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No Bake Frozen Chocolate Raspberry Pie features a chocolate graham cracker crust, creamy chocolate raspberry filling, and is topped with more chocolate! Perfect refreshing summer treat.

No Bake Frozen Chocolate Raspberry Pie

No Bake Frozen Chocolate Raspberry Pie features a chocolate graham cracker crust, creamy chocolate raspberry filling, and is topped with more chocolate! Perfect refreshing summer treat.
Course Dessert
Cuisine American
Prep Time: 45 minutes
Total Time: 45 minutes
Yields: 8 to 10 servings
Recipe by Tessa Arias

Ingredients

For the crust:

  • 14 whole (227 grams) chocolate graham crackers
  • 7 tablespoons (99 grams) unsalted butter, melted

For the filling:

  • 1 cup (170 grams) semisweet chocolate chips
  • 3 cups (420 grams) raspberries, fresh or thawed frozen
  • 2/3 cup (133 grams) granulated sugar
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 1 1/2 cups (340 grams) plain nonfat yogurt, cold
  • 8 ounces (227 grams) cream cheese, at room temperature
  • 1/2 cup (63 grams) powdered sugar
  • 1/2 cup heavy cream, cold

For topping:

  • 1/2 cup semisweet chocolate chips, melted
  • Fresh raspberries, for garnish

Directions

For the crust:

  1. Spray a 9-inch springform pan with nonstick cooking spray.
  2. In the bowl of a food processor pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom of the prepared pan. Place in the freezer.

For the filling:

  1. In a microwave-safe bowl, microwave the chocolate chips in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
  2. In the clean bowl of a food processor or blender, combine the raspberries, sugar, and cocoa powder and pulse until smooth. Press the mixture through a fine mesh strainer to remove seeds.
  3. In the bowl of an electric mixer, beat the cream cheese on high speed until light and creamy. Add the yogurt and powdered sugar and beat until smooth. Add in the raspberry mixture and cooled melted chocolate, beating to combine. The chocolate will become a sort of “stracciatella” texture with flecks of hardened chocolate woven into the mixture.
  4. In another bowl whip the cream until stiff peaks form. Gently fold into the raspberry cream cheese mixture until just combined. Spoon into the prepared crust. Freeze until solid, at least 4 hours.
  5. Let sit a room temperature for 5 to 10 minutes before slicing, drizzling with melted chocolate, and garnishing with fresh raspberries. Pie can be covered and stored in the freezer for up to 1 week.