No-Bake Raspberry Pie Recipe (Kwarktaart)

Today, I present to you this beautiful no bake raspberry pie. It has an extra-thick biscuit base because that’s just the way it tastes best.

To make it different from a plain no-bake pink cheesecake, I mashed the raspberries a bit and folded them into the cream mixture instead of puréeing them. This way, you get little bites with pieces of raspberry in them—delicious!

It looks beautiful, too. I’m curious to see who will try this raspberry pie. Or you can also try the no bake mango pie, which is equally delicious!

Why This Recipe Works

• Lighter – Compared to a regular cheesecake, this no-bake pie is definitely lighter. You will be using either quark or thick Greek yogurt instead of cream cheese.
• Perfect for summer – I love making this no-bake raspberry pie recipe in summer as it doesn’t require any oven, which is ideal when the weather is hot!

Recipe Ingredients

• Cookies – for the crust you can use graham crackers or any kind of cookie you like.
• Unsalted butter – the melted butter is added to the graham cracker crumbs to provide that cookie crust.
• Gelatin – I use about 6 sheets of gelatin. If you want to use a plant-based alternative have a look at agar agar.
• Quark – Quark is a very young and thick cheese which is not always easy to find outside of The Netherlands. You can replace it with Greek yogurt if you want.
• Heavy cream – the heavy cream makes the yogurt layer creamier and delicious
• Fresh raspberries – plus make sure to have some extra for decorating

How To Make The No-bake Raspberry Pie

Making the no-bake raspberry pie starts with making the homemade pie crust. That’s as simple as crushing the cookies and adding the melted butter. Press it into your prepared pie pan. I always line the tin with parchment paper to make sure it comes out easily. Place the tin in the fridge while you work on the filling.

How to handle gelatin

Soak the gelatin in cold water for about 10 minutes. Place your quark or Greek yogurt in a large bowl. Now in a separate bowl, add the heavy cream and whip this to stiff peaks with the vanilla paste and the sugar.

Take a small saucepan and add the milk. You will dissolve the gelatin sheets in the lukewarm milk. Don’t cook the milk; it only needs to be a bit warm, not cooking. Then you have the risk of the gelatin to loose it’s binding function.

Once the milk is warm, add the gelatin and stir until it is dissolved. Allow the mixture to cool slightly and add it to the creamy filling.

Add cream and raspberries

Fold the whipped cream into the yogurt or quark mixture. You can now mash your raspberries. I love keeping that somewhat coarse so you can still see the separate pieces of raspberry in the raspberry layer.

Add this on top of the graham cracker crust. Now add a few of the fruits into the raspberry topping and leave them partially exposed. Refrigerate your raspberry pie for at least 3 hours to set or preferably overnight.

Storing The No-Bake Raspberry Pie

Storing this no bake pie is easy, and you can prepare it a few days in advance.

Storing in the fridge

You can store the pie in the fridge for about 3-4 days. Make sure you store the pie in a container or wrap the top of your springform pan with aluminum foil.

Freezing the no bake pie

Freeze if you want to store it longer than that. Store the whole pie or slices in an airtight container. You can freeze the raspberry pie for up to 3 months.