This decadent dessert is super easy to make with softened cream cheese, fresh raspberry pureed and whipped topping, or whipped heavy cream, each fork full is a heavenly delight.
The filling is poured into a regular baked pie crust or graham cracker crust either store-bought or homemade.
This pie is so pretty to serve guests and has a real refreshing light taste for a summer pie for dessert at any bbq.
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Step By Step No Bake Raspberry Cream Pie
- prepare the crust or use a store-bought
- dissolve the sugar in a saucepan with raspberries that have been pureed
- whip the cream cheese and add cooled berries
- fold in the whipped topping
- pour into the crust and refrigerate for at least 2 hours
- garnish with raspberries and fresh mint
Tips
- use premade graham cracker or oreo cookie crust ((regular pie crust, pretzel crusts also can be substituted)
- for easy slicing freeze the pie before serving
- use a different fruit
- use a food mill to remove seeds if you're not able to reach the seeds or dislike them
- frozen-thawed whipped toppings can be used or chilled heavy cream whipped
- add mini chocolate chips on top of crushed favorite candy bars on top of the pie
- use a chocolate crust in place of graham crackers
- toasted coconut and nuts can be another garnish
- add lemon extract instead of vanilla
- keep refrigerated until ready to serve
- pie lasts two days refrigerated if you're lucky it isn't all gone!
Ingredients You Will Need(for complete instructions scroll to the recipe card below)
- graham cracker crust
- fresh raspberries
- cream cheese
- sugar
- whipped topping thawed or real whipped cream sweetened
- vanilla
- Optional Garnishes: more berries and fresh mint
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Decadent No-Bake Pies
As I mentioned this pie can be made with any fruits you like.
The pie is perfect all decked out when hosting a party or can be left plain with a dollop of whipped cream on top.
A perfect dessert for celebrating a birthday party, or holiday and the best dessert after that backyard barbecue.
If you're a red raspberry lover this will be your new favorite cream pie to whip up!
Raspberry Cream Pie
Yield: 10
Prep time: 10 MinCook time: 3 MinInactive time: 2 HourTotal time: 2 H & 13 M
This is a cream cheese with raspberry puree and whipped cream or topping poured into a graham cracker crust. It's a fluffy decadent filling and easy to make
Ingredients
- 1 frozen pie crust baked or graham cracker crust (you can use any kind and flavored crust you prefer even a cookie crust)
- 6 ounces fresh raspberries(more if you want a few to garnish with)
- 1/4 cup sugar
- 1 package 8 ounces of cream cheese softened
- 3 cups thawed whipped topping or whipped sweetened heavy whipping cream
- 1 teaspoon vanilla extract or lemon extract
- Optional: fresh mint
- For making a homemade graham cracker crust:
- 2 cups graham crackers crumbs put through a food processor until fine crumbs appear
- Note:( The crust can also be made with Oreo cookies, nutter butter, vanilla wafers, or any other cookies you love) Reserve 1/2 cup crumbs for the top of the pie if using whipped cream topping.
- Regular pie crust recipes can be used instead of graham crackers. Make pastry-style regular pie crust 9-inches deep-dish
- 2 tablespoons sugar (omit sugar if using cream-filled cookies or regular pie crust recipe)
- 6 tablespoons butter melted (only used for graham crackers and cookie crumbs)
Instructions
- Prepare the pie crust or use a store-bought brand premade and set aside.
- For the homemade graham cracker crust:
- Place the crumbs from the food processor in a bowl with melted butter and sugar.
- Press into a 9-inch deep pie plate and pack the crumbs down.
- Bake for 7 minutes at 375 degrees cool completely before filling.
- If using a regular pie crust we prefer a frozen kind and bake that to package instructions, cool, and set it aside.
- Filling:
- Place around 1 1/2 cups of raspberries in a saucepan with the sugar and boil mashing down until the sugar is dissolved. This takes around 3 minutes on medium heat.
- Note: for seedless run through a food mill to remove any seeds after it's cooked down.
- Cool.
- In a large mixing bowl add the softened cream cheese and whip until fluffy then add the cooled raspberry mixture.
- Fold in thawed whipped topping(around 3 cups which is 1 1/2 tubs full) or 3 cups of whipped heavy cream.
- Assembly:
- Pour this into the prepared pie crust.
- Chill for at least 2 hours before serving.
- Garnish with raspberries and fresh mint.
Notes
Tips
- use premade graham cracker or oreo cookie crust ((regular pie crust, pretzel crusts also can be substituted)
- for easy slicing freeze the pie before serving
- use a different fruit
- use a food mill to remove seeds if you're not able to reach the seeds or dislike them
- frozen-thawed whipped toppings can be used or chilled heavy cream whipped
- add mini chocolate chips on top of crushed favorite candy bars on top of the pie
- use a chocolate crust in place of graham crackers
- toasted coconut and nuts can be another garnish
- add lemon extract instead of vanilla
- keep refrigerated until ready to serve
- pie lasts two days refrigerated if you're lucky it isn't all gone!
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