This Lemon Raspberry No Bake Pie has been my springtime celebration standby for years — the kind of dessert that announces warmer weather with the first bright bite. I discovered this combination on a sunny afternoon while experimenting with pantry staples and a surplus of berries from the farmers' market. What started as a quick, hopeful experiment turned into an instant favorite: a silky, tangy lemon filling, a cool cloud of whipped topping, and pockets of fresh raspberries pressed against a crisp graham crust. Every element plays a role — the cream cheese gives the filling structure, instant lemon pudding adds concentrated citrus flavor with a glossy finish, and the raspberries provide juicy bursts that contrast the sweet, creamy layers.

What I love most is how approachable it is: no oven, no long bake time — just a short period of stirring, layering, and a couple of hours in the refrigerator while the flavors settle. It’s the recipe I take to potlucks, porch dinners, and any celebration of spring. Kids love the pretty pink-and-yellow cross-section, guests always ask for the recipe, and every time I pull it from the fridge the house fills with a subtle lemon aroma that feels like sunshine in a pie plate.

Ingredients

• Cream cheese: 8 ounces of full-fat cream cheese at room temperature. The fat adds richness and helps the filling set. For a tangier edge, choose a brand like Philadelphia; for a milder flavor use a generic full-fat block.
• Powdered sugar: 1/2 cup. Confectioners’ sugar dissolves quickly and keeps the filling silky. Sift if your sugar has clumps.
• Instant lemon pudding mix: 3.4 ounces (one box). This packet is the flavor engine — look for a lemon version rather than vanilla for the best citrus punch.
• Milk: 1 cup of 2% or whole milk. Whole milk gives a creamier mouthfeel; 2% is a good middle ground and keeps the filling lush.
• Whipped topping: 16 ounces Cool Whip, thawed. This lightens the filling and makes it fluffy; you can substitute stabilized whipped cream for a less processed option.
• Lemon zest: Zest of 1 lemon — the aromatic oils in the zest deliver a fresh citrus perfume that powdered lemon can’t replicate.
• Graham cracker crust: 1 standard 9-inch crust, store-bought or homemade. Deep-dish pie plates work great; if using a smaller store-bought crust, adjust the filling and fruit coverage.
• Fresh raspberries: 18 ounces, rinsed and divided. Use firm, ripe berries from the farmers’ market if possible — their natural brightness makes the pie sing.
• Garnish: Lemon wedges and mint leaves for freshness and presentation.

Instructions

Step 1 — Soften and sweeten: In a large mixing bowl, beat 8 ounces room-temperature cream cheese with 1/2 cup powdered sugar using a hand mixer until smooth and creamy, about 1–2 minutes. Scrape the sides of the bowl to ensure there are no lumps. Room-temperature cheese blends more easily, creating a silky base without overworking the mix. Step 2 — Make the lemon base: In a separate bowl, whisk 1 cup milk with the 3.4-ounce instant lemon pudding mix for about 2 minutes until the mixture thickens. Instant pudding activates quickly; whisk until there are no streaks and the texture is glossy and cohesive. Step 3 — Combine cream cheese and pudding: Pour the lemon pudding into the cream cheese and beat together on low to medium speed until evenly combined. Pause to scrape down the bowl as needed so the mixture is uniform in texture and color. The pudding lightens the cream cheese and infuses concentrated lemon flavor. Step 4 — Fold in whipped topping and zest: Stir in 8 ounces of the thawed Cool Whip with the mixer on low until just combined, then gently fold with a rubber spatula to keep the mixture airy. Fold in the zest of 1 lemon. Overmixing will deflate the whipped topping and result in a denser filling. Step 5 — Layer the fruit and filling: Scatter 12 ounces of fresh raspberries in an even layer across the bottom of your graham crust so the base is fully covered. Pour the lemon filling over the berries and smooth the top with a spatula. The raspberries against the crust create juicy pockets that contrast the creamy filling. Step 6 — Chill until set: Refrigerate the pie for at least 2 hours, or until fully set. Chilling firms the filling and allows the flavors to marry; for best texture, chill uncovered for the first 30 minutes then cover loosely to prevent condensation. Step 7 — Finish and serve: Just before serving, spread the remaining 8 ounces of Cool Whip on top, then decorate with the remaining raspberries, lemon wedges, and mint leaves. Cut into 8 slices and serve chilled. If you slice while slightly frozen, you’ll get cleaner slices.

Storage Tips

Keep the pie covered and refrigerated in an airtight pie container or loosely wrapped with plastic wrap (avoid pressing directly on the Cool Whip to preserve texture). Refrigerated, it will stay at peak quality for up to 7 days; beyond that the crust may soften and the raspberries will release more juice. For freezing, place slices or the whole pie in a freezer-safe container and press a layer of plastic to the surface before sealing to minimize freezer burn. Thaw in the refrigerator overnight or at room temperature for 20–30 minutes for a perfectly sliceable consistency.

Ingredient Substitutions

If you need gluten-free, swap the graham crust for a gluten-free graham or shortbread crust; press with melted butter or a dairy-free alternative. For dairy-free adaptations, use dairy-free cream cheese and a whipped topping substitute (or stabilized coconut whipped cream) — note that flavor and texture will be slightly different (coconut adds subtle flavor) but still delicious. To reduce sugar, choose a sugar-free instant lemon pudding and a powdered sugar substitute that measures like confectioners’ sugar, though sweetness and texture will be altered slightly.

Serving Suggestions

Serve slices with an extra dollop of whipped cream and a few whole raspberries on the side. For a brunch spread, pair the pie with light coffee or an elderflower spritz. It’s also lovely with a scoop of vanilla bean ice cream for contrast, or a sprinkling of finely chopped pistachios for color and crunch. Garnish ideas include microgreens or thin lemon ribbons alongside mint for a restaurant-ready presentation.

Cultural Background

Layered cream and fruit desserts have long been a part of American home cooking, echoing classic chilled pies and trifle-like preparations. The graham cracker crust is an American invention from the late 19th century, lending a sweet, slightly nutty base that pairs well with citrus. The combination of lemon and raspberry reflects a modern take on vintage flavors — bright, balanced, and ideal for seasonal celebrations. This particular no-bake style became popular as busy home cooks sought oven-free desserts that still felt special.

Seasonal Adaptations

In summer, swap raspberries for a mix of berries — strawberries and blueberries make a pretty medley. In cooler months, use frozen raspberries (thawed and drained) and add a splash of Grand Marnier or lemon liqueur to the filling for warmth. For holiday tables, top with sugared cranberries and a sprinkle of cardamom in the crust for festive flair. Adjust citrus notes by adding a teaspoon of lemon extract if you want an extra punch.

Meal Prep Tips

Make the filling up to 2 days ahead and keep it in the refrigerator; assemble with fresh raspberries shortly before chilling to preserve their shape. If you’re prepping multiple pies, store unassembled raspberries in a single layer on a baking sheet lined with paper towels so they don’t crush each other. Use a deep-dish pie plate if you prefer taller slices — you may have a bit of leftover filling or fruit to snack on.

There’s something undeniably joyful about a dessert that’s both effortless and elegant. This no-bake lemon raspberry pie brings bright flavor, quick assembly, and crowd-pleasing appeal to any springtime table — I hope it becomes a favorite in your home as it has in mine.