Sweet Raspberry Creamy No Bake Pie Recipe

Cool, creamy, berry-loaded dessert you can whip up without turning on the oven!

Why You’ll Love This Raspberry Cream Pie

Imagine this: it’s a hot summer day, your oven is off, but dessert is still a sweet, creamy, fruity masterpiece. That’s exactly what this sweet raspberry creamy no bake pie delivers.

It’s perfect for last-minute gatherings, family dinners, or when you just want a dessert that tastes like you spent hours—but took less than 20 minutes.

And the best part? No baking. Just blend, chill, and enjoy.

In this post, I’ll show you exactly how to make it, step-by-step, with expert tips and tricks I’ve learned from making this pie for over 10 years.

What Is a No Bake Pie?

No bake pies are desserts that don’t require any oven time. Instead of baking, they set in the refrigerator using ingredients like cream cheese, whipped cream, or gelatin to hold their shape.

In this recipe, the luscious texture comes from a cream cheese and whipped topping filling, blended with juicy raspberries and set in a crunchy graham cracker crust.

It’s sweet. It’s creamy. And every bite bursts with raspberry flavor.

Ingredients You’ll Need

How to Make Sweet Raspberry Creamy No Bake Pie

Step 1: Prepare the Creamy Base

1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
2. Add the powdered sugar and vanilla. Beat until fully combined.
3. Gently fold in the whipped topping with a spatula until well mixed.

In my experience, folding instead of mixing keeps the filling airy and light.

Step 2: Blend in the Raspberries

1. Wash and gently pat dry your raspberries.
2. Mash about 1 cup of the raspberries with a fork or pulse in a food processor until chunky (not fully pureed).
3. Add the mashed berries and lemon juice to the creamy mixture.
4. Fold gently until the pink color swirls through evenly.

Step 3: Assemble the Pie

1. Spoon the raspberry-cream mixture into your graham cracker crust.
2. Smooth the top with a spatula.
3. Refrigerate for at least 4 hours, or overnight if possible, until firm and set.

Tip: Cover the pie with plastic wrap or foil to prevent it from absorbing fridge smells.

Step 4: Garnish and Serve

1. Just before serving, top with extra raspberries, a few mint leaves, or a swirl of whipped cream.
2. Slice with a sharp knife, wipe between cuts for clean slices, and serve chilled!

Expert Tips from My Kitchen

• Frozen raspberries? Thaw and drain well before using.
• Homemade crust? Combine 1½ cups graham cracker crumbs + 6 tbsp melted butter + ¼ cup sugar. Press into pan and chill before filling.
• Want it extra firm? Add 1 tsp unflavored gelatin (dissolved) to the filling before chilling.

Flavor Variations to Try

• Chocolate Raspberry Pie: Add mini chocolate chips or drizzle melted chocolate on top.
• Lemon Raspberry Pie: Use lemon zest and lemon whipped topping for a tangy kick.
• Mixed Berry Version: Replace half the raspberries with blueberries or strawberries.
• Mini Pies: Make individual servings using mini graham cracker crusts.

Nutritional Snapshot (Per Slice, Serves 8)

It’s a treat, but a lighter one compared to baked pies!

Frequently Asked Questions (FAQs)

1. Can I make this pie ahead of time?

Yes! It’s actually better when made a day ahead. Just keep it chilled.

2. Can I freeze no bake raspberry cream pie?

Absolutely. Wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.

3. What can I use instead of whipped topping?

You can make homemade whipped cream with 1 cup heavy cream + 2 tbsp powdered sugar, whipped until stiff peaks form.

4. How long does this pie last in the fridge?

It stays fresh for about 3–4 days in the refrigerator.

5. Is this pie gluten-free?

Use a gluten-free graham cracker crust and confirm other ingredients are gluten-free.

6. Can I use low-fat cream cheese?

Yes, but the texture may be slightly less rich.

7. How do I prevent the pie from being too soft?

Make sure to refrigerate it long enough. For firmer texture, mix in a teaspoon of dissolved gelatin.

Final Thoughts: A Pie Worth Repeating

This sweet raspberry creamy no bake pie is one of those reliable, show-stopping desserts that gets better each time you make it. It’s low effort, high reward, and fits nearly any occasion — from lazy Sundays to summer potlucks.

Whether you’re new to no bake pies or a seasoned dessert lover, this recipe is a must-try. In my experience, guests always ask for the recipe—and it never lasts more than a day in the fridge.

So go ahead, skip the oven. Let the fridge do the magic. You’ve got dessert covered.