No Bake Frozen Chocolate Raspberry Pie
No Bake Frozen Chocolate Raspberry Pie features a chocolate graham cracker crust, creamy chocolate raspberry filling, and is topped with more chocolate! Perfect refreshing summer treat.
- 14 Whole chocolate graham crackers227 grams
- 7 tablespoons Unsalted butter, melted99 grams
- 1 cup Semisweet chocolate chips170 grams
- 3 cups Raspberries, fresh or thawed frozen420 grams
- 2/3 cup Granulated sugar133 grams
- 1/4 cup Unsweetened cocoa powder21 grams
- 1 1/2 cups Plain nonfat yogurt, cold340 grams
- 8 ounces Cream cheese, at room temperature227 grams
- 1/2 cup Powdered sugar63 grams
- 1/2 cup Heavy cream, cold
- 1/2 cup Semisweet chocolate chips, melted
- Fresh raspberries, for garnish
If you have a microwave you won’t need to use your oven or stove once to prepare this recipe!
Note: This is the recipe selection for our July Baking Challenge. Click here to learn more!
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, well those flavors hold up beautifully even when frosty. The taste, texture, and chill all combine to make each bite just pure bliss. Eating a slice of this pie is an experience to be savored!
I’d highly recommend reading the recipe completely before you start preparing it. There are a few components that are made separately then mixed together to form the filling. I’ve detailed it all in the recipe tips box below.
No Bake Frozen Chocolate Raspberry Pie Recipe Tips
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.
I like to use a springform pan for this recipe so you can pop it right on out onto a cake stand or serving platter and cut clean slices super easily.
This pie filling has a few different components that you prepare separately then mix together. You will dirty a few bowls, but it’s how we achieve a creamy frozen pie that involves no baking and no ice cream machine. You will need a few different standard kitchen appliances, though.
You start by blending together raspberries, sugar, and cocoa powder. If you’re using frozen raspberries, thaw them beforehand. Either will work! I like to press this mixture through a fine mesh strainer to remove the raspberry seeds. However, if you prefer the seeds feel free to skip this step.
Next, you take an electric mixer and beat the cream cheese, yogurt, and powdered sugar. This contributes a light yet creamy texture to the pie. You see, raspberries have water content that gets hard and icy when frozen. So we counteract that by adding richness and sugar to help keeps things softer. Beating air into this mixture will lighten the texture.
You then add combine the raspberry mixture, cream cheese mixture, and cooled melted chocolate chips. When you add the melted chips something interesting happens. They become a sort of “stracciatella” texture because of the cold yogurt. Flecks of hardened chocolate become woven into the pie filling. Yum!
Lastly, whip the cream until stiff peaks form. Be sure to use cold heavy whipping cream. You can use a clean bowl with your mixer, or an immersion blender with a whisk attachment, or even whip the cream by hand if you’re feeling strong.
The key is to gently fold the cream into the raspberry cream cheese mixture. You don’t want to deflate too much of that air that we just whipped in. Again, this is all done to create a beautifully smooth, creamy, and light texture without needing an ice cream machine.
Chilling, Serving, and Storing
Freeze the pie for at least 4 hours before serving. I typically like to make it the night before I plan on serving it. Keep it covered in the freezer for up to 1 week.
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.
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.
In a microwave-safe bowl, microwave the chocolate chips in 30-second bursts, stirring between bursts, until melted and smooth. Let 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 another 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.
|14 Whole chocolate graham crackers|
|7 tablespoons Unsalted butter, melted|
|1 cup Semisweet chocolate chips|
|3 cups Raspberries, fresh or thawed frozen|
|2/3 cup Granulated sugar|
|1/4 cup Unsweetened cocoa powder|
|1 1/2 cups Plain nonfat yogurt, cold|
|8 ounces Cream cheese, at room temperature|
|1/2 cup Powdered sugar|
|1/2 cup Heavy cream, cold|
|1/2 cup Semisweet chocolate chips, melted|
|Fresh raspberries, for garnish|