Raspberry Cream Pie Recipe with a No-Bake Cream Cheese Filling

Raspberry Cream Pie

I can still remember the first time I served this pie at a summer barbecue. The moment I set it on the picnic table, the bright red raspberry layer triggered a chorus of “what’s in that?”.

A single slice later, the whole thing disappeared faster than I could refill the lemonade. What makes this Raspberry Cream Pie such a reliable crowd pleaser is the way the three distinct layers come together. A flaky, buttery crust anchors the dessert.

A no bake cream cheese filling, whipped until silky and light, sits in the middle. Then a jammy raspberry topping, made with either fresh or frozen berries, delivers a gentle tang that balances the sweetness perfectly.

It is exactly the kind of dessert you want when you need something impressive but genuinely uncomplicated.

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The best part? You do not need a special occasion. I have made this pie on a rainy Tuesday just to brighten the kitchen, and it works every time.

The filling uses real heavy whipping cream whipped to stiff peaks and folded into softened cream cheese. No stabilisers, no shortcuts. The result tastes like a cross between a cheesecake and a cloud.

And while the raspberry topping looks fancy, it is essentially a quick stovetop fruit filling. I often make the pie a day ahead because it needs that long chill in the refrigerator.

So you end up with a dessert that is basically ready when you are. If you have ever stood in a long line at a bakery for a slice of raspberry cream cheese pie, this recipe is about to become your new favourite kitchen project.

How to Make Raspberry Cream Pie

When I break it down for a friend who has never tried this recipe, I always say the process is just a few simple acts of patience.

You blind bake a crust, whip up a creamy filling, cook a quick raspberry mixture, then stack everything together and let the refrigerator do the rest. The hands on time is surprisingly short considering the final result looks like a pastry shop window display.

I have made this pie with my youngest niece helping, and she loved spooning the raspberry topping over the cream layer.

Here is the rhythm I follow: I start with the crust so it has time to cool. While it bakes, I make the raspberry topping and pop it in the fridge.

Then I whip the cream cheese filling and tuck that in the fridge as well. By the time the pie shell is completely cool, everything else is chilled and ready to assemble.

The hardest part really is ignoring the pie for at least four hours while it sets. I have learned through trial and error that cutting corners on the chill time results in a filling that still tastes delicious but does not hold clean slices.

A full overnight rest delivers the cleanest edges and the best texture.

Ingredients You’ll Need

One reason this pie stays in my regular rotation is that the ingredient list is short and full of pantry staples. Here is what you grab before you start.

• 1 (9 inch) frozen deep dish pie crust: saves time without sacrificing flakiness. I often use the Marie Callender’s brand, but any sturdy deep dish crust works.
• 8 oz cream cheese, softened: full fat block cream cheese gives the richest texture.
• ¾ cup powdered sugar: dissolves instantly and keeps the filling silky.
• A pinch of salt: just enough to brighten the flavours.
• 1 teaspoon vanilla extract: use the real stuff for warmth.
• 1 cup heavy whipping cream, cold: straight from the fridge, whipped to stiff peaks.
• 1 cup granulated sugar: for the raspberry topping.
• 3 tablespoons cornstarch: the thickener that creates that glossy, jammy finish.
• 3 tablespoons water: helps the cornstarch dissolve.
• 12 oz raspberries (fresh or frozen, about 2½ cups): I often reserve a cup of fresh berries for decorating the top.
• ¼ teaspoon almond extract (optional): a secret nudge of flavour, but the pie is excellent without it.

If possible, use block cream cheese rather than the spreadable tub version. The block sets up firmer and holds the layers better.

Blind Bake the Pie Crust

A golden, crisp crust is the foundation of this pie, so I treat this step as non negotiable. Start by preheating your oven to 350°F.

Take the frozen pie crust out of the freezer and let it thaw at room temperature for about 20 to 30 minutes. I have skipped the thawing before, and the cold crust cracked when I pricked it. So do not rush that part.

Once the crust is pliable, dock it all over the bottom and sides with a fork. This prevents air pockets from puffing up the pastry. Place the crust on a sturdy baking sheet.

My early attempt without a baking sheet led to a tilted pie shell, so now I always use a heavy sheet pan. Line the inside of the crust with parchment paper or foil and fill it with pie weights.

If you do not own weights, dry beans or uncooked rice work exactly the same way.

Bake the weighted crust for 20 minutes, then carefully lift out the parchment and weights. Return the crust to the oven and bake for another 10 minutes, or until the pastry looks dry and lightly golden.

Let it cool completely on a wire rack before you even think about filling it. I often bake the crust first thing in the morning and let it sit while I run errands.

Make the Whipped Cream Cheese Filling

This filling is the reason my son calls this “cloud pie”. In a large bowl, beat the softened cream cheese with an electric hand mixer for about 15 seconds, just until it turns creamy and lump free. Add the powdered sugar, a pinch of salt, and the vanilla extract. Beat again until the mixture is smooth and uniform.

In a separate bowl, using a stand mixer with a whisk attachment, pour in the cold heavy cream and whip it to stiff peaks. Watch the bowl carefully. Once the cream holds firm peaks, stop.

Over whipping can quickly turn your bowl into butter, and I have made that mistake more than once. Gently fold the whipped cream into the cream cheese mixture with the hand mixer just until combined. The filling will be thick, mousse like, and completely irresistible.

Cover the bowl and refrigerate it until you are ready to assemble.

Make the Raspberry Topping

This topping always reminds me of the jam my grandmother made, but it comes together in a flash. In a medium saucepan, whisk together the granulated sugar and cornstarch until no lumps remain. Pour in the water and add some or all of the raspberries.

If I have beautiful fresh berries on hand, I set aside about one cup to place on top later. The rest go straight into the pan.

Bring the mixture to a boil over medium heat, stirring frequently. It will look thin at first, but as it bubbles, the cornstarch activates and the sauce thickens into a glossy, deep pink gel.

When I use frozen raspberries, this step always takes a bit longer, and that is completely normal. Once the topping is very thick, remove the pan from the heat. Stir in the optional almond extract.

Transfer the topping to a bowl and refrigerate it until it is completely cool. I often double this topping batch because any extra is fantastic spooned over yoghurt or toast the next morning.

Assemble the Raspberry Cream Cheese Pie

With all three components cold and ready, assembly is pure joy. Spoon the whipped cream cheese filling into the cooled pie crust and spread it evenly with a spatula, making sure it reaches the edges. Next, dollop the chilled raspberry topping across the cream layer.

Use the back of your spoon or a small offset spatula to smooth it into a shiny, even cap. If I reserved fresh raspberries, I nestle them into the surface now. They sink just slightly, which looks beautiful after slicing.

Cover the pie lightly with plastic wrap so the film does not stick to the topping. Slide the pie into the refrigerator and let it chill for at least 4 hours. I have found that overnight chilling gives the absolute best texture. The filling firms up enough to slice cleanly, and the flavours meld together into something wonderfully cohesive.

Serving and Storing

I serve this pie straight from the refrigerator on a warm day, and it feels like the most refreshing dessert on earth. For the cleanest slices, dip a sharp knife into hot water, dry it completely, and then cut. Repeat between each slice. It sounds fussy, but it guarantees those magazine worthy edges.

Leftovers, if you have any, stay good covered tightly in the fridge for up to a week. The crust will soften slightly over time, but the filling and topping remain delicious. I have even been known to eat a sliver straight from the container at midnight. No judgment.

For those who track their intake, each slice comes in at around 504 calories, with 29g of fat and a satisfying 3g of fibre.

Recipe Tips

Over the years I have collected a handful of tricks that make this pie even easier. First, I always make the whipped cream filling last.

That way the crust and raspberry topping can cool simultaneously, and I am not waiting around for one warm component to catch up. Second, this pie can be assembled up to two days in advance.

The chilling time only improves it, so it is a perfect make ahead dessert for a dinner party.

If you cook all the raspberries into the topping, do not be surprised if the pie shell seems a little generous. The recipe yields a generous amount of topping. Any leftover topping tastes incredible as a fruity spread or swirled into a bowl of vanilla ice cream.

Make it No Bake

When the weather is sweltering and I cannot imagine turning on the oven, I adapt this pie to be completely no bake. Instead of a pastry crust, I use a graham cracker crust or a vanilla wafer crust.

You can press the crumb mixture into a 9 inch pie plate and either freeze it for 20 to 30 minutes until firm, or bake it briefly for extra crunch.

A store bought graham cracker or shortbread crust also works in a pinch, though keep in mind it may be slightly shallower. The filling and topping remain the same, and the result is a cool, summery dessert that never touches an oven.

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Raspberry Cream Pie

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Raspberry Cream Pie I can still remember the first time I served this pie at a summer barbecue. The moment I set it on the picnic table, the bright red raspberry layer triggered a chorus of “what’s in that?

• Total Time: 315 min
• Yield: 8 slices 1x

Ingredients

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Crust
1 (9-inch) frozen deep dish pie crust

Filling
8 oz cream cheese, room temperature/softened
¾ cup powdered sugar
1 pinch salt
1 tsp vanilla extract
1 cup heavy whipping cream, cold

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

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Instructions

1-Preheat oven to 350 degrees Fahrenheit: Preheat oven to 350 degrees Fahrenheit.
2-CRUST: CRUST: Thaw frozen pie crust at room temperature for 20-30 minutes. Then dock (prick) the crust all over the bottom and sides with a fork. Place crust onto a sturdy baking sheet. Line parchment paper (or foil) inside the crust and fill it with pie weights. Alternately fill it to the top with dry beans or uncooked rice.
3-Bake at 350˚F for 20 minutes: Bake at 350˚F for 20 minutes. Carefully remove the parchment paper and weights and set on a wire rack to cool. Immediately return crust to oven and continue baking at 350˚F for an additional 10 minutes or until golden and baked through. Allow crust to cool completely.
4-FILLING: FILLING: In a large bowl, beat the cream cheese for 10-15 seconds with an electric hand mixer, until creamy. Add the powdered sugar, salt, and vanilla. Beat until combined.
5-In a stand mixer with the whisk: In a stand mixer with the whisk attachment, whip the heavy 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. Use the electric hand mixer to beat until combined. Set filling in fridge until ready to assemble the pie.
6-TOPPING: TOPPING: In a medium saucepan, whisk the sugar and cornstarch together. Add the water and SOME or ALL of the raspberries. (*You may reserve 1 CUP of fresh raspberries for topping the pie, if desired.) Bring to a boil, stirring frequently until very thick. (It will take longer to thicken if using frozen raspberries.) Remove from heat and stir in the almond extract, if desired. Refrigerate until chilled.
7-ASSEMBLE: ASSEMBLE: Spread the cream cheese filling evenly inside of the cooled pie crust. Dollop the chilled raspberry pie filling on top of the cream cheese layer. Smooth with a spatula. Top with extra raspberries if desired.
8-Cover the pie lightly with plastic wrap: Cover the pie lightly with plastic wrap and refrigerate for 4 hours to overnight. (The texture is best when adequately chilled.)

Last Step:

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• Prep Time: 45 min
• Cook Time: 30 min
• Method: mixed

Nutrition

• Serving Size: 1 slice
• Calories: 504kcal
• Sugar: 39g
• Sodium: 198mg
• Fat: 29g
• Saturated Fat: 15g
• Carbohydrates: 59g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 62mg