This Frozen Raspberry Pie is a dreamy dessert that combines the tangy sweetness of fresh raspberries with a creamy, velvety filling. Perfect for warm days or anytime you crave a refreshing treat, it’s a no-bake delight that comes together in just 25 minutes of prep. The crisp graham cracker crust contrasts beautifully with the smooth, frozen filling, creating a harmony of textures that’s simply irresistible.
Packed with vibrant flavor and a hint of indulgence, this pie is as nutritious as it is delicious. With only 236 calories per serving, it’s a guilt-free way to satisfy your sweet tooth. Let it chill for 8 hours, and you’ll have a stunning dessert that’s as beautiful as it is tasty—perfect for sharing or savoring solo!
Ingredients for Frozen Raspberry Pie
- For the Crust:
- ▢ 1½ cups crushed Oreos (about 15 cookies)
- ▢ ¼ cup butter, melted (unsalted preferred)
- For the Filling:
- ▢ 8 ounces cream cheese, room temperature (softened for easy mixing)
- ▢ ¾ cup powdered sugar (sifted for smoother texture)
- ▢ 10 ounces frozen raspberries, thawed (drain excess liquid)
- ▢ ½ cup strawberry raspberry juice (or raspberry cranberry juice as a substitute)
- ▢ 1 teaspoon lemon juice (freshly squeezed for best flavor)
- ▢ 2 cups Cool Whip (thawed)
- For Topping:
- ▢ 1 cup fresh raspberries (washed and dried)
Step-by-Step Instructions
- Prepare the Crust: In a small bowl, mix the crushed Oreos and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- Make the Filling: In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in the thawed raspberries, juice, lemon juice, and Cool Whip until fully combined and no streaks remain.
- Assemble the Pie: Pour the filling mixture over the prepared Oreo crust, spreading it evenly with a spatula. Smooth the top for a clean finish.
- Freeze: Place the pie in the freezer and let it set for at least 8 hours, or overnight, until firm.
- Add Toppings: Once frozen, remove the pie from the freezer and top with fresh raspberries. Let it thaw at room temperature for about 15 minutes before slicing and serving.
Topping Ideas to Elevate Your Frozen Raspberry Pie
While fresh raspberries are a classic topping, you can get creative! Try a drizzle of white or dark chocolate for a decadent touch, or sprinkle crushed pistachios for a nutty crunch. For a tangy twist, add a dollop of lemon curd or a light dusting of powdered sugar before serving.
Perfect Pairings: Serving Suggestions
This frozen raspberry pie pairs beautifully with a scoop of vanilla bean ice cream or a side of whipped cream for extra indulgence. Serve it alongside a cup of hot tea or a glass of sparkling wine for a refreshing contrast. It’s also a great dessert for summer picnics or elegant dinner parties!
Storage Tips for Maximum Freshness
Store any leftovers in the freezer, tightly covered with plastic wrap or in an airtight container, for up to 1 week. Let it thaw for 10-15 minutes before serving to achieve the perfect creamy texture. Avoid refreezing after thawing to maintain the best consistency.
Time-Saving Tips for Busy Bakers
To save time, use pre-crushed Oreo crumbs instead of crushing them yourself. You can also prepare the filling a day ahead and assemble the pie the next day. If you’re in a rush, freeze the pie for 4-5 hours instead of overnight—it will still set beautifully!
Recipe Variations to Try
Swap out the raspberries for frozen strawberries or mixed berries for a different flavor profile. For a lighter version, use low-fat cream cheese and sugar-free cool whip. If you’re feeling adventurous, add a layer of chocolate ganache between the crust and filling for a rich twist!
Frozen Raspberry Pie Recipe
Ingredients
Crust
- 1½ cups crushed oreos
- ¼ cup butter, melted
Filling
- 8 ounces cream cheese, (room temperature)
- ¾ cup powdered sugar
- 10 ounces frozen raspberries, thawed
- ½ cup strawberry raspberry juice (you can also use raspberry cranberry if you want)
- 1 teaspoon lemon juice
- 2 cups cool whip
Topping
- 1 cup fresh raspberries, for topping
Instructions
- In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined.
- Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
- Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.