Topping
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch pie dish to form the crust. Place it in the refrigerator to chill and set while you prepare the filling.
- Make the cream cheese 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 with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
- Assemble the pie: Spread the cream cheese filling evenly over the chilled crust, smoothing the top with a spatula. Return the pie to the refrigerator to chill while preparing the raspberry topping.
- Prepare the raspberry topping: In a small bowl, combine the fresh raspberries, 1/4 cup granulated sugar, and lemon juice. Gently mash some of the raspberries to release their juices but keep a mixture of whole and crushed berries for texture.
- Top and chill: Spoon the raspberry mixture evenly over the cream cheese filling. Cover the pie with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the pie to firm up before serving.
Notes
- For a firmer crust, press the graham cracker mixture tightly and chill well before adding the filling.
- If fresh raspberries are unavailable, frozen raspberries defrosted and drained can be used as a substitute.
- Ensure the cream cheese is at room temperature for a smoother filling.
- For added texture, garnish with fresh whole raspberries or white chocolate shavings before serving.
- This pie is best served within 2 days to maintain freshness.
