This Lemon Raspberry No Bake Pie has become my go to spring and early summer celebration dessert. I discovered this combination one sunlit afternoon when fresh raspberries were overflowing at the farmer market and I wanted something light that did not heat up the kitchen. The result is a silky lemon filling built on a crisp graham crust and studded with fresh raspberries. It is bright on the tongue, creamy in texture, and ideal for family gatherings when you want something pretty without a lot of fuss. My children ask for the tangy lemon edge while friends always praise the fresh raspberry pop.

I remember the first time I brought this to a backyard potluck. The pie arrived chilled and quietly confident, and within minutes it was the centerpiece of the dessert table. The lemon zest lifts the richness of the cream cheese and whipped topping, while the raspberries provide a fresh acidity and a jewel like color. Because it requires no baking it is forgiving for beginner cooks and a quick solution on busy days. It slices cleanly when fully chilled and looks as lovely as it tastes when garnished with lemon wedges and sprigs of mint.

Ingredients

• Cream cheese: Eight ounces of full fat cream cheese at room temperature produces the creamiest, most stable filling. Look for blocks rather than tubs for better texture; brands like Philadelphia are reliable.
• Powdered sugar: Half a cup smooths the cream cheese without grainy texture and helps stabilize the whipped topping. Powdered sugar blends more evenly than granulated sugar in no bake fillings.
• Instant lemon pudding mix: Three point four ounces of instant lemon pudding adds tang and structure. The instant format thickens quickly when whisked with milk and helps the filling set without baking.
• Milk: One cup of two percent or whole milk. Whole milk yields a slightly richer mouthfeel; two percent is a lighter option without sacrificing creaminess.
• Whipped topping: Sixteen ounces thawed Cool Whip or similar stabilized whipped topping provides volume and fluff. If you prefer, substitute stabilized homemade whipped cream with added powdered sugar and gelatin for a scratch option.
• Lemon: One lemon zested for bright citrus aroma. Keep the lemon for garnish as well; unwaxed lemons are best for zesting.
• Graham cracker crust: One nine inch crust, store bought or homemade. Deep dish crusts hold more filling and raspberries if you prefer a taller presentation.
• Fresh raspberries: Eighteen ounces rinsed and divided. Choose firm, bright berries without bruises for the best texture and color contrast.
• Mint leaves: Fresh mint for garnish adds a cooling herbal lift to each slice.

Instructions

Beat cream cheese and sugar: In a large mixing bowl use a hand mixer to beat eight ounces of room temperature cream cheese with half a cup powdered sugar until completely smooth and lump free. Scrape the bowl as needed so the mixture is uniformly creamy. Make lemon pudding: In a separate bowl whisk one cup milk with three point four ounces instant lemon pudding mix until the blend thickens which takes about two minutes. Whisk briskly to avoid any lumps and stop when the mixture holds a soft peak. Combine puddings and cream cheese: Pour the thickened pudding into the softened cream cheese and beat together until evenly combined. Stop to scrape the bowl down one or two times to ensure a smooth, homogenous filling. Add whipped topping and zest: Fold eight ounces of the thawed whipped topping into the lemon blend with a rubber spatula using gentle strokes to keep the texture light. Gently fold in the lemon zest for aromatic lift. Arrange raspberries and fill crust: Spread twelve ounces of fresh raspberries in an even layer across the bottom of the graham crust so the base is completely covered. Carefully pour the lemon filling over the raspberries and smooth the top with a spatula. This layer of fruit beneath the filling creates a delightful burst when sliced. Chill until set: Refrigerate the pie for a minimum of two hours until the filling is set and firm to the touch. For the cleanest slices chill longer, even overnight. Finish and serve: Just before serving top with the remaining whipped topping, arrange the remaining raspberries, add lemon wedges and mint sprigs for color. Cut into eight equal slices and serve chilled.

Storage Tips

Store leftover pie covered loosely with plastic wrap or in an airtight pie carrier in the refrigerator for up to one week. For longer storage wrap the pie plate in plastic and then a layer of foil before freezing for up to two months. When freezing individual slices wrap each piece in plastic and keep them in a single layer in an airtight container. To serve from frozen either allow to thaw in the refrigerator overnight or slice while partially frozen for immaculate portions. Reheat is not recommended; serve chilled.

Ingredient Substitutions

If you prefer a lighter filling substitute light whipped topping or use stabilized whipped cream made with heavy cream and powdered sugar instead of Cool Whip. For a gluten free crust use crushed gluten free graham style crackers mixed with melted butter. If lemon pudding is unavailable make a thick lemon curd folded into stabilized whipped cream and cream cheese, though the texture will be slightly looser. To cut sugar reduce powdered sugar by two tablespoons though this will affect set and sweetness.

Serving Suggestions

Serve chilled on a decorative dessert plate with a small dollop of extra whipped topping and a mint sprig for color contrast. Pair with a light dessert wine or a glass of iced tea for afternoon gatherings. For a brunch spread present with fresh seasonal berries and shortbread cookies. The tartness of the lemon pairs well with rich cheeses and salty hors d oeuvres if you want a savory contrast.

Cultural Background

No bake pies have a long history in American home cooking as quick, family friendly desserts that emerged with the availability of pre made crusts and instant mixes. The lemon and berry combination echoes classic Southern and coastal recipes where bright citrus and fresh fruit are celebrated in warm months. This approach to dessert highlights seasonal fruit and relies on refrigeration to set custard like fillings without traditional baking.

Seasonal Adaptations

In spring choose early raspberries and fragrant lemons for the brightest flavor. In summer swap raspberries for mixed berries or sliced strawberries when those are at peak ripeness. For autumn try a cranberry swirl and orange zest for a holiday twist. In cooler months use frozen thawed berries that have been drained well to prevent excess moisture from loosening the filling.

Meal Prep Tips

Prepare the filling up to one day in advance and keep chilled in the bowl wrapped tight. Assemble the pie the day of serving by layering raspberries and pouring the filling into the crust, then chill for at least two hours. For buffet style events store whole pies on coolers or under refrigeration and slice just before serving to maintain a fresh appearance. Use a warm chef s knife for neat slices; wipe between cuts.

Whether you are serving this at a casual family supper or an elegant spring gathering, this lemon raspberry chilled pie is a reliable, bright finish that invites compliments and seconds. I encourage you to make it your own by adjusting sweetness or swapping fruits to match the season. It s a dessert that celebrates fresh produce and easy techniques and always brings people together.