This No Bake Raspberry Cream Pie is an easy dessert to prepare and ideal for those steamy summer days. The filling, with cream cheese and whipped cream creates a smooth and creamy texture that pairs well with the graham cracker crust and juicy raspberries. Throw in a hint of lemon flavor for an added bonus.
This post may contain affiliate links. Please refer to the terms page for more information.
Ingredients
Gather the following ingredients for the No Bake Raspberry Pie:
- Gelatin: use powdered gelatin.
- Water: The gelatin is sprinkled over the water. Use cold water as it is necessary for the gelatin to set up properly.
- Cream cheese: use full-fat, room temperature cream cheese.
- Granulated sugar
- Lemon: this recipe uses the zest and juice of one lemon. If you prefer a more zesty flavor use two lemons.
- Heavy cream
- Raspberries: use the freshest, reddest raspberries you can find.
- Raspberry jam: you only need a few tablespoons of raspberry jam. I use seedless but feel free to use one with seeds if you prefer.
- Pie crust: use a store-bought graham cracker crust.
See recipe card for quantities.
Instructions
Sprinkle gelatin over cold water. Set aside.
Place room temperature cream cheese, zest and juice of one lemon, and granulated sugar in a mixing bowl. Mix together until combined and no lumps remain.
Place heavy whipping cream in a separate bowl and whip to medium peaks (medium peaks will hold their shape, but the tips of the peaks curl slightly when the beaters are lifted).
Melt gelatin until just slightly warm. Stir into bowl with cream cheese, sugar and lemon flavorings.
Add whipped cream to mixing bowl and fold gently until completely incorporated.
Spread 2 Tablespoons of raspberry jam in the bottom of the graham cracker crust. Place enough raspberries over the jam to fill the bottom of the pie crust. Reserve remaining raspberries to decorate top of pie.
Reserve one cup of cream filling to pipe over the top of pie. Pour remaining filling over the raspberries and smooth the top with an offset spatula. Place the cup of reserved filling in a pastry bag fitted with a star piping tip. Pipe rosettes around the outer edge of the pie. Add raspberries as desired.
Place pie in the refrigerator for 2 hours or until chilled thoroughly. Slice and enjoy!
Equipment
You need the following equipment to make this No Bake Raspberry Pie:
- Hand mixer or stand mixer
- Measure cups and spoons
- Rubber spatula and offset spatula
Storage
The No Bake Raspberry Cream Pie is perishable and requires refrigeration. Place the pie in an airtight container and store in your refrigerator for up to 2 days.
This pie does not freeze well.
Top tip
Take care when folding the whipped cream into the cream cheese mixture. Fold gently until no streaks remain. Overfolding will create a less creamy pie.
FAQ
May I use other fruits in this pie?
More no-bake pie recipes
Looking for other recipes like this No Bake Raspberry Cream Pie? Try these:
📋 Recipe
No Bake Raspberry Cream Pie
Equipment
- Stand Mixer or
Ingredients
- 1 9" Graham cracker crust purchased from grocery store
- 1 teaspoon Powdered Gelatin
- 1 Tablespoon Cold Water (to dissolve gelatin)
- ¾ cup Cream Cheese, room temperature (6 ounces)
- 1 large Lemon, zest and juice (optional)
- ½ cup Granulated Sugar
- 1 cup Heavy Whipping Cream (8 fluid ounces)
- 2 Tablespoons Raspberry Jam use your choice of seedless or with seeds
- 1 pint Fresh Raspberries
Instructions
Cream Filling
- Sprinkle gelatin over cold water. Set aside.
- Place room temperature cream cheese, zest and juice of one lemon, and granulated sugar in a mixing bowl and mix together until combined and no lumps of cream cheese remain.
- Place heavy whipping cream in a separate bowl and whip to medium peaks.
- Melt gelatin until just slightly warm. Stir into cream cheese mixture.
- Add whipped cream to cream cheese mixture and fold until completely incorporated.
Pie Assembly
- Spread 2 Tablespoons of raspberry jam in the bottom of graham cracker crust.
- Place enough raspberries over the jam to fill the bottom of the pie crust. Reserve remaining raspberries to decorate top of pie.
- Reserve one cup of cream filling to pipe over the top of pie. Pour remaining filling over the raspberries and smooth the top with an offset spatula.
- Place the cup of reserved filling in a pastry bag fitted with a star piping tip. Pipe rosettes around the outer edge of the pie. Add raspberries as desired.
- Place pie in refrigerator until set. Approximately 2 hours.
Karletta says
This recipe had my attention at no bake
Raspberry and Cream sealed the deal
The taste has me addicted.
Mental Health Therapy says
Delicious recipe and very easy to make. Perfect for BBQ summer celebrations.
Tayler says
I made this raspberry cream pie for dessert last night and it was delicious! I especially loved that I didn't need to turn my oven on!