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No-Bake Raspberry Cream Pie


Impress your holiday guests with this festive layered pie! Graham cracker crust, no-bake cheesecake filling, and a homemade raspberry topping.

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Rate this recipe 4.6/5 (8 Votes)


  • Cream Cheese Layer:
  • 1 (2-extra servings size) pre-made graham cracker crust
  • 4 ounces (half of 8 oz block) cream cheese, slightly softened
  • 1/4 cup sugar
  • 2/3 of 8 oz. tub Cool Whip (2 cups), reserve remainder for garnish
  • Raspberry Topping:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3/4 cup water
  • 2 tablespoons white corn syrup
  • 2 cups frozen raspberries, thawed



Step 1

Set raspberries out to thaw or microwave a few seconds at a time on HIGH. Set aside. Put the crust in the freezer until needed.

Make the cream cheese layer:
In a mixing bowl and using a mixer, beat the cream cheese and sugar together until smooth, 1 minute. Using a spatula, gently fold in 2/3 of the tub of Cool Whip, just until incorporated. Spoon mixture into crust. Refrigerate until needed.

Make the raspberry topping:
Whisk together the sugar, cornstarch, and salt in a medium, heavy saucepan. Whisk in water until smooth. Set on burner and turn heat to medium. Using a spoon, stir in corn syrup and raspberries. Cook until mixture thickens, 10-12 minutes, stirring constantly. (Don't boil the mixture.) Remove from heat and cool completely before finishing the pie. (To speed cooling, I filled a larger pot half full of ice and water and set the pot of raspberry topping over it, stirring constantly until completely cool, about 10 minutes.)

Finish the pie:
Spoon cooled raspberry mixture evenly over the cream cheese layer. Refrigerate 3-4 hours before serving.

To serve, garnish around edges of pie with small dollops of the reserved Cool Whip or dollop individual slices.


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