Easy Raspberry Cream Pie (No Bake & Delicious!)

There’s something so magical about the combination of rich cream and juicy berries, especially when it comes together in a chilled, no-bake dessert like this Raspberry Cream Pie. Whether it’s a warm summer day or you just want to impress your guests with something light and flavorful, this pie is a total winner. It’s refreshing, creamy, and bursting with berry goodness—plus, it’s super simple to make with everyday ingredients!

From potlucks and birthday parties to quiet evenings at home, this raspberry cream pie fits right in. And the best part? No oven time required (except for a quick crust set—though even that can be skipped with a store-bought option). Let’s get into all the details so you can whip up this dreamy dessert with confidence.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
This simple graham cracker crust adds the perfect buttery crunch. You can make it from scratch or use a store-bought version if you’re in a hurry.

• Graham cracker crumbs – The base of your crust. You’ll need about 1 ½ cups.
• Granulated sugar – Just enough to sweeten things up.
• Melted butter – Unsalted is best here for controlling the saltiness.

For the Cream Filling:
This layer is what makes the pie so irresistibly creamy and smooth.

• Cream cheese – Make sure it’s softened to avoid lumps.
• Heavy whipping cream – Gives that light, fluffy texture.
• Powdered sugar – For a smooth sweetness.
• Vanilla extract – Adds depth and warmth.
• Fresh raspberries – Optional, but folding them into the filling adds bursts of juicy flavor.

For the Raspberry Topping:
Sweet and tangy, this topping adds the signature pop of color and flavor.

• Fresh or frozen raspberries – Use whatever you have on hand.
• Sugar – Balances the tartness of the berries.
• Lemon juice – Brightens the flavor.
• Cornstarch + water – Helps thicken the sauce so it doesn’t run off the pie.

Optional Garnish:

• Whipped cream
• Fresh raspberries
• Mint leaves
• White chocolate curls (optional but beautiful!)

Instructions

Make the Crust

1. Mix the Ingredients:
Start by combining the graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the texture resembles wet sand. If you’re using a food processor, it’ll come together in just seconds.

2. Form the Crust:
Press the mixture into a 9-inch pie dish, making sure it’s packed tightly and evenly across the bottom and up the sides. The back of a measuring cup or glass works great for this step.

3. Set the Crust:
You have two options here:

• For a classic baked crust, pop it in a 350°F (175°C) oven for 8–10 minutes, then let it cool completely.
• For a no-bake version, refrigerate it for at least 30 minutes or freeze for 15 minutes to set.

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Make the Cream Filling

1. Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This is key to getting that silky texture—no one wants lumps in their pie!

2. Whip the Cream:
In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This creates that airy, mousse-like texture we all love.

3. Combine:
Gently fold the whipped cream into the cream cheese mixture until it’s well blended. If you’re adding fresh raspberries into the filling, fold them in now.

4. Fill the Pie:
Spread the cream filling into your cooled crust and smooth it out with a spatula. Place it in the fridge while you prepare the raspberry topping.

Make the Raspberry Topping

1. Cook the Berries:
In a saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring often, until the berries start to break down.

2. Thicken the Sauce:
Mix the cornstarch with water in a small bowl to create a slurry, then stir it into the raspberry mixture. Continue cooking for another 1–2 minutes until the sauce thickens. Let it cool for a few minutes before adding it to the pie.

3. Add the Topping:
Once the topping has cooled slightly, spoon it gently over the cream filling. Spread it evenly with the back of a spoon.

4. Chill the Pie:
Place the entire pie in the refrigerator and let it chill for at least 2 hours. This helps everything set properly and makes slicing easier later on.

Tips and Tricks

• Use Softened Cream Cheese: Cold cream cheese can lead to a lumpy filling. Leave it at room temperature for about an hour before mixing.
• Make Ahead: This pie can be made 1–2 days in advance, making it perfect for entertaining.
• Customize the Texture: Want a firmer filling? Add an extra tablespoon of powdered sugar.
• Add Extra Flavor: A little lemon zest in the filling adds a citrusy brightness that pairs beautifully with raspberries.
• Use Frozen Berries: No fresh berries? No problem. Just thaw and drain frozen raspberries before using them in the topping.

Serving Suggestions

• Top slices with a dollop of whipped cream and a few fresh raspberries for an elegant finish.
• Garnish with mint leaves or white chocolate shavings for a festive look.
• Serve it alongside a glass of iced tea or lemonade on warm days—it’s the perfect summer dessert!

Storage Instructions

• Refrigerator: Store the pie loosely covered with plastic wrap or in an airtight container for up to 3 days. It holds up beautifully!
• Freezer: Freeze without whipped cream for up to 1 month. Let thaw in the fridge overnight before serving.
• Reheating: This is a chilled dessert and should not be reheated.

Possible Variations

Chocolate Raspberry Cream Pie:
Drizzle melted chocolate over the crust before adding the filling, or sprinkle mini chocolate chips into the cream mixture.

Lemon Raspberry Cream Pie:
Add a tablespoon of lemon zest to the filling and replace the vanilla with lemon extract for a citrusy twist.

Gluten-Free Version:
Use gluten-free graham crackers or cookies for the crust. Everything else in the recipe is naturally gluten-free!

Frozen Raspberry Pie:
Make the pie as directed, then freeze it until solid. Let it sit at room temperature for about 10 minutes before slicing for a cool, refreshing summer treat.

Raspberry Swirl Pie:
Fold a few spoonfuls of the raspberry topping directly into the cream filling to create a gorgeous swirl effect before layering the rest of the topping on.

FAQs

Can I use frozen raspberries?
Absolutely! Just be sure to thaw and drain them well before using to prevent excess moisture.

What if I don’t have cornstarch?
You can use arrowroot powder or even flour to thicken the raspberry sauce. Adjust amounts slightly based on what you use.

Can I use a pre-made crust?
Yes! A store-bought graham cracker crust is a great time-saver.

How do I slice the pie cleanly?
Use a sharp knife dipped in hot water and wipe it clean between slices for smooth, neat cuts.

Can I substitute the cream cheese?
You can try Greek yogurt or mascarpone for a lighter or slightly tangier flavor.

What fruits can I use instead of raspberries?
Try strawberries, blueberries, or blackberries—or a medley of berries for a colorful twist.

How do I make the pie more firm?
A touch more powdered sugar or extra whipping can firm up the filling.

Conclusion

This Raspberry Cream Pie is everything a summer dessert should be—light, creamy, fruity, and oh-so-refreshing. Whether you’re making it for a weekend get-together, a birthday celebration, or simply because you’re craving something sweet and easy, this pie delivers every time. With no baking required, it’s a breeze to whip up and guaranteed to impress.

You’ll love how easy this is—and once you taste that luscious cream with tart raspberry topping, you’ll be hooked!