Why You’ll Love This Recipe
No-Bake Raspberry Pie is a refreshing and vibrant dessert perfect for warm weather or when you want something sweet without turning on the oven. With a graham cracker crust, creamy raspberry filling, and fresh raspberries on top, this pie is both simple to prepare and irresistibly delicious. Its sweet-tart flavor and silky texture make it a favorite for gatherings and easy weeknight desserts.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crustcream cheesegranulated sugardefrosted frozen raspberries or fresh raspberrieslemon juicevanilla extractwhipped topping (like Cool Whip)unflavored gelatinwaterfresh raspberries (for garnish)
directions
In a small bowl, dissolve the unflavored gelatin in water and let it bloom for a few minutes.
In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture becomes syrupy.
Stir in the bloomed gelatin until fully dissolved. Remove from heat and let cool slightly.
In a mixing bowl, beat the cream cheese until smooth, then add vanilla extract and mix until combined.
Fold in the cooled raspberry mixture and gently incorporate the whipped topping until smooth.
Pour the filling into the graham cracker crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or until fully set.
Garnish with fresh raspberries before serving.
Servings and timing
This recipe yields 8 servings.Preparation time: 15 minutesChill time: 4 hoursTotal time: 4 hours 15 minutes
Variations
Use a chocolate cookie crust for a rich twist.
Add white chocolate chips into the filling for added sweetness.
Top with raspberry jam glaze for a glossy finish.
Mix in some crushed cookies or nuts for texture in the filling.
storage/reheating
Store No-Bake Raspberry Pie in the refrigerator for up to 4 days.Keep it covered to prevent the crust from becoming soggy.Not suitable for reheating—serve chilled.For longer storage, freeze for up to 1 month and thaw in the fridge before serving.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work great and often provide a more vibrant flavor.
Can I make this pie ahead of time?
Absolutely, it’s ideal to make it a day in advance to ensure it sets properly.
What can I use instead of whipped topping?
You can use homemade whipped cream stabilized with a bit of powdered sugar.
Why is my filling not setting?
Ensure the gelatin is fully dissolved and the pie has enough time to chill completely.
Can I make it without gelatin?
Yes, but it will be softer and more like a mousse than a sliceable pie.
Is this pie very sweet?
It has a balanced sweet-tart flavor, but you can adjust the sugar to your taste.
Can I use a pre-made pie crust?
Yes, a store-bought graham cracker crust works perfectly and saves time.
Can I add other berries?
Yes, blueberries or strawberries pair wonderfully with raspberries.
Is this suitable for kids?
Yes, it’s a fruity and fun dessert that kids usually enjoy.
Can I make it dairy-free?
Use dairy-free cream cheese and whipped topping alternatives.
Conclusion
No-Bake Raspberry Pie is the perfect dessert when you want something fruity, creamy, and simple. It comes together effortlessly and delivers a beautiful, luscious treat with every bite. Whether for a celebration or a casual summer day, this pie is sure to impress and refresh.
Print
No-Bake Raspberry Pie
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Raspberry Pie is a refreshing, easy-to-make dessert with a graham cracker crust, creamy filling, and a vibrant raspberry topping. Perfect for warm days or when you want a quick yet impressive treat.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
- 1/4 cup raspberry jam
- 1 tbsp water
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture into a 9-inch pie dish to form the crust. Chill in the refrigerator for 30 minutes.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- In a small saucepan, heat raspberry jam and water over low heat until melted and combined. Allow to cool slightly.
- Arrange fresh raspberries over the pie filling. Drizzle with the raspberry glaze.
- Refrigerate for at least 4 hours or until set before serving.
Notes
- You can substitute graham cracker crust with a store-bought one for convenience.
- Chilling the pie overnight helps the flavors to meld better.
- Use frozen raspberries if fresh are not available, but thaw and drain them first.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
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