Raspberry No-Bake Cheesecake Pie Recipe



  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter

Cheesecake layer:

  • 8 oz. cream cheese (softened)
  • 3/4 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lime juice


  • 3 tablespoons water
  • 3 tablespoons cornstarch
  • 2 cups raspberries (fresh or frozen)
  • 1 cup granulated sugar


    1. Pulse the graham crackers using a food processor until they are fine crumbs.
    2. Add butter to the graham cracker crumbs and mix well. Pour the mixture into a pie plate (about 9-inch in size and press down evenly. Make sure to cover the bottom and all sides.
    3. Refrigerate the crust for about 30 minutes or until firm.

    Cheesecake layer:

    1. Beat the cream cheese for a few minutes until smooth. Add the lemon juice, vanilla extract, and powdered sugar. Beat until smooth.
    2. Beat the whipping cream in a separate bowl until stiff peaks form.
    3. Fold the whipped cream into the cream cheese and pour the mixture into the crust. Make sure that the top is smooth and even.
    4. Put in the fridge while making the topping.


    1. Whisk water and cornstarch together in a medium saucepan and then add the sugar and raspberries. Bring to a boil over medium heat. Stir frequently.
    2. Once it starts boiling, cook for another 3 minutes or until thickened.
    3. Transfer to another bowl and refrigerate until chilled.
    4. Spread the raspberry topping over the cream cheese. Top with more raspberries if desired. Cover with plastic wrap and refrigerate for at least 4 hours. Overnight is even better. 
    5. Top with more whipped cream before serving if desired.

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