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Indulge in the creamy, fruity delight of these No-Bake Raspberry Cream Pies. Perfect for warm days or when you crave a sweet treat without turning on the oven. These pies are not only delicious but also easy to make, requiring just a few simple ingredients and minimal effort. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress.
I first discovered the magic of no-bake desserts during a scorching summer when the thought of baking was unbearable. My grandmother used to make a similar raspberry treat, and the memories came flooding back as I took my first bite of this creamy, tangy pie. It’s amazing how a simple dessert can bring back such cherished moments. Now, I make these No-Bake Raspberry Cream Pies whenever I need a quick, refreshing treat that reminds me of her.
Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Let’s dive into the world of No-Bake Raspberry Cream Pies!
What to Expect
- Time: Approximately 20 minutes of preparation plus 6 hours of chilling
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients ready. Soak the cashews in boiling water for at least 10 minutes to soften them. This step is crucial for achieving a smooth and creamy filling. Also, ensure your raspberries are at room temperature to blend seamlessly into the mixture.
Ingredients You’ll Need
| 10 minutes before you begin: | ▢1 cup (145 grams) roasted cashews mine were salted |
|---|---|
| For the crust: | ▢1/2 cup (43 grams) unsweetened shredded coconut |
| ▢1 1/2 tablespoons maple syrup | |
| ▢1 teaspoon vanilla extract | |
| ▢pinch salt | |
| For the raspberry filling: | ▢1 1/2 cups (218 grams) roasted cashews |
| ▢3/4 cup (168 grams) unrefined coconut oil | |
| ▢1/4 cup (60 grams) coconut cream | |
| ▢1/2 cup + 1 tablespoon maple syrup | |
| ▢3 cups (384 grams) fresh raspberries room temperature (do not use cold raspberries!) | |
| ▢1/4 cup + 2 teaspoons (70 ml) freshly squeezed lemon juice | |
| ▢2 teaspoons vanilla extract | |
| ▢pinch salt |
Step-by-Step Guide
- Place the cashews in a small pot, pan or mug and cover with boiling water. Let them sit for 10-60 minutes. Drain the water.
- Line a muffin pan with 12 muffin liners.
- Heat a pan over medium-high heat and add the coconut. Stir frequently until nicely toasted. Pour the coconut into a small bowl and let cool for about 5 minutes.
- Place all the crust ingredients in a high-powered blender and process at low speed until the mixture starts to clump together. Divide the mixture between the liners (17 grams per liner) and use the bottom of a shot glass or your fingers to press the mixture firmly over the bottom of the liners. Place the pan in the refrigerator while you prepare the filling.
- In a medium saucepan or pot, mix all the filling ingredients together and warm them over low heat just until they’re slightly warm and the coconut cream and oil are melted.
- Wipe out the blender jar using a paper towel and pour the filling mixture in the blender. Blend for about 30-60 seconds at high speed until totally smooth.
- Pour about 1/4 cup (45 grams) of filling over each crust. Pour the remaining filling in the ramekins or another kind of dish. Refrigerate for about 6 hours or until firm. If you’re in a hurry, place the pan in the freezer.
Pointers for Perfection & How to Store
For the best results, ensure your raspberries are at room temperature. This helps them blend smoothly into the filling. If you’re using frozen raspberries, thaw them first or quickly heat them in the pan before adding the rest of the ingredients. Store your No-Bake Raspberry Cream Pies in an airtight container in the refrigerator for up to 3 days. If you freeze them overnight, they’ll need about 70-80 minutes at room temperature to defrost or about 1 1/2 – 2 hours in the refrigerator. Once properly defrosted, they should be totally creamy.
For more delicious ideas, check out these Strawberry Kiss Cookies Gluten Free Treats.
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No-Bake Raspberry Cream Pies
- Total Time: 155
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Gluten Free No Bake Raspberry Cream Pie is the perfect summer dessert that doesn’t require turning on the oven. It features a crunchy gluten-free cookie crust, a luscious cream cheese and whipped cream filling scented with almond extract, and is finished with a sweet, thickened fresh raspberry topping.
Ingredients
— The Crust —
1 box (approx. 6 oz) gluten free crunchy cookies (e.g., Enjoy Life Vanilla Honey Graham), crushed into fine crumbs
5–6 tablespoons salted butter, melted
— The Cream Filling —
1 cup heavy whipping cream
4 ounces cream cheese, softened (half of an 8 oz brick)
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1 to 1 1/2 teaspoons almond extract
— The Raspberry Topping —
1 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons water
2 cups fresh raspberries
Instructions
1. Prepare Crust: In a medium bowl, mix the crushed gluten free cookie crumbs with the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place in the refrigerator to chill while preparing the filling.
2. Whip Cream: In a medium bowl, beat the 1 cup of heavy whipping cream on medium-high speed until soft peaks form. Set aside.
3. Make Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and almond extract on medium speed for about 3 minutes, stopping to scrape down the sides, until smooth and creamy.
4. Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined and smooth.
5. Chill Filling: Spread the cream filling evenly into the prepared crust. Return the pie to the refrigerator to chill while you make the topping.
6. Make Topping: In a small saucepan, whisk together the granulated sugar and cornstarch. Stir in the water until smooth. Add the fresh raspberries.
7. Cook Topping: Cook over medium-high heat, stirring constantly (and crushing the berries slightly with a spoon to release their juices), until the mixture boils. Continue to boil and stir for 2–4 minutes until the sauce is thick and glossy.
8. Cool & Serve: Remove the topping from heat and allow it to cool completely (to room temperature) so it doesn’t melt the cream layer. Once cool, spread the raspberry topping over the cream filling. Chill the pie for at least 1–2 hours before slicing and serving.
Notes
Cookie Brand: Enjoy Life Foods crunchy cookies (like Vanilla Honey Graham) work excellently for this crust.
Almond Extract: The almond extract gives the filling a distinctive flavor that pairs beautifully with raspberries, but you can reduce it if you prefer a milder taste.
Cooling: It is critical to let the raspberry topping cool completely before adding it to the pie, otherwise, it will melt the cream cheese filling.
- Prep Time: 30
- Cook Time: 5
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38
- Sodium: 180
- Fat: 26
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 3
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use other berries instead of raspberries?
- While raspberries work best for this recipe, you can experiment with other berries. However, you may need to adjust the quantities and blending times to achieve the desired consistency.
- How long can I store these No-Bake Raspberry Cream Pies?
- You can store them in an airtight container in the refrigerator for up to 3 days. If frozen, they can last for up to a month.
Can I make these pies without a blender?
A high-powered blender is recommended for achieving a smooth filling. However, you can use a food processor, but the texture may not be as smooth.
Dig In & Enjoy!
There you have it—your very own No-Bake Raspberry Cream Pies! These delightful treats are perfect for any occasion, whether it’s a summer picnic, a family gathering, or just a sweet indulgence for yourself. The creamy, tangy filling combined with the crunchy coconut crust is a match made in heaven. So, go ahead, take a bite, and savor the deliciousness. For more delicious ideas, follow me on Pinterest.