If you’re searching for the ultimate summer treat that’s as stunning as it is simple, No Bake Raspberry Cream Pie is about to become your new go-to dessert. This luscious pie boasts a creamy, dreamy filling studded with fresh raspberries, all nestled in a crisp graham cracker crust—no oven required! Every bite is a blissful blend of tangy berries and smooth, sweet cream, making it perfect for everything from backyard barbecues to lazy weekend afternoons. Whether you’re a seasoned baker or just starting out, this easy recipe delivers big flavor with minimal fuss.

No Bake Raspberry Cream Pie Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about No Bake Raspberry Cream Pie is how it transforms a handful of everyday ingredients into a showstopping dessert. Each element brings something special—creamy texture, vibrant color, or just the right amount of sweetness. Here’s what you’ll need and why every ingredient matters:

Graham cracker crust: Provides a buttery, slightly crunchy base that perfectly complements the creamy filling and holds everything together.
Cream cheese (softened): Lends luxurious texture and a subtle tang that balances the sweetness of the pie.
Granulated sugar: Sweetens the cream cheese mixture, enhancing the berries’ natural flavor.
Vanilla extract: Adds warmth and depth, tying all the flavors together.
Heavy whipping cream: Whips into soft, billowy peaks for that irresistibly light and fluffy filling.
Powdered sugar: Stabilizes the whipped cream, helping your pie stay perfectly set and smooth.
Fresh raspberries (plus more for garnish): Offer juicy bursts of tartness and a gorgeous pop of color throughout the pie.
Raspberry jam (optional): Intensifies the berry flavor and adds a pretty swirl if you want a little extra flair.
Whipped cream and mint leaves for garnish (optional): Take your finished pie from homemade to picture-perfect with a cloud of cream and a touch of green.

How to Make No Bake Raspberry Cream Pie

Step 1: Prepare the Cream Cheese Base

Start by beating softened cream cheese together with granulated sugar and vanilla extract until the mixture is completely smooth and creamy. This forms the rich backbone of your No Bake Raspberry Cream Pie, so be sure to blend well and scrape the bowl as needed. You’re looking for a velvety texture with no lumps.

Step 2: Whip the Cream

In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Chilling the bowl and beaters helps the cream whip up faster and stay stable, giving your pie its signature airy lift. Don’t rush this step—the fluffier the cream, the lighter your pie’s texture will be.

Step 3: Fold It All Together

Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly and carefully to keep as much air in the mixture as possible. This is what makes No Bake Raspberry Cream Pie so light and cloud-like, rather than dense or heavy.

Step 4: Add the Raspberries

Mash half a cup of raspberries in a small bowl (and stir in a spoonful of raspberry jam for extra berry punch, if you like). Fold the mashed raspberries and the remaining whole berries into the cream filling. Take care not to overmix—you want lovely ribbons of pink and bright pops of berry throughout the pie.

Step 5: Assemble and Chill

Spoon the finished filling into your graham cracker crust and smooth the top with a spatula. Cover the pie and let it chill in the refrigerator for at least 4 hours, or until it’s beautifully set and ready to slice. The wait might be tough, but trust me—it’s worth every minute for that perfect, sliceable texture.

How to Serve No Bake Raspberry Cream Pie

Garnishes

For a truly stunning presentation, pile on a generous dollop of whipped cream, scatter a few extra fresh raspberries, and tuck in a sprig of mint. These simple touches make No Bake Raspberry Cream Pie look like it came straight from a fancy bakery and add a burst of freshness to each bite.

Side Dishes

This pie pairs beautifully with a crisp glass of sparkling lemonade, iced tea, or even a scoop of vanilla ice cream. If you’re serving it at a summer party, consider offering a platter of mixed berries or a bowl of lightly sweetened whipped ricotta to round out the dessert spread.

Creative Ways to Present

Transform your No Bake Raspberry Cream Pie into individual parfaits by layering the filling and crust crumbs in small glasses. Or, use a cookie cutter to stamp out mini pie rounds for a playful, bite-sized treat at picnics and parties. You can even try swirling a little extra raspberry jam on top before chilling for a gorgeous marbled effect.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pie covered in the refrigerator for up to three days. The flavors actually deepen overnight, making it even more irresistible the next day. Just be sure to cover the pie tightly with plastic wrap or foil to prevent it from picking up any fridge odors.

Freezing

No Bake Raspberry Cream Pie can be frozen for up to a month. Wrap it well in plastic and then foil, and thaw in the fridge overnight before serving. The texture stays remarkably creamy, though you may want to add fresh garnishes after thawing for the best look and taste.

Reheating

There’s no need to reheat this pie—No Bake Raspberry Cream Pie is best served chilled, straight from the fridge. If it’s a little too firm to slice, let it sit at room temperature for about 10 minutes before serving.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries give the best texture and color, but if you’re in a pinch, thawed frozen raspberries work too. Just be sure to drain them well and gently pat dry to prevent excess moisture from making the filling runny.

Is it possible to make this pie ahead of time?

Absolutely! No Bake Raspberry Cream Pie is ideal for making a day in advance. Simply refrigerate until you’re ready to serve, then add your garnishes for a fresh finish.

Can I use a different type Dessert

Definitely! While a classic graham cracker crust is delicious, you can swap in a chocolate cookie crust or even a vanilla wafer crust for a fun twist on the traditional flavor.

How can I make the pie less sweet?

If you prefer a more tart pie, use a bit less granulated sugar in the cream cheese base or swirl extra raspberry jam on top before chilling. The natural tartness of the raspberries will shine through beautifully.

What’s the best way to slice and serve the pie?

For clean, picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. This helps you glide through the creamy filling and crust without sticking.

Final Thoughts

If you’re ready to wow your friends and family with a dessert that’s almost too pretty to eat, give this No Bake Raspberry Cream Pie a try. It’s a guaranteed crowd-pleaser that’s easy to make, endlessly adaptable, and bursting with berry goodness. One bite, and you’ll be hooked!

No Bake Raspberry Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: admin
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

No Bake Raspberry Cream Pie is a delightful and creamy dessert featuring a smooth cream cheese filling blended with fluffy whipped cream and fresh raspberries, all set atop a crunchy graham cracker crust. Perfect for warm weather, this easy-to-make pie requires no oven and can be prepared ahead of time for a refreshing and fruity treat.

Ingredients

Scale

Crust

1 9-inch graham cracker crust (store-bought or homemade)

Filling

1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 1/2 cups fresh raspberries (plus more for garnish)
1 tablespoon raspberry jam (optional, for extra flavor)

Garnish

Whipped cream (optional)
Mint leaves (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy, ensuring no lumps remain for a silky filling.
Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form, creating a light and airy texture for the pie filling.
Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture carefully until fully combined, maintaining the fluffiness of the whipped cream.
Add Raspberries: In a small bowl, mash 1/2 cup of the fresh raspberries and mix with raspberry jam if using. Then fold this along with the remaining whole raspberries into the cream mixture, taking care not to overmix to preserve berry chunks.
Assemble the Pie: Spoon the creamy filling into the graham cracker crust and smooth the top evenly with a spatula.
Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set to allow flavors to meld and the filling to firm up.
Serve: Before serving, garnish the pie with whipped cream, extra fresh raspberries, and mint leaves if desired for a fresh and attractive presentation.

Notes

Adjust sugar quantity for a tarter or sweeter pie according to your preference, or swirl additional raspberry jam on top before chilling.
This pie can be made up to a day in advance and stored covered in the refrigerator for convenience.
Best served chilled to enjoy its creamy and refreshing texture.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American