Raspberry Cream Pie Recipe
This Raspberry Cream Pie Recipe is the ultimate no-bake dessert, combining a buttery graham cracker crust, a rich and fluffy cream cheese filling, and a vibrant raspberry topping. It’s light, refreshing, and perfect for summer parties, holidays, or whenever your sweet tooth strikes.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Cream Filling:
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries optional
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Optional Garnish:
- Fresh raspberries
- Whipped cream
- Mint leaves
Instructions
Make the Crust
- Mix: In a bowl, stir together graham cracker crumbs, sugar, and melted butter until well combined.
- Press: Press firmly into the bottom and sides of a 9-inch pie dish. Use a spoon or measuring cup to flatten evenly.
- Chill: Refrigerate for at least 30 minutes or freeze for 15 minutes.
Prepare the Cream Filling
- Beat Cream Cheese: In a bowl, beat cream cheese until smooth.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture. Optionally fold in 1/2 cup fresh raspberries.
- Assemble: Spread the mixture evenly over the chilled crust. Chill while making topping.
Make Raspberry Topping
- Cook Berries: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5 minutes until berries break down.
- Thicken: Stir in cornstarch slurry and cook 1–2 more minutes until thickened. Let cool.
- Top the Pie: Spread raspberry mixture over cream layer.
Chill and Serve
- Chill: Refrigerate for at least 2 hours or until fully set.
- Garnish: Top with fresh raspberries, whipped cream, and mint if desired. Slice and serve chilled.
Notes
- Refrigerate: Store in the fridge, covered, for up to 3 days.
- Freeze: Freeze without garnishes for up to 1 month. Thaw overnight in the fridge.
- Reheating: Not necessary—this dessert is best served chilled.