Tessa’s Recipe Rundown
Taste: I just adore the tartness of the raspberries contrasted with the boldness of the chocolate. Such a sweet combination!
Texture: Rich, soft, and creamy with flecks of crunchy chocolate throughout the filling. And don’t forget the buttery crunch of that crust!
Ease: No baking and no ice cream machine required. You will dirty a few mixing bowls and use a couple appliances, but it’s totally worth the dishes, promise.
Pros: Refreshing summer treat that you can make days ahead of time.
Cons: Messy… but worth it.
Would I make this again? Absolutely!
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This No Bake Frozen Chocolate Raspberry Pie is the easiest, most delicious summertime dessert you’ll ever try!
When temperatures soar to 110°F here in Phoenix, the last thing I want to do is turn on my oven. Or even my stove! That’s why no-bake treats are a summer staple in my kitchen.
If you have a microwave, you won’t need to use your oven or stove at all to prepare this recipe!
When it comes to food, favors are typically dulled by freezing. It’s just harder to fully taste something frozen.
But when it comes to the intense combination of chocolate + raspberry, those flavors hold up beautifully, even when frosty. The taste, texture, and chill all combine to make each bite pure bliss.
Eating a slice of this pie is an experience to be savored!
I highly recommend reading the recipe completely before you start preparing it. There are a few components that are made separately and then mixed together to form the filling. Don’t forget to check out all my tips for this recipe, in the tip box just below!
Sprinkle of Science
How to Make No-Bake Frozen Chocolate Raspberry Pie
What’s the Best Pan for No-Bake Frozen Chocolate Raspberry Pie?
I like to use a springform pan for this No-Bake Frozen Chocolate Raspberry Pie recipe, so you can pop it right on out onto a cake stand or serving platter and cut clean slices super easily.
Fresh or Frozen Raspberries?
Either fresh or frozen raspberries will work just fine in this pie – but if using frozen, be sure to thaw them before using.
Chocolate Cookie Crust
- This recipe calls for 14 “full size” chocolate graham crackers, meaning the entire rectangular sheet of graham cracker. This should weigh 227 grams or 8 ounces.
- If you’re using pre-ground crumbs, it should be 1 cup crumbs.
- If you can’t find chocolate graham crackers, feel free to use the same amount by weight of chocolate Teddy Grahams or chocolate wafer cookies instead.
What Type of Chocolate for No-Bake Frozen Chocolate Raspberry Pie?
I prefer to use semi-sweet chocolate here. I find it’s the perfect balance of sweetness. You can use milk or dark chocolate instead if preferred – just note that this will alter the overall sweetness of the pie.
Tips for the Raspberry Chocolate Pie Filling
- Raspberry seeds: I like to press this mixture through a fine mesh strainer to remove the raspberry seeds – but if you like the seeds, feel free to skip this step.
- Achieving a light, creamy texture: The cream cheese, heavy cream, yogurt, and sugar all help achieve a light yet creamy texture. Because raspberries have a water content that gets hard and icy when frozen, we counteract that by adding richness.
- Don’t lower the sugar: The sugar helps keep the pie soft once frozen (learn more about sugar’s role in baking here).
- Stracciatella: When the melted chocolate is added to the cold raspberry mixture, flecks of hardened chocolate become woven throughout the pie filling. Yum! Be sure your melted chocolate has cooled before this step, to avoid the two fully combining.
- Heavy whipping cream: Be sure to use cold heavy whipping cream. You can use a clean stand mixer bowl, a deep medium bowl with a hand mixer, or an immersion blender with a whisk attachment.
- Folding in the whipped cream: The key is to gently fold the cream into the cream cheese mixture. You don’t want to deflate too much of the air we just whipped in. This helps create a beautifully smooth, creamy, and light texture without needing an ice cream machine!
Can I Make No-Bake Frozen Chocolate Raspberry Pie Ahead of Time?
No-Bake Frozen Chocolate Raspberry Pie needs to chill for at least 4 hours before serving, so it’s perfect for making ahead of time! I often make it the night before an event, just to be sure it’s perfectly set and ready to go.
How to Serve No-Bake Frozen Chocolate Raspberry Pie
Before serving, let it sit at room temperature for 5 to 10 minutes so it’s easier to slice and enjoy. Drizzle more melted chocolate on and serve alongside fresh raspberries for a special touch.
How to Store No-Bake Frozen Chocolate Raspberry Pie
No-Bake Frozen Chocolate Raspberry Pie will keep for up to 1 week if covered and stored in the freezer. While the pie may be fine longer than a week, it will become increasingly icy the longer it sits.
More Summer Recipes You’ll Love:
- Frozen Mint Chocolate Chip Pie
- Peanut Butter Pie
- Chocolate Zucchini Bread
- S’mores Fudge Bars
- Raspberry Lemonade Cheesecake Bars
Photos by Ashley McLaughlin.
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No Bake Frozen Chocolate Raspberry Pie
Ingredients
For the crust:
- 14 whole (227 grams) chocolate graham crackers*
- 7 tablespoons (99 grams) unsalted butter, melted
For the filling:
- 1 cup (170 grams) semisweet chocolate chips
- 3 cups (420 grams) raspberries, fresh or thawed frozen
- 2/3 cup (133 grams) granulated sugar
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1 1/2 cups (340 grams) plain nonfat yogurt, cold
- 8 ounces (227 grams) cream cheese, at room temperature
- 1/2 cup (63 grams) powdered sugar
- 1/2 cup (119 grams) heavy cream, cold
For topping:
- 1/2 cup (85 grams) semisweet chocolate chips, melted
- Fresh raspberries, for garnish
Instructions
Make the crust:
- Spray a 9-inch springform pan with nonstick cooking spray.
- In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom of the prepared pan. Place in the freezer.
Make the filling:
- In a microwave-safe bowl, microwave the chocolate chips in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool.
- In the clean bowl of a food processor or blender, combine the raspberries, sugar, and cocoa powder and pulse until smooth. Press the mixture through a fine mesh strainer to remove seeds.
- In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the yogurt and powdered sugar and beat until smooth. Add in the raspberry mixture and cooled melted chocolate, beating to combine. The chocolate will become a sort of “stracciatella” texture with flecks of hardened chocolate woven into the mixture.
- In a separate deep medium bowl, whip the cream until stiff peaks form. Gently fold into the raspberry cream cheese mixture until just combined. Spoon into the prepared crust. Freeze until solid, at least 4 hours.
- Let sit a room temperature for 5 to 10 minutes before slicing, drizzling with melted chocolate, and garnishing with fresh raspberries. Pie can be covered and stored in the freezer for up to 1 week.
Recipe Notes
This pie was the recipe selection for my July 2018 Baking Challenge! Here’s a peek at some of the community entries:
Hello!
I’d like to make this pie for Christmas but I’m clearly about the muddy look the pie takes on. Can I omit the cocoa powder?
I’d think the flavor would be just fine without it
Thanks the pie you made is beautiful!
Hi Claudia! Sorry for the delayed response, we were out of office on holiday break. We haven’t tried making this pie without the cocoa powder, but because there’s 1/4 cup in the recipe, I wouldn’t recommend omitting it. There would need to be some adjustments made with the wet ingredients in order for the filling to retain its shape. Did you end up making this recipe for Christmas? If so, how did it go?
Loved this recipe. It was not beautiful like the picture but the taste overpowered the presentation. Like other reviews, it came out muddy looking. I could not find chocolate graham crackers anywhere but I substituted with Cocoa Teddy Grahams and used the entire box. Delicious!!
This is the second time I’ve made this!!!
It is absolutely delish!!!
Thank you!!
♥️