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.

Raspberry-White Chocolate Icebox Pie


  • 7 ounces vanilla wafers, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 6 ounces white chocolate
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 ounces raspberries, rinsed and dried


Preheat oven to 350°. Lightly grease a 9-inch tart or pie pan.

Combine crushed vanilla wafers and butter until thoroughly combined. Press mixture into the bottom and up the sides of prepared pan.

Bake 12 to 15 minutes, or until crust is lightly browned and dry.

Set crust aside to cool.

Place white chocolate in a microwave-safe bowl. Heat at half-power in microwave in 30-second increments, until chocolate melts when stirred. Set aside to cool.

Using an electric mixer on medium speed, beat cream cheese, cooled chocolate, sugar, and vanilla until smooth and creamy.

Place cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream forms soft peaks.

Gently fold the whipped cream into the white chocolate mixture.

Transfer mixture to cooled pie crust and spread evenly.

Place raspberries in a blender or food processor. Process until pureed.

Use a small spoon to drop raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling.

Refrigerate pie for at least 2 hours before serving.


This recipe was originally developed in my continuing collaboration with Go Bold with Butter.

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  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!

  7. Tiffany May 21, 2015 Reply

    Hello, Quick question. Do you think this pie could hold up well if frozen ahead of time then thawed the day of use? I want to make this pie for a party but it is about a 40 minute drive away and I don’t want it falling apart or melting.

    • Author
      Jennifer McHenry May 21, 2015 Reply

      Hi, Tiffany! I’ve not tried freezing it, but I think it will be fine to do that.

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