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Mini No Bake White Chocolate Raspberry Pies -

Mini No Bake White Chocolate Raspberry Pie

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  • Author: Megan Keno
  • Prep Time: 40 minutes
  • Chill Time: 6 hours
  • Total Time: 6 hours 40 minutes
  • Yield: 6-8 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Fresh summer berries are the perfect addition to these make-ahead, no-bake mini pies!  An easy party treat so you can enjoy the fun.


Units Scale
  • 4 ounces white chocolate, cut-up
  • 1 cup whipping cream, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup Karo® Light Corn Syrup
  • 1 cup (6 ounces) fresh raspberries
  • 1 cups Chocolate Graham Crackers, crushed
  • 6 Tbsp Butter, melted


  1. In a small bowl, combine butter and crushed chocolate graham crackers until crumbly. Divide between 6 and 8 small ramekins or mason jars. Press the crumbs into the bottom of the jars until firm. Set aside.
  2. Melt white chocolate and 1/2 cup of the whipping cream in a small saucepan over low heat until smooth, stirring frequently.  Set aside to cool slightly.
  3. Beat cream cheese and corn syrup in a medium bowl with electric mixer until light and fluffy, about two minutes.
  4. Add 1/3 cup of the white chocolate mixture to the cream cheese/corn syrup mixture and beat until smooth.
  5. Add 1/2 cup raspberries and beat until mixture is pink and raspberries are mixed in.  Fold in remaining fresh whole raspberries.
  6. Spoon into pie crust into small ramekins or mason jars.  Cover and chill.
  7. Combine remaining whipping cream and white chocolate mixture in a clean mixing bowl and place in freezer for 20 minutes.
  8. Beat the remaining chilled white chocolate mixture with electric mixer on medium speed until stiff peaks form.  Spread over raspberry layer in crumb crust.
  9. Cover and chill at least 6 hours or overnight.  Serve with additional fresh berries.


Adapted from White Chocolate Raspberry Pie on