Name: No Bake Berry Cream Pie for the Summer!
Prep time: 15 min
Cook time: PT-488376H42M57S
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 prepared graham cracker crust (store-bought or homemade); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 cups fresh berries (strawberries, blueberries, raspberries, or a mix)

Jump to Recipe·Leave a Review

This No Bake Berry Cream Pie is one of my favorite summer desserts. I love how refreshing it is, with a creamy filling and a burst of fresh berries on top, all held together in a buttery crust. Since it requires no oven time, it’s perfect for those hot summer days when I want something sweet without heating up the kitchen.

Why You’ll Love This Recipe

I love this recipe because it’s easy, light, and always a crowd-pleaser. The filling is silky and smooth, the crust is simple yet rich, and the fresh berries add just the right amount of tartness and sweetness. I also enjoy that I can prepare it ahead of time and let it chill in the fridge until serving. It’s one of those desserts that looks fancy but takes very little effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Prepared graham cracker crust (store-bought or homemade)
Cream cheese, softened
Powdered sugar
Vanilla extract
Heavy whipping cream
Fresh berries (strawberries, blueberries, raspberries, or a mix)

Directions

In a large mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the filling evenly into the prepared crust.
Top with fresh berries in an even layer (I like to mix strawberries, raspberries, and blueberries for a patriotic summer look).
Chill in the refrigerator for at least 4 hours, or until the pie is set.
Slice and serve cold.

Servings and timing

This recipe makes about 8 servings. Prep time is around 15 minutes, and chilling time is at least 4 hours. No baking required, so total time is about 4 hours and 15 minutes.

Variations

Sometimes I like to switch up the crust by using crushed cookies, such as Oreos or shortbread, instead of graham crackers. I also enjoy experimenting with flavored extracts in the filling—almond extract pairs beautifully with berries. If I want to make it lighter, I swap half of the cream cheese for Greek yogurt. For extra indulgence, I drizzle melted chocolate over the top before serving.

storage/reheating

Since this is a no-bake pie, I store it in the refrigerator, covered, for up to 3 days. I don’t recommend freezing it because the texture of the cream filling can change. I always serve it cold straight from the fridge for the best flavor and texture.

FAQs

Can I use frozen berries instead of fresh?

I prefer fresh berries for the best texture, but if I use frozen, I thaw and drain them well before topping the pie to avoid excess liquid.

How do I keep the crust from getting soggy?

I sometimes brush the crust with a thin layer of melted chocolate before adding the filling. It creates a barrier that keeps the crust crisp.

Can I make this pie ahead of time?

Yes, I usually make it the night before and let it chill overnight. It sets beautifully and saves time on the day I’m serving it.

What other toppings can I add?

I like adding a dollop of whipped cream or a drizzle of berry sauce for extra flair. Shaved chocolate or toasted nuts also work well.

Can I make this pie sugar-free?

Yes, I can use a sugar substitute in the filling and a sugar-free crust to make a lighter version of the dessert.

Conclusion

I love how this No Bake Berry Cream Pie comes together so quickly and delivers such a refreshing treat. It’s creamy, fruity, and just the right amount of sweet, making it the ultimate summer dessert. Whether I’m hosting a barbecue, bringing something to a picnic, or just treating myself, this pie never disappoints.