Description

Indulge in the lusciousness of this No Bake Raspberry Cream Pie. A perfect blend of creamy goodness with a burst of fresh raspberries, all nestled in a graham cracker crust. This easy-to-make dessert is ideal for any occasion, especially during the summer months.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped

For the topping:

1 1/2 cups fresh raspberries
1/4 cup raspberry jam (warmed)
optional extra whipped cream for garnish

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Instructions

Prepare the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie pan and chill.
Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream and spread into the crust.
Add the topping: Toss raspberries with warmed raspberry jam and layer over the cream filling.
Chill and serve: Refrigerate the pie for at least 4 hours before garnishing with whipped cream and serving.

Notes

This pie is best consumed within 2–3 days for optimal freshness.
If using frozen raspberries, thaw and drain them to avoid excess moisture.
For a variation, consider using a chocolate cookie crust for a different flavor profile.