This Lemon Raspberry No Bake Pie is my favorite way to celebrate spring: bright lemon flavor, tart fresh raspberries, and a cloud-like filling that needs no oven. I first made this combination on a busy April weekend when strawberries weren’t quite at their peak and raspberries were abundant at the farmers market. The mix of instant lemon pudding folded into whipped topping, stabilized by a little cream cheese, produced a silky filling that sets up beautifully in a graham cracker crust. It’s light, refreshing, and the contrast between the zesty lemon and the juicy raspberries never fails to draw compliments.

I love how accessible this dessert is—no tempering, minimal equipment, and it’s forgiving for new bakers. I often keep the pantry staples on hand: a box of instant lemon pudding, a tub of whipped topping, and a pre-made graham crust. When spring rolls around, I pick up the first bushels of raspberries and a lemon or two, and this pie comes together in under 15 minutes of active work. The filling is creamy without being heavy, and the raspberries add a fresh brightness and a pretty jewel-like appearance when sliced. It’s become a staple at potlucks and family dinners.

Ingredients

• Cream cheese (8 ounces): Use a full-fat, block-style cream cheese at room temperature for the smoothest texture—Philadelphia brand is a dependable choice. Let it sit out 30–60 minutes so it blends without lumps.
• Powdered sugar (1/2 cup): Also called confectioners’ sugar; it sweetens and helps stabilize the cream cheese without grittiness. Sift if you notice any clumps.
• Instant lemon pudding mix (3.4 ounces): One standard box provides concentrated lemon flavor and thickens quickly when whisked with milk; it’s key to the lemon profile and quick set-up.
• Milk (1 cup): Whole milk yields the creamiest filling, but 2% works fine for a slightly lighter result. Pour cold and whisk briskly with the pudding mix.
• Whipped topping (16 ounces): Two tubs of frozen whipped topping (Cool Whip) thawed gives volume and lightness—fold gently to keep the air in the filling.
• Fresh raspberries (18 ounces, divided): Rinse gently and pat dry. Use the freshest, firm berries you can find; they provide a pop of color and tartness when layered and as a finishing garnish.
• Graham cracker crust (1, 9-inch): Store-bought crusts are convenient, but a homemade graham crust pressed into a deep-dish plate is my preferred texture—slightly thicker and buttery.
• Lemon (1, zested): Use a microplane for fine zest; the oils from the lemon peel are aromatic and brighten the filling. Save a few thin wedges for garnish.
• Mint leaves: Optional garnish that adds a fresh herbal note and beautiful contrast with the raspberries.

Instructions

Prepare the cream cheese base: In a large mixing bowl, beat 8 ounces of room-temperature cream cheese with 1/2 cup powdered sugar using a hand mixer on medium speed until completely smooth and creamy, about 2 minutes. Scrape the bowl to prevent small pockets of unmixed cream cheese—visual cues: the mixture should be satiny, without streaks. Make the lemon pudding: In a separate bowl, whisk together 3.4 ounces instant lemon pudding mix and 1 cup cold milk vigorously for about 2 minutes until the mixture thickens and holds gentle peaks. The pudding mix hydrates quickly; stop whisking when it’s set but still glossy. Combine fillings: Pour the thickened pudding into the cream cheese and beat briefly until fully incorporated and uniform in color. Stop and scrape the sides so no streaks remain. The science: the pudding powder contains stabilizers that help the filling set without heat. Fold in whipped topping and zest: Gently fold 8 ounces of thawed whipped topping into the cream cheese–pudding mixture using a rubber spatula to preserve airiness. Add the lemon zest and fold just until evenly distributed—overmixing will deflate the filling and make it dense. Assemble the pie: Spread 12 ounces of fresh raspberries across the bottom of the 9-inch graham cracker crust in an even layer so the entire bottom is covered. Pour the lemon filling over the raspberries, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours, or until the filling is firm to the touch. Finish and serve: Just before serving, top the pie with the remaining 8 ounces of whipped topping, arrange the remaining raspberries, add lemon wedges and mint leaves for garnish. Use a sharp knife dipped in hot water for cleaner slices. Cut into 8 slices and serve chilled.

Storage Tips

Keep leftover slices in an airtight container refrigerated for up to one week; place a piece of parchment between layers to prevent sticking. If freezing, wrap the whole pie tightly in plastic wrap and then foil, or place individual slices in freezer-safe containers. Frozen slices are easiest to slice if you serve them slightly thawed—transfer from the freezer to the refrigerator overnight, then sit at room temperature for 15–30 minutes before serving. Quality indicators: when refrigerated, the crust will stay crisp for a couple of days, but after several days it will soften a bit from berry juices.

Ingredient Substitutions

For a lighter version, swap full-fat cream cheese for the reduced-fat variety and use light whipped topping. If you require a gluten-free option, use a certified gluten-free graham crust or a crust made from gluten-free biscuit crumbs. For a dairy-free adaptation, choose a dairy-free whipped topping and a vegan cream-cheese alternative—note that texture and flavor will shift slightly, and the pie may set a bit softer. For extra lemon punch, add 1–2 teaspoons of fresh lemon juice to the pudding mix while whisking.

Serving Suggestions

Serve chilled with a thin lemon slice and a sprig of mint for a bright, attractive plate. Pair with a cup of Earl Grey or a light, floral Riesling for an afternoon tea or brunch. For a summer BBQ, offer small slices alongside a bowl of mixed berries or a scoop of vanilla bean ice cream. For an elegant finish, dust the top edge of the whipped topping with finely grated lemon zest or a sprinkling of crushed graham cracker crumbs for texture contrast.

Cultural Background

No-bake lemon pies draw on American mid-century convenience-dish traditions where instant pudding mixes and pre-made crusts enabled quick, celebratory desserts. Combining fresh fruit like raspberries is a contemporary update that brings seasonal produce into that nostalgic format. While classic lemon pies—often lemon meringue—are baked, this chilled version echoes the same bright citrus appeal but adapts to modern busy lifestyles and the desire for lighter, fresher desserts during the warmer months.

Seasonal Adaptations

In spring and early summer use fresh raspberries and bright Meyer lemons if available for an extra-sweet aroma. In late summer, substitute blackberries or a mix of raspberries and blueberries for a darker, juicier flavor profile. Around holidays, add a tablespoon of limoncello to the filling for a boozy note, or fold in a handful of crushed pistachios on top for a festive color contrast.

Meal Prep Tips

Make the filling the day before and store it in an airtight container; assemble with raspberries and crust the next day for fresher berries and crisper crust. If transporting, keep the whipped topping and garnish in a separate container and add just before serving to protect the appearance and prevent weeping. Use a sturdy, disposable pie carrier for potlucks or a shallow cooler with ice packs to maintain temperature during transit.

There’s a simple joy in serving this pie: it looks special with minimal effort and tastes like sunshine. Whether you’re feeding a crowd or treating yourself, the combination of lemon and raspberry feels celebratory. Give it a try this spring and make small adjustments—more zest, a different crust—to make it your own.