Raspberry Cream Pie Recipe with a No-Bake Cheesecake Filling and Buttery Crust

Name: Raspberry Cream Pie
Prep time: 45 min
Cook time: 30 min
Total time: 5 h 15 min
Ingredients: 1 (9-inch) frozen deep dish pie crust; 8 oz (226 g) cream cheese, room temperature/softened; ¾ cup (90 g) powdered sugar; 1 pinch salt; 1 tsp vanilla extract; 1 cup (237 ml) heavy whipping cream, cold; 1 cup (200 g) granulated sugar; 3 Tbsp cornstarch; 3 Tbsp water; 12 oz (340 g) raspberries, fresh or frozen (about 2 1/2 cups), divided; 1/4 tsp almond extract

By:

Ruby Bennett

Published:

August 23, 2026

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Raspberry Cream Pie Recipe with a No Bake Cheesecake Filling and Buttery Crust

This raspberry cream pie is the kind of dessert I bring out when I want something that feels a little fancy but is truly easy to put together.

It has three beautiful layers: a crisp, buttery crust; a smooth no bake cheesecake style filling made with real whipped cream; and a jammy raspberry topping that is not too sweet and not too tart.

Raspberry Cream Pie, Raspberry Cream Pie Recipe with a No Bake Cheesecake Filling and Buttery Crust

It reminds me of the popular Kneaders Raspberry Cream Cheese Pie, and it works any time of year because you can use fresh or frozen raspberries.

The total time is 5 hours 15 minutes, but most of that is hands off chilling. The hardest part really is waiting for the pie to chill before slicing into it.

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Ingredients

This recipe makes 1 (9 inch) pie, or 8 slices. Use a frozen deep dish pie crust to save time, or swap in a homemade pie crust with shortening or an all butter pie crust.

For the Crust

1 (9 inch) frozen deep dish pie crust

For the No Bake Cheesecake Filling

8 oz (226 g) cream cheese, room temperature or softened
3/4 cup (90 g) powdered sugar
1 pinch salt
1 tsp vanilla extract
1 cup (237 ml) heavy whipping cream, cold

For the Raspberry Topping

1 cup (200 g) granulated sugar
3 Tbsp cornstarch
3 Tbsp water
12 oz (340 g) raspberries, fresh or frozen (about 2 1/2 cups), divided
1/4 tsp almond extract, optional

Step by Step Instructions

I like to bake the crust first, then make the raspberry topping so they can cool at the same time. The filling comes last because it only takes a few minutes.

Preheat the oven to 350 degrees Fahrenheit.
Thaw the frozen pie crust at room temperature for 20 to 30 minutes. Prick the crust all over the bottom and sides with a fork, then place it on a sturdy baking sheet.
Line the inside of the crust with parchment paper or foil, then fill it with pie weights, dry beans, or uncooked rice.
Bake at 350 degrees Fahrenheit for 20 minutes. Carefully remove the parchment paper and weights, then return the crust to the oven and bake for 10 more minutes until golden and baked through.
Let the crust cool completely before filling.

Make the No Bake Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric hand mixer for 10 to 15 seconds until creamy. Add the powdered sugar, salt, and vanilla. Beat until combined.
In a stand mixer with the whisk attachment, whip the cold heavy whipping cream to stiff peaks. Be careful not to whip too long or it will turn to butter.
Add the whipped cream to the cream cheese mixture and beat with the electric hand mixer just until combined. Refrigerate the filling until you are ready to assemble the pie.

Cook the Raspberry Topping

In a medium saucepan, whisk together the granulated sugar and cornstarch.
Add the water and some or all of the raspberries. You may reserve 1 cup of fresh raspberries to garnish the finished pie.
Bring the mixture to a boil, stirring frequently, until very thick. Frozen raspberries will take longer to thicken. Remove from the heat and stir in the almond extract if using. Refrigerate the topping until chilled.

Assemble the Pie

Spread the cream cheese filling evenly inside the cooled crust.
Dollop the chilled raspberry filling on top of the cream cheese layer and smooth it with a spatula.
Top with extra fresh raspberries if desired.
Cover the pie lightly with plastic wrap and refrigerate for 4 hours to overnight. The texture is best when adequately chilled.

Tips for the Best Raspberry Cream Pie

Make the cream cheese filling last so the crust and raspberry topping can cool or chill at the same time.
Use cold heavy whipping cream straight from the fridge and a cold bowl for the most stable whipped cream.
If all of the raspberries go into the cooked topping, it may not all fit in the pie. Leftover topping works like jam on toast, biscuits, or yogurt.
For crisp slices, cut with a hot, dry knife and rinse and dry the knife between cuts.

This pie is not too sweet and not too tart, and the hardest part is waiting for it to chill before slicing into it.

To double check the recipe details, you can see the source recipe.

Storage and Make Ahead

Cover leftovers with plastic wrap and store them in the fridge for up to 1 week. You can make the pie up to 2 days in advance, which makes it a great choice for holidays or weekend dinners. The pie only gets cleaner to slice after it has chilled overnight.

If you want a no bake pie, use a graham cracker crust or vanilla wafer crust instead of the pastry crust. You can bake the crumb crust briefly for stability or freeze it for 20 to 30 minutes until set. A premade graham cracker or shortbread crust is convenient, but it may not fit all of the filling.

Nutrition Information

Nutrition values are based on 1 slice of pie.

Nutrient	Amount Per Slice
Calories	504
Carbohydrates	59 g
Protein	5 g
Fat	29 g
Saturated Fat	15 g
Fiber	3 g
Sugar	39 g
Sodium	198 mg
Cholesterol	62 mg

FAQs

What is raspberry cream pie?

Raspberry cream pie is a layered dessert consisting of a baked pastry crust, a no-bake whipped cream cheese filling, and a cooked raspberry topping. It has a balanced sweet-tart flavor and is similar to the popular Kneaders raspberry cream cheese pie. The pie is typically served chilled and is a favorite summer dessert in the United States.

How do you make raspberry cream pie from scratch?

To make raspberry cream pie, blind bake a 9-inch pie crust at 350°F until golden. Beat 8 oz softened cream cheese with ¾ cup powdered sugar, salt, and vanilla, then fold in 1 cup whipped heavy cream. Cook 12 oz raspberries with 1 cup sugar and 3 Tbsp cornstarch until thick, then chill. Spread the cream cheese filling in the cooled crust, top with the raspberry mixture, and refrigerate for at least 4 hours.

Can I use frozen raspberries for the topping?

Yes, you can use frozen raspberries to make the raspberry cream pie topping. When using frozen raspberries, the cooking time will be longer as the mixture needs to thicken. The final topping will have the same jammy consistency and flavor as one made with fresh raspberries.

How long does raspberry cream pie last in the fridge?

Raspberry cream pie can be stored covered with plastic wrap in the refrigerator for up to 1 week. The pie should not be left at room temperature for more than 2 hours due to the dairy filling. Freezing is not recommended as the cream cheese and whipped cream filling will become grainy upon thawing.

Raspberry Cream Pie Recipe with a No-Bake Cheesecake Filling and Buttery Crust

Raspberry Cream Pie Recipe with a No Bake Cheesecake Filling and Buttery Crust