A dreamy, no-bake dessert, Pink Berry Cream Pie features a luscious berry-infused filling nestled in a crisp graham cracker crust. Light, creamy, and beautifully vibrant, it’s topped with fresh berries and a dusting of powdered sugar—perfect for warm days, celebrations, or anytime you want a show-stopping yet easy dessert.

Why You’ll Love This Recipe

This pie delivers everything you want in a no-bake treat: a smooth and airy texture, tangy-sweet berry flavor, and a buttery graham crust that provides just the right crunch. The mixed berries add both freshness and a natural pink hue, while cream cheese lends richness without overwhelming the light whipped filling. It’s easy to make ahead, crowd-pleasing, and stunning on the plate—ideal for gatherings, picnics, or a beautiful weekend dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

graham cracker crumbs
granulated sugar
unsalted butter, melted

For the filling:

fresh or frozen mixed berries (raspberries, strawberries, blackberries)
granulated sugar
water
lemon juice
cornstarch (mixed with water for slurry)
heavy whipping cream
cream cheese, softened
pink food coloring (optional)

Topping (optional):

powdered sugar
fresh berries and mint leaves

directions

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until fully combined and moistened.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the refrigerator for 20 minutes to set.
In a saucepan, combine the berries, sugar, and water. Simmer over medium heat for 5–7 minutes until the berries break down and the mixture becomes syrupy.
Stir in the lemon juice and cornstarch slurry. Cook, stirring constantly, until thickened.
Strain the berry mixture through a fine mesh sieve to remove seeds and skins. Let the purée cool completely.
Whip the heavy cream to stiff peaks and set aside.
In a separate bowl, beat the softened cream cheese until smooth. Fold in the cooled berry purée and a few drops of pink food coloring if desired.
Gently fold the whipped cream into the berry-cream cheese mixture until smooth and evenly combined.
Pour the filling into the chilled crust and smooth the top with a spatula.
Refrigerate for 4–6 hours, or overnight, until fully set.
Before serving, garnish with fresh berries, a dusting of powdered sugar, and mint leaves if desired.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Calories per slice: 290 kcal

Variations

Lemon-Berry Version: Add lemon zest to the filling for a bright citrus note.
Chocolate Crust: Use chocolate graham crackers for a richer, dessert-like base.
Vegan Option: Use plant-based cream cheese and coconut whipped cream with a dairy-free crust.
Berry Swirl: Reserve a bit of the berry purée and swirl it into the filling before setting for a marbled effect.
Mini Pies: Make individual pies using muffin tins lined with paper cups for perfect portions.

storage/reheating

Store the pie covered in the refrigerator for up to 3 days. For best texture, keep it chilled until ready to serve. This pie does not require reheating and is not suitable for freezing, as the texture of the whipped filling may separate once thawed.

FAQs

Can I use frozen berries for this recipe?

Yes, frozen berries work well—just be sure to thaw and drain them slightly before cooking.

Can I use a store-bought crust?

Absolutely. A ready-made graham cracker crust will save time and works well here.

Can I make this pie in advance?

Yes, this pie is ideal for making a day ahead and storing in the refrigerator until serving.

Is food coloring necessary?

No, the berries provide natural color. Food coloring is optional for a more vibrant pink hue.

Can I use only one type of berry?

Yes, feel free to use just raspberries or strawberries if preferred—adjust sugar to taste.

What if I don’t have a springform pan?

You can use a deep-dish pie plate, though slicing may be less clean than with a springform.

Can I freeze the pie?

Freezing is not recommended, as the texture of the whipped filling may suffer upon thawing.

What cream cheese should I use?

Use full-fat block-style cream cheese for the best texture. Avoid whipped or spreadable versions.

How long does the pie take to set?

Allow at least 4–6 hours, or overnight for best results.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between slices for neat presentation.

Conclusion

Pink Berry Cream Pie is a stunning, no-bake dessert that combines ease of preparation with irresistible flavor and texture. The creamy berry filling and buttery graham crust make every slice light yet indulgent, perfect for any celebration or casual gathering. With its vibrant color and fresh garnishes, this pie is as eye-catching as it is delicious—a delightful addition to your recipe collection.