No Bake Raspberry Pie

This delicious no bake raspberry pie is one of the easiest desserts you will ever make. With a cheesecake like texture, this is a must try!

Ingredients needed

• 12 oz raspberries (6oz for filling, 6 oz to add on top of finished pie)
• ¼ cup granulated sugar
• 8 oz cream cheese
• 16 oz cool whip or whipped cream
• 1 10 inch graham cracker crust

How to make raspberry cream pie

1. Cook 6 oz fresh raspberries with granulated sugar in a small sauce pan for about 4 minutes.
2. Pour cooked raspberries over a fine mesh strainer so you are left with a raspberry sauce. Discard the seeds and pulp left in the strainer.
3. Pour the raspberry sauce over whipped cream cheese. Whisk on medium high speed for 3 minutes.
4. Then, combine cool whip or homemade whipped cream to your bowl. Whip this together for 1 minute.
5. Scoop raspberry cream filling into a graham cracker crust.
6. Top with 6 oz of fresh raspberries and serve. Or you can freeze for 1 hour so the slices come out clean.

More no bake desserts

• No Bake Peanut Butter Pie
• No Bake Strawberry Lemon Pie
• No Bake Chocolate Cheesecake
• Oreo White Chocolate Fudge

4.5 from 2 votes

Print

No Bake Raspberry Cream Pie

A delicious raspberry dessert pie that's no bake, and very easy to make! This cream pie is perfect for raspberry lovers. 

Course Dessert

Cuisine American

Keyword no bake raspberry cream pie

Prep Time 15 minutes

Total Time 15 minutes

Servings 8

Calories 392 kcal

Author Joanna Stephens

Ingredients

Ingredients:

• 12 oz raspberries (6 oz for filling, 6 oz for topping)
• ¼ cup granulated sugar
• 8 oz cream cheese
• 16 oz cool whip (or whipped cream)
• 1 10 inch graham cracker crust

Instructions

Directions:

1. In a small sauce pan, combine 6 oz of raspberries and ¼ cup granulated sugar. Cook on medium low heat for four minutes, using a rubber spatula to help crush the raspberries.

2. Then, pour the cooked raspberries through a fine mesh strainer so that you are left with a raspberry puree in a bowl. Discard the seeds and pulp left in the strainer.

3. Then, add cream cheese to a large mixing bowl and whisk on medium high speed for 2 minutes.

4. Next, add the raspberry puree to the cream cheese. Whisk again on medium high speed for 2-3 minutes.

5. Then, add in your Cool Whip or homemade whipping cream. Whisk for one minute.

6. Pour the raspberry cream filling into a graham cracker crust. Top with addition 6 oz fresh raspberries. Then, serve!

Recipe Notes

-For clean slices, freeze this cream pie for 1 hour. Then, serve. 

-Can be made in advance, just keep it in the freezer, but don't add raspberries on top until ready to serve.

Nutrition Facts

No Bake Raspberry Cream Pie

Amount Per Serving

Calories 392 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 12g75%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 38mg13%

Sodium 305mg13%

Potassium 182mg5%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 27g30%

Protein 5g10%

Vitamin A 494IU10%

Vitamin C 11mg13%

Calcium 106mg11%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.