No-Bake Raspberry Mascarpone Cream Pie

Name: No-Bake Raspberry Mascarpone Cream Pie
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 7 ounces Crisp Almond Cookies; 5 tablespoons Unsalted Butter, Melted; 1/4 teaspoon Fine Sea Salt; 18 ounces Fresh Raspberries; 16 ounces Mascarpone, Chilled; 8 ounces Cream Cheese, Softened; 3/4 cup Powdered Sugar; 1 teaspoon Vanilla Extract; 1 teaspoon Finely Grated Lemon Zest; 1 tablespoon Fresh Lemon Juice; 1 cup Heavy Cream, Chilled

Finished raspberry mascarpone cream pie with one slice removed

Ethan Brown

Published: July 26, 2026

Categories: Pies, Dairy, Fruits

Tags: Mascarpone, No-Bake Dessert, Make Ahead Dessert, Raspberry Cream Pie, Summer Pie, Fresh Raspberries

Raspberry Mascarpone Pie

A crisp almond-cookie crust holds cloud-soft mascarpone cream, a fresh raspberry ripple, and a generous crown of berries in this oven-free summer pie.

Prep Time:30 minTotal Time:30 minServings:8Difficulty:Easy

This chilled pie is built for the warmest part of summer, when turning on the oven feels unnecessary and fresh raspberries need very little help. The almond-cookie crust brings a toasted, nutty flavor without baking.

Mascarpone gives the filling a plush texture, while cream cheese adds enough structure for neat slices. Whipping the heavy cream separately keeps the filling light instead of dense.

A quick uncooked raspberry purée runs through the cream in broad ribbons. Straining the purée removes most of the seeds and controls excess moisture, so the filling stays smooth.

Plan on at least six hours of chilling before serving. The pie can be assembled the day before, then topped with the reserved fresh berries shortly before it reaches the table.

Nutrition (per serving)

Calories:590 kcal

Protein:7 g

Carbs:48 g

Fat:42 g

Directions

1

Lightly grease a 9-inch pie plate. Pulse the almond cookies in a food processor until they form fine, even crumbs.
2

Mix the cookie crumbs with the melted butter and salt. Press the mixture firmly across the bottom and up the sides of the pie plate, then freeze the crust for 20 minutes.
3

Set aside about 1 1/2 cups of the best-looking raspberries for the topping. Purée the remaining berries, press the purée through a fine-mesh sieve, and discard the seeds.
4

Beat the mascarpone, cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice on low speed until smooth. Stop as soon as no lumps remain so the mascarpone does not become grainy.
5

In a clean bowl, whip the cold heavy cream to medium-stiff peaks. Fold one-third into the mascarpone mixture to loosen it, then gently fold in the remainder.
6

Spread half the mascarpone cream in the cold crust. Spoon over half the raspberry purée and swirl it twice with a thin knife; repeat with the remaining cream and purée without overmixing.
7

Cover the pie without touching the surface and refrigerate for at least 6 hours, or overnight, until the center is firm enough to slice.
8

Arrange the reserved raspberries over the chilled pie. For the cleanest cuts, freeze the pie for 15 minutes, then slice with a warm, dry knife and serve promptly.

Ingredients

Crisp Almond Cookies:7 ounces
Unsalted Butter, Melted:5 tablespoons
Fine Sea Salt:1/4 teaspoon
Fresh Raspberries:18 ounces
Mascarpone, Chilled:16 ounces
Cream Cheese, Softened:8 ounces
Powdered Sugar:3/4 cup
Vanilla Extract:1 teaspoon
Finely Grated Lemon Zest:1 teaspoon
Fresh Lemon Juice:1 tablespoon
Heavy Cream, Chilled:1 cup

Tips & Notes

Choose crisp almond cookies rather than soft amaretti so the crust compacts firmly.
Keep the mascarpone cold and mix it gently; warm or overbeaten mascarpone can separate.
Refrigerate leftovers tightly covered for up to three days, adding fresh topping berries only as needed.