Raspberry-White Chocolate Icebox Pie

It’s been a bit of an unofficial chilled dessert week here at BoB. There’s been cheesecake, ice cream cake, and now an icebox pie. What can I say? Summer practically demands these kinds of desserts!

The no-bake filling is a sweet, creamy combination of white chocolate and cream cheese. Add to that a swirl of fresh raspberries, put it all in a vanilla wafer crust, and you’ve got a sure crowd-pleaser for your summer gatherings.

Fresh raspberries, white chocolate, and cream cheese make for a summer-perfect dessert!

This is the kind of recipe I call “low-bake.” It’s so close to being no-bake, but it’s not quite there. The filling doesn’t require baking, but the crust will benefit from a short oven stint.

I went with what I call a “rustic swirl” of raspberries for the pie. It makes for a bumpy, swirly top that I really love. If you’re not up for the swirling, you can just add the raspberry purée to the filling and mix it all together for a pretty pink pie.

This recipe was originally developed in my continuing collaboration with Go Bold with Butter. To see the recipe, click here.


  1. Paola Avila July 31, 2014 Reply

    Hi! I always follow your post and this one catch my eye because this weekend I have some friends over for dinner, but where I live is imposible to find raspberrys at all, so my question is, can I use caned cherriees ( like marrasquino)??
    thanks!! =)

    • Author
      Jennifer McHenry August 1, 2014 Reply

      I don’t usually bake with maraschino cherries, but I suppose they might work if you drained them well. If you have access to frozen berries of some type, I think that would be a better choice.

    • Linda August 1, 2014 Reply

      I would think a better option than maraschino cherries would be some of the canned ones that all groceries seem to have or frozen berries that surely are available. I am lucky to have not only available raspberries in my area BUT in my own yard though they are at the end now and no longer in production. But we have farms and orchards that do still have production and a great farmers’ market system in the Portland Oregon area. Hopefully you can use some frozen options or canned options vs. those maraschino cherries (though an interesting note about those…I think nearly all of them are made from our local cherries which are excellent cherries).

  2. “Low-bake” one of my favorite kinds of desserts to make. This looks absolutely perfect!!

  3. This sounds so appealing, everything about it, from the flavors to the colors just screams REFRESHING :)

  4. Hahaha low bake I like it. Better than high bake in this heat! I actually have a bunch of raspberries that I need to use up. Picked them last week and totally forgot about them. I picked so much fruit I lost track!

  5. tanya August 2, 2014 Reply

    Oh I love the raspberry white chocolate combination as well as the rustic swirl! Low bake is good for me!! I have to pin this one!

  6. Joanne August 4, 2014 Reply

    I can handle low-bake if it means I get this pie after turning the oven on!

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