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This homemade Raspberry Cream Pie is made with a sweet vanilla cream cheese cheesecake filling topped with a homemade raspberry sauce, all in a buttery, flaky homemade crust. This is a homemade take on the famous Briermere Farms raspberry cream pie and the perfect summer dessert that can be made with fresh or frozen raspberries.
This homemade Raspberry Cream Pie is downright heavenly! If you’ve ever been lucky enough to visit Briermere Farms in Riverhead, New York, you know their pies are legendary, especially their raspberry cream pie. It’s the kind of dessert that makes people drive hours just for a slice.
This recipe is inspired by the highly rated and coveted Briermere Farms raspberry cream pie, which is famous for its mile-high fruit pies that taste like they came straight from a country bakery. Now, you can make your own version in your own kitchen.
The secret is the cream cheese base — slightly tangy, rich enough to feel decadent, but lightened with fresh whipped cream so it makes it creamy, smooth, and fluffy like a mousse but rich enough to taste like a no-bake cheesecake. It is topped with a generous layer of ripe raspberries in a homemade raspberry glaze, all in a buttery, flaky crust. Every bite is a perfect contrast…cool and creamy meets fresh and juicy, sweet meets tart.
Why You’ll Love This Recipe:
Make-Ahead Friendly – You can prepare this pie a day in advance and chill it until ready to serve, making it a stress-free dessert for entertaining.
Perfect Balance of Sweet & Tart – The creamy cheesecake filling pairs beautifully with the bright tart raspberries for the perfect balance.
Stunning Presentation – The thick layer of ruby red berries against the creamy filling make this pie a show-stopper.
Ingredients for Raspberry Cream Pie:
- Pie Crust – A buttery, flaky crust is the foundation of this pie. You can make it from scratch or use a high-quality store-bought crust for convenience.
- Cream Cheese – Adds a rich, tangy base for the filling and helps it hold its shape.
- Powdered Sugar – Sweetens the filling without a grainy texture.
- Heavy Whipping Cream – Whipped until light and airy for that dreamy, mousse-like consistency.
- Vanilla Bean Paste or Extract – Adds depth to the cream filling.
- Fresh Raspberries – The star of the show! Bursting with gorgeous summer color.
- Cornstarch: This helps to thicken the raspberry topping.
How to make the Best Raspberry Cream Pie:
Summer desserts should be fresh and light, and this no-bake raspberry cheesecake checks every box. It can be made ahead of time which makes it the perfect dessert to enjoy on warm evenings with family and friends.
- Make your pie crust of choice — butter pie crust or graham cracker crust. Set aside.
- In a large mixing bowl, whip heavy cream until stiff peaks form. Set aside. In another mixing bowl, whip cream cheese, sugar, and vanilla for 4-5 minutes, or until the mixture is light and fluffy. Scrape the sides of the bowl halfway through to ensure the cream cheese is completely smooth. Fold in whipped cream. Let the cheesecake filling chill in the refrigerator while you make the raspberry sauce.
- Make the raspberry sauce by cooking the raspberries, sugar, cornstarch, and water together until the raspberries are broken down and the sauce is thickened. Place in the refrigerator to chill and set up.
- To assemble the pie, spread the cream cheese filling over the pie crust. Pour the chilled raspberry topping over the top of the cream cheese.
- Chill for 4 hours or overnight. You can expedite this by placing in the freezer for 1-2 hours before slicing. Optional: top with piped fresh whipped cream and raspberries.
Frequently Asked Questions (FAQ’s):
1. Can I use frozen raspberries?
Yes, but thaw and drain them very well to avoid excess liquid that could make the sauce watery.
2. Can I make this without cream cheese?
You can replace cream cheese with mascarpone for a milder, slightly sweeter taste, but the texture will be a bit softer.
3. How far in advance can I make this pie?
It’s best within 24 hours for peak freshness, but it can be made up to 2 days ahead if you store the cream filling and raspberry sauce separately.
Storage:
Refrigerator: Store covered in the fridge for up to 2 days.
Freezer: Not recommended, as the whipped cream filling and berries may lose their texture once thawed.
Serving Tip: This pie is best served cold, straight from the refrigerator.
If you want another similar version to this pie, try out my raspberry cream pie with a graham cracker crust recipe.
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Raspberry Cream Pie
Ingredients
All-Butter Pie Crust:
- 1 1/2 cups Flour
- 10 Tablespoons Butter
- 1/2 teaspoon Salt
- 1/3 cup Cold Water
Cream Cheese Filling:
- (2) 8-ounce pkgs. Cream Cheese (softened)
- 1 1/3 cups Powdered Sugar
- 1 1/2 teaspoons Vanilla Bean Paste or Vanilla Extract
- 2 cups Heavy Cream
Raspberry Topping:
- 1 cup Sugar
- 12 ounces Fresh Raspberries (may use frozen)
- 3 Tablespoons Cornstarch
- 2 Tablespoons Water
Instructions
- Make the pie crust. In a food processor or mixing bowl, add flour, butter, and salt. Start to pulse in food processor until coarse crumbs appear. Slowly add the ice cold water and pulse. If making in a bowl, cut the butter into the flour mixture with a fork or pastry cutter until coarse crumbs form. Add the water and mix until the mixture forms a ball. If needed, keep pressing the mixture together until it is a smooth ball.
- Lightly flour your work surface and rolling pin. Place the pie dough disk in the center and begin rolling from the center outward, turning the dough a quarter turn every few rolls to keep it even. Roll into a circle about 12 inches in diameter and ⅛-inch thick. To transfer, gently roll the crust onto the rolling pin, lift it, and unroll over a 9-inch pie pan. Gently press the dough into the bottom and sides of the pan. Trim any overhang to about 1 inch beyond the pan’s edge. Tuck the overhang under itself to create a thicker border, then crimp the edges using your fingers or a fork.
- Blind Bake Pie Crust. Place the crust in the freezer for 30 minutes (this helps prevent shrinking). Preheat your oven to 375°F. Line the crust with parchment paper or aluminum foil, making sure it goes up the sides. Fill with pie weights, dried beans, or uncooked rice. Bake for 15–17 minutes, until the edges are just starting to turn golden. Carefully remove the parchment/weights. Return to the oven and bake for another 6–10 minutes, until the bottom is golden and fully set. Set aside to cool.
- In a large mixing bowl, whip heavy cream until stiff peaks form. Set aside. In another mixing bowl, whip cream cheese, sugar, and vanilla for 4-5 minutes, or until the mixture is light and fluffy. Scrape the sides of the bowl halfway through to ensure the cream cheese is completely smooth. Fold in the whipped cream. Let the cheesecake filling chill in the refrigerator while you make the raspberry sauce.
- Make the raspberry sauce by cooking the raspberries, sugar, cornstarch, and water together until the raspberries are broken down and the sauce is thickened. Place in the refrigerator to chill and set up.
- To assemble the pie, spread the cream cheese filling over the pie crust. Pour the chilled raspberry topping over the top of the cream cheese.
- Chill for 4 hours or overnight. You can expedite this by placing in the freezer for 1-2 hours before slicing. Optional: top with piped fresh whipped cream and raspberries.
Notes
1 1/2 cups sugar
4 1/2 Tablespoons cornstarch
3 Tablespoons water STORAGE: Refrigerator: Store covered in the fridge for up to 2 days. Freezer: Not recommended, as the whipped cream filling and berries may lose their texture once thawed. Serving Tip: This pie is best served cold, straight from the refrigerator.
Nutrition information is automatically calculated, so should only be used as an approximation.
