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Raspberry Cream Pie

Raspberry Cream Pie is a no-bake dessert with a buttery graham crust, a light fluffy cream filling, and fresh raspberries topped with a glossy jam glaze. Make-ahead friendly and perfect for warm-weather gatherings, with a cool set texture that's easy to slice.
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Prep Time 25 minutes
chilling 3 minutes
Total Time 3 hours 28 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp unsalted butter, melted
Cream Filling
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cup heavy whipping cream, whipped to soft peaks
Topping
  • 2 cup fresh raspberries
  • 2 tbsp raspberry jam, warmed, for glaze

Equipment

  • 1 9-inch pie dish

Method
 

Make the crust
  1. Mix graham cracker crumbs with melted unsalted butter until evenly combined, then press firmly into the bottom and up the sides of a 9-inch pie dish.
  2. Refrigerate the crust for 20 minutes to firm up.
Fill the pie
  1. Beat cream cheese, powdered sugar, and vanilla extract until smooth, then fold in heavy whipping cream whipped to soft peaks.
  2. Spread the cream cheese mixture evenly into the chilled crust.
Top and chill
  1. Arrange fresh raspberries over the top in a decorative pattern, then brush lightly with warmed raspberry jam for shine.
  2. Chill for at least 3 hours before slicing and serving, until set and firm.

Notes

Pro tip: soften the cream cheese fully for a smooth filling, and fold the whipped cream gently so the texture stays airy. Refrigerate covered for up to 3 days; freezing is not recommended due to the fresh raspberry topping and creamy texture. For a lighter option, substitute 1:1 whipped topping made for baking-free pies in place of the heavy cream.