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–+ servings
slice of raspberry cream pie made with a no-bake recipe

No Bake Raspberry Cream Pie

This No Bake Raspberry Cream Pie, it’s a straightforward dessert to prepare, ideal for those who just don't want to turn the oven on! Ideal for those steamy summer days or anytime.
5 from 3 votes
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Prep Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 220 kcal

Equipment

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
  • 1 large Lemon, zest and juice (optional)
  • ½ cup Granulated sugar
  • 1 cup Heavy whipping cream
  • 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 for use later.
    1 teaspoon Powdered gelatin, 1 Tablespoon Cold water
  • Place room 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.
    ¾ cup Cream cheese, 1 large Lemon, zest and juice, ½ cup Granulated sugar
  • Place heavy whipping cream in a separate bowl and whip to medium peaks. Note - medium peaks are when the beaters are lifted out of the bowl and the peaks just curl over slightly.
    1 cup Heavy whipping cream
  • Melt gelatin until just slightly warm. Stir into cream cheese mixture.
  • Add whipped cream to cream cheese mixture and fold until completely incorporated. Fold gently taking care to not deflate the whipped cream.

Pie Assembly

  • Spread 2 Tablespoons of raspberry jam in the bottom of graham cracker crust.
    2 Tablespoons Raspberry jam, 1 9" 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.
    1 pint Fresh raspberries
  • Reserve one cup of 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.

Notes

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.

Nutrition

Calories: 220kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 63mgPotassium: 135mgFiber: 3gSugar: 16gVitamin A: 596IUVitamin C: 19mgCalcium: 48mgIron: 0.5mg
Keyword no bake pie, raspberry cream pie
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