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No-Bake Raspberry Lemon Pie

Bright, creamy, and just the right mix of sweet and tangy—this pie feels like a little slice of sunshine on your table. It comes together with simple ingredients and no oven fuss, making it perfect for busy days or easy desserts.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 5 hours 20 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • lemon zest zest of 1 lemon
  • 3 tbsp fresh lemon juice
  • 1 cup raspberries fresh or lightly mashed
  • whipped cream for topping
  • raspberries extra for garnish

Method
 

  1. Mix graham cracker crumbs with melted butter until combined.
  2. Press the mixture firmly into a pie dish and chill for 15–20 minutes.
  3. Beat cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
  4. Whip heavy whipping cream to stiff peaks in a separate bowl.
  5. Fold the whipped cream into the lemon mixture until combined.
  6. Fold in raspberries lightly to create a soft swirl.
  7. Pour the filling into the chilled crust and smooth the top.
  8. Refrigerate for 4–6 hours until fully set.
  9. Slice and top with whipped cream and extra raspberries before serving.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months and thaw before serving. Serve chilled with whipped cream and fresh raspberries for a simple, refreshing dessert.