Raspberry Cream Pie Recipe

Raspberry Cream Pie is a luscious, no-bake dessert that features a buttery graham cracker crust filled with smooth cream cheese and whipped cream, topped with sweet-tart raspberry topping. It’s light, refreshing, and perfect for warm-weather gatherings or a make-ahead treat any time of year.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crustcream cheese (softened)granulated sugarsour creamvanilla extractheavy whipping creamfresh or frozen raspberriescornstarchlemon juicepowdered sugar (for garnish, optional)mint leaves (optional)

directions

If using a homemade crust, combine crushed graham crackers with melted butter and press into a pie dish. Chill while preparing filling.

In a bowl, beat softened cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.

Spread the filling evenly into the prepared crust and smooth the top. Chill in the refrigerator for at least 4 hours or overnight.

In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened and glossy. Let cool completely.

Spoon the cooled raspberry mixture over the chilled cream filling just before serving.

Garnish with powdered sugar and mint leaves if desired.

Servings and timing

This recipe serves 8 people.Preparation time: 20 minutesChilling time: 4 hoursTotal time: 4 hours 20 minutes

Variations

Use a chocolate cookie crust for a richer base.

Add a layer of white chocolate ganache beneath the cream filling.

Substitute raspberries with strawberries, blackberries, or a mixed berry topping.

Add lemon zest to the filling for extra brightness.

Top with fresh whipped cream rosettes before serving.

storage/reheating

Store raspberry cream pie covered in the refrigerator for up to 3 days.Best enjoyed cold; freezing is not recommended as the texture may be affected.

FAQs

Can I use frozen raspberries?

Yes, thaw them first and drain excess liquid before making the topping.

Can I use a store-bought crust?

Absolutely—it saves time and works well.

Can I make this pie ahead?

Yes, make it the day before and add the raspberry topping just before serving.

Is this pie overly sweet?

It has a balanced sweetness with a tangy raspberry contrast.

Can I use Cool Whip instead of whipped cream?

Yes, though freshly whipped cream gives a better texture and flavor.

How do I thicken the raspberry topping?

Cornstarch thickens it—cook until it coats the back of a spoon.

Is this pie gluten-free?

Use a gluten-free crust or graham crackers for a gluten-free version.

Can I make it in mini tart pans?

Yes, this recipe works well for individual servings.

Can I add gelatin to make it firmer?

Yes, but it’s not necessary if well chilled and served cold.

Is this pie good for summer?

It’s perfect—cool, creamy, and full of fresh berry flavor.

Conclusion

Raspberry Cream Pie is an easy, elegant dessert that blends creamy richness with vibrant fruit flavor. With its no-bake convenience and eye-catching appearance, it’s an ideal treat for holidays, birthdays, or any time you crave something light yet indulgent.

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