No-Bake Raspberry Cream Pie
Looking for an easy no-bake summer pie? This Raspberry Cream Pie is made with fresh raspberries, a chocolate graham cracker crust, fluffy whipped cream, and cream cheese. Just 25 minutes of prep, no oven required, perfect for making ahead. A beautiful summer dessert for holidays, parties, or family gatherings.
Servings 10 slices
Calories 412kcal
Ingredients
Raspberry Sauce:
- 6 ounces fresh raspberries plus extra for garnishing if desired
- ⅓ cup granulated sugar (68 grams)
- 1 tablespoon lemon juice
Chocolate Graham Cracker Crust:
- 12 whole chocolate graham crackers
- ½ cup unsalted butter (113 grams), melted
Cream Filling:
- 1 ½ cups heavy whipping cream cold
- 8 ounces cream cheese softened
- ½ cup powdered sugar (60 grams)
Instructions
- Make the raspberry sauce. Add the raspberries, sugar, and lemon juice to a small saucepan and stir. Place the saucepan over medium heat, stirring often and crushing the raspberries with a wooden spoon or silicone spatula. As the juices release, bring the raspberries to a simmer for 5 minutes or until the sauce starts to thicken, then remove from heat. Press the raspberries through a medium fine mesh sieve over a medium heat-proof bowl to remove the seeds. Set aside to cool completely.
- Prep the pie dish. Grease a 9 or 10-inch (I used a 10-inch) pie dish or pan with butter or shortening.
- Make the crust. Use a food processor on high speed to crush the chocolate graham crackers into fine crumbs. Change the speed to low, then slowly add the melted butter and mix until the crumbs start to stick together. Firmly press the crumbs into the greased pie dish using the flat bottom of a measuring cup, and freeze the crust for 15-20 minutes or until it is firm and solid.
- Whip the cream. While the crust is in the freezer, whip the cold heavy whipping cream in a large mixing bowl with an electric mixer until stiff peaks form. Set it aside.
- Make the filling. In a separate large bowl, blend the cream cheese and powdered sugar until smooth. Add the cooled raspberry sauce and continue mixing until thoroughly combined. Fold in the whipped cream, and mix gently until it is evenly incorporated.
- Assemble and chill. Spoon the pie filling into the crust and smooth out the top with a silicone or offset spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling is set.
- Serve. Top with extra whipped cream and fresh raspberries, if desired, and serve chilled.
Notes
- I used a 10-inch pie dish when I made this. Using a 9-inch pie dish may result in a pie with extra filling. This will just make the pie taller.
- Cool the sauce completely before adding it to the filling. Warm sauce will deflate the whipped cream.
- You can use frozen raspberries for the sauce (no thawing needed). Use fresh berries for garnish.
- Straining the seeds (pressing the raspberries through a sieve) is optional, but I highly recommend it! It gives the pie filling a smoother texture.
Storage Instructions
- Refrigerator: Store the raspberry cream pie in the fridge in an airtight container or wrapped in plastic wrap for up to 4 days.
- Freezer: Freeze the whole pie (or individual slices) tightly wrapped for up to 2 months. I recommend freezing the pie before topping with whipped cream or raspberries. Move it to the refrigerator to thaw overnight before serving. Or enjoy it semi-frozen for an ice-cream-pie vibe. So good on a hot day!
- Make-ahead: This pie is a make-ahead dream. You can assemble it up to a day in advance and add the whipped cream and fresh berry garnish right before serving.
Tools & Supplies You’ll Need:
- Small saucepan (1 or 2 quart)
- Medium and Large mixing bowls
- Small or medium fine mesh sieve
- Wooden spoon or silicone spatula
- 9- or 10-inch pie dish
- Butter or shortening to grease the pie dish
- Electric mixer or a stand mixer with a paddle attachment
- Plastic wrap
Nutrition
Calories: 412kcal | Carbohydrates: 30g | Protein: 4g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 193mg | Potassium: 124mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1119IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 1mg