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Pink Berry Cream Pie

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A dreamy no-bake pink pie bursting with mixed berry flavor, creamy in texture with a crunchy graham crust—topped with fresh berries and a dusting of powdered sugar for the perfect finish.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup unsalted butter, melted
  • 2 cups fresh or frozen mixed berries (raspberries, strawberries, blackberries)
  • 1/2 cup granulated sugar (for filling)
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 cup heavy whipping cream
  • 1/2 cup cream cheese, softened
  • Pink food coloring (optional)
  • Powdered sugar for dusting (optional)
  • Fresh berries and mint leaves for garnish (optional)

Instructions

  1. Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into a 9-inch springform pan and chill for 20 minutes.
  2. In a saucepan, combine berries, sugar, and water. Simmer over medium heat for 5–7 minutes until berries break down.
  3. Stir in lemon juice and cornstarch slurry. Cook until mixture thickens, then strain for a smooth purée. Let cool completely.
  4. Whip heavy cream to stiff peaks and set aside.
  5. In a separate bowl, beat softened cream cheese until smooth. Mix in cooled berry purée and pink food coloring if using.
  6. Gently fold whipped cream into the berry-cream cheese mixture until fully combined.
  7. Pour the filling into the prepared crust and smooth the top. Refrigerate for 4–6 hours or overnight until fully set.
  8. Before serving, top with fresh berries, mint leaves, and a dusting of powdered sugar if desired.

Notes

  • Use any combination of berries—fresh or frozen will both work well.
  • For a stronger berry flavor, reduce purée further before cooling.
  • This pie holds its shape best when chilled overnight.

Nutrition

Find it online: https://yumfoodusa.com/pink-berry-cream-pie/