A refreshing light dessert that highlights the delicious sweetness of summer berries. Your friends and family are going to love this dessert! The perfect mix of sweet juicy berries and light whip cream cheese filling will make you go back again and again for more!
The recipe is so simple and you can customize it to your liking. The berry filling comes together in a matter of minutes on the stovetop. The base of the filling is a simple puree of berries (fresh) of your choice with a bit of cornstarch and sugar to enhance the berry’s natural sweetness. The mixture is heated until a lusciously thick berry jam forms. In the same pot, add the remaining fresh berries and stir until evenly coated. After a few stirs, you will have the perfect berry filling in both texture and sweetness. I like to say it has the perfect balance of both cooked berry pie filling and sweet fresh berries. The best part is you do not have to worry about overcooked mushy berries.
The topping could not be simpler just whip the whip cream and powder sugar before adding the soften cream cheese to the mixture. It reminds me of a no bake cream cheese pie but with a mousse like texture. If you are pressed for time you can serve with cool whip but just note it the pie should be eaten that day. I hope you love this recipe and be sure to leave a comment in the section
Why Make this Pie
- Requires minimal or no oven (buy premade graham cracker crust)
- Simple Ingredients: Berries of choice (raspberries, blueberries, black berries, black raspberries, strawberries*** (see note)), cornstarch, sweetner, salt, vanilla, cream cheese, whip cream, graham cracker crust
- Vegan and Gluten-free adaptions: Use equivalent dairy free versions for cream cheese and butter. Gluten free graham crackers and or cookies for the crust.
- Sugar free substitutions:
- Equal amounts of honey, maple syrup, coconut sugar. or agave
- Stevia can also be used
- Customizable serving platters: casserole, mini pie plates, cupcake cups (see conversions below)
- Can be made in advance
- Nut-allergy friendly
Baking Pan Substitutions:
- 9 inch pie plate~ 4 x 5 to 6 inch pie plate keeping baking time the same
- 9 inch Pie crust ~ 16 x cupcakes (use stiff cupcake paper cups) shorten baking time by 2 minutes
- 1.5 x 9 inch Pie crust = 13 x 9 inch casserole dish extend baking time by 2 minutes
Easy Sweet No-Bake Triple Berry Cream Cheese Pie
A refreshing light dessert that highlights the delicious sweetness of summer berries. A family favorite in my house that requires no baking and is customizable from serving pans to dietary substations for all to love.
Ingredients
Graham Cracker Crust (optional or store bought)
Triple Berry Filling
Cream Cheese Filling/ Topping
Instructions
Crust
-
Preheat oven to 350F degrees and adjust oven rack to the middle position. Process the graham crackers in the food processor until finely ground. Next add sugar and pinch of salt and pulse until combined. Pour melted butter (like warm not burning hot) and mix until mixture resembles wet sand. If the mixture is too wet add an additional cracker or two since some brands can be smaller.
-
Transfer the crust into the desired baking pan (see notes for 9’’ pie pan equivalent swaps). Press into the bottom of the pie pan and up the sides using your hands or bottom of a cup (note: exclude pressing crust on sides for casserole pans). Bake for 15-18 minutes. Checking at 15 minute mark. You’ll know it’s done by the sweet smell and light browning. The crust will harden as it cools.
Berry Filling
-
In a food processor blend portion of berries for ***sauce*** in a blender or food processor until smooth. Optional: To make the mixture extra smooth filter the mixture into a fine mesh strainer. I recommend straining for berries with lots of seeds.
-
In a small bowl add the cornstarch, salt, and sugar whisk until no lumps remain. Place berry puree, citrus juice + zest (optional), and sugar-cornstarch mixture into a medium sauce pan.
-
Bring mixture to a simmer over medium high heat. Stir frequently until whisk leaves trail when scraping the bottom of the pan. This should take around 8 to 10 minutes. Turn off the heat, portion about 1/4 cup of boiled mixture for pipping into a small bowl. Fold the remaining fresh berries into the sauce until combined.
Whip Cream Cheese Filling & Topping
-
Make the cream cheese topping and filling while the berry filling and crust cool. In a large mixing bowl whip the cream until stiff peaks form using an electric mixer.
-
In a separate bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth. Fold the whipped cream cheese and cream mixture together.
-
Place one 1/2 of whipped cream mixture into bottom of cooled pie crust and top with cooled berry mixture. Then in a pipping bag pipe the remaining whipped cream cheese mixture onto (you can strip the bag with reserve berry sauce or put in separate bag as a final berry drizzle is my preferred method). Let pie cool in fridge for 2 hours and up to 4 days before serving.
Note
Note 1: Add an additional 2 tsps of cornstarch per cup sliced strawberries due to lower natural pectin in fruit.
Note 2: Cool Berry mixture in fridge if too warm.
Note 3:
- 9 inch pie plate~ 4 x 5 to 6 inch pie plate keeping baking time the same
- 9 inch Pie crust ~ 16 x cupcakes (use stiff cupcake paper cups) shorten baking time by 2 minutes
- 1.5 x 9 inch Pie crust = 13 x 9 inch casserole dish extend baking time by 2 minutes
User Reviews
This is one of the best pies I’ve ever eaten! Such a delicious recipe.
Thank you so much Dana! I’m so glad you enjoyed it.