This Homemade Raspberry Cream Pie is made with a sweet luscious cream cheese filling and topped with a homemade raspberry sauce all in a homemade crust. This No-Bake Raspberry Cream Cheese Pie will become one of your absolute favorites!

My kids will NOT stop eating this pie.

This is always a huge hit wherever I take this pie and it is beyond easy. We love an easy pie recipe that everyone loves! Since Thanksgiving is coming up in 11 days, I wanted to share an easy, make-ahead pie recipe that is always a hit.

Years ago, I saw this popular Raspberry Cream Cheese Pie from Kneader’s and I had to recreate the recipe to make at home stat.

I shared a similar recipe — Raspberry Almond Cream Cheese Pie — but the recipe called for fresh raspberries. This raspberry sauce puts it over the top!

Why you will love this Raspberry Cream Pie Recipe:

Ingredients:

NO-BAKE CHEESECAKE FILLING:

• Cream Cheese — use full-fat, softened cream cheese.
• Heavy Cream — only use heavy whipping cream as it needs to whip until soft peaks form.
• Powdered Sugar — if you would like a sweeter cream cheese filling, feel free to add a touch more sugar.
• Vanilla Extract — use high-quality pure vanilla extract or even almond extract.

RASPBERRY SAUCE:

• Fresh Raspberries — I prefer to use fresh raspberries in this raspberry sauce but you can also use frozen raspberries.
• Sugar — this helps to offset the tartness of the fresh raspberries.
• Cornstarch and Water — helps to thicken the raspberry sauce.

WHIPPED CREAM:

• Heavy Cream — use heavy whipped cream and whip until soft peaks form.
• Powdered Sugar — I prefer to make my whipped cream a little on the sweeter side so feel free to reduce the sugar if you like less sugar in your whipped cream.

PIE CRUST of Choice — Butter Pie Crust or Graham Cracker Crust

How to make No-Bake Raspberry Cream Pie:

This is such an easy No-Bake Raspberry Cream Cheese Pie and can easily be made ahead of time. See the recipe card below for detailed ingredients and instructions.

Top Tip:

Make the raspberry filling and cream cheese filling ahead of time!

Storing and Making Ahead:

The beauty of this recipe is you can make it ahead of time. The cream cheese filling can be made up to 5 days in advance. The raspberry sauce can be made up to 7 days in advance.

This pie can be stored covered in the refrigerator for up to 5 to 7 days.

Substitutions and Variations:

There are many variations to this recipe…

You can use a homemade all butter pie crust recipe or a simple graham cracker crust.

You can swap out the cream cheese filling for a mascarpone cream filling.

Popular Cream Pie Recipes:

Pin this now to find it later

Graham Cracker Crust:

Cream Cheese Filling:

Raspberry Sauce:

Optional Whipped Cream:

• In a food processor, pulse the graham crackers and butter together until fine. Press into a 9-inch DEEP dish pie plate to cover the bottom and sides. The bottom of a glass works well to press down the graham cracker crust. Put it in the freezer for 15 minutes.

Cream Cheese Filling:

• There are two options to make this filling. Option A (is best if you use a stand mixer like a Kitchenaid): In a large bowl, whip cream cheese, powdered sugar, and heavy cream for 4-5 minutes, or until the mixture is light and fluffy. Whip it long enough that stiff peaks form. Add vanilla extract. Option B: In a large bowl, whip cream cheese and powdered sugar for 3-4 minutes or until smooth and creamy. In another bowl, whip heavy cream to stiff peaks. Fold in vanilla. Carefully fold in the whipped cream into the cream cheese mixture, careful not to deflate the whipped cream.

• Cover and chill the filling in the refrigerator while you make the raspberry sauce. 

Raspberry Sauce:

• In a medium saucepan, whisk together the water and cornstarch. Add in the sugar and raspberries. Bring to a boil over medium heat.

• Once the raspberry sauce has started to boil, cook for about 3 minutes or until the mixture is thickened. I suggest mashing the raspberries with the back of the spoon or whisk.

• Transfer to another bowl, cover, and place in the refrigerator to set up and chill. This needs to be completely chilled before placing on top of the cream cheese layer.

• To assemble the pie, place the cream cheese filling into the pie crust and spread. Top with cooled raspberry filling. Cover and place in the refrigerator to chill for at least 3-4 hours. It will become firmer if you refrigerate the pie overnight. You can expedite this process and place it in the freezer for 1 hour and then place it in the refrigerator to continue to firm up for several hours.

• Optional: If you would like to pipe whipped cream onto the pie, whip the remaining heavy cream and powdered sugar until soft peaks form. Pipe around the edges of the pie and garnish with fresh raspberries.

Calories: 502kcal, Carbohydrates: 56g, Protein: 7g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 68mg, Sodium: 209mg, Potassium: 203mg, Fiber: 3g, Sugar: 42g, Vitamin A: 900IU, Vitamin C: 8mg, Calcium: 76mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ncG1vNJzZmivp6x7rrvDnqmnoJ%2Bjsrp6wqikaKqRqL2jsdGrsGabopqurnnPopxo