No-Bake White Chocolate Raspberry Pie

This No-Bake White Chocolate Raspberry Pie is the kind of dessert I keep coming back to, especially during warm months. It’s rich, creamy, fruity, and requires zero oven time. A crunchy cookie crust supports a white chocolate cream cheese filling with bursts of fresh raspberry flavor that make each slice irresistible.

Why You’ll Love This Recipe

I love this recipe because it delivers a luxurious dessert experience with minimal effort. The combination of white chocolate and cream cheese creates a velvety filling that’s perfectly complemented by the tartness of fresh raspberries. Since there’s no baking involved, it’s great when I want something sweet without heating up the kitchen. Plus, it looks stunning with very little work, making it perfect for parties, brunches, or whenever I want to impress.

Ingredients

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

graham crackers or biscuits
melted butter
white chocolate
cream cheese
powdered sugar
vanilla extract
lemon zest
whipping cream
fresh raspberries
powdered sugar (for dusting, optional)

Directions

Make the crust
I start by greasing an 8-inch pie or tart pan. Then I crush the cookies in a food processor until fine, add melted butter, and pulse until the mixture resembles wet sand. I press the crumbs firmly into the base and sides of the pan, using the back of a spoon. I chill the crust in the fridge while I prepare the filling.

Prepare the filling
I melt the white chocolate with a bit of cream over a simmering water bath (double boiler method), then set it aside to cool. In a large bowl, I beat the cream cheese until smooth, then add powdered sugar, vanilla extract, and lemon zest. I mix in the cooled melted chocolate, followed by the whipped cream, and beat until stiff peaks form.

Assemble the pie
I spread a layer of the filling over the chilled crust, then arrange a single layer of fresh raspberries on top. I cover the raspberries with the remaining filling and smooth the top with a spatula. Then I refrigerate the pie for at least 4–6 hours, or overnight, until it’s completely set.

Decorate
Before serving, I decorate the pie with more fresh raspberries, some white chocolate curls or shavings, and a dusting of powdered sugar if I want an extra elegant touch.

Servings and timing

This pie makes 8 servings.
Prep time: 25 minutes
Chilling time: 4–6 hours (or overnight)
Total time: about 6 hours and 25 minutes (with chilling)

Variations

Sometimes I swap the raspberries for strawberries or blueberries depending on what’s in season. If I want a chocolate crust, I use chocolate wafer cookies or Oreos instead of graham crackers. For a citrus twist, I’ve added a bit of orange zest instead of lemon. And when I’m feeling extra indulgent, I drizzle a little raspberry sauce or melted chocolate on each slice before serving.

storage/reheating

I keep the pie covered in the fridge for up to 3 days. It holds its shape really well and tastes even better the next day. Since it’s a no-bake pie, I don’t reheat it—just serve it chilled straight from the fridge.

FAQs

Can I use frozen raspberries?

Yes, but I thaw and drain them well first. Fresh raspberries hold their shape better and add a cleaner look to the pie.

Can I use a store-bought crust?

Absolutely. I sometimes use a pre-made graham cracker crust to save time. It makes the process even quicker.

How do I keep the filling from being too runny?

I make sure the whipped cream is beaten to stiff peaks and the white chocolate is cooled before mixing it into the filling. That helps the pie set properly.

Can I freeze the pie?

Yes, I freeze it before decorating. Once frozen, I let it thaw in the fridge overnight before serving. It tastes just as good and still holds its texture.

What’s the best way to slice this pie cleanly?

I use a sharp knife dipped in hot water and wiped dry between slices. This keeps the filling smooth and the slices neat.

Conclusion

This No-Bake White Chocolate Raspberry Pie is a crowd-pleasing dessert that feels fancy without the fuss. I love how simple it is to make, yet how impressive it looks and tastes. The creamy filling, sweet and tart raspberries, and buttery crust make it a go-to treat when I want something refreshing and indulgent. Every bite is pure bliss.

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