No Bake Raspberry Cream Pie Recipe
Indulge in the delightful flavors of summer with this easy No Bake Raspberry Cream Pie. A luscious blend of cream cheese, whipped topping, and fresh raspberries nestled in a graham cracker crust, this pie is a perfect balance of sweet and tangy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chill time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 pre-made graham cracker crust (9-inch)
Raspberry Cream Filling:
- 1 package cream cheese (8 oz, softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container whipped topping (8 oz, thawed)
- 1 1/2 cups fresh raspberries (plus more for garnish)
- 1/4 cup raspberry preserves (optional, for topping)
Instructions
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped topping until well combined.
- Carefully fold in the fresh raspberries, trying not to crush them too much.
- Spoon the raspberry cream mixture into the graham cracker crust and smooth the top.
- Cover and refrigerate for at least 4 hours or until set.
- Before serving, optionally warm raspberry preserves slightly and drizzle over the top. Garnish with extra fresh raspberries.
Notes
- For a firmer filling, refrigerate overnight.
- You can also use frozen raspberries, but thaw and drain well to avoid excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
