Raspberry Cream Pie
This easy Raspberry Cream Pie is made without any baking! It’s a no-bake dessert with a creamy filling, topped with fresh raspberries.
Prep Time20 minutes mins
Cook Time5 minutes mins
Refrigeration Time1 hour hr
Total Time1 hour hr 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: raspberry cream pie
Servings: 10
Calories: 358kcal
Author: Kelsey Crist
9 inch pie plate
Stand mixer
medium sauce pan
- 9-inch Oreo Pie Crust click for our Homemade Oreo Pie Crust recipe
- 6 ounces fresh raspberries plus more for topping
- 1/4 cup sugar
- 8 ounces cream cheese softened
- 3 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- chocolate chips optional
Place 6 ounces of raspberries and 1/4 cup sugar in a medium saucepan. Cook over medium heat until the sugar is melted and the raspberries are cooked down. The mixture does not need to boil.
In a stand mixer, whip cream cheese until smooth. Add raspberry mixture and mix until fully combined.
In a separate bowl, whip the whipping cream, powdered sugar and vanilla until stiff peaks form. Set aside two cups of the whipped cream for topping.
Add the rest of the whipped cream to the raspberry mixture. Fold the two mixtures together until combined.
Add raspberry cream pie filling to the pie crust. Refrigerate for 1 hour.
When ready to serve, top with whipped cream, fresh raspberries, and chocolate chips.
- For really clean slices, freeze pie for 1 hour before serving.
- Top each slice with whipped cream, raspberries, and chocolate chips. Chocolate sauce also makes a great topping!
- If you don't want raspberry chunks or seeds in the pie, then run the cooked raspberry mixture through a fine mesh strainer before adding to the cream cheese.
Calories: 358kcal | Carbohydrates: 12g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 104mg | Sodium: 91mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1360IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 0.2mg