Description
This No Bake Raspberry Cream Pie is a luscious dessert featuring a crisp graham cracker crust, a smooth cream cheese and whipped cream filling, and a vibrant fresh raspberry topping. Perfect for summer or any time you want a quick, elegant treat without turning on the oven.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix well until all crumbs are evenly coated. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish to form the crust. Place it in the refrigerator to chill.
- Make the filling: Using a stand mixer or hand mixer, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Assemble the pie: Spread the cream cheese and whipped cream filling evenly over the chilled crust, smoothing the top with a spatula.
- Prepare the raspberry topping: In a small bowl, toss the fresh raspberries with the 1/4 cup granulated sugar and lemon juice. Let them macerate for about 10 minutes, allowing the flavors to meld and juices to release.
- Top the pie: Spoon the macerated raspberries and their juices evenly over the cream filling, arranging them attractively.
- Chill: Refrigerate the assembled pie for at least 2 hours to firm up before serving.
- Serve: Slice and enjoy this creamy, tangy, and refreshing no bake raspberry pie chilled.
Notes
- For a crunchier crust, toast the graham cracker crumbs lightly before mixing.
- You can swap raspberries for strawberries or blueberries according to preference.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Make sure to soften the cream cheese to avoid lumps in the filling.
