Perfect balance of sweet raspberries and tart lemon
Great make-ahead dessert for parties and gatherings
Light, creamy, and refreshing
Easy to customize with extra berries or whipped topping
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust 1½ cups graham cracker crumbs ½ cup unsalted butter, melted ¼ cup granulated sugar
For the Filling 1 cup fresh raspberries (plus more for garnish) 1 cup lemon juice (freshly squeezed) 1 tablespoon lemon zest 1 can (14 oz) sweetened condensed milk 1 package (8 oz) cream cheese, softened 1 tub (8 oz) whipped topping (or homemade whipped cream)
Directions
Step 1 – Make the Crust In a mixing bowl, I combine the graham cracker crumbs, melted butter, and sugar. I press the mixture firmly into the bottom of a 9-inch pie dish to form an even crust. Then I chill it in the fridge while I prepare the filling.
Step 2 – Make the Lemon Layer In a large bowl, I beat the softened cream cheese until smooth. I add the sweetened condensed milk, lemon juice, and lemon zest, mixing until everything is silky and well combined. This becomes the tangy, creamy base of the pie.
Step 3 – Add the Raspberry Layer I gently fold in the fresh raspberries. They break apart a bit and swirl into the lemon filling, creating a naturally marbled effect that I love.
Step 4 – Fold in Whipped Topping I fold in the whipped topping carefully to keep the mixture light and airy. Then I pour the mixture over the prepared crust and smooth the top.
Step 5 – Chill I refrigerate the pie for at least 4 hours (overnight is even better) so it can set completely.
Step 6 – Garnish and Serve Right before serving, I top the pie with a few extra raspberries and, sometimes, a little extra whipped topping or lemon zest for a finishing touch.
Servings and Timing
Yield: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Variations
Berry Mix I sometimes add a mix of raspberries and blueberries for a colorful twist.
Gluten-Free Crust Using gluten-free graham crackers works just as well for a gluten-free version.
Extra Lemon Punch I add a few drops of lemon extract to the filling for even more citrus flavor.
Tart Shell Option Instead of graham crackers, I use a pre-baked tart shell for a more elegant presentation.
Storage/Reheating
To Store I keep the pie covered in the fridge for up to 4 days. It holds its shape well and tastes even better the next day.
To Freeze I freeze slices wrapped in plastic and foil. They’re great for grab-and-go dessert moments. I let them thaw in the fridge before serving.
FAQs
Can I use frozen raspberries?
Yes, but I thaw and drain them first. Frozen berries can add extra liquid, so I pat them dry a bit before mixing them in.
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but in a pinch, bottled juice works—just make sure it’s 100% lemon juice with no added sugar.
Can I make this pie without cream cheese?
Yes, you can use mascarpone or even Greek yogurt for a lighter texture, though the flavor and thickness will change slightly.
Is this pie overly sweet?
Not at all. The lemon adds a bright tartness that balances the sweetness from the condensed milk and raspberries.
Can I use a store-bought crust?
Absolutely. If I’m short on time, I use a store-bought graham cracker crust and skip the crust prep step.
Conclusion
This Lemon Raspberry Layered Pie is a dreamy no-bake dessert that’s as refreshing as it is easy. With the perfect mix of tangy lemon, sweet berries, and creamy filling over a crisp graham crust, it’s a slice of sunshine any time of year. I love how simple it is to put together—and how quickly it disappears once I serve it.
This no-bake pie layers tangy lemon and sweet raspberries in a creamy filling over a graham cracker crust — perfect for spring, summer, or anytime you crave something light and fruity.
Author:Emma
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Yield:8 slices
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
For the Crust:
1½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Filling:
1 cup fresh raspberries (plus more for garnish)
1 cup lemon juice (freshly squeezed)
1 tbsp lemon zest
1 can (14 oz) sweetened condensed milk
1 package (8 oz) cream cheese, softened
1 tub (8 oz) whipped topping (or homemade whipped cream)
Instructions
Make the Crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
Press into the bottom of a 9-inch pie dish to form a firm, even crust. Chill in the refrigerator while preparing the filling.
Make the Lemon Layer:
In a large bowl, beat softened cream cheese until smooth.
Add sweetened condensed milk, lemon juice, and lemon zest. Mix until smooth and well combined.
Add Raspberry Layer:
Gently fold in fresh raspberries. They will naturally swirl into the lemon mixture, creating a marbled effect.
Fold in Whipped Topping:
Carefully fold in whipped topping to keep the filling light and fluffy.
Pour the filling over the chilled crust and smooth the top.
Chill:
Refrigerate for at least 4 hours or overnight until fully set.
Garnish and Serve:
Top with extra raspberries, whipped topping, or lemon zest before serving.
Notes
Berry Variations: Swap or add blueberries or strawberries for more color and flavor.
Crust Options: Use a pre-baked tart shell or gluten-free graham crackers if preferred.
Zesty Twist: Add a drop of lemon extract for extra citrus flavor.
Storage: Keeps well covered in the fridge for up to 4 days.
Freezing: Wrap slices in plastic wrap and foil, then freeze. Thaw in fridge before serving.
