No Bake Raspberry Cream Pie

This No Bake Raspberry Cream Pie is for anyone who wants a showstopping dessert with minimal effort and no oven required. With its creamy cheesecake-inspired center and tart vibrant raspberry blanket on top this pie is a favorite each summer and I have even made it midwinter just to bring a taste of sunshine to my kitchen.

I still remember the first time I made this pie for a picnic and every crumb vanished faster than any cake. Now my friends ask for it every Fourth of July and I do not mind how simple it is to pull together.

Ingredients

• Frozen raspberries: deliver fresh punchy flavor and you do not need to wait for them to be in season I prefer bags that are just raspberries with no added sugar
• Granulated sugar: sweetens the fruit and balances the tartness look for fine texture sugar so it dissolves quickly
• Cornstarch: thickens the topping perfectly so it stays put on each slice use new or freshly opened cornstarch for best results
• Water: helps create the raspberry slurry filtered water makes a cleaner tasting topping
• Salted butter: adds richness to the crust I always use good quality butter for an indulgent finish
• Heavy cream: makes both the crust and the filling super luscious grab the freshest heavy cream and check for a sweet fresh scent
• Graham cracker crumbs: form the classic no bake crust stick to store bought for even consistency
• Powdered milk: adds body and helps the crust hold together opt for milk powder with no additives for the purest taste
• Powdered sugar: easily blends into the filling and offers ultra smooth texture sift if it is clumpy
• Vanilla extract: deepens the flavors in both crust and filling real vanilla makes a noticeable difference
• Orange liqueur: offers a bright citrus accent I love the complexity but you can skip if needed
• Cream cheese: creates the creamy dreamy filling let it come to room temp so it blends smooth
• Salt: sharpens the flavors do not leave it out

Step by Step Instructions

Make the Raspberry Topping:

Add frozen raspberries and granulated sugar to a small saucepan Set over medium heat and stir often as the berries begin to thaw and release juice Bring the mix to a simmer and let it bubble until the fruit breaks down and the sugar melts You want the fruit juicy and syrupy

Make the Cornstarch Slurry:

In a separate small bowl whisk the cornstarch and water together briskly to create a smooth slurry No lumps should remain This is key to a glossy thick topping

Thicken the Raspberry Sauce:

Slowly pour the cornstarch slurry into the simmering berry mixture whisking all the while Continue whisking as it cooks for about two more minutes You are watching for the mix to thicken noticeably so it will mound on a spoon

Cool the Topping:

Take the pan off the heat Set it aside to come to room temperature This takes about an hour Cooling ensures it sets up nicely once on the pie

Prepare the Graham Cracker Crust:

Melt your salted butter in a microwave safe bowl Add the graham cracker crumbs heavy cream powdered milk granulated sugar vanilla and salt Mix extremely well You want every crumb brilliantly moistened The result should feel like damp sand

Form the Crust:

Transfer the crumb mixture into a nine inch pie dish Press it into the bottom and up the sides using the flat bottom of a glass for even compacted edges If you want a slightly firmer crust you can bake it for ten minutes at three hundred fifty degrees but it is fully optional

Whip the Cream:

In a medium bowl whip the heavy cream with a hand mixer until firm peaks form This step gives the filling its lightness

Make the Cream Cheese Base:

In a separate large bowl or stand mixer beat the softened cream cheese and powdered sugar together for several minutes until smooth and creamy

Flavor the Filling:

Beat in orange liqueur and vanilla until silky and completely blended

Fold and Fill:

Gently fold the whipped cream into the cream cheese mixture in stages using a spatula until smooth and fully combined This keeps the filling airy

Assemble the Pie:

Spread the cream filling evenly into the cooled crust Use an offset spatula to get level edges Top with the cooled raspberry sauce spreading gently all over the cream then refrigerate at least six hours for perfect slices

Slice and Serve:

Run a sharp knife under hot water and dry it off then slice Clean the knife between each cut for beautiful clean pieces

Save

The cream cheese in this pie is my personal favorite I actually used to sneak a spoonful when I was little and could not wait for the pie to set. Every time I serve this friends and family comment on how the tangy cream against the sweet fruit is just perfect for hot weather.

Storage Tips

Store the pie lightly covered with plastic wrap in the fridge for up to three days for the best texture. If you want to freeze it for longer storage I recommend wrapping individual slices tightly so you can thaw as needed. The texture may be slightly softer after freezing but the flavor stays lovely and bright.

Ingredient Substitutions

No orange liqueur on hand You can swap in orange juice for flavor or simply leave it out if you prefer. If you are looking for a gluten free version pick gluten free graham cracker crumbs in the crust. Mascarpone can replace half the cream cheese for even more decadence.

Serving Suggestions

This pie is fantastic as it is but for an extra special touch add dollops of whipped cream fresh mint leaves or even a handful of fresh raspberries on top. It is always a hit at cookouts and it also makes a festive holiday dessert when berries are hard to find just use those frozen raspberries.

Save

Cultural and Historical Context

No bake pies like this are classics across America especially in the South where nobody wants to turn on the oven in the height of summer. Cheesecake style fillings paired with fresh fruit have long been cherished for their refreshing quality. The use of frozen berries makes it possible to enjoy this style of dessert all year round not just during raspberry season.

Recipe FAQs

→ How do I get a firm pie slice?

Chill the assembled dessert for at least 6 hours before slicing. For cleaner cuts, use a hot, sharp knife and wipe between slices.

→ Can I use fresh raspberries for the topping?

Yes, fresh raspberries work just as well as frozen ones. If using fresh, adjust the simmering time so the mixture thickens properly.

→ Is it necessary to bake the graham crust?

Baking is optional. For a firmer base, bake for 10 minutes at 350°F, but the chilled version holds together beautifully too.

→ What substitutes can I use for orange liqueur?

You can substitute orange juice or omit it entirely for an alcohol-free option. The flavor will be slightly different but still delicious.

→ How do I store leftovers?

Cover and refrigerate slices for up to 3 days. To maintain freshness, avoid stacking and keep covered to prevent drying out.

→ Can I prepare this dessert in advance?

Yes, preparing a day ahead works well, as the chilling time actually improves the texture and structure for serving.