If you’re looking for a dessert that combines the fresh brightness of raspberries with a luscious, creamy texture without turning on your oven, this No Bake Raspberry Cream Pie Recipe is an absolute game-changer. It’s one of those sweet treats that feels like a hug on a plate—light, indulgent, and bursting with fruity goodness. Whether you’re entertaining friends or craving a refreshing dessert on a warm day, this pie delivers rich flavor and a perfectly smooth finish that will have everyone asking for seconds.
Ingredients You’ll Need
Simple but essential, each ingredient in this recipe plays a crucial role in building the pie’s irresistible flavor and texture. From the crunchy graham cracker crust to the fluffy cream and juicy raspberries, these components come together effortlessly for a stunning dessert.
- 1 9-inch graham cracker crust: Provides a crunchy, buttery base that complements the creamy filling perfectly.
- 1 (8 oz) package cream cheese (softened): Adds rich, tangy creaminess and helps the filling hold its shape.
- 1/3 cup granulated sugar: Balances the tartness of the raspberries with just the right amount of sweetness.
- 1 teaspoon vanilla extract: Boosts the flavor depth with a warm, aromatic touch.
- 1 1/2 cups heavy whipping cream: Whipped to airy perfection, it creates that melt-in-your-mouth creaminess.
- 1/4 cup powdered sugar: Sweetens and stabilizes the whipped cream, ensuring a silky smooth texture.
- 1 1/2 cups fresh raspberries: The star of the show—bright, juicy, and bursting with natural flavor.
- 1 tablespoon raspberry jam (optional): Offers an extra punch of raspberry flavor and a pretty marbled effect in the filling.
How to Make No Bake Raspberry Cream Pie Recipe
Step 1: Prepare the Cream Cheese Mixture
Start by beating your softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. This step is essential for creating a velvety base that will blend beautifully with the whipped cream.
Step 2: Whip the Cream
In a separate chilled bowl, whip the heavy whipping cream with powdered sugar until firm peaks form. This light, fluffy whipped cream is what makes the pie feel airy and decadent.
Step 3: Combine the Mixtures
Gently fold the whipped cream into the cream cheese mixture. Take your time with this; you want to keep the airiness intact while fully incorporating the two components for a luscious filling.
Step 4: Add the Raspberries and Jam
Fold in the fresh raspberries carefully to avoid crushing them, preserving their juicy burst. If you’re using raspberry jam, swirl it gently for a beautiful marbled effect and a little extra flavor pop.
Step 5: Assemble and Chill
Pour the filling into your graham cracker crust and smooth the top with a spatula. Cover the pie and refrigerate for at least 4 hours, or ideally overnight, until it’s firmly set and ready to slice.
How to Serve No Bake Raspberry Cream Pie Recipe
Garnishes
Before serving, add a few extra fresh raspberries on top and a dollop of whipped cream for visual appeal and a fresh burst of flavor. A sprinkle of finely chopped mint or a dusting of powdered sugar can also elevate the presentation beautifully.
Side Dishes
This pie pairs wonderfully with a light herb tea or a sweet Moscato wine for an elegant dessert experience. You can also serve it alongside a fruit salad or a scoop of vanilla ice cream to complement its creamy texture and raspberry zing.
Creative Ways to Present
For a party, serve mini versions of this No Bake Raspberry Cream Pie Recipe in individual jars or clear cups, layered with graham cracker crumbs and extra raspberries for a charming, portable treat. You can also drizzle a raspberry coulis over the top to add a glossy finish.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be stored in the refrigerator, tightly covered, for up to 3 days. Make sure to keep it chilled to maintain the creamy texture and freshness of the raspberries.
Freezing
While this pie freezes well, be aware that the texture of the raspberries may soften upon thawing. Wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating
This no bake dessert is best enjoyed cold, so reheating is not recommended. Simply allow the pie to come to refrigerator temperature after removing it from the freezer to enjoy the ideal texture and flavor.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can! Just make sure to fully thaw and drain them to avoid excess moisture, which can affect the filling’s consistency.
Is there a way to make this pie vegan?
You could experiment with vegan cream cheese and coconut whipped cream, but the texture and flavor might vary from the classic recipe.
Can I substitute the graham cracker crust?
Absolutely! A chocolate cookie crust or nut-based crust can add a delicious twist to the pie if you want to mix things up.
How long does the pie need to chill?
A minimum of 4 hours is required, but chilling overnight will produce the best texture and flavor development.
Can I make this pie without raspberry jam?
Definitely. The jam is optional and mainly adds extra raspberry flavor and a pretty swirl, but the pie is wonderful without it too.
Final Thoughts
This No Bake Raspberry Cream Pie Recipe is a delightful celebration of creamy textures and fresh raspberry flavor that’s so simple to put together. Whether you’re new to no bake desserts or a seasoned pie lover, this recipe will quickly become one of your go-to favorites. Give it a try—you’ll be amazed at how effortlessly it steals the show at any gathering or family meal.
Print
No Bake Raspberry Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A light and creamy no-bake raspberry cream pie featuring a smooth blend of cream cheese, whipped heavy cream, and fresh raspberries nestled in a crunchy graham cracker crust. Perfect for a refreshing dessert that requires no oven time and is easy to prepare and chill.
Ingredients
Crust
- 1 9-inch graham cracker crust (store-bought or homemade)
Filling
- 1 (8 oz) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 cups fresh raspberries (plus extra for garnish)
- 1 tablespoon raspberry jam (optional, for extra flavor or swirl)
Instructions
- Prepare the cream cheese mixture: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, ensuring there are no lumps.
- Whip the cream: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form, creating a light and fluffy texture.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth, taking care not to deflate the whipped cream.
- Add raspberries and jam: Carefully fold in the fresh raspberries to avoid breaking them up. If using raspberry jam, swirl it gently into the mixture for added flavor and a marbled appearance.
- Fill the crust: Spoon the raspberry cream filling evenly into the prepared graham cracker crust, smoothing the top with a spatula for an even surface.
- Chill: Refrigerate the pie for at least 4 hours, or until the filling is set and firm enough to slice.
- Garnish and serve: Before serving, garnish the pie with additional fresh raspberries and a dollop of whipped cream if desired for extra presentation and flavor.
Notes
- Frozen raspberries can be used, but ensure they are fully thawed and well-drained to avoid excess moisture in the filling.
- For a firmer texture, chill the pie overnight instead of just 4 hours.
- This pie is best enjoyed within 2 to 3 days of preparation for optimal freshness.
