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+ servings
No Bake Raspberry Pie

Best of Summer: No Bake Raspberry Pie

This no bake raspberry pie is everything that is best about summer in a single bite - a crunchy shell, a creamy interior, and the sweet-tart flavor of fresh raspberries.
5 from 1 vote
Prep Time 45 minutes
Cool Time 2 hours
Course Dessert
Cuisine American
Servings 10 people


  • 9-inch tart pan with removable bottom
  • Rolling Pin
  • offset spatula
  • pastry brush


For the buttery graham cracker crust

  • 1/3 cup sugar packed
  • 12 graham crackers or 24 digestive biscuits
  • 3/4 tsp salt
  • 7 tbsp unsalted butter

For the filling

  • 8 oz mascarpone cheese
  • 4 tbsp brown sugar
  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract

For the topping

  • 3 pints raspberries or 2 pints raspberries and 1 pint blueberries
  • 1/4 cup apricot preserves


For the pie crust:

  • Put the graham crackers in a large ziplock bag and bash them with a rolling pin until fine crumbs form. If you don't believe in mixing wanton violence with graham crackers, you can also pulse the graham crackers in the food processor.
  • Melt the butter in a microwave safe bowl.
  • Pour the melted butter and sugar into the ziplock bag with the graham cracker crumbs and mash around to fully combine.
  • Pour the graham cracker mixture into a 9-10 inch tart pan, 9-inch springform pan, or pie tin. Use your hands to press the crumbs into the bottom and sides of the pan.
  • Place in the fridge to chill while you make the filling.

For the pie filling:

  • Warm the mascarpone to room temperature.
  • Place in the bowl of a stand mixer with a paddle attachment. Cream until soft and smooth. Add the brown sugar and vanilla extract and mix until well combined.
  • In a large bowl, using a hand mixer, beat the heavy cream on high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture. You should have a thick, creamy texture -- almost like a mousse.
  • Pour mixture into the tart shell, over the top of the graham cracker crust, and smooth the top using an offset spatula.
  • Let cool in the refrigerator for at least 2 hours to fully set.

For the raspberry topping:

  • Rinse the raspberries gently in cold water and let thoroughly dry on a paper towel to avoid juice seeping and ruining your decorative raspberry layer.
  • Arrange the raspberries in a decorative pattern.
  • Melt the apricot preserves in the microwave in a microwave-safe bowl.
  • Brush the apricot preserves over the raspberries to make them shine.


The undecorated pie will keep in the refrigerator for 3 days. Decorate just before serving.
To cut clean slices, use a sharp knife that has been soaked in hot water.
Keyword graham cracker, mascarpone, raspberries
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