This sweet raspberry cream pie has a buttery graham cracker crust, smooth cream cheese base, topped with a sweet raspberry topping. It’s perfect any time of the year, but especially for Thanksgiving!
This no bake raspberry cream pie is one of the best pies to make all year long. It’s perfect in the summer time when fresh raspberries are the sweetest. Or it’s delicious served as part of the Thanksgiving dessert table. This pie is sure to be a hit anytime you serve it!
For another amazing no bake option, you might like this kool aid pie.
It starts with a buttery graham cracker crust, that’s then topped with a creamy smooth cheesecake filling. It’s pretty similar to the filling I use in my no bake cheesecake, and my cheesecake bars, like my no bake blueberry cheesecake bars. It’s all topped with a sweet and slightly tangy raspberry sauce that thickens up as it cools. I like topping mine with even more fresh raspberries and some whipped cream because it makes the pie extra pretty.
This pie doesn’t require any baking, which makes it perfect for Thanksgiving dessert – it doesn’t take up any oven space, and can even be made a day or two in advanced so you don’t have to worry about lining up the timing to get everything made at the right time.
How do I make raspberry cream pie?
Every aspect of this pie is delicious, starting with the crust to the raspberries on top. I love a buttery graham cracker crust, and it’s a no bake crust that comes together with only 2 ingredients: graham crackers and butter. Pulse the graham crackers till you have a nice crumb then mix them with the butter and press it all out into the pie crust.
On top of the graham cracker crust you’ll put an easy no bake cheesecake filling. It’s made with softened cream cheese, powdered sugar, vanilla extract, and whipped cream. You can whip up some homemade whipped cream using heavy cream, or you can buy some cool whip from the store. They’re whipped and then folded together and spread smoothly into the crust. Chill the whole pie while you prepare the raspberry topping.
Should I use fresh or frozen raspberries?
For the raspberry topping you can use either fresh or frozen raspberries. I like to add a few fresh raspberries on top of the whole thing when it’s all done to make it look extra pretty, so I usually use fresh raspberries for the sauce too. But if you’re making this pie in the middle of winter and you can’t find fresh raspberries, frozen will totally work great too.
You’ll boil the raspberries up with some sugar for sweetness, and a cornstarch and water slurry for thickening. You’ll allow the mixture to come to a boil, and boil it till it’s nice and thick. Allow the mixture to chill before pouring it on top of the cheesecake filling to keep it from causing the cheesecake to separate.
Pour the raspberry filling on top the cream cheese layer and spread it evenly over the top. Chill the whole pie for 4 hours, up to overnight before slicing it up and serving it.
Frequently Asked Questions
What makes a pie a cream pie?
A cream pie is a type of pie that is filled with a custard or pudding that is typically made with sugar, eggs, milk and or cream. This raspberry cream pie adds a raspberry layer on top, a cream cheese mixture, and a perfect mix of simple ingredients to make one of our favorite dessert.
What is the difference between cream and custard pies?
Typically the main difference between a cream pie and a custard pie is that custard is baked while cream is typically not baked. This recipe is easily mixed in a large bowl with a hand mixer and placed in the fridge covered with plastic wrap until firm.
What kitchen appliances do I need to make cream pie?
For this recipe all you need is a mixing bowl, hand mixer, food processor, and a fridge. For cooking the sauce, a medium sauce pan will work great.
Can I add chocolate syrup to the top of a cream pie?
Of course, adding chocolate syrup to a cream pie is an excellent idea! Adding a light drizzle of chocolate syrup to the top of this raspberry cream pie recipe will add a little bit of richness and contrast to the lighter raspberries and cream.
When is National Raspberry Cream Pie Day?
National Raspberry Cream Pie Die is August 1st of each year. Celebrate the day with this absolutely perfect raspberry cream pie recipe (and you and your taste buds will want to make it the first day of every month, not just August!).
This raspberry pie is light and sweet, and is the perfect pie for most occasions. It’s the perfect dessert to serve up after dinner, and definitely would be a great addition to Thanksgiving dinner! It’s a delicious easy dessert, that everyone will love, and they’ll be asking you to make it again and again!
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Raspberry Cream Pie
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10 graham crackers)
- 6 tbs butter (melted)
For the Cheesecake Layer:
- 8 oz cream cheese (softened)
- 3/4 cup powdered sugar
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (can substitute 2 cups cool whip)
For the Raspberry Topping:
- 3 TBS cornstarch
- 3 TBS water
- 2 cups raspberries (fresh or frozen)
- 1 cup granulated sugar
Equipment
Instructions
For the Graham Cracker Crust:
- Using a food processor or blender, pulse your graham crackers until they are fine crumbs.
- Mix together your graham cracker crumbs and butter, and stir until they're combined.
- Pour crust into a 9 inch pie plate and press down evenly to cover the bottom and all sides.
- Put in the refrigerator until firm, about 30 minutes.
For the Cheesecake Layer:
- Beat the cream cheese for 2-3 minutes until nice and smooth.
- Add in the powdered sugar, lemon juice, and vanilla extract and beat together till smooth.
- In a separate bowl, beat your whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese.
- Carefully pour the cheesecake mixture into the graham cracker crust.
- Smooth the top evenly.
- Place in the fridge to chill till needed.
For the Raspberry Topping:
- In a medium sauce pan, whisk together the water and cornstarch.
- Add in the sugar and the 2 cups of raspberries.
- Bring to a boil, over medium heat, stirring frequently.
- Once boiling, cook an additional 2-3 minutes until the mixture is thickened.
- Transfer to another bowl and place in the fridge to cool until chilled.
- Spread the raspberry topping over the cream cheese filling, and top with fresh raspberries if desired.
- Cover carefully with plastic wrap and chill for an additional 4 hours, up to overnight.
- Top with additional whipped cream when serving, if desired.
Amy says
We love this recipe! It’s fool proof and soooo delicious! If you love raspberries and creamy treats, this is the best! It’s my favorite raspberry dessert!
DEBORAH ANN FANTON says
Thanks for sharing! I have made this for 20yrs it’s the best!