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
Scale
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.
