Name: No Bake Berry Cream Pie
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 prepared graham cracker crust (store-bought or homemade); 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 cups fresh berries (blueberries, strawberries, raspberries, or a mix)

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This No Bake Berry Cream Pie is one of my favorite easy desserts for warm weather. I love how the creamy filling pairs with a crisp crust and juicy fresh berries on top. Since it doesn’t require baking, it’s the perfect treat for summer days when I want something light, sweet, and refreshing without turning on the oven.

Why You’ll Love This Recipe

I love this recipe because it’s simple yet elegant. The filling comes together in minutes, the crust can be store-bought or homemade, and the topping of fresh berries makes it look beautiful without much effort. I also enjoy how versatile it is—I can switch up the fruit depending on the season or what I have on hand. No Bake Berry Cream Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crust (store-bought or homemade)
Cream cheese, softened
Powdered sugar
Vanilla extract
Heavy whipping cream
Fresh berries (blueberries, strawberries, raspberries, or a mix)

Directions

In a large mixing bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Fold whipped cream into the cream cheese mixture until smooth and fluffy.
Spread filling evenly into the graham cracker crust.
Top with fresh berries in an even layer.
Chill for at least 4 hours (or overnight) until firm.
Slice and serve cold.

Servings and timing

This recipe makes about 8 servings. Prep time is 15 minutes, chilling time is at least 4 hours, and total time is about 4 hours and 15 minutes.

Variations

Sometimes I add lemon zest to the filling for a citrusy note. If I want it extra indulgent, I drizzle melted white chocolate over the berries. For a festive touch, I arrange the berries in a pattern, like red and blue stripes for the 4th of July. I’ve also swapped the graham cracker crust for an Oreo crust when I want a chocolatey version.

storage/reheating

I store leftovers in the refrigerator for up to 3 days. Since the filling is creamy, I don’t recommend freezing as it can change texture when thawed. This pie is served cold and doesn’t need reheating.

FAQs

Can I use frozen berries?

Yes, but I prefer fresh berries for the best texture. If I use frozen, I thaw and drain them well before topping the pie.

Can I make this pie ahead of time?

Yes, I usually make it the night before so it has plenty of time to chill and set.

What can I use instead of cream cheese?

I sometimes use mascarpone cheese for a richer, smoother filling.

How do I keep the crust from getting soggy?

I like to brush the crust with a thin layer of melted chocolate before adding the filling. It creates a barrier that keeps it crisp.

Can I make this lighter?

Yes, I use light cream cheese and swap some of the whipped cream for Greek yogurt.

Conclusion

I love how this No Bake Berry Cream Pie comes together so quickly yet tastes like something from a bakery. The creamy filling, buttery crust, and fresh berries make it the perfect dessert for summer gatherings, holidays, or anytime I want a sweet treat without the oven.