A friend of mine planted a seed when she shared her family's recipe for a strawberry pretzel salad. So when I was faced with some leftover raspberry pie filling in my refrigerator, I decided to turn it into a raspberry cream pie inspired by the original dessert, complete with a pretzel crust.
Let me tell you, this no bake pie does not disappoint. It has a crunchy, salty pretzel crust filled with a creamy no bake cheesecake situation that is topped with raspberry pie filling and fresh berries. It's so easy to make and so hard to stop eating! LOL.
If you love the ease of no bake desserts, you should also try my no bake Oreo pie or this delicious creamy no bake blueberry cheesecake.
Ingredient Notes
This easy raspberry cream pie recipe uses just six simple ingredients which can be found in most grocery stores. It is both gluten free and vegan as written, but I've included substitutions below if you don't have dietary restrictions.
- Vegan Cream Cheese - I always use Miyokos plant based cream cheese, because I like the flavor and the consistency. Although I haven't tested any other brands, I think another vegan cream cheese would work fine. If you're not dairy free, use regular cream cheese in the same measure.
- Vegan Whipped Cream - For ease, I always use Cocowhip, but you can certainly whip your own heavy whipping cream if you prefer that method. If you're not dairy free, Cool Whip is a perfect replacement.
- Raspberry Pie Filling - Not all brands of canned pie filling are gluten free, so if you're following a gluten-free diet make sure to check the label. I used Lucky Leaf brand, which is gluten free and available at my local store (sorry I can't find an online link). If you don't like raspberry, use your favorite flavor of pie filling in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use regular cream cheese and whipped cream in place of the vegan ingredients.
- Not a Fan of Raspberry - Use another flavor of pie filling in place of the raspberry. In some of my vintage cookbooks, there is a similar pie called a Cherry Cheese Pie, made with cherry pie filling, that I suspect is very delicious!
- Pie Crust Swap - If you're not interested in the pretzel crust, you could use my gluten free Oreo crust or my gluten free graham cracker crust instead.
How to Make a Raspberry Cream Pie
This recipe comes together quickly with only a few minutes of hands on time. I recommend using a stand mixer or electric hand mixer to make things easier.
I used my pretzel pie crust for this dessert and I think the flavor combo is amazing. Whatever crust you want to use, make sure to have it ready before mixing the filling.
STEP 1: Add the cream cheese to a large bowl and beat on medium speed until smooth and creamy.
STEP 2: Add the powdered sugar and vanilla extract to the cream cheese and beat again until well mixed.
STEP 3: Add the whipped cream to the cream cheese mixture and gently fold it together with a spatula.
STEP 4: Spread the cream cheese filling
into your prepared pretzel pie crust.
STEP 5: Finally spread the raspberry pie filling over the cheesecake mixture. Now you need to cover the pie and refrigerate it for at least 6 hours, but I recommend overnight for the best results.
Add the fresh raspberries on top of the pie immediately before serving.
Expert Tip
To make clean slices, place the pie in the freezer for about one hour prior to serving.
Storage
Store leftover pie in an airtight container, like this pie keeper, for up to 4 days in the refrigerator.
More no bake pies to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Raspberry Cream Pie with Pretzel Crust
Ingredients
- 1 Pretzel Pie Crust or crust of your choice
- 8 ounces Vegan Cream Cheese I use Miyokos
- ¾ Cup Powdered Sugar
- 2 teaspoons Vanilla
- 9 ounces Vegan Whipped Cream I use Cocowhip
- 1 ½ Cups Raspberry Pie Filling
- 1 Cup Fresh Raspberries
Instructions
- Prepare the pretzel pie crust and place it in the freezer while you prepare the pie filling.1 Pretzel Pie Crust
- Add the cream cheese to the bowl of an electric mixer. Beat on medium speed until smooth and creamy.8 ounces Vegan Cream Cheese
- Add the powdered sugar and vanilla extract the cream cheese and beat again until well combined and smooth.¾ Cup Powdered Sugar, 2 teaspoons Vanilla
- Add in the whipped cream and fold together with a rubber spatula.9 ounces Vegan Whipped Cream
- Spread the cream cheese mixture into your prepared pie crust.
- Top with the raspberry pie filling, using an offset spatula to gently spread it over the cheesecake layer.1 ½ Cups Raspberry Pie Filling
- Cover the pie and refrigerate overnight.
- Top with fresh raspberries immediately before serving.1 Cup Fresh Raspberries
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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