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rozen raspberry cream pie topped with whipped cream and fresh berries

Frozen Raspberry Cream Pie

This Frozen Raspberry Cream Pie is creamy, light, and bursting with raspberry flavor. With just three ingredients plus a crust, it’s an easy make-ahead dessert that’s perfect for holidays, parties, or warm-weather treats.
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Prep Time 15 minutes
Freeze Time 4 hours
Course: Dessert
Ingredients Method

Ingredients
  

Pie Filling:
  • 1 cup heavy whipping cream
  • 8 oz cream cheese softened
  • 1 10 oz jar raspberry spread
Optional Garnishes:
  • Fresh raspberries
  • Mint leaves
Optional Crust:
  • 1 premade graham cracker crust or homemade (1 ½ cups graham cracker crumbs, ¼ cup sugar, 6 Tbsp melted butter)

Method
 

Prepare the Crust (Optional):
  1. If using a premade graham cracker crust, brush lightly with egg wash and bake at 350°F for 5 minutes. Cool completely.
  2. For a homemade crust, combine graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake at 350°F for 8 minutes. Cool.
Make the Filling:
  1. In a medium mixing bowl, beat heavy cream with an electric mixer until stiff peaks form; set aside.
  2. In a large bowl, beat softened cream cheese until smooth. Add raspberry spread and mix on low until combined.
  3. Gently fold in the whipped cream until fully incorporated.
Assemble the Pie:
  1. Spoon the filling into the cooled crust.
  2. Cover and freeze for 4–24 hours, or until firm.
Garnish & Serve:
  1. Let the pie sit at room temperature for about 10 minutes before slicing for the best texture.
  2. Garnish with fresh raspberries and mint leaves if desired.
  3. Serve frozen or slightly thawed but still chilled.
Storage:
  1. Store leftovers covered in the freezer.