Description
This Raspberry Cream Pie Recipe is a quick no-bake dessert that perfectly combines the tartness of fresh raspberries with a luscious, velvety cream filling atop a buttery, crunchy crust. Ready in under 30 minutes and chilled to set, it offers a fresh, vibrant flavor and a sophisticated look without the need for baking, making it ideal for last-minute gatherings or simple indulgences.
Ingredients
Scale
Crust
- 1 pre-made graham cracker or shortbread pie crust (about 9 inches)
Filling
- 8 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, chilled
- 1 tsp lemon zest or 1 tbsp lemon juice
Topping
- 1 cup fresh raspberries (divided)
Instructions
- Prepare the crust: Place the store-bought or homemade graham cracker crust into a pie pan. For a crisper base, chill the crust in the refrigerator while preparing the filling, though this step is optional.
- Make the creamy filling: In a large bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth and lump-free. In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and airy.
- Incorporate lemon and raspberries: Add fresh lemon zest or lemon juice to the cream mixture to brighten the flavors. Then gently fold in half of the fresh raspberries, reserving the remainder to decorate the top.
- Assemble the pie: Pour the creamy filling evenly onto the prepared crust. Arrange the remaining fresh raspberries on top in an attractive pattern for decoration and added bursts of fresh taste.
- Chill and serve: Cover the pie tightly with plastic wrap and refrigerate for at least one hour to allow the filling to set. Serve chilled for optimal texture and flavor.
Notes
- Use room temperature cream cheese to ensure smooth blending without lumps.
- Chill the bowls and beaters before whipping heavy cream to achieve better volume and fluffiness.
- Select ripe, firm fresh raspberries to avoid excess moisture that can make the pie soggy.
- Fold the whipped cream gently into the cream cheese mixture to keep the filling light and airy.
- Chill the pie long enough to set properly and allow clean slicing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg