If you’re craving a dessert that feels light, fresh, and absolutely divine without turning on the oven, this No Bake Raspberry Cream Pie Recipe is going to be your new best friend. It’s a perfect marriage of sweet and tangy flavors wrapped in a luscious creamy filling and nestled in a buttery graham cracker crust. Imagine biting into velvety cream with the burst of juicy raspberries that tastes like a summer afternoon on a plate. This pie is wonderfully simple but packs such a delightful punch that it quickly becomes a crowd favorite at every gathering.
Ingredients You’ll Need
To make this No Bake Raspberry Cream Pie Recipe, you’ll only need a handful of simple ingredients that work beautifully together. Each one plays an essential role—whether it’s creating the perfect crust, adding creamy richness, or delivering that fresh raspberry zing that makes every bite memorable.
- 1 1/2 cups graham cracker crumbs: This is the base that gives your pie that buttery, crisp texture everyone loves.
- 1/4 cup granulated sugar: Sweetens the crust just enough for balanced flavor without overpowering.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs together and adds richness.
- 8 oz cream cheese, softened: The creamy heart of the pie that lends smoothness and depth.
- 1/2 cup powdered sugar: Sweetens the filling delicately while dissolving smoothly.
- 1 cup heavy whipping cream: Whipped to perfection for that fluffy, dreamy texture everyone adores.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, fragrant note.
- 1 1/2 cups fresh raspberries: The star fruit that brings vibrant color and a fresh tartness.
- 1/4 cup granulated sugar: Used to macerate the raspberries, turning them sweet and juicy.
- 1 tablespoon lemon juice: Brightens the raspberry topping with a zesty kick.
How to Make No Bake Raspberry Cream Pie Recipe
Step 1: Prepare the Graham Cracker Crust
Start by combining the graham cracker crumbs and 1/4 cup of granulated sugar in a bowl. Pour in the melted unsalted butter and stir until everything is evenly moistened. Press this mixture firmly into the bottom and up the sides of your pie pan to form the crust. Pop it into the fridge to chill while you prepare the filling—this step ensures a nice firm base that holds up beautifully without baking.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. In a separate bowl, whip the heavy whipping cream with the vanilla extract until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture. This creates the luscious, airy filling that’s the hallmark of this recipe.
Step 3: Assemble the Pie
Pour the cream filling over the chilled crust, smoothing the top evenly. Place the pie back into the fridge to set for at least 30 minutes. This chilling step allows the filling to firm up nicely, making it easier to slice and serve later.
Step 4: Prepare the Raspberry Topping
While the filling is chilling, toss fresh raspberries with 1/4 cup granulated sugar and lemon juice in a small bowl. Let them sit for about 10 minutes; the sugar draws out natural juices, resulting in a beautifully glossy, syrupy topping bursting with fresh raspberry flavor.
Step 5: Garnish and Finish
Just before serving your No Bake Raspberry Cream Pie Recipe, spoon the macerated raspberries evenly over the pie’s surface. The fresh fruit adds that perfect pop of color and a juicy contrast to the creamy filling, making your dessert as gorgeous as it is delicious.
How to Serve No Bake Raspberry Cream Pie Recipe
Garnishes
Adding a few extra touches can elevate this pie even more. Consider sprinkling some finely chopped toasted almonds or a dusting of powdered sugar on top for a bit of texture and added sweetness. Fresh mint leaves also add a lovely splash of green and a refreshing aroma that pairs perfectly with raspberry.
Side Dishes
This pie stands beautifully on its own but pairs wonderfully with a light cup of coffee or a chilled glass of prosecco. If you want to serve it as part of a larger dessert spread, fresh fruit salads or sorbets work beautifully to keep the meal feeling light and refreshing.
Creative Ways to Present
For a special occasion, serve this pie in individual clear glass jars or small ramekins for a cute, personalized touch. Layer the crust, filling, and raspberries for a pretty parfait effect. You can also swirl some raspberry sauce into the cream filling before chilling for a marbled look that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
This pie keeps very well in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or a pie keeper to keep it fresh and prevent the crust from getting soggy. The flavors meld nicely, so leftovers taste just as good the next day.
Freezing
If you want to freeze your No Bake Raspberry Cream Pie Recipe, it’s best to freeze it before adding the raspberry topping. Wrap the pie securely in plastic wrap and then aluminum foil to protect it from freezer burn. When you’re ready to serve, thaw it overnight in the fridge and add fresh raspberries just before enjoying.
Reheating
Since this is a no bake cream pie, reheating is not recommended. It’s best enjoyed chilled straight from the fridge. Trying to warm it up will change the texture and can cause the filling to separate, losing that perfect creamy consistency.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries offer the best texture and flavor, you can use frozen ones if fresh aren’t available. Just thaw and drain them well to avoid excess moisture in the pie, which can make the crust soggy.
Is there a dairy-free version of this pie?
Absolutely! You can substitute the cream cheese and heavy cream with dairy-free alternatives such as coconut cream and vegan cream cheese. The texture and flavor will be slightly different but still delicious and creamy.
Can I make this pie gluten-free?
Yes, simply use gluten-free graham cracker crumbs for the crust to make the entire pie gluten-free without sacrificing any of the classic taste and texture.
How long does it take to set in the fridge?
You’ll want to give the pie at least 30 minutes to set, but for the best texture and easy slicing, chilling for 2 to 4 hours is ideal.
Can I prepare this pie a day ahead?
Definitely. This No Bake Raspberry Cream Pie Recipe is perfect for making ahead. Preparing it the day before not only saves you time on the day of your event but also lets the flavors fully develop. Just add the raspberry topping right before serving.
Final Thoughts
This No Bake Raspberry Cream Pie Recipe is truly one of those desserts that feels like a little celebration in every bite. It’s simple, fresh, and utterly satisfying—perfect for those warm days or whenever you want a fuss-free sweet treat that impresses. Give it a try, share it with friends, and watch how quickly it becomes a beloved favorite in your dessert rotation!
Print
No Bake Raspberry Cream Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes (assembly time, no actual cooking)
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Raspberry Cream Pie is a deliciously creamy and fruity dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and fresh raspberries. Perfect for warm days or when you want a quick, impressive dessert without using the oven.
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
Topping
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust. Place in the refrigerator to chill while preparing the filling.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar 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 fully combined and smooth.
- Combine filling and crust: Remove the crust from the refrigerator and spread the cream cheese filling evenly over the graham cracker base. Return the pie to the refrigerator.
- Prepare the raspberry topping: In a small bowl, toss the fresh raspberries with 1/4 cup granulated sugar and lemon juice. Let them macerate for about 10 minutes to release their juices and soften.
- Assemble the pie: Spoon the raspberry mixture evenly over the cream filling, distributing both the berries and juices. Chill the pie for at least 2 hours or until fully set before serving.
Notes
- For a sweeter crust, increase the sugar by 2 tablespoons.
- You can substitute fresh raspberries with frozen, but thaw and drain excess liquid first.
- Chilling the pie for at least 2 hours allows the filling to firm up properly.
- Make sure the cream cheese is softened for a smooth filling texture.
