Heavenly No-Bake Raspberry Marshmallow Pie Recipe for Summer

Sweet summer nights call for this dreamy no-bake raspberry marshmallow pie that melts hearts instantly.

Pillowy marshmallows blend seamlessly with tart raspberries, creating a dessert that feels like pure magic.

Minimal effort delivers maximum satisfaction in every creamy slice.

Chilled perfection awaits without touching an oven, making this recipe a game-changer for lazy afternoons.

Whipping up this dessert takes less time than scrolling through social media.

Smooth, tangy, and irresistibly light, this pie promises to become your go-to crowd-pleaser.

Cherry Cookies with Pie-Inspired Options

• Vegan Berry Bliss Pie: Replace cream cheese with cashew cream, use coconut whipped cream, and swap marshmallow creme with aquafaba-based marshmallow alternative for a plant-based version.
• Gluten-Free Berry Heaven: Substitute graham cracker crust with gluten-free cookie crumb base made from almond or coconut flour cookies to accommodate gluten sensitivities.
• Low-Sugar Berry Dream: Use monk fruit sweetener instead of sugar, select sugar-free marshmallow creme, and incorporate stevia-sweetened whipped cream for a diabetic-friendly option.
• Tropical Fruit Fusion: Swap raspberries with passion fruit or mango puree, creating an exotic flavor profile while maintaining the creamy no-bake pie structure.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work perfectly. Just thaw them completely and drain excess liquid before cooking to ensure the right consistency for the filling.

• Is it possible to make this pie gluten-free?

Absolutely! Simply use a gluten-free graham cracker crust or make a nut-based crust as an alternative to the traditional graham cracker base.

• How long can I keep the pie in the refrigerator?

The No-Bake Raspberry Marshmallow Pie stays fresh for up to 3-4 days when stored in an airtight container in the refrigerator. Just keep it covered to prevent it from absorbing other refrigerator odors.

• Can I substitute the marshmallow creme with something else?

Marshmallow creme is key to the texture, but in a pinch, you could use marshmallows melted with a bit of cream or whipped marshmallow frosting as an alternative.

No-Bake Pie With Raspberry and Marshmallow Cream

• Speedy Preparation: Whip up this delectable dessert in just 20 minutes of active cooking time, with simple steps that even novice bakers can master quickly and confidently.
• Crowd-Pleasing Dessert: The combination of tangy raspberries, creamy marshmallow, and smooth cream cheese creates a universally appealing treat that will wow family and friends at gatherings, potlucks, and summer parties.
• Versatile Make-Ahead Option: Prepare the pie a day in advance and let it chill overnight, making it an incredibly convenient dessert for busy hosts who want to impress without last-minute stress.

No-Bake Raspberry Marshmallow Pie Ingredients Inside

• Graham Cracker Crust: Pre-made and ready base for the pie, provides a sweet and crunchy foundation.

• Raspberries: Fresh and vibrant fruit that creates the signature flavor, choose ripe and plump berries.
• Sugar: Adds sweetness and helps create syrup, balances the tartness of raspberries.

• Cream Cheese: Softened and smooth, adds rich and tangy texture to the filling.
• Marshmallow Creme: Provides fluffy and sweet component, creates a light and airy consistency.
• Heavy Cream: Whipped to create volume and lightness, gives a luxurious texture to the pie.

• Fresh Raspberries: Adds a pop of color and fresh fruit element, can be placed on top for visual appeal.
• Whipped Cream: Optional topping that enhances the creamy dessert, provides extra indulgence.

Raspberry Marshmallow Pie No-Bake Method

Step 1: Create Raspberry Syrup

Toss raspberries and sugar into a small saucepan.

Heat the mixture over medium temperature, stirring consistently until raspberries break down and transform into a slightly thick syrup.

This process takes about 5-7 minutes.

Remove from heat and let the syrup cool for a few minutes.

Step 2: Blend Cream Cheese and Marshmallow

Grab a large mixing bowl and combine softened cream cheese with marshmallow creme.

Beat these ingredients until they become silky smooth and creamy.

Pour the cooled raspberry syrup into the cream cheese mixture, stirring until everything blends perfectly.

Step 3: Whip Fresh Cream

Select a separate bowl and whip heavy cream until it forms stiff, gorgeous peaks.

Carefully fold the whipped cream into the raspberry and cream cheese mixture, ensuring a consistent and smooth texture throughout.

Step 4: Construct the Pie Base

Transfer the luscious raspberry-marshmallow filling into a pre-made graham cracker crust.

Use a spatula to spread the mixture evenly, creating a beautiful smooth surface.

Step 5: Chill and Set

Place the pie in the refrigerator for at least 4 hours or ideally overnight.

This allows the pie to firm up and develop its rich, creamy consistency.

Step 6: Decorate and Present

• Fresh raspberries
• Dollops of whipped cream

Step 7: Serve and Savor

Cut generous slices and indulge in this delightful no-bake dessert that promises a burst of fruity, creamy goodness with every bite!

Marshmallow Pie Tips for a No-Bake Raspberry Treat

• Strain the raspberry syrup through a fine-mesh sieve to remove seeds and create a smooth, silky filling for your pie.
• Add a tablespoon of powdered sugar while whipping cream to help maintain its structure and prevent deflation during mixing.
• Lightly toast graham cracker crumbs in a dry skillet before pressing into the pie pan for a deeper, nuttier flavor and crispier base.
• Adjust the sugar quantity based on the tartness of your raspberries, tasting the syrup before adding to ensure balanced sweetness.
• Place the pie in the freezer for 2 hours instead of refrigerating to speed up the setting process and create a firmer texture.

Keep Raspberry Marshmallow Pie Fresh

• Store the pie covered with plastic wrap or aluminum foil in the refrigerator for up to 3-4 days to maintain its fresh texture and flavor.
• Avoid freezing the pie, as the marshmallow cream and fresh cream can separate and lose their smooth consistency when thawed.
• For best results, keep the pie whole and cut slices as needed to prevent the crust from becoming soggy.
• Do not reheat this no-bake pie. Serve chilled directly from the refrigerator for the most delicious taste and creamy texture.

Raspberry Marshmallow Pie Serving Ideas

• Pair Tangy Sparkling Wines: Choose crisp, light-bodied sparkling wines like Prosecco or Champagne that complement the pie's sweet raspberry flavor and cut through its creamy richness.
• Enhance with Berry Cocktails: Create refreshing raspberry martinis or moscato-based cocktails that mirror the pie's fruity notes and provide a complementary drinking experience.
• Match with Creamy Dessert Wines: Select sweet dessert wines like Moscato d'Asti or late harvest Riesling that harmonize with the pie's marshmallow and cream cheese texture.
• Complement with Herbal Tea: Serve light, delicate herbal teas like chamomile or lavender that balance the pie's sweetness and provide a subtle, soothing counterpoint.

No-Bake Raspberry Marshmallow Pie Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 8 reviews

• Total Time: 20 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet summer nights find solace in this no-bake raspberry marshmallow pie, where creamy marshmallow meets tart raspberry in a chilled graham cracker crust. Cool comfort waits in each silky slice, inviting friends and family to savor pure dessert magic.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 1 (7 ounces/198 grams) jar marshmallow creme
• 1 1/2 cups fresh raspberries (or frozen, thawed)
• 1/2 cup granulated sugar

Dairy and Cream Ingredients:

• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

Crust and Garnish:

• 1 pre-made graham cracker crust (or homemade if preferred)
• Fresh raspberries for garnish
• Whipped cream for topping (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Transform fresh raspberries into a luscious syrup by gently heating them with granulated sugar in a saucepan, stirring until they break down and release their vibrant juices, creating a glossy, concentrated fruit essence.
2. Transfer the warm raspberry syrup to a cooling zone, allowing its temperature to drop and intensify its rich, deep flavor profile.
3. Whisk softened cream cheese and marshmallow creme in a spacious mixing vessel until the texture becomes velvety smooth and completely homogeneous.
4. Incorporate the cooled raspberry syrup into the cream cheese mixture, blending meticulously to ensure a uniform, blush-colored composition.
5. In a separate pristine bowl, vigorously whip heavy cream until it develops sturdy, elegant peaks that maintain their structural integrity.
6. Delicately fold the whipped cream into the raspberry-cream cheese blend, using gentle circular motions to preserve the light, airy texture.
7. Pour the luxurious filling into a pre-prepared graham cracker crust, using a silicone spatula to create an immaculate, level surface.
8. Carefully transfer the assembled pie to the refrigerator, allowing it to set and develop its distinctive creamy consistency for a minimum of four hours or preferably overnight.
9. Prior to serving, embellish the pie with pristine fresh raspberries and optional dollops of whipped cream for an elegant, Instagram-worthy presentation.

Notes

• Control raspberry sweetness by adjusting sugar amount, tasting syrup before mixing to ensure balanced flavor profile.
• Ensure cream cheese is fully softened at room temperature for smoother, lump-free filling consistency.
• Fold whipped cream gently to maintain light, airy texture and prevent deflating the mixture.
• Refrigerate pie at least 4 hours to allow proper setting and develop deeper raspberry flavor integration.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290
• Sugar: 25 g
• Sodium: 180 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg