Nothing says summer celebration quite like a big, chilled slice of Raspberry Cream Pie. Imagine a luscious, no-bake treat that marries silky cream cheese filling, plump fresh raspberries, and a tangy raspberry glaze—all nestled in a buttery graham cracker crust. Every bite balances creamy, fruity, and crunchy textures, making this dessert a favorite for potlucks, family get-togethers, or just a sweet reward after a long, sunny day.
Ingredients You’ll Need
This Raspberry Cream Pie keeps things blissfully simple with just a handful of easy-to-find ingredients. Each plays a starring role in crafting its dreamy layers, from the base to the berry-topped finish, ensuring every slice bursts with color and flavor.
- Graham cracker crust: Offers a sweet, crunchy foundation that complements the creamy filling.
- Cream cheese (8 ounces, softened): Gives the filling its signature tang and velvety texture—let it come to room temperature before mixing for ultimate smoothness.
- Granulated sugar (1/2 cup): Sweetens the cream cheese without overpowering the natural raspberry flavor.
- Vanilla extract (1 teaspoon): Adds aromatic warmth that cozies up to the fruity and creamy layers.
- Heavy whipping cream (1 cup): Whips up into fluffy clouds, lightening the pie’s richness without sacrificing decadence.
- Fresh raspberries (3 cups): The showstopper on top—choose plump, unblemished berries for prettiest presentation and juiciest flavor.
- Raspberry jam (1/2 cup): Melts into an easy glaze, intensifying the berry punch of every bite.
- Water (2 tablespoons): Helps transform jam into a drizzle-worthy sauce for the topping.
How to Make Raspberry Cream Pie
Step 1: Prepare the Creamy Filling
Start by beating the softened cream cheese, granulated sugar, and vanilla extract together in a large bowl until the mixture is completely smooth. Taking a few moments to ensure there are no lumps will make your Raspberry Cream Pie filling ultra luscious and uniform.
Step 2: Whip and Fold
In a separate bowl, whip the heavy cream until it forms stiff peaks—this just means when you lift your beaters, the cream stands tall without immediately folding back over itself. Gently fold the whipped cream into the cream cheese mixture, using broad strokes with a spatula. This keeps the filling light, fluffy, and perfectly airy.
Step 3: Fill and Chill
Spread your finished cream filling evenly into the graham cracker crust. Smooth the surface with a spatula, then pop the pie into the refrigerator for at least 1 hour. This helps the filling set up just right, so it slices cleanly later.
Step 4: Make the Raspberry Glaze
While the pie chills, combine the raspberry jam and water in a small saucepan. Warm over low heat, stirring until the jam is completely melted into a shiny, pourable glaze. Let it cool slightly—you want it warm enough to drizzle, but not hot enough to melt the filling.
Step 5: Add Raspberries and Glaze
Once the filling has firmed, heap the fresh raspberries on top in a single, even layer. Drizzle the cooled glaze all over the berries, coating them in a tempting sheen of raspberry sweetness.
Step 6: Set and Serve
Return your nearly finished masterpiece to the refrigerator for another 30 minutes. This allows everything to set, melding the layers beautifully. Slice, serve, and get ready for smiles all around!
How to Serve Raspberry Cream Pie
Garnishes
Dress up each slice with an extra flourish of whipped cream, a sprinkle of shaved white chocolate, or even a few mint leaves. These little finishing touches add festivity and elegance, making the Raspberry Cream Pie feel truly special—like a centerpiece dessert worthy of your favorite people.
Side Dishes
Pair your chilled Raspberry Cream Pie with a hot mug of coffee or a cool glass of lemonade. For a full spread, offer alongside a platter of shortbread cookies or a fruit salad, letting the fresh berry flavor shine without competition.
Creative Ways to Present
Transform your Raspberry Cream Pie into mini desserts by layering the filling, berries, and glaze in parfait glasses for parties. Or, swap the standard crust for a chocolate cookie crust for a decadent twist that chocolate lovers will swoon for!
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cream Pie keeps beautifully in the refrigerator! Simply cover the pie with plastic wrap or transfer individual slices into an airtight container. Enjoy within 2 to 3 days for peak freshness and texture.
Freezing
Want to make it even further ahead? Raspberry Cream Pie freezes surprisingly well. Chill completely, then wrap the whole pie (or portions) tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving—just note that the berries may soften slightly upon thawing.
Reheating
No reheating necessary—this pie is all about that cool, creamy bliss! Serve straight from the fridge for the best eating experience, especially on warm days.
FAQs
Can I use frozen raspberries instead of fresh for Raspberry Cream Pie?
Fresh raspberries give the best flavor and hold their shape beautifully, but in a pinch, thawed and well-drained frozen raspberries can work. Just keep in mind that frozen berries can be a tad softer and juicier.
What can I do if I don’t have a graham cracker crust?
You can easily substitute with a store-bought or homemade chocolate cookie crust for a more decadent treat, or even use vanilla wafer cookies crushed with melted butter as a tasty alternative.
Can I make this Raspberry Cream Pie ahead of time?
Absolutely! This pie is perfect for make-ahead gatherings. Prepare and assemble the night before, then add garnishes just before serving to keep them looking fresh and inviting.
How do I get neat slices when serving?
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. This helps the creamy filling stay intact and makes your presentation pop.
Is this recipe suitable for vegetarians?
Yes! All the ingredients in Raspberry Cream Pie are vegetarian-friendly, so everyone can dig in and enjoy.
Final Thoughts
Raspberry Cream Pie is one of those irresistible desserts that manages to feel both nostalgic and show-stoppingly fresh every time you make it. Give it a try—the simple steps, stunning color, and pure berry flavor will win you—and everyone you share it with—over in no time.
Print
Raspberry Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 50 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy and fruity delight of this Raspberry Cream Pie. A luscious no-bake dessert that combines the richness of cream cheese with the freshness of raspberries in a buttery graham cracker crust. Perfect for summer gatherings or any time you crave a sweet treat!
Ingredients
Graham Cracker Crust:
- 1 9-inch graham cracker crust
Cream Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Raspberry Topping:
- 3 cups fresh raspberries
- 1/2 cup raspberry jam
- 2 tablespoons water
Instructions
- Cream Filling: In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Whipped Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until well combined.
- Assemble: Spread the cream filling evenly into the prepared graham cracker crust and refrigerate for at least 1 hour to set.
- Raspberry Glaze: In a small saucepan, heat the raspberry jam and water over low heat until melted and smooth. Let cool slightly.
- Final Touch: Arrange the fresh raspberries evenly over the chilled cream filling, then drizzle with the raspberry glaze. Refrigerate for another 30 minutes before slicing and serving.
Notes
- This pie is best served chilled.
- For extra garnish, top with whipped cream or shaved white chocolate.
- You can substitute the graham cracker crust with a chocolate cookie crust for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
