This Lemon Raspberry No Bake Pie is the kind of dessert that makes a spring afternoon feel celebratory. I first made this combination during an impromptu backyard gathering when the supermarket had an abundance of bright raspberries and a stack of instant lemon pudding mixes on the shelf. The contrast of creamy, tangy lemon filling against juicy raspberries and a crisp graham crust tasted like sunshine in a slice. It quickly became the easiest request at family gatherings because it looks elegant but needs very little hands on time.

What makes this version special is the textural layering. A single layer of fresh raspberries at the base of the crust gives a bright burst in every bite so the lemon filling is not the only star. The filling itself is rich and fluffy thanks to room temperature cream cheese whipped with powdered sugar, folded into instant lemon pudding and lightened with whipped topping. Make it in under 15 minutes of active time and chill for a couple of hours for a dessert that slices clean and plate beautifully. When guests take their first bite, I always see the same reaction: a little puzzled look that turns into a satisfied smile.

Ingredients

• Cream cheese: 8 ounces at room temperature. Full fat cream cheese gives the creamiest texture and best mouthfeel; avoid low fat varieties to keep the filling stable and smooth.
• Powdered sugar: 1/2 cup. Powdered sugar dissolves quickly into the cream cheese so you get a silky filling without graininess; sift if you see any lumps.
• Instant lemon pudding mix: 3.4 ounces, the single box size. Instant mix thickens quickly when whisked into milk and brings concentrated lemon flavor without extra steps.
• Milk: 1 cup 2 percent or whole milk. Whole milk yields a richer filling; 2 percent is a good balance for lightness without sacrificing texture.
• Whipped topping: 16 ounces thawed Cool Whip or similar. Folding whipped topping into the lemon mixture gives volume and a cloudlike texture that sets softly in the fridge.
• Lemon: Zest of 1 lemon reserved for flavor and garnish. Use unwaxed lemons or wash them well; the zest brightens the filling and makes the aroma pop.
• Graham cracker crust: One 9 inch crust, store bought or homemade. A deep-dish pie plate works beautifully; store bought is convenient but check the depth as sizes vary.
• Raspberries: 18 ounces fresh, rinsed and divided. Raspberries should be ripe but firm; avoid very soft berries that will break apart under the filling.
• Mint leaves: Small handful for garnish. Fresh mint adds a herbal lift that complements lemon and berries on the plate.

Instructions

Beat the cream cheese and sugar: In a large bowl, use a hand mixer to beat 8 ounces room temperature cream cheese with 1/2 cup powdered sugar until creamy and completely smooth, about 1 to 2 minutes. Stop and scrape the bowl so no pockets of cream cheese remain; this prevents lumps in the final filling. Whisk the lemon pudding: In a separate bowl, whisk together 1 cup milk and the 3.4 ounce instant lemon pudding mix vigorously for about 2 minutes until it begins to thicken. Instant pudding firms up quickly, so continue until it reaches a loose, custard-like consistency. Combine pudding with cream cheese: Pour the thickened pudding into the cream cheese mixture and beat on low to incorporate, increasing speed for 30 seconds until uniform. Scrape the sides and bottom so the lemon flavor is evenly distributed and the texture is smooth. Fold in whipped topping and zest: Add 8 ounces of the thawed whipped topping and mix until just combined to keep the filling light. Gently fold in the remaining whipped topping when assembling to preserve air and maintain a fluffy mouthfeel. Fold in the zest of 1 lemon using a rubber spatula for even pockets of citrus. Assemble pie: Spread about 12 ounces of fresh raspberries in an even layer over the bottom of the graham crust so the entire base is covered. Pour the lemon filling over the raspberries and smooth the top with a spatula. Cover and refrigerate for at least 2 hours until set. Finish and serve: Just before serving, top with the remaining 8 ounces of whipped topping, the last of the raspberries, lemon wedges and mint leaves. Cut into 8 slices and serve chilled for clean slices and best texture.

Storage Tips

To keep the texture pristine, store the pie covered in the refrigerator in an airtight container or wrapped tightly with plastic wrap. It will stay best for up to 7 days. For longer storage, freeze individual slices on a tray until firm, then wrap each slice in plastic and place in a freezer safe container for up to 2 months. When ready to serve from frozen, thaw in the refrigerator for 1 to 2 hours or serve partially frozen for easier slicing and a sorbet-like contrast between filling and fruit.

Ingredient Substitutions

If you need to modify ingredients, try a gluten free crust made from almond flour and butter to avoid gluten, but note the flavor will be nuttier and the texture slightly denser. For a dairy free option, use a vegan cream cheese and coconut whipped topping; instant pudding mixes are often not vegan so check ingredients. You can swap raspberries for strawberries or blueberries using the same weight and coverage; strawberries will add additional sweetness and larger pockets of fruit. If you prefer less sugar, reduce powdered sugar to 1/3 cup and choose a lower sugar whipped topping, though texture will be slightly less sweet.

Serving Suggestions

Serve slices chilled with a small wedge of lemon on the side and a few extra raspberries on top for color. For an elegant presentation, pipe a small ring of whipped topping around each slice and sprinkle a tiny bit of lemon zest in the center. Pair with lightly brewed herbal tea or a sparkling rosé for brunch occasions. This dessert is well suited for showers, potlucks, or a simple family dessert after an easy grilled dinner.

Cultural Background

This combination draws on the American tradition of easy no bake desserts that became popular in mid century cookery when instant dessert mixes and refrigerated whipped toppings appeared on shelves. The graham cracker crust is a classic American base that evolved from crushed biscuits used in early 20th century desserts. The approach of combining instant mixes with whipped components is a hallmark of modern, convenience-forward home baking while still allowing seasonal fruit to add freshness and texture.

Seasonal Adaptations

In summer, swap raspberries for a mix of berries to take advantage of peak season. For winter celebrations, use frozen raspberries that are thawed and drained on paper towels to remove excess moisture. Add a tablespoon of orange liqueur for a holiday twist, or fold in a teaspoon of vanilla to the filling for a softer, rounded flavor. You can also layer thinly sliced lemon between the crust and fruit for a more pronounced citrus presence during citrus season.

Meal Prep Tips

Make the filling a day ahead and keep it chilled; assemble the pie the next day to reduce active time on the day of serving. Store raspberries separately and layer them into the crust right before pouring the filling to prevent crushing. Use a deep-dish pie plate if you want to increase volume; you may have extra filling and raspberries to make a small parfait or top individual glasses for a plated dessert option. Label and date any frozen portions to maintain best quality.

This pie is a simple way to celebrate fresh flavors and share a dessert that feels special without long preparation. Make it your own and enjoy the bright smiles it brings to your table.