Description
Indulge in the refreshing flavors of summer with this delightful No Bake Raspberry Cream Pie. A luscious combination of creamy filling and fresh raspberries nestled in a graham cracker crust, this pie is a perfect dessert for any occasion.
Ingredients
Scale
Graham Crust:
- 1 9-inch graham cracker crust (store-bought or homemade)
Raspberry Filling:
- 1 package (3 oz) raspberry gelatin
- 1/4 cup boiling water
- 1/2 cup cold water
- 1/2 cup raspberry preserves
Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 1 1/2 cups fresh raspberries, plus extra for garnish
Instructions
- Raspberry Mixture: In a small bowl, dissolve the raspberry gelatin in boiling water. Stir in cold water and raspberry preserves until smooth. Refrigerate until slightly thickened, about 30–40 minutes.
- Cream Filling: In a separate bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Gently fold in whipped cream. Add the thickened gelatin mixture and stir until combined. Fold in raspberries.
- Assembly: Pour the filling into the graham cracker crust. Smooth the top. Refrigerate for at least 4 hours, until set. Garnish with raspberries before serving.
Notes
- For a firmer set, chill overnight.
- You can substitute raspberry preserves with seedless raspberry jam if desired.
- Best served chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
