This Lemon Raspberry No Bake Pie is my go-to for spring parties, backyard barbecues, and any time I want a dessert that tastes like sunshine without the fuss. I first stumbled on this combination during an unseasonably warm March when I wanted a lemony treat that didn’t demand oven time. The result was a lightly tangy, pillowy filling that balances perfectly with bursts of fresh raspberry. The texture is smooth and creamy with a crisp graham base underneath and jewel-like raspberries throughout. Every time I bring this pie to a potluck someone asks for the recipe, and it has become a family favorite for its bright flavor and effortless preparation.

I love how this pie feels both elegant and casual. The lemon pudding gives a clean citrus lift while the cream cheese adds body and richness so the filling holds up when sliced. Fresh raspberries add natural sweetness and a lovely contrast in texture. The deep-dish graham crust holds everything together and is forgiving if you use a store-bought shell. I usually make this in a 9-inch deep-dish pie plate and find it slices best after a full chill. It’s the kind of dessert that tastes like you spent hours on it but can be assembled in minutes.

Ingredients

• Cream cheese (Filling): Use 8 ounces of full-fat cream cheese, softened to room temperature for a silky, lump-free filling. I like Philadelphia brand for consistent texture; be sure it is completely softened so the mixer yields a smooth result.
• Powdered sugar (Filling): 1/2 cup powdered sugar helps stabilize the filling and keeps the lemon flavor vibrant without grittiness—sift if your sugar is clumpy.
• Instant lemon pudding mix (Filling): 3.4 ounces provides the lemon backbone and thickening power. Instant mix is key here because it sets quickly without cooking.
• Milk (Filling): 1 cup 2% or whole milk gives body to the pudding. Whole milk yields a richer mouthfeel, while 2% works well if you want slightly less richness.
• Whipped topping: 16 ounces Cool Whip, thawed (two 8-ounce tubs). Folded in for lightness and volume; you can substitute stabilized whipped cream if preferred but Cool Whip keeps well in the fridge.
• Lemon zest: Zest of 1 lemon folded into the filling brightens the lemon flavor—use organic when possible and zest before juicing.
• Graham cracker crust: One 9-inch graham cracker crust, store-bought or homemade. I often make a deep-dish homemade crust with 1 1/2 cups crushed graham crackers, 6 tablespoons melted butter, and 2 tablespoons sugar for a sturdier base.
• Fresh raspberries: 18 ounces total, rinsed and patted dry. Use ripe, fragrant berries—divide into 12 ounces for the bottom layer and 6 ounces for the topping so every slice has fresh fruit.
• Garnish: Lemon wedges and fresh mint leaves for a bright finish and pretty presentation.

Instructions

Step 1 — Soften and beat the cream cheese: In a large bowl, use a hand mixer to beat 8 ounces softened cream cheese and 1/2 cup powdered sugar until completely smooth and creamy, about 1 to 2 minutes. Scrape the bowl with a rubber spatula to remove any lumps. Properly softened cream cheese is the difference between a velvety filling and a slightly grainy one. Step 2 — Whisk the pudding: In a separate bowl, whisk together 1 cup milk and the 3.4-ounce instant lemon pudding mix for about 2 minutes until thickened. You should see the mixture lose its gloss and hold slight peaks; this indicates the starches have swelled and the mixture is ready to combine with the cheese. Step 3 — Combine the mixtures: Pour the thickened pudding into the cream cheese and beat on low until evenly combined. Stop to scrape down the sides so the texture stays uniform. Add 8 ounces (one tub) of thawed Cool Whip and fold gently until incorporated to keep the filling light. Step 4 — Layer the fruit and filling: Spread approximately 12 ounces of fresh raspberries in an even layer across the bottom of the graham crust so the base is completely covered. Pour the lemon filling over the berries and smooth the top with a rubber spatula. This creates a beautiful ribbon of fruit when sliced. Step 5 — Chill and finish: Refrigerate the pie for at least 2 hours or until set. Before serving, spread the remaining 8 ounces of Cool Whip atop the pie, arrange the remaining raspberries, add lemon wedges and mint leaves for garnish, then slice into 8 servings and serve chilled.

Storage Tips

Store the pie in the refrigerator in an airtight container or tightly wrapped with plastic film to prevent the filling from absorbing other fridge odors. For best texture, consume within 5 to 7 days. If freezing, wrap the whole pie with a double layer of plastic wrap and then foil, or freeze individual slices in sealed containers. Thaw overnight in the refrigerator or serve slightly frozen for cleaner slices; if the crust softens after refrigeration, a quick 10-minute re-crisp in a 300 F oven helps restore some crunch.

Ingredient Substitutions

If you want a lighter version, substitute low-fat cream cheese and use light whipped topping, though the filling will be less rich. For a fresher whipped texture, replace Cool Whip with 2 cups of stabilized whipped cream (whip heavy cream with a tablespoon of powdered sugar and a teaspoon of vanilla, then add 1 teaspoon gelatin dissolved in 2 tablespoons water for stability). Swap raspberries for sliced strawberries or a mixed-berry medley; blueberries will yield a milder profile. To make it gluten-free, use a gluten-free graham crust or almond flour crust at a 1:1 replacement.

Serving Suggestions

Serve chilled slices on a simple white plate to let the colors pop. Pair with lightly sweetened iced tea or a sparkling rosé for a spring afternoon. Garnish with candied lemon peel for an elegant touch or a sprinkle of toasted sliced almonds for crunch. For a crowd, cut into smaller 12 slices and offer a small dollop of lemon curd on the side for guests who want extra tang.

Cultural Background

No-bake lemon desserts have long been part of American summer cookery because they showcase fresh citrus without needing long cooking times. Instant pudding mixes became popular in mid-20th century kitchens as a quick way to thicken and flavor chilled desserts. Combining pudding with whipped topping and a cookie crust is a classic technique that evolved into countless variations, and adding fresh berries elevates the humble refrigerator pie into something seasonal and elegant.

Seasonal Adaptations

In late spring, use freshly picked local raspberries for the best flavor. In summer, swap in blackberries or peaches for seasonal variation—peaches pair wonderfully with a touch of ginger in the filling. For winter, use frozen raspberries that have been thawed and patted dry; consider stirring a tablespoon of lemon juice into the filling to brighten preserved fruit.

Meal Prep Tips

Assemble the pie up to one day ahead and keep chilled until serving. If hosting a larger event, make two pies and freeze one; label with date. Prepare raspberries and lemon zest in advance, store them separately in the fridge in sealed containers to keep berries from becoming soggy. Use a pie server warmed under hot water and wiped dry to make clean slices when serving.

Bring this pie to your next spring celebration and watch it disappear. It manages to look and taste like a special-occasion dessert while remaining reliably simple to make. Enjoy the bright flavors and make the recipe your own with seasonal fruit and creative garnishes.